Core training for real world skills. I entered as a beginner and left as a well built cook. They challenged my character to the next level. The amount of people we serve on a nightly basis and the finesse we accomplish was amazing. It is a true training ground for Culinary specialists if you survive. A true adrenaline pumping ground. They do teach good lessons that you could use in the industry and personal life. Chef Lee & Chef Jonas, hats off to the chest.

Hands down the worst employer I've ever worked for. Do not expect to be treated like a human being in a civilized world once you enter that doorstep. The work environment is very toxic; no appreciation for your work and expect a write-up for a minuscule error.