“Run towards your goals with reckless abandon. Email or message any chef who inspires you.”
Luis Zecena
“Being the best is hard, settling for average is hard, too. You choose if your hard leads to growth or regret.”
Ryan Turcotte
“Worry about what you can control, and don’t waste effort on what you can’t.”
Carolyn Torres
“The dynamic nature of club dining constantly challenges me to grow, adapt, and be better every day.”
Michelle Ruiz
“Respect in the kitchen is earned through work, not words. Always believe in yourself.”
Denni Rodriguez
“I believe great culinary leadership is about systems, accountability, and team development.”
Elijah Pulley
“Be a circle, not a square. Go above and beyond the four corners of your job description.”
Jansen Plastina
“You must push when no one is watching. Hold yourself accountable to reach and exceed your goals.”
Maggie Phillips
“I believe it is important to lead with skill and discipline, but also with humanity.”
Jaimie Pecora
“Even when things go wrong, maintaining an adaptive mindset can still produce great results.”
Christina Pancheri
“It is not just cooking. It is connecting, caring, and creating moments that matter.”
Liam O’Brien
“Be ready for anything and when you have to go to Plan B, do it with confidence and decisiveness.”
Jacob Judd
“Believe in yourself and inspire others to believe in themselves so we can all continue to improve.”
Karsen Jones
“Clear communication, accountability, and consistency are how you earn respect as a leader.”
Morgan Heneghan
“I am inspired by the fact that every service or banquet we host matters tremendously to our members.”