our beliefs about food, people, and experiences, which help to guide us and keep us true to who we are as progress

1.       Stay inspired. Inspiration and innovation are chief. Cook what inspires you, and what you believe can inspire others.

2.       Let your food tell a story. Give your food a voice and a vision, and see where it leads you. Your food should have a narrative. Don’t let yourself be constrained by ingredients, at least, not at first.

3.       Create food that makes sense. Remember time (when you are cooking) and place (where you are cooking). Let the ingredients and flavors be cohesive with the message of the food, but don’t be so confined by something as small as something like citrus not growing in your back yard.

4.       Cook and create something you believe in. If you can’t or don’t believe in what you’re doing, how is anyone else supposed to?

5.       Push boundaries, and listen. Comfort zones create complacency. Push the boundaries each time you create a meal/experience, and see the response. Sometimes you’ll hit the mark. Sometimes you’ll miss. But learn from each experience.

6.       Think big. Look beyond where you are. Search out flavor and inspiration both globally and locally, and let it filter through you and translate into the experiences.

7.       Stay humble. There will always be someone or something better. Remember where and how you began.

8.       Collaborate. Make use of the resources you have, and the talented, like-minded people around you. Collaboration fosters growth and creativity.

9.       Ask for help. No one can do everything on their own. Be generous, thoughtful, and gracious, and hope that others will be in return.

10.   Work hard. You’ll be amazed to find just how hard you really can work and push yourself.

11.   Embrace the struggle. If it was easy, it wouldn’t be worth doing.

12.   Imbibe with friends. Drink with your friends and colleagues and take time to relax at the end of the day. Explore new horizons in food, beverage, relationships, and experiences.

13.   Never say, “we can’t.” Instead, ask, “how can we?” That’s how big moments happen.

14.   Be thankful. Be thankful for everything from the ingredients you work with, to the people who help and support you, to the guests that dine with you, and every small detail in between.

15.   Embrace change. It is rarely easy, but most times worth it.

16.   Evolve. Just like embracing change, it is rarely easy, but it is the lifeblood of what we do at progress. Continue to learn. Educate yourself. Grow. Push yourself and let yourself be pushed by others. By continual evolution, you continue to create something truly unique and beautiful, both for ourselves and others.

17.   Be patient. Be patient with your experiences, with one another, with ingredients, and with time. Rome wasn’t built in a day.

18.   Make it nice. You don’t have to strain a sauce 27 times for it to be nice. But whatever you do, please, make it nice. People will notice.

19.   Notice the small things. The devil is in the details. Whether it’s a signed note to a guest, or the way a leaf looks on a plate, take note of the details that others might overlook, it will separate the cream from the milk.

20.   Rise to the challenge. If you bite off more than you can chew, that’s okay, it’s how you grow. But don’t fold. Rise to the occasion and learn from whatever pitfalls you encounter along the way.

21.   Be as prepared as possible, and let whatever happens, happen. Some things will be out of your control, but do the best you possibly can, to make sure that you’re ready for what the world could throw at you. Because whatever can happen, will.

22.   Love. Love one another, love what you do, and make sure what you love what you’re creating. Otherwise, this may as well be any other job.