…he start of my independent adult life. It taught me more about humanity than any degree ever could. I learned how to deal with people who wanted things from me, people with means and people with varying levels of control over their emotions. I started out working in cafes, waiting on tables, mashing buckets of avocado in the kitchen, slicing toast in front of volcanically hot salamander oven, pulling espresso shots and practicing latte art. Next came the double sections, double shifts, set menus, shoulder trays and 1L steins of beer in a German restaurant. I climbed my way through the restaurant business, all the way to casual fine dining, through complex wine pairings and the knowledge of four different cuisines, finally graduating from server to manager to leading and training a team.