I grew up in the southern United States in a city which at that time during the late '40's and early '50's was the most segregated city in the country and in a sense learning how to oppose the status quo was a question of survival.
I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.
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There is a lot of learning I have to do and a lot of growing up I have to do.
