Aurelio Garcia
Friday - October 26, 2007 Share |
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Name: Aurelio Garcia
Title: Executive Chef, Sam Choy’s BLC.
Where were you born and raised?
Isabella, Philippines. I came to Hawaii when I was 16.
What got you started in the industry?
I started in high school washing dishing at Orson’s and then just worked my way up through various positions.
What do you think helped you go from dishwasher to executive chef?
I took a lot of pride in my work and I watched other chefs, the famous chefs in Hawaii, and thought that I would like to do that. I also watched their work ethic and decided I could work hard like them. Also, I loved the work, didn’t mind the long hours and stayed positive. I think that helped.
How do you describe the food at Breakfast, Lunch and Crab?
It’s fresh, it’s all made from scratch, it’s cooked to order, there are large portions and it tastes great!
The portions at BLC are huge. Do all the customers manage to eat everything?
People often do, but many, many customers take things home.
What’s always in your fridge at home?
Water, Filipino vegetables, juice and there’s always frozen baby fish from Chinatown. It’s easy to pull out and use to make a quick meal.
What’s the toughest part of the job?
You think about the business 24 hours - especially here, as we’re open for breakfast, lunch and dinner.
And the best part?
It’s a lot of fun working at BLC. I have a great time with my co-workers — and we always get to eat good food.
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