On the third day of my fellowship with Browne Trading Company I was given the opportunity to stage at Hugo’s restaurant. Chef Rob Evans has received high reviews and won multiple awards putting Hugo’s high on the desired dining experiences in Portland, Maine. When I arrived at the kitchen I was expecting to be put in a corner to watch the kitchen flow and get teased by the aromas whisping around me. However, head chef Andrew Taylor and his crew were very enthused to have me and had me help out with multiple prep tasks and gave me floor to ask as many questions as they arose. During dinner service I was treated as part of the crew as I helped garnish plates for a chef’s tasting dinner for about 20 patrons. The cuisine at Hugo’s features local and regional ingredients combined and used in creative ways with the aid of modern technique. Thanks again to chef Rob Evans, Chef Andrew Taylor and the crew for letting me hang out and even taste a few things.