Cameron Mitchell's "dish room to board room story" began when he was 16-years-old and started working as a dishwasher at a local Columbus, Ohio steakhouse. Two years later, when Mitchell was working as a line cook during a chaotic shift change, he had an epiphany. He realized he loved the restaurant business and set out to make it his lifelong career and knew he wanted to be the president of a restaurant company one day. In this book he tells the unvarnished tale of his rapid rise, a rags-to-riches story that any entrepreneur or restaurant enthusiast will love and learn from--