I really should start blogging more…. Words I never thought I would usher…
But why not? I do lead a fairly interesting life. Once its all said and done, I’d like people to know what happened. Or at least, when given the opportunity, I can remember what happened, so I can write it in a book.
But whatever, here is a few ramblings, regarding the past 7 months.
After I got back from my travels around Los Estados Unidos, I was presented with the task, of opening up a restaurant. Opening up a restaurant in San Francisco.
In retrospect, this was a completely absurd task at hand. And really, the task was very straight forward…. OPEN A RESTAURANT IN SAN FRANFUCKINGSCISCO.
Anyway, like any good workerbee, I did what I was asked of. I put together a concept for a restaurant, designed pretty much everything from the ground up, and then told a bunch of people, “Hey, we’re going to open this joint up, its going to serve a very interesting mix of American and Asian food, and we’re going to call it Gung Ho”.
Well the people who gave me the task were like, “Cool! Let’s do it!” So there it was. 24 years old, and carrying the burden of opening up a restaurant.
The next few months were crucial. Even though I fucked around a lot, and truly took advantage of any free time (because I knew it would be sucked away soon), I was constantly thinking about Gung Ho. I basically spent all my savings on eating out and going out.
Some may think that doing that wasn’t so wise, but I needed to check out how good everyone else was, and then tell myself, I had to do it a billion times better. Every day was a new destination, a new place to try ramen, a new place to try fried chicken, a new bar to get drunk in. Find what I like, and translate that into a restaurant.
This was my R&D. And it was fucking amazing.
After my R&D was over, it was time to start constructing the restaurant, and cooking in it. Well I’m not very handy with hammer, but I’ll tell you this. I turned a shitty kitchen, into an amazing kitchen. All by my lonesome. You come and see it right now, and I’ll show you pictures of what it used to look like. This may be my crowning moment as a cook… Building out a kitchen.
Construction took a little over a month. We really forced the opening. And honestly, we could have waited another week, but we needed to start making money…
Once we opened, everything was smooth sailing. We started out busy, and we kept busy, so it was hard to really point out the mistakes we were making. It was after the holidays, once things started to slow down, when we could look at things in hindsight.
Its those slow times, where you can really pinpoint, what the hell is really going on, and build upon those things.
Now we’re nearing our 2 months of existence. And once again, I’m feeling super excited about what we’re doing. We’re on the verge of hitting something big again, and I’m super excited to do it. I have the best team in the world working behind me, and its fucking nuts. I can’t believe it.
I can’t believe that I’m 24 years old, and I opened up a restaurant in San Francisco.
That being said. Here are some negative ramblings.
Caesar Jose Chuc
Dillion Donald Naslung
Doogie the Dog
Lost a few good men in 2012. I’ll continue living strong for you guys. Much love.