I’m more of the plain, basic kinda person, simplicity is where it’s at for me. But if I had the privilege of working with brilliant people, like the head cook at 51 Main, Start. Knowing a culinary graduate but he just, some people just have that gift, you know what I mean. And of course, I came from a little bit different scenario. So, I wanted to go and I had a brother – I come from a big family, there’s 6 of us – from Vermont? – Yeah, grew up in Vermont. So, all my family had been in and out of the restaurant business. So, I kinda followed suit because when you’re young and you’re trying to get a job and earn money there’s nothing better than having an older sibling that’s in the upper crust at a restaurant to get you in. So that’s kinda how I started out with that. I started out like 10. Doing pots and pans and working my way to the dish room. And, uh, I asked around ski areas, just trying to suck up as much info because college was just kinda, just out of my reach financially, so, had to go at it just a different angle. My brother suggested just do a bunch of different stuff, bunch of different styles and see if this is something you want to do. So I worked at Sugarbush. I worked in Killington. Killington was kinda fun. Through people that I worked with, actually, I got to - one of the ladies that I worked with, her significant other worked at the Picklebarrow which is a really big bar/music venue in Killington and through them I got to meet Warren Zevon. I met all the guys from John Cafferty and the Beaver Brown Band. I met all the guys from 38 Special. Because, all these guys, they go up there and they play so they can ski for free basically, you know. So that’s kinda a neat little thing, that the industry has kinda - you get to meet interesting people, that’s for sure. I know my brother has cooked for Roger Starbuck and professional football players throughout his career that have come to Vermont.

Do you have any dreams or things that you – do you think you’ll stay here or potentially [look for] another restaurant?

The people that are here, most everyone is really fun to work with. So, that’s the, as in any job you do, I think you’ll find that your co-workers, regardless of if you love what you do, or you don’t, or you’re just doing it to earn a paycheck, so that, for me that’s. No real dreams or aspirations. Like I said, I started out really young doing this and by the time I got to like 21, unlike this business, the restaurant business is a completely different world. Holidays, weekends. You know when I was 21 all my buddies were out having fun and doing the 21 thing and I was working and holidays I was working and I got to the point where I was getting married, starting to think about family stuff, so I bailed. I got out of the industry for a while. But it’s just one of these skills that you always have, that no matter where you go, you’ll always find something. It’s just a great thing to know how to do.