Eddie The Rock Star

Yeah. So the story is actually very wild because while I was in my junior year in college at the University of Houston, like I was always like a part-time server, part-time chef. And at one point, you know, COVID happened. And when I was a server, the restaurant kind of closed down for a month. But being in Texas, like we reopened back like right away to like different states and

Yeah. So the story is actually very wild because while I was in my junior year in college at the University of Houston, like I was always like a part-time server, part-time chef. And at one point, you know, COVID happened. And when I was a server, the restaurant kind of closed down for a month. But being in Texas, like we reopened back like right away to like different states and

Yeah. So the story is actually very wild because while I was in my junior year in college at the University of Houston, like I was always like a part-time server, part-time chef. And at one point, you know, COVID happened. And when I was a server, the restaurant kind of closed down for a month. But being in Texas, like we reopened back like right away to like different states and

um we were doing like to-go orders and they were down a chef and i kind of seen everything uh how to cook and i like to cook myself and i was like okay japanese food is kind of easy to cook on a grill i just have to learn all the sauces and stuff so i went in to like train and after a week next thing you know i started becoming a chef like as a uh sous chef to the head chef that we had at the location and um

um we were doing like to-go orders and they were down a chef and i kind of seen everything uh how to cook and i like to cook myself and i was like okay japanese food is kind of easy to cook on a grill i just have to learn all the sauces and stuff so i went in to like train and after a week next thing you know i started becoming a chef like as a uh sous chef to the head chef that we had at the location and um

um we were doing like to-go orders and they were down a chef and i kind of seen everything uh how to cook and i like to cook myself and i was like okay japanese food is kind of easy to cook on a grill i just have to learn all the sauces and stuff so i went in to like train and after a week next thing you know i started becoming a chef like as a uh sous chef to the head chef that we had at the location and um

I was working part time and with COVID there, my school was online. So I started working full time. And next thing you know, it's like I'm already cooking up. I became a really good chef, which I didn't think because I had no idea that would be a chef like that.

I was working part time and with COVID there, my school was online. So I started working full time. And next thing you know, it's like I'm already cooking up. I became a really good chef, which I didn't think because I had no idea that would be a chef like that.

I was working part time and with COVID there, my school was online. So I started working full time. And next thing you know, it's like I'm already cooking up. I became a really good chef, which I didn't think because I had no idea that would be a chef like that.

It was right when COVID happened. So it's 20, 19, 20, 20, 20. Yeah. Okay.

It was right when COVID happened. So it's 20, 19, 20, 20, 20. Yeah. Okay.

It was right when COVID happened. So it's 20, 19, 20, 20, 20. Yeah. Okay.

Well, it is... Because it's an art, right? It is an art, definitely. It's definitely hard to be a chef. But if you know your stuff, if you're doing everything... Because, like, you don't have to invent anything because everything has already been, like, invented. And you just have to follow the procedures and keep everything clean and...

Well, it is... Because it's an art, right? It is an art, definitely. It's definitely hard to be a chef. But if you know your stuff, if you're doing everything... Because, like, you don't have to invent anything because everything has already been, like, invented. And you just have to follow the procedures and keep everything clean and...

Well, it is... Because it's an art, right? It is an art, definitely. It's definitely hard to be a chef. But if you know your stuff, if you're doing everything... Because, like, you don't have to invent anything because everything has already been, like, invented. And you just have to follow the procedures and keep everything clean and...

well it's also like i would say it's hard but it's also easy like so it's like from which perspective you look at if you're already a chef if you know what you're doing it's then it's it's easy and it's your lifestyle and that's how i started but if you're not a chef i was like oh i can't never be a chef it's hard like you have to learn all these things but no anybody can become a chef with proper training

well it's also like i would say it's hard but it's also easy like so it's like from which perspective you look at if you're already a chef if you know what you're doing it's then it's it's easy and it's your lifestyle and that's how i started but if you're not a chef i was like oh i can't never be a chef it's hard like you have to learn all these things but no anybody can become a chef with proper training

well it's also like i would say it's hard but it's also easy like so it's like from which perspective you look at if you're already a chef if you know what you're doing it's then it's it's easy and it's your lifestyle and that's how i started but if you're not a chef i was like oh i can't never be a chef it's hard like you have to learn all these things but no anybody can become a chef with proper training

Yeah. Well, the chefs at restaurants, they're not making much for sure. It's like and I'm basing all this on like hibachi chefs because I'm not sure what the other chefs are making. But hibachi chefs are making about four to five to six grand, depending where they are. If they're in California, they're making seven, eight grand. But this is a month. This is a month.

Yeah. Well, the chefs at restaurants, they're not making much for sure. It's like and I'm basing all this on like hibachi chefs because I'm not sure what the other chefs are making. But hibachi chefs are making about four to five to six grand, depending where they are. If they're in California, they're making seven, eight grand. But this is a month. This is a month.