The Grape's sous chef, Danyele McPherson, sat down with us last week to chat about the life as a sous. Let's just jump right in.
How did you initially get into cooking? Well, I went to normal college - got a degree at North Carolina at Chapel Hill and worked in offices full time, in a cube.
Cubes are fun, huh? No. I made a few customizations to my cube and they didn't like that.
Like what? Well, I stood on the top of my cube and stapled colored folders around the florescent lights to make them a little less harsh. But, they didn't like that. They basically said, "You're trying to be an individual and we don't really need that here."