Eddie The Rock Star

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.

And this is the chefs that work at restaurants. And they're very seasonal because. Restaurants are very seasonal. And they get laid out when it comes to January. That's it. Nobody has a job. Only the head chefs stay. But with us, it's like our chefs... We always in season. Well, we are in, and I'm sure we'll get into it a little later, but we're in 33 cities right now.

And this is the chefs that work at restaurants. And they're very seasonal because. Restaurants are very seasonal. And they get laid out when it comes to January. That's it. Nobody has a job. Only the head chefs stay. But with us, it's like our chefs... We always in season. Well, we are in, and I'm sure we'll get into it a little later, but we're in 33 cities right now.

And this is the chefs that work at restaurants. And they're very seasonal because. Restaurants are very seasonal. And they get laid out when it comes to January. That's it. Nobody has a job. Only the head chefs stay. But with us, it's like our chefs... We always in season. Well, we are in, and I'm sure we'll get into it a little later, but we're in 33 cities right now.

And if it's not a good season in one city, it's definitely a great season in another. So we always have those opportunities for our chefs and our chefs are making anywhere from minimum of five, six grand to 12, 15 grand a month if you're a head chef. And that's a lot.

And if it's not a good season in one city, it's definitely a great season in another. So we always have those opportunities for our chefs and our chefs are making anywhere from minimum of five, six grand to 12, 15 grand a month if you're a head chef. And that's a lot.

And if it's not a good season in one city, it's definitely a great season in another. So we always have those opportunities for our chefs and our chefs are making anywhere from minimum of five, six grand to 12, 15 grand a month if you're a head chef. And that's a lot.

So I started as a chef, and while I was in school, I was always trying to juggle both school and my full-time job, but then I realized that there's a lot of opportunities in becoming a chef, and I can do my own thing, but I quite didn't have the idea yet, because I always wanted to have something like a restaurant, but I knew that it's not profitable if you don't know your stuff.

So I started as a chef, and while I was in school, I was always trying to juggle both school and my full-time job, but then I realized that there's a lot of opportunities in becoming a chef, and I can do my own thing, but I quite didn't have the idea yet, because I always wanted to have something like a restaurant, but I knew that it's not profitable if you don't know your stuff.

So I started as a chef, and while I was in school, I was always trying to juggle both school and my full-time job, but then I realized that there's a lot of opportunities in becoming a chef, and I can do my own thing, but I quite didn't have the idea yet, because I always wanted to have something like a restaurant, but I knew that it's not profitable if you don't know your stuff.

But I was just a chef, and then it comes to my senior year, I graduate, and I was still looking for a job as a computer scientist. And I was looking at it, and I found a job as a software developer engineering test. I got the job. It was like $65,000 a year. And I was like, okay, I made it. So let me ask you, Eddie.

But I was just a chef, and then it comes to my senior year, I graduate, and I was still looking for a job as a computer scientist. And I was looking at it, and I found a job as a software developer engineering test. I got the job. It was like $65,000 a year. And I was like, okay, I made it. So let me ask you, Eddie.

But I was just a chef, and then it comes to my senior year, I graduate, and I was still looking for a job as a computer scientist. And I was looking at it, and I found a job as a software developer engineering test. I got the job. It was like $65,000 a year. And I was like, okay, I made it. So let me ask you, Eddie.

Like, this is a lot of money, but then I get my first paycheck, all the taxes, social security, Medicare. Yeah. I get, this is not much. I'm making the same thing at a restaurant. I was like, okay. What am I doing next? And then I was like, OK, I have to do something.

Like, this is a lot of money, but then I get my first paycheck, all the taxes, social security, Medicare. Yeah. I get, this is not much. I'm making the same thing at a restaurant. I was like, okay. What am I doing next? And then I was like, OK, I have to do something.

Like, this is a lot of money, but then I get my first paycheck, all the taxes, social security, Medicare. Yeah. I get, this is not much. I'm making the same thing at a restaurant. I was like, okay. What am I doing next? And then I was like, OK, I have to do something.

And then at the same time, the restaurant that I used to work for, they started doing catering events like private events, like the chef would bring a grill to your house, do those events. I was like, OK, that sounds fun. And they started doing in a couple of cities. They started doing Houston, Austin and in Dallas. I was like, that's very interesting. You can definitely scale that.

And then at the same time, the restaurant that I used to work for, they started doing catering events like private events, like the chef would bring a grill to your house, do those events. I was like, OK, that sounds fun. And they started doing in a couple of cities. They started doing Houston, Austin and in Dallas. I was like, that's very interesting. You can definitely scale that.

And then at the same time, the restaurant that I used to work for, they started doing catering events like private events, like the chef would bring a grill to your house, do those events. I was like, OK, that sounds fun. And they started doing in a couple of cities. They started doing Houston, Austin and in Dallas. I was like, that's very interesting. You can definitely scale that.

And I started learning more about it, how they do it. And I transitioned from a restaurant to becoming a private chef. And I realized that this could be scaled to every city in America. How come nobody's doing it? And the company that I used to work for, they were owned by two Chinese guys. And I came to them. I was like, okay, guys, I'm going to help you do this. Let's grow together.