I realized it mid-stride: ‘Jason, you just broke into The French Laundry.
I was in a suit, trying to look like a guest so nobody would kick me out. I walked right up to Chef David Breeden—who is terrifying, by the way—and asked for a moment of his time.
We sat down, I dropped my resume and a bottle of wine. Turns out, we both had Southern roots. My mentor had even trained under someone David worked with.
That one ‘break-in’ changed my entire career.
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