415 meals left the kitchen pass today. I know it for a fact because we counted the dockets at the end of service. Four hundred and fifteen individual meals sent out into the dining room, all with different requests, modifications, allergies, complaints, expectations and time limits attached to them. It’s honestly hard to explain to someone outside hospitality what that number actually feels like when you’re the one standing in the middle of it. It’s always such a bittersweet

For most of my life, the kitchen has been my second home. It’s where I’ve built my career, my identity, and my passion. There’s something addictive about the energy of a busy service — the sound of tickets printing, pans moving, cooks calling back orders, and the pressure of pulling everything together in real time. As stressful as it can be, there’s also something beautiful about it. But what most people don’t see is what this industry can do to you mentally over time. Being

A note from Canada's Restaurant Guy I am back after a week I would not wish on my worst enemy, and I am writing this in May, which happens to be Mental Health Month. The timing could not be more fitting for our family. It has been one week since we had to admit the mom of our kids into the hospital. One week since the night that cracked our world wide open. And one week since I watched my daughter do something most people will never have to do in their lifetime, and I want to