What It’s Like Being a Left-Handed Chef in Restaurants | Eater
"Co-owner and chef Emmele Herrold often unnerves staff with her left-handed chopping because the motions look backward to right-handed coworkers, yet she has carved out solutions—arranging an expeditor station with tools and garnishes on her left where she’s comfortable and benefiting from a raw bar setup run by a fellow lefty. Overall, she hasn’t found left-handedness to be a hindrance and has adapted her stations to suit her reach and rhythm." - Brenna Houck
