Michael Rapp of San Diego is a retired chef with the highest degree of culinary expertise. As such he’s no stranger to the stressful life of the restaurant business—he ran bustling restaurants for more than 25 years, working long, strenuous shifts.
But once the kitchen lights were turned off, Rapp’s chops moved from the cutting board to the fretboard.
“I’ve always worked with musicians in the kitchen,” said Rapp. “After working for 12 straight hours, we’d want to play music. It was great camaraderie, and it was a good way to relax and unwind.”