Title: Line cook, Bocadillos
Home town: Sacramento, CA
1. How did you get into cooking?
I was working at Starbucks when I was 17. One night I took home a cookbook and I cooked dinner for my roommates. I made potato salad, blueberry cornbread, and some kind of barbecued chicken. I remember the look on peoples faces and how it made me feel and that was how I realized I really enjoyed cooking.
After that I bought a lot of books and watched a lot of cooking shows, ate out a lot. Three years ago I graduated from culinary school.
2. What do you enjoy about being a line cook at Bocadillos?
I like the hours. The work changes quite a bit on a daily basis. I've been here about nine months and it's very fast paced. In the kitchen you build a strong bond working with people again and again in a stressful environment. It's very rewarding.
The Executive Chef and I have the same ideas, we both worked in fine dining. I like making great simple food. I want to make food that other chefs want to eat.