If you’ve spent any time working in the food service industry or with anyone who has, you likely know that consuming alcohol is normalcy for most. While it may be easy to wind down and take the edge off with a few drinks, even while you’re still working for some, it is much harder to remain sober. It is the nature of the industry.

Rush about to start? we should loosen up. Rush just ended? let’s have a beer. Bartender wants something to eat? bring me a cocktail and you’ll get it. The examples are never ending but there is never really a good reason.

The personal challenge that I am setting for myself is to abstain for 365 days, one whole year. Although I don’t consider myself a heavy drinker or anywhere close, it is all to easy to wind down with some drinks after my shift comes to an end or imbibe if others on the line are as well.

After drinking and cooking all day I’m sure you can imagine what kind of food your body craves and how hard it is to bring yourself to cook a healthy meal for one or two. I am hoping that by the end of this challenge I will be able lose a little weight, get into better eating habits, and sharpen my mind.

I didn’t choose the chef life. The chef life chose me. Whether it was cooking as a child, the love of food my parents instilled in me, the different cuisines I have been fortunate enough to try, or the hand of fate, I was chosen and there is no escape. The long hours, hard work, sweat, stress, and joy is more addictive than anything I’ve ever known.

My goal is to use this blog to document my journey into the void and turn my dream of becoming a world class chef into reality.