In the wildland fire service Duty, Integrity and Respect are three principles you live by. It has been sometime since my past adventures as a handcrew superintendent. I have instilled these same principles myself and crewmembers prided ourselves into the kitchen setting. No matter your title you have a duty to those you serve to provide insight to the world you were brought up in and you put it on display on the plate in front of them all while providing an intimate and personal dining experience for those involved. Second having the integrity to source from local producers that utilize sustainable practices, and last continuously build the respect and trust from your crew, customers, and community by always choosing the hard right over the easy wrong and putting your best product forward.

-Chef Hanson