“[The industry] has taught me that it is very easy to get lost in it, especially when you are so passionate about it, but sooner or later you need to learn to find a balance between your life outside of the restaurant and work, otherwise it won't be sustainable long term. You can't be a line cook for life, although sometimes I wish I could.” Wise words from @luisguayaba of @ensenadanyc. Link in bio for full interview 🐠 Images by @hhannahhelijahh