At the age of 15, my Dad told me I was a punk and to go get a job. So I went to the local McDonald's, lied about my age and began flipping burgers.
Chile Rellenos. And NOT like a gringo!
Seared Broken Arrow Ranch Black Buck Antelope Loin
I received 3-star reviews from both The Chicago Tribune and The Chicago Sun-Times at my very own restaurant. Triumph. Only to take a second full-time Executive Chef position just to be able to bring home a paycheck. I had to stop bouncing paychecks to myself! Disaster. By the way, that second restaurant also received 3-star reviews and was one of the "Best New Restaurants" in Chicago Magazine. Triumph. I was putting in 100 hours a week, which didn't leave me much time to be with my young family. Exhausted.
My great grandmother Jerzyk, who made leftovers out of leftovers. Her pierogis and golapkis are still the best I've ever tasted. My papa Casey gave me an appreciation for food. He showed me how to slice a loaf of bread without crushing it, how wonderful a tomato smelled fresh off the vine, and how to eat with my front teeth to experience tastes I didn’t even know existed.