My first cooking job was at Tasty Crust in Wailuku when I was 13. I have been working in the kitchen ever since. I have been at Stella Blues for over a year and a half and through a lot of hard work, overtime and a few good jokes I was promoted from line cook to sous chef within a couple of months.
I really appreciate that every minute in my job I must rise to a new challenge. There is no time to become complacent and I must always be on my toes. It’s the challenge of the job and the people I work around that make my job so great. At the end of the day I go home and I have worked hard but I know that it is appreciated.
I was born and raised in Maui but took a trip off island a while ago to try out mainland life. I saved up a nest egg and tried both Seattle and San Francisco to find a comfortable job. It was a great learning experience but the city life is way more competitive than I’m used to. I was too laid-back and coming back to Maui was really nice.
I really believe in the healing powers of the ocean and try to get in a least once a day. I am also a musician and I play the guitar, bass, piano and drums. If I could do it all at once I would form my own one-man band. The band I play with now is called Anesthesia.
Not all the members are always around so we don’t often get a chance to perform. We do as much as we can though and have already recorded an album and an EP independently.
I was bummed that I didn’t make Pope but being picked Employee of the Week has really lightened my spirits. MTW
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