{"id":3451,"date":"2026-03-27T08:00:35","date_gmt":"2026-03-27T08:00:35","guid":{"rendered":"https:\/\/donahoekearney.com\/?post_type=results&p=3451"},"modified":"2026-03-27T14:18:10","modified_gmt":"2026-03-27T14:18:10","slug":"23-years-in-the-kitchen-and-why-reporting-a-workplace-injury-matters","status":"publish","type":"results","link":"https:\/\/donahoekearney.com\/results\/23-years-in-the-kitchen-and-why-reporting-a-workplace-injury-matters\/","title":{"rendered":"23 Years in the Kitchen and Why Reporting a Workplace Injury Matters"},"content":{"rendered":"

Evan has spent more than 23 years working in professional kitchens. Cooking is not only his career, it is his passion.<\/span><\/p>\n

He grew up in Reading, Pennsylvania and got his start in the food industry at a retirement community. He began as a dishwasher, but one day someone called off and he stepped in to help cook on the line. That moment sparked something in him. He was only 15 at the time and technically too young to work the line, but the fast pace of the kitchen and the excitement of cooking stayed with him.<\/span><\/p>\n

From there, Evan followed the traditional path many chefs take. He worked every position in the kitchen, from washing dishes to working the line, becoming a sous chef and eventually leading kitchens himself. After graduating from culinary school, he began working for Marriott and continued building his career.<\/span><\/p>\n

His work eventually brought him to Washington, D.C., where he became an executive chef at the Marriott Marquis Convention Center hotel. Over the years he also worked at places like MGM National Harbor.<\/span><\/p>\n

Evan later started his own catering business focused on corporate events and conferences. His goal was to give companies better variety and high quality food for their events. His cooking often pays homage to his hometown by using fresh ingredients and local bread, something the Reading and Lancaster area is known for.<\/span><\/p>\n

After decades of demanding kitchen work, he suffered a serious workplace injury when multiple heavy blocks of frozen soup that were not properly stored fell and crushed his foot.<\/span><\/p>\n

Earlier in his career, he admits he often stayed quiet about injuries because he feared losing his job. Unfortunately, we see this far too often. This time he reported it right away. That is when we stepped in to help make sure he could focus on healing. He was able to receive the medical care he needed and attend physical therapy while recovering from his injury.\u00a0<\/span><\/p>\n

Today, he encourages others in the industry to speak up if they get hurt at work. Many workers worry about reporting injuries, especially when working for large companies, but protecting your health comes first.<\/span><\/p>\n

Outside the kitchen, Evan enjoys experimenting with new recipes with his daughter. He also enjoys traveling to try new foods and grilling. Steak, shrimp, and lobster tail are some of his favorites.<\/span><\/p>\n

Looking ahead, he hopes to spend more time in the Dominican Republic, a place he frequently travels to and loves.<\/span><\/p>\n

Stories like Evan\u2019s remind us why reporting a workplace injury matters and why speaking up and advocating for yourself makes all the difference.<\/span><\/p>\n

\"I<\/p>\n