Today we’d like to introduce you to Antonio Reyes.
Hi Antonio, please kick things off for us with an introduction to yourself and your story.
I’m from El Salvador I came to this country when I was 17 years old without knowing English, from the beginning I started working on restaurants industry, i started as a dishwasher after a year I got moved to a cook, I worked in Italian restaurant’s for 8 years, I started cooking just to make money and pay my bills, after 8 years I moved to another job I meet Charlie Redd a culinary chef his cousin was French cooking using techniques that I never saw before, but there was just another cook did no care about food, after a year to be working there I got promoted as a sous chef there the real cooking started for me, because I had to think about new dishes about special and the customers started compliment my food then I started changing myself trying to grow as a chef and the passion of cooking started too, the I wasn’t do it because I need money, I need to pay my bills, I was do it because I did love how people was happy tasting my dishes and every day I was like I need to do another dish better than the one before
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Money, scare to fail, very little support
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’m knowing because my cooking , I’m proud what I built in this year witch is The Burger Spot
Pricing:
- M/A
Contact Info:
- Instagram: https://www.instagram.com/theburgerspotwa?igsh=aWhzbWs5bWY2eGEy&utm_source=qr
- Facebook: https://www.facebook.com/share/1BfXfRnzPZ/?mibextid=wwXIfr
- Yelp: N/N
Image Credits
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