I took the Prostart class from 2008-2010 when Chef Brown was teaching. I already had a love for cooking and desired to become a pastry chef. With Chef Brown’s guidance and passion for not only the culinary field, but teaching others, I became confident in my skills. So much so that I applied to be his Sous Chef during my class and ultimately got it. Looking back at how I acted, I don’t believe I should have been given that position, but knowing he saw leadership skills in me has helped when it comes to my current and past positions. I’m grateful for Chef Brown and the experiences I had at JRTI and still can’t walk into an industrial kitchen without having memories from class.
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