Colin Mall

One of my best was a braised short rib, with garlic-ginger sweet soy, resting on parsnip puree and some greens. Now I'm slowly moving into molecule gastronomy after dining at Aliena a few years back.

I got into the profession late, spent most of my time in retail, and found that customer service can go a very long way in restaurants. I wanted a change, and said why not enroll in culinary school. Graduated second in my class, an my passion went from there. I literally met this chef, sent him tons of messages. Simply asking if I could just wash dishes. This came from reading Marco Pierre White’s book, devil in the kitchen. Soon I was hired on, named sous/kitchen manager.

I'd like to donate to groups that have helped me achieve so much. First, my AA home group. Ppl keep taking the books, so I'd replace their literature, second, donate to a friend of mine, who helps with a group called “Bags of Love,” that provides essentials for people experiencing homelessness. Then I'd like to donate to Cancer research, St Jude, cleats for kids (I'm a big soccer fan), plus many others.