At age 4, I wrote in my Dr. Suess book that I was going to be a chef when I grew up.

Aside from that:

I've been formally-trained.
I began staging (fancy french word we will learn!) in upscale kitchens at 16.
I ran an upscale grille as head chef at 19. Menu ideation, management, recipe creation, ordering, training, organization and processes.. the whole nine yards.
I've worked and staged in many fabulous Bay Area restaurants since my move.
I've logged 1000s of test kitchen hours and 1000s of real live-cooking-in-restaurant- hours.
I've stalked Mario Batali.

Clair Byrd

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