The Kitchen Moment: When the Tickets Don’t Stop It’s 11:45AM on a Friday. Grill’s jammed, fryer’s spitting, and expo’s calling out substitutions like a DJ with bad timing. Half the team’s running on caffeine and stubbornness. Then someone shouts, “Health Inspector!” That’s the moment every chef knows, the quiet, sinking “oh shit!” before the compliance […]

A Day in the Kitchen: Coding Between the Cutting Boards If you’ve ever worked in a restaurant or food truck, you know the chaos that builds as service time creeps closer. The prep lists grow longer, pans are flying in and out of ovens, and someone inevitably yells, “Who moved my tongs?!” For me, it’s

At 18, I landed my first job as a fry cook at Abuelo’s Mexican Food. Back then, I wasn’t thinking about food safety or compliance, I was just trying to keep up with the line and learn the ropes of kitchen life. It wasn’t until years later, when I became a Chef and eventually an