(Originally published September 4, 2015 on Examiner.com).
What was your very first restaurant industry job?
OM: It was at a kosher restaurant off Pico Ave.
How did you get this job?
OM: It was a pretty easy process. I applied and got the job.
How old were you?
OM: I was 21 years old.
What did you do?
OM: I was a line cook.
How long did you have this job?
OM: I was at that business for one year.
Did your responsibilities evolve?
OM: Yes they did. There were not that many employees in the kitchen so I acquired a lot of responsibilities.
What did you take away from this job?
OM: To make sure I do opposite of what I learned there.
If and how did your first job inspire you to pursue a career as a chef?
OM: With this being my first job, it gave me doubts. I felt if all kitchens were run that way, it was not the right path for me. When I found my second job, I knew cooking was for me.