Sean Feeney

And I couldn't understand why.

Because she's at this point in her career and life that she always worked for.

She was 42 years old then.

And she had been working in restaurants since she graduated Georgetown when she was 22.

And over those 20 years of being in the kitchens, she worked from the very start and the lowest ranking position to the very highest executive chef position.

She had two Michelin stars.

She was getting good reviews.

She was being nominated for all these great awards and got great acclaim.

She sat there and said, I need to leave.

I'm taking a year off and I'm going to essentially deplete my entire bank account to build myself back up.

And I learned she was broken physically, mentally.

She put everything she had into this craft to be a chef, the best chef she could possibly be.

And she attributed a lot of that success as a chef to stars and reviews and acclaim.

And that had a price.

She had enough money in her bank to take one year off in New York City.

She had to get herself in shape mentally and physically.

And she had to start investing into relationships personally for her family and friends that she had never been able to do in the 20 years before her.

because she was mastering this craft.

It was inspiring to watch that happen.

So by the end of 2013, we had gotten to know each other very well.