Fenway teriyaki kitchen is a family-run business. Three brothers own it.
The big Why headline:
We have been running this business for years and have seen many changes. We are now going through another change.
Bridge:
So how did it start?
The short version is that I grew up in a family where my father was a chef, and my mother was a cookbook author.
Our home was where people felt comfortable coming over for dinner and having fun.
My parents worked in their restaurant, and I could help whenever I wanted.
When I finished school at 18, I began working in a different kind of restaurant.
But my heart wasn’t in it. I wouldn’t say I liked the work and didn’t enjoy the food I was serving.
It was the worst job I ever had.
I began to wonder if I could have a career in cooking.
So I enrolled in a college program and studied culinary arts.
In the meantime, I kept working in restaurants and getting promoted.
In 1999, I moved back to the US to work with a friend in a large hotel chain.
One day, the head chef there was on vacation, and I had the chance to work with him.
He told me to take his place and left me in charge of the kitchen.
Conclusion :
After a while, I was asked to teach cooking classes at the hotel.
At the same time, I continued working in the kitchen.
The owner of the hotel was very friendly to me, and he was very encouraging.
During this time, I met some of the hotel staff, who were so friendly.
