To pay for it I went to work as a bartender at Rizzuto's up in Lakeview. I wanted to be closer to the heart of the city, and since I settled in the Lower Garden District, I transitioned to working at Houston’s on Saint Charles Avenue. On days off I explored the city’s wondrous food scene, and having only been in the front-of-house side of the service industry for ten years, became inspired to pursue culinary school.
I began, what I wouldn't realize until now, a long road in the food industry. From there, I went on to work at a local Delicatessen. That got me through high school until I moved to Kansas where I worked at a taco shop, a ramen shop, and then an American Steakhouse. Each one filled with front-of-house responsibilities. I learned about different cultures, how to appeal to different clienteles, and different principles of cuisine.
While in school I was mentored under renowned New Orleans Chef Susan Spicer at her restaurant Rosedale located in Midcity. She taught me how to move efficiently around a kitchen and pushed me to develop my own sense of culinary character. After graduation, I worked for Ralph Brennan at his restaurant on Royal Street, Brennan’s. It was an intense, high-paced kitchen filled with individuals with diverse backgrounds from around the globe. My career seemed like it was on a rapidly growing pace until last June when I got into a car accident and broke my right hand. That brings us to now. Being unable to grip a knife, I have taken a hiatus while my hand heals.
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