Brandon Russell

I am of course rather new to the professional culinary world and presently I am seeking a position within a kitchen with high standards that will push me to excel in this field. I think that upon graduation some culinary students develop a bit too much of an ego simply for having completed the process, and I believe that in turn hinders their ability to grow professionally. I view culinary school as nothing more than the starting line to a long journey, and now I wish to work with and learn from the best chefs that I may in order to model myself after them and pursue excellence with this craft.