The Consultant Behind the Brand

While most kids rushed home after school to watch cartoons, I was glued to the Food Network. Good Eats, Rachael Ray, Bobby Flay, Iron Chef — I watched them all. I was fascinated by the craftsmanship, the quick thinking, and the way culinary masters could flex their knowledge and skill under pressure. Also, the artistic capabilities shown through the plate presentation with vivid fruits and sauces… my eyes were intrigued not only just on the food!

I never really imagined myself behind the expo line, but I did see my place in the front of house. When I started hosting, I watched business deals close over coffee, friends and family reconnect over dinner, and strangers meet for the very first time. It was more than service. It was human connection, right there at the table.

When I moved up to serving, I realized just how much of a skill it is to approach strangers, read body language, and pick up on unspoken cues. Over time, I became skilled at anticipating guests’ needs before they even voiced them. That growth did not happen by accident. I actively sought guidance from seasoned coworkers and absorbed everything they could teach me.

In my most recent serving role, I was fortunate to have the kind of team most people only dream of. They were supportive, talented, and worked in a healthy environment. I knew it took a long time to get there, and not everyone is so fortunate. That is why I think of myself as a service inspector. The way there are health inspectors for food, I focus on the health of the team. I help servers build emotional regulation, boost morale, sharpen skills, and ultimately make more money.