When I was a young man, I was a prep cook at Lobster Roll. And as a junior prep cook, I was a terrifying combination of cluelessness and poor knife skills. Things took a turn.
Growing up in New York City started my love of street food, running a food cart strengthened it, and the many wonderful meals eaten out of context cemented it. 2 AM Chicken and waffles in an abandoned lot in Austin!
This article originally appeared in the 2010 edition of “Taste,” the guide to fine dining in Broward and the Palm Beaches published annually by New Times for which I wrote all the editorial.