Hello. I am a lawyer -like so many others here in DC- but I do have a professional food background. I spent a lot time in the kitchen of a French restaurant in Chicago. I also waited tables in a more casual place and worked in a coffeehouse. I would say that learning to season foods properly was the most difficult task I learned while learning to cook in the restaurant. It was also a privilege to work with a team of men and women so committed to their craft. I've never worked with a group of harder working individuals. These experiences gave me an appreciation for finely prepared and seasoned food- and good coffee. Yet, I decided to go to law school in the end- for better or worse.
