In this episode of We Feed Them, Sean Collins and Steven Barry sit down with chef Justin Williamson to pull back the curtain on the grit, the grind, and the unexpected healing power of the professional kitchen. Justin shares his journey from the high-stakes world of fine dining to his current role in a bakery, exploring why he finally chose to trade 12-hour "flame and fire" shifts for a better work-life balance.

• The Fine Dining Burnout: Justin opens up about the mental struggle of working 11 AM to 11 PM shifts and the isolation of being "awake when no one else is".

• The Kitchen as a Sanctuary: A deep dive into why "ragtag" and "broken" people often find a sense of belonging in the windowless, high-heat environment of a restaurant.

• Engineering to the Line: Why Justin walked away from a computer science degree to find his passion in the "pirate crew" culture of hospitality.

• Life After the Line: What it’s like to finally have Sundays off, reclaim "adult" milestones like mowing the lawn, and the reality of what chefs actually eat at home (hint: it’s mostly frozen pizza).

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