Meat Cutter Billy Adams, #1721, Tampa, Florida, started working as a trained chef throughout the U.S., but soon realized he wanted something more.

Billy thought he had seen most of what the culinary world had to offer until he came across Publix GreenWise Market (PGWM). So, what brought him to CUTS?

“I have worked in just about every culinary setting, from restaurants and cruise ships to hospitals and hotels,” said Billy. “But I really wanted to work at a place that respects the dignity of employees and gives us the opportunity to grow professionally.”

Billy quickly identified the difference between Publix and other companies soon after he was hired. Having a team he called family and a company that cared about his well-being was a breath of fresh air he couldn’t get enough of.

“My only regret is I didn’t find Publix 10 years ago,” said Billy.

Billy started as a seafood clerk at his local Publix and 6 weeks later began a meat cutter apprenticeship.

“I have to say that my great leaders were the reason I was able to move so quickly into being an apprentice,” said Billy. “They sat down with me, made a plan of where I wanted to end up and encouraged me every step of the way. I believe I have a promising career ahead with PGWM and cannot wait to see where it will take me.”

After being an apprentice for 6 months, Billy moved to his PGWM home as a meat cutter.

“My favorite parts of this journey have been the connections I have made with my customers through different recipes I give them to try,” said Billy. “You are given such a special opportunity to make suggestions and then ask them how they liked it the next time they come in.”