In the summer of 2014 I left the restaurant industry behind and started a career working for King of Pops. Upon arrival, it seemed that my knife skills were well suited for the job as there was always a bounty of fruit to be prepped.
Aside from that, the job also feed my chef driven desire to work with local growers. At that time it was a lot easier to find and utilize local ingredients. Farmers could back their trucks into our loading dock and we would buy as much usable produce they had.