Trask Herold

As a kid I helped my dad fish and butcher his deer as well as harvesting and canning veggies from the garden. This spiked my interest on working in kitchens and ever since I've been obsessed with cooking. My goals are to bring a more respectful kitchen culture to restaurants, to make the impact restaurants have on mother earth much more positive, and to spread and share different cultures through there food. I would like to share and bring my knowledge to where I work as well as leave everyday learning something new to further my career.