This is part two of my interview with chef-owners of the Pig & Pickle: Josh Riesner and Keenan Bosworth. Today, it's Bosworth's turn. If you missed Riesner's dish on bartending bullshit and the soul-lessness of Las Vegas, read it here.
See also: Pig & Pickle Pretty Perfect
Keenan Bosworth remembers walking down the street with some older friends who worked in restaurants when he was about 16, who schooled him on scoring with the ladies. "Make food for them," they advised. "Ooh, that sounds cool," he remembers thinking. He was a hockey player in Wisconsin (his home state), Indiana and Ohio first, but when he made it to the kitchen, he loved the pace of it. It was fast-moving with a lot of things going on at once, just like hockey.