Torin Hulme

Started career in the industry as a dishwasher. Climbed my way through the rest of the kitchen ranks from pantry to the grill. Developed basic culinary skills that laid the foundation of my current knowledge today.

At Andaluz I was hired on as garde manger but proceeded to work every station in my first 30 days. We had a constantly changing menu with new dishes almost weekly making everyday interesting with new challenges.

In this job I was expected to fill in to every station on the line on any given day. On most days I was a shift lead running the inside expo and sauté line simultaneously.

This was a fine dining restaurant that I came into under qualified at that moment. I was overwhelmed in the beginning but eventually became more comfortable in the high stress of a fine dining kitchen. Here I refined many of my skills and became a more well rounded cook through working 12 hour days on various stations.