Work With Me: Following Fish from the Sea to the Table

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"You can just feel the love of what he does," said sushi chef Chang Yun. "And you know it makes me a better chef. He's as passionate about fish as I am about cooking."

"All my friends will be jealous when my chef friends see what he brings me," he said. The first thing other chefs ask him he said, "is where I get it and, of course, I don't tell them."

Charleston Economy 'Rebounding'

Adam Close, the chef at Blossom restaurant said that Godbout is hugely important to the community.

"He's helping this city recover," he said.

Godbout says that his little enterprise is an example of the type of business that is needed to fuel the economic rebound.

"We've turned [a corner]; we're going up," he said of Charleston's economy. "You're seeing it come around. We've got Boeing coming to town -- there's 4,000 jobs there. We sense that some of the recession is still here, but I like to think Charleston is rebounding. I like to think that we're coming back out of a hole and things are getting better."

And he has this message to those looking for work.

"Hope. Keep looking, keep persevering," he said. "Keep going."

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