"It's like when you see a baby photo of a toddler, and those wrinkles and folds start to go away, and you begin to see the framework of the real kid.

It was a thing that got me through every [intense] explosion that happened, which were frequent and often.But the hustle, to me, meant show up no matter what happens and get to the finish line every time no matter what happens.

And maybe that's a little bit of my restaurant line cook DNA, right?.You don't walk out.You have to get to the finish line.

You complete the orders that are on your board, no matter what, no matter how many sauces you run out of, no matter how many dishes go south, you just keep going.And I remember being flooded when we were at Providence and it's like, the bus boys are yelling "Where's the dish?"

and chef's like, "We're waiting on table five, the meat's getting cold!"

It was just always chaos, and yet you put your blinders on.It's the same thing regardless of the timeline or the feed: A constant flurry of videos with white hands often preparing and cooking non-white foods, white hands plating the food, and a white person (often a woman) smiling and eating on camera.

What we don't see behind the multicultural dishes shared?The brown hands that spice and braise beautiful and indigenous ingredients to make savory and.

filling curries.The Black hands that create a delicious and culturally significant recipe like soup joumou.