Do you have any funny anecdotes to share of when you were on a job and maybe something went a little wrong?

Wow, what an introduction.

Thanks, Jessie.

Yeah, really excited to be here.

But absolutely, I think all chefs and private chefs have had their first share of disasters.

And I think particularly when you're not in your usual surroundings, maybe a kitchen you're unfamiliar with, without your usual utensils.

And that's certainly been the case for me.

Beyond the prep, are there any other chefy hacks that you guys can share that will kind of instantly elevate your food and really make it feel like a restaurant quality experience?