FIRST MOVED TO NEW ORLEANS BACK IN 2015 with hopes of one day becoming a chef. I worked at a few places around the city before deciding to switch gears to bartending and eventually getting an opportunity to do so as part-food runner and part-barback at the Ace Hotel’s restaurant, Seaworthy. At the time, I didn’t have a real bartending background. The plan was to train and work my way up, and
