About the Instructor
I’ve Been In Your Kitchen. Probably One Just Like It.
I’m a commercial kitchen technician. On any given week, I’m somewhere behind the line — pulling a refrigeration unit away from the wall, replacing a worn door gasket, clearing a floor drain, checking why a walk-in won’t hold temperature. I do this in hundreds of kitchens a year.
The Restaurants Getting Cited Weren’t Dirty.
Over those years, I started noticing something that bothered me.
The restaurants getting cited weren’t dirty. They weren’t careless. They were run by people who cared about their food, their staff, and their customers. But they kept failing inspections over the same things — physical, equipment-level problems they walked past every single day without recognizing them as violations waiting to happen.
None of it showed up in their food safety training. All of it showed up on their inspection report.
I Learned the Patterns by Working at Scale.
I started as a technician with a national company — one that made the Inc. 5000 list of fastest-growing businesses in America.
That’s where I learned the trade at scale: not one or two kitchens, but systems, volume, and the patterns that repeat across hundreds of operations.
Eventually I went out on my own. Today I run my own business doing exactly what I’m best at: repairing the gaskets, seals, and equipment that cause inspection demerits — and remediating violations after they happen so they don’t happen again.
I don’t just see violations. I’m the one restaurants call to fix them.
This Perspective Doesn’t Exist Anywhere Else in Inspection Training.
There’s no shortage of food safety training out there. ServSafe certifies your staff. Health departments publish their codes. Blogs list the same generic tips.
But none of it comes from the person crouched behind your equipment with a flashlight, seeing what an inspector sees — and knowing exactly what’s about to get flagged.
That perspective doesn’t exist anywhere else in inspection training. So I built it.
A Good Inspection Shouldn’t Come Down to Luck.
It should be the natural result of running a kitchen that’s genuinely ready — every day, not just on inspection day.
That’s what I want for the restaurants I work with, and it’s what I want for you.
The view from my side of the equipment.
Ready to See What I See?
Learn how to walk your kitchen with a technician’s eye, spot the physical issues inspectors flag, and fix the preventable problems before they become citations.
Start the course