Continually reinventing my culinary skillset to stay current and keep the staff motivated by learning new techniques. Always searching for new ideas to add to my repertoire from Pickling, Fermenting, making my own Miso and Hot Sauces, restorative liquids like Fire Cider (the cure) and Oil of Oregano, to tasty Kombucha drinks in the summertime. Finding new ways to use our daily by-products from production, lessening the waste and finding creative new dishes, sauces, marinades, and vinegars to name a few. Taking the challenge of finding new and exciting Vegetarian and Gluten free options on my menus.