He just had an obsession with cooking and ambition to create his own success. Though he had tried many front-of-house jobs, Guy had no professional kitchen training when he started Culinary Arts. “After sitting in the class for a few months, I decided I couldn’t do that anymore and wanted to pursue what I really love, my passion, and went to ICE,” he says. Guy then went to college as a computer engineering major but quickly realized that it was not the right path for him. “I was a bartender, a server, a busboy, a manager - anything you can think of.” ![]() “I worked in every possible position in the restaurant business,” Guy says. Afterwards, in 2005, he came to New York to work with his father. I fell in love with cooking when I was a little boy,” he says, recalling the Moroccan-Jewish kitchen that taught him about fresh vegetables, herbs and spices.Īt age 18, Guy entered the Israeli Defense Force, where he completed his three-year obligation as a fighter in the infantry. “Since my dad wasn’t around, I spent a lot of time with my mom and my grandma. ![]() He started a kosher catering company called Esprit Events while Guy stayed in Israel with the rest of his family. When Guy was a child, his father moved to the United States with the classic immigrant dream of opening a business. Now, he owns and operates Beyond Sushi, a vegan restaurant chain that has taken New York City by storm. Raised to love cooking by his mother and grandmother in Israel, Guy fulfilled his military duty and began a degree in computer engineering before he enrolled at ICE to pursue a career in food.
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