PCT: How did you get into the business?
MB: I was invited into this business as an investor
by an old friend of mine who was a hibachi chef.
The partnership went south when we could not
agree on the direction of the restaurant. He sold
me his share. into a predicament. If you own a restaurant, it will
happen.
PCT: What is your back-up job if you weren’t in
this business?
MB: I could be happy doing something like
running my own hotel or resort. PCT: What is the most interesting thing you have
seen in your field?
MB: I’ve had many customers teach us their family
recipes, such as the gumbo and our seafood boils.
But one guy, “Doug,” tried to sell me his mom’s
fruit salad recipe for $5,000. Lol. I said, ‘Thanks,
Doug, but we don’t sell fruit at the moment.’
PCT: What have you learned in pursuing success
in your field?
MB: Learning is an ongoing process, but one thing
I’ve learned is that it’s important to have a diplo-
matic attitude.
PCT: What advice can you give others who may
want to follow in your footsteps?
MB: Be prepared to do the work yourself. Many
times I found myself prepping, cooking and still
have to do dishes ‘till 1 a.m., because all the
kitchen workers called in sick or got themselves
PCT: What is the best piece of advice you can give
to customers?
MB: It’s OK to eat with your fingers.
PCT: What is something that others don’t know
about you or your job?
MB: Boiling Cajun Shrimp is a totally different
restaurant since I took over in January of 2016. We
have fresh seafood, and all the soups, sauces and
sides are made from scratch every day. We also
have really good salads and non-seafood entrees.
You should give us a try.
“WC does a good job
connecting to
their students .”
M.D. Jirous Scholarship Recipient
www.wc.edu | 817-594-5471
Register today for Fall 2017!
Classes begin Aug. 25.
Grayson Adams
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