Danielle Fanter

Being recognized for this award. It’s an honor and a humbling experience. When I was notified that I was being selected I felt like all my hard work was paying off.

I’m a very fast-paced worker and a quick study. I’m open to learn and grow and not stuck in my own ways. I’m very energetic and an overachiever.

Never expect anything to be given to you. You have to work hard for what you want.

Working with other chefs who have more than 20 years of experience and trying to learn from them as much as I can but at the same time trying to stand out and add my own flair and originality to my cooking. Also proving that I can hold everything down on my own.

Being able to achieve the small goals I’ve set for myself in the past couple of years and move up in the company. Just coming to work every day and trying to do better and accomplishing my work is very rewarding.

I heard my manager scream from the storeroom. He was putting an order away. As soon as I came around the corner I saw that he had dropped an entire case of dressing. He was covered from head to toe, and it was dripping from the ceiling. All I could do was stand there and laugh.

One of the first times that I had the kitchen to myself and I was doing an à la carte item—grilled cheese. I walked away to do some other production work and I forgot about it. I came back and it was a very small piece of burned up bread. It was kind of embarrassing.