Aaron moved to New York a while ago, he’d tell people. It was really about two years ago, before that he was in Jersey where he worked at McDonalds and this frozen yogurt joint while he was going to art school. Sculpture, although he told everyone in New York that it was culinary school that’s how he landed his first few jobs.
One guy though called him out because he couldn’t dice an onion, and he didn’t have his own knife.
His next job, he had those things, and the next one he had more. He was surrounded by food. It was what he lived and breathed. When he wasn’t at a restaurant he was watching YouTube videos listening to podcasts.
Now he was doing udon, he didn’t like it in terms of the place. It wasn’t necessarily high end. Like a Chipotle but a bit better he’d tell his friends from back home. He liked udon though, read about it, even experimented with his own ideas in his kitchen.But it didn’t matter, the owner had his menu set and didn’t want someone coming in and changing it. Aaron hated that. The owner said “why try to fix something that’s working”.
Aaron hated that too.
One guy though called him out because he couldn’t dice an onion, and he didn’t have his own knife.
His next job, he had those things, and the next one he had more. He was surrounded by food. It was what he lived and breathed. When he wasn’t at a restaurant he was watching YouTube videos listening to podcasts.
Now he was doing udon, he didn’t like it in terms of the place. It wasn’t necessarily high end. Like a Chipotle but a bit better he’d tell his friends from back home. He liked udon though, read about it, even experimented with his own ideas in his kitchen.But it didn’t matter, the owner had his menu set and didn’t want someone coming in and changing it. Aaron hated that. The owner said “why try to fix something that’s working”.
Aaron hated that too.
