Meghann Long has over 10 years of experience working in kitchens with roles including line cook, prep cook, garde manger, and server. She has a Bachelor's degree in Philosophy/Cultural Studies from Towson University and an Associate's degree in Culinary Arts from Le Cordon Bleu College of Culinary Arts. Her most recent role is as a line cook at Table in Washington D.C., where she is responsible for food preparation, cooking proteins using various methods, and ensuring proper mise en place and station set up.