I read the article regarding my leaving the Twisted Ranch during our soft opening.

I just wanted to give you my

side of the story and clear a few things up.
I will first, and foremost admit that I am ashamed how I handled the situation. I grabbed my personal
belongings, walked to my car, and drove home.
Let me be clear when I say this; Jim and Chad have no idea what they are doing as owners of a restaurant. They
are accountants whose culinary experience was limited to serving. They did an excellent job at recruiting press,
and marketing for themselves. They are great people, and I regret walking out on them.
I was given 38 days upon being hired to be ready to open. I'm not sure if you've worked in the industry, but 38
days to go from nothing to opening is quite sudden.
Ask everyone in my life, I gave 75+ hours either in the restaurant or on the computer in bed, pricing the menu to
the t, dotting as many I's as I could. I did whatever I could to make an expedient opening possible.
I advised them on the extreme disadvantage of the kitchen space, and more importantly the lacking of kitchen
equipment per their hopeful menu. They wanted to serve a lot of food out of a hallway, and turned down
nearly every chance to consolidate what little space we had.
They had 6 menu items (not including fries for sides, which happens to be pretty popular) to be deep fried, and 1
fryer. As soon as all the tickets came in with nothing but fried foods and a kitchen full of untrained cooks, it
became apparent that we were in no way ready.
The only cooler, was in the moldy basement, with a refrigerator that never kept temperature, regardless of the
maintenance calls.
The lowboy never held temperature. I was afraid they did not anticipate needing to fix things when they got
there. We spent a lot of time worrying about keeping things cold.
The recipes that I was demanded to follow were half secret, half thrown together.
I was working with cooks I never had time to train, because there simply were not enough hours in the day to
accomplish everything that Jim and Chad wanted.
I hate to speak poorly of Jim and Chad, but they wouldn't make up their minds on a lot of pressing matters for the
restaurant. They were more involved and dedicated to the appearance of the restaurant, and not so much on a lot
else.
They wouldn't allow themselves any extra time, because they made (in my opinion) the dumbest promise in the
world: an expected opening date without even having a location. That's right! They had a menu, they had an
opening date, they had a website. What they didn't have was a physical building, an idea of what the kitchen
could handle, or a chef to cook their food.
They conducted their business with the idea in mind that they already exposed themselves with their fist menu,
and simply would not budge to make it consolidated and realistic. I filled what little space I had to the point
where you really had to know where it was, or else you'd spend forever finding it.
Like I said, I am regretful, but I lost my mind and felt it best to just walk away than to truly lose it on two people
who are by definition ignorant to their own cause.
I have dedicated a large majority of my life and passion into cooking, and to be honest your article is just going
to prevent me from landing a good kitchen job. They look like victims, when really it was just inevitable.
I don't know who they've hired to replace me, but I wish him luck.