[REAL NAME — sous chef at The Cantina].

[REAL BIO — operator: long-form sous chef bio pending team-member sign-off. Target 600 to 1000 words across roughly six paragraphs. Paragraph one: the line cooks and chefs they came up under, the cuisines they trained in before pivoting to barbecue. Paragraph two: the conversation with Eve that brought them to The Cantina — what they were looking for in a kitchen, what the Cantina offered that other Colorado Springs kitchens didn't. Paragraph three: their daily run — prep list ownership, the sides program, sauce-batch QA, line readiness at 10:45 every morning. Paragraph four: the Saturday rush as seen from the pass — the timing math, the brisket pull cadence, what gets escalated to Eve vs. what stays at sous level. Paragraph five: the thing they don't compromise on — slaw vinegar ratio, cornbread crumb structure, mac doneness — and the small daily fight they wage to defend it. Paragraph six: outside the kitchen — what they cook for themselves, where they eat on days off, what they read or listen to. Voice: chef-direct, declarative, lowercase trade jargon allowed. No marketing fluff.]