Frequently Asked Questions by Customers (Part II)

Does the owner have a degree in nutrition? 
No.

Did the owner attend culinary school?
No.

Then where did owner learn how to cook?
From eating at challenging and interesting food establishments, practice at home, and years of obsessing about food.

When did he start cooking?
He began serving classmates buttered toast when he was 6 years old.  Also at age 6, while parents were napping, he rummaged through the fridge to make veggie soup from scratch.  Interest, however, was not supported or developed by family, who had other ideas for his future.

How many hours a week does the owner work?
He doesn’t count work hours because he doesn’t make a distinction between work and leisure.  His guess is around 100 hours per week, if “work” is defined as time spent at store, grocery shopping, blogging, and completing paper work.  Time spent thinking about the business (and food) is nearly every waking moment.

Every waking moment!?  Does he think about sex?
We think he tries, not sure if he’s successful at it.

What does the owner have for breakfast?
Varies.  Typically hot water with cayenne, avocado with hot sauce, chicken broth, maybe some nuts and an all veggie smoothie.  Spread over 3 hour period.

How tall is the tall blond?
5’11″

Who eats the most?
The rail thin one. By a wide margin.

Why do you guys play so many songs about death?
It just feels right.

Are you guys vegan or strictly raw  foodies?
We eat meat, raw and cooked.  Owner believes less meat is better for health and environment.

Is the owner crazy? 
Don’t know.  We’re not doctors.

Why would you work with someone like your owner?
We’re crazy.

So which barista knows kung fu?
The one with the bruises.

Where’s the owner?
He’s mowing the lawn and drinking beer.

What does the owner do in his free time?
He mows lawns and drinks beer.

Is the owner Japanese?
No

Is the owner Korean?
No

Why doesn’t the owner take any days off?
Because he’s building a business and is trying to develop a brand.  Isn’t the same as owning a franchise with strong brand recognition.  He’s also trying to pack as much kitchen time as possible so he can catch up to his peers.  We estimate that the two years he’s spent on the floor is equivalent to five years for average cook.  And finally, quality goes down fast, even if owner is at the store one hour less per day.

What was owner’s upbringing like?
Stereotypical Asian upbringing, Tiger Mother lite.  Piano, violin, music theory, math tutoring, tennis…bitch slapped for getting a B (and he got many of those).  He wouldn’t change much of it.   


About Alive Juice Bar

It's not what you think. It really isn't. View all posts by Alive Juice Bar

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