Interview-cooking show featuring Jeff Fell and old school friend Lewis. Lewis shares 13-year journey from graphic design student through Hooters dishwashing to culinary school and multi-venue kitchen leadership. Episode interweaves personal stories—including first-day finger injury, hot oil burn, and Field Museum stress loss—with live prep of elevated corn in a cup and cilantro-lime esquita salad. Addresses kitchen culture evolution from fear-based intimidation to modern grace-based management. Highlights catering challenges, volume cooking techniques learned at Morton Arboretum.
