I've been here 20 years. I love what I do. We do fresh food. I love to eat.
Hi, I'm Chef K. We're at Orange County Convention Center, and I'm the Executive Chef for Centerplate. Right this way. We distribute from four different areas: the hot food, the cold food, the bakery. And if you see, everything is staged, ready to go. Everything is broken into different hub areas. There's a lot of food that we're cooking for 10,000 people. But I love working with the food. And a lot of things chefs don't do, is they make the food here, and then it's done. We follow the food all the way out to the client. In the sense of the holding, the service, and the final presentation with the dessert, we go all the way through it. I don't just send it out and say, "That's it."
Every day is different. I haven't had the same day twice in 20 years.
Big thing about doing this much food is the people. It's the people making the food, it's the people serving the food. If I don't have Danny in the front of the house, and I don't have the support from all the cooks, I can't do my job. I can't. But I mean, work. Every day, we go up, down, up, up, up, up, up, down, up, down up. It's a rollercoaster of feeling, because if you really care, you can walk out of a kitchen at the end of the day, and feel like a million dollars when you really nail it. We strive to nail it every day. And, 99% of the time, I walk out of here feeling great.