Dining


“I want to be able to look up and hear about their meal. When I started here I didn’t know how important it would be for me to have that experience,” Caroline Glover said. “Most chefs don’t want to be out front, that’s why we’re in the back of the restaurant. So I was surprised by how much I enjoy those moments with customers.”


“I used to eat a lot of packaged, low-calorie diet foods. I would buy the low-calorie frozen dinners all the time and just a lot of processed foods and once I started eating all these plants and vegetables, I just found my mental energy was much more clear, I could focus on my work, I felt happier, I felt less anxious. For me, it was really discovering that I felt so crummy for a long time and I realized I could eat much more of this food and maintain my weight and have more energy.”