Chef Meggan tells about cooking at Roys

I have been working in restaurants since I was in high school at the young at of 16 years old.  I always new I had a deep passion for cooking and food.  In culinary school, I learned that the old school French way of cooking was numerous stations set up and having chef de parties working their own station.  When orders would come in everyone in the kitchen would work like a symphony together and all do their own part to compose one beautiful dish.  Now days, no restaurant runs their kitchen like this anymore except for a select few scattered across the world.  I found out that Roy’s Hawaiian Fusion’s kitchens were set up the traditional French way so that's where I wanted to work.  After culinary school I went down to Roy’s Hawaiian Fusion and told them this is where I was supposed to be and I was hired in the same breath.  I loved how everyone had to work as a team to get one plate out it was just as I imagined it would be.   I also got the opportunity to get a taste of how kitchens were meant to be ran and it was empowering.  Roy’s was by far my favorite kitchen experience thus far.
Chef Meggan Leonguerrero