“The first night I ever spent in a restaurant was in Glendale at Chuy’s Mexican restaurant…I was in charge of shoveling chips. I was the chip guy, in charge of refilling giant bins of chips and getting them ready for them to go out to guests, and filling up salsas. That was my job, chips and salsa boy, for the first few months.” — FIG chef Ray Garcia, on getting his start in the restaurant world. [Food GPS]
Hello Mr. Chips!