I was still in culinary school, just finishing up my custards class at the Cooking and Hospitality Institute of Chicago (CHIC). One of my teachers came into class and leaned over my shoulder during the lecture and said, “youse want a job Beckman?” This was Chef T, Paul Tinaglia. He was a well liked chef at CHIC and had taken a liking to me. I don’t know if he sought me out or I was just the first one he came to but he asked me the question. Of course, I said without hesitation. I had been working at Starbucks and The Gap, both without much success or monetary reward. I thought if I’m going to make a low wage, I might as well be in a kitchen. Plus I had the recommendation of one of my chefs. I thought, what could go wrong.