Parker County Today August 2017 - Page 47

PCT: How did you get into the business?  MB: I was invited into this business as an investor by an old friend of mine who was a hibachi chef. The partnership went south when we could not agree on the direction of the restaurant. He sold me his share.  into a predicament. If you own a restaurant, it will happen.  PCT: What is your back-up job if you weren’t in this business?  MB: I could be happy doing something like running my own hotel or resort. PCT: What is the most interesting thing you have seen in your field? MB: I’ve had many customers teach us their family recipes, such as the gumbo and our seafood boils. But one guy, “Doug,” tried to sell me his mom’s fruit salad recipe for $5,000. Lol. I said, ‘Thanks, Doug, but we don’t sell fruit at the moment.’ PCT: What have you learned in pursuing success in your field?  MB: Learning is an ongoing process, but one thing I’ve learned is that it’s important to have a diplo- matic attitude.  PCT: What advice can you give others who may want to follow in your footsteps?  MB: Be prepared to do the work yourself. Many times I found myself prepping, cooking and still have to do dishes ‘till 1 a.m., because all the kitchen workers called in sick or got themselves PCT: What is the best piece of advice you can give to customers? MB: It’s OK to eat with your fingers. PCT: What is something that others don’t know about you or your job?  MB: Boiling Cajun Shrimp is a totally different restaurant since I took over in January of 2016. We have fresh seafood, and all the soups, sauces and sides are made from scratch every day. We also have really good salads and non-seafood entrees. You should give us a try. “WC does a good job connecting to their students .” M.D. Jirous Scholarship Recipient www.wc.edu | 817-594-5471 Register today for Fall 2017! Classes begin Aug. 25. Grayson Adams 45