Kirk plating as a sous chef at Loquita in Santa Barbara I grew up in Minneapolis, Minnesota. My journey in the food industry began when I was 18 years old. I worked at my neighborhood pizzeria restaurant washing dishes. At this point, my life did not revolve around the food Read more…
Some of us discover our path in life through a series of trials and errors. For others, all it takes is a special moment. This is what happened to Pared Pro Jackson Touk, who made a complete career change and decided to take the plunge into the kitchen. Jackson and Read more…
My name is Virgil and I hail from Sacramento, California. I came to San Francisco to develop my career and I’ve worked on Pared for the past two years. I love eating. It was everything to me when I came to San Francisco for college. My girlfriend at the time Read more…
My name is Edward Crocker and I was born in New York as an Army brat. I saw the world at a young age because of this and joined the Army in hopes of seeing more. After I honorably discharged, I decided it was time to get an education, so Read more…
Who knew when I was frying white onions until golden brown and super crispy that little Tuffy Eldridge was caramelizing? Not Tuffy. I would take those onions and put them on lightly toasted Butter Top bread with mayo. That, my friends, was the beginning of my long culinary career. My true Read more…
One of the main reasons why I like Pared, is that I can make my own schedule. I can also gain more experience in working different restaurants. And the most exciting part of Pared I enjoy is getting to network with different types of chefs. This will definitely help me Read more…
Abrahan en Spice Kit San Francisco (2016) Mi nombre es Abrahan Ruiz, con casi 14 años de experiencia en restaurantes y en posiciones como, lavaplatos, preparador, cocinero de linea hasta tener una posición como sous chef, cuando escuche de Pared en enero del 2016 trabajando en dos restaurantes, los dos Read more…
Pared is empowering people who have never been empowered in the industry. It brings it back to a true meritocracy. Evan grew up in the San Francisco area and like many, stumbled into a career in the restaurant industry. He started off as a server at a Cheesecake Factory where Read more…