TL;DR - Through purposefully working in many Portland kitchens and eventually landing in an office manager/ dispatcher position; I have excellent soft skills, can handle stressful work environments well, have become well versed in customer service/ conflict mitigation, and appreciate well organized- streamlined operations. While food will always be my passion, I've found that the 'cook lifestyle' is not tenable for my future. I'm looking for a long-term career with a great company/ staff and have found that forward momentum is my greatest motivating factor.In 2009 a neighbor gave me an opportunity to interview with the Executive Chef of Portland City Grill. I was working at a local sandwich shop at the time and had no business riding the elevator up to the 40th floor. I made no illusions to Chef, I couldn't hold a knife and unless it was found between 2 pieces of Foccacia - I knew nothing about food. But with a little self-deprecating humor, I got a real laugh out of him. He said, "I'm going to give you a try, I haven't fired someone in spectacular fashion in some time." *So began my decade in the culinary industry*In 3 years at PCG, I'd added my own recipes to the menu; I became a Lead in the Sushi, Pantry, and Saute stations; I trained new cooks in each of my stations and made friends I still hug when I see them to this day. Chef told me, "Stay at a restaurant only as long as it takes to learn everything you can, then move on until you find a home."I took that to heart and began hopping around the city's restaurants; often I'd 'stage' (work for free) after a morning shift. at great restaurants to experience new kitchens and new foods. I've stepped foot in many of Portland's great kitchens, if only for a night. While I knew that short stays in many businesses wouldn't ingratiate me with new business owners; I was on a mission to hone my craft and enjoyed starting from scratch with a new company - learning new procedures, people's eccentricities, and how to exceed new expectations.Eventually, I landed in Jake's Grill's banquet department and found a home. I gained an appreciation for organizing, group training, and team-leading. Here, dozens of people must be 'wrangled' by a few to successfully serve one party and we'd serve over 10 each day at times.However the 'kitchen lifestyle' began to wear me down; after nearly a decade of missed holidays, not seeing friends/ family due to odd hours, and not living a life outside of work I left and found a new home at The Door Works. I now apply what I’ve learned to sales at Medallion Industries.