Daniel Briggs never imagined he would one day become a chef. His early path led him to study religion, followed by a career in real estate. Yet midway through that profession, Briggs realized his heart wasn’t in it.
“My father told me to make a list of 10 things I liked, narrow it down to five, then two and finally choose one — and go for it,” Briggs recalls. That exercise set him on a new course, one rooted in his growing passion for food.
Briggs discovered his love for cooking through gardening. “It came out of growing vegetables — the fecundity of the earth, being able to grow these things — and then it necessitates something to do with them,” he explains…