My road to hospitality began in late 2012 with life changing news to go along with it. My love for food and cooking was inspired by the limitations that were put against me. In 2012 I was diagnosed with Focal Segmental Glomerulosclerosis (FSGS). A life threatening disease that affects my kidneys filtering system and juristically raises my blood pressure. In hearing this news I was given new rules to live by. One of which was to eat better. So no more fast food everyday I need to eat more home cooked meals that didn’t have a lot of salt. Unable to find sandwiches to be an easy alternative I had to learn to make other foods if I had any shot of making this easier. Several months later I fell in love with the kitchen! The respect for the art, and the science behind every recipe. Immediately knowing that I had a passion and wanted to make this a career. I made a lot of career choices growing up. None of which made me feel like this industry does. Branching out and getting a job field I now have a love for serving. In hopes to one day open my own restaurant; making people light up with the service you provide makes everything worth it. Living proof that a blessing can come from a curse.