“I’m cooking and tasting every day. It’s what I love. I love when a customer calls me and lets me know, ‘You brought the restaurant to the house,’ or, ‘Thank you so much for allowing me to host my guests in the most upscale way without doing any work. It would have cost me the same to buy the meat, to buy the ingredients, but it would have cost me hours and hours of time.’ And that’s what customers appreciate the most.
“And the only way I can do that is if I’m constantly involved in the kitchen, constantly cooking, constantly tasting, and always building the family vibe that we have in our butcher rooms, kitchens, and product lines. Those are my most important roles.
“I’m in love with what I do. I love the people I get to help. I love the process and the journey of creating the meal, finding the best recipe, and brings the most gourmet dish to their plate.
“What means the most to me is seeing the smiles on their faces. It’s seeing the relief that they don’t have to go the torture of cooking and competing with an executive chef. They can just bring the executive chef over for dinner.
“And that’s why I still cook — to make sure that I’m always enhancing my skills and knowledge to bring new cuisines from all over the world to Prime Nosh customers. I love my job.”