I just graduated from Le Cordon Bleu  and know i have the skills to change the way you look at fine dinning in America. I will be the next Mario Batali or Wolfgang Puck that will make an impact in the world of foodology. First though, i had to start at home and have the right workplace for me to accomplish my unquestionable amazing dishes. With not much very space in my kitchen i decided to go the DIY route and demolish my kitchen to have it furnished with high end appliances and the largest food island you have seen this side of the Valley. 

This was much more work than expected and to be honest, i thought i would be able to do it all on my own. I started to prep the kitchen demolition and grabbed my trusty sledgehammer. Upon first strike i was hoping to demolish a lone standing column. As i did, not only did it get electrocuted because of exposed and not grounded wires, but i also almost knocked down a load baring column that made my ceiling slump and make a scary noise. Unfazed and confident in myself, i started to tear down a wall to open up the space. After a few swings, my sledgehammer kept making a clanking noise. Once the water was squirting me in the face i realized i had just knocked down a water pipe as well. 

This was a calamity of sorts and i couldn’t go on any further. I called up the best Los Angeles Demolition Company and let them handle the rest for me.