I’m originally from El Salvador. When I came to this country, I started working at a Mexican restaurant, Jose’s, by Alewife in Cambridge, in 2012. I had no experience, but I wanted to take the job. I started learning. After a month and a half, I knew the lines, I knew the stations. I’ve been working for Jason Santos for 10 and a half years now.
What brought you to Boston?
There were better opportunities here to make more money. Everyone comes here looking for the American dream, and my aunts and uncles live here.
Why cook? Why not something else?
Once I started working in the culinary field, I really enjoyed it. I got interested in cooking from different cultures and different flavors: I played with it, I dissected everything. At the time, I had three jobs: I also worked at a restaurant in Davis Square called Joshua Tree, a sports bar. A guy there worked with Jason at Blue Inc. And now I’m his chef.
What’s it like to start as a cook and work your way up to running a kitchen?
I just worked my way up. I went from fryer to salad and (Jason) saw the potential. He said, ‘You know what? I see you can do this. I think you’re going to be really good at it.’
So I started supervising and opportunities opened up as a sous chef. I kept learning and learning and learning. I also got to know Jason: you know, he’s not sophisticated. He has fun with food.
Tell me about ButterBird.
We have delicious fried chicken. I’m a fried chicken fanatic and this is the best fried chicken I’ve ever had in my entire life. The way we make it, we brine it and marinate it – I don’t know how to explain it, but it’s so tasty. You want more.
What do you think about our region’s culinary scene in general? What do you like about it and what would you like to improve?
For me, food is like an art. No matter what I eat, it’s interesting. I like to be able to taste different types of food. I don’t know if I would change anything. I would say the best mozzarella I’ve had is in Florence, Italy, when I went there last year. I wish there was more Italian food in Massachusetts. I was eating mozzarella by the pound.
Did you love food when you were little, or did it start when you started working as a chef?
I always loved food. I loved pupusas.
Where do you find pupusas now?
My son loves them too; we usually buy them at Los Pinos in Framingham.
Where do you go with your family when you are not working?
We are going to Villa in Wayland. I’m having the chicken Alfredo with broccoli.
Is there a food you would never want to eat again?
No, because in this industry I can play with anything, in a way, and find something that I like.
What is your favorite snack?
Doritos! Very nice Ranch Doritos.
What is the secret to being a good leader?
I work hard to provide a good life for my family. Don’t let exhaustion get you down. Keep going.
If you could open your own restaurant, what would it be?
A fried chicken restaurant.
The interview has been edited and condensed.
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You can contact Kara Baskin at kara.baskin@globe.com. Follow her @kcbaskin.
