Today we’d like to introduce you to Bernard Sales.
Bernard, can you briefly walk us through your story – how you started and how you got to where you are today.
In my younger adult years, I wasn’t sure about what I really wanted to do as a career. I tried everything from being a mechanic to studying physical and health care, nothing really grabbed my attention, then I found my love for cooking. Starting in my first kitchen, Perch DTLA, I realized there was so much to learn in this industry. I didn’t go to school for it but I loved it and wanted to progress, so I set a goal for my self, I separated myself from distractions until I got to where I wanted to be in my career. I used restaurants as school and took as much knowledge I can get from every restaurant I worked in, and every restaurant got better and better. Some of the big named restaurants I’ve worked in and learned from are, Perch DTLA, Yamadhiro Hollywood, E.P.L.P, Catch LA, Crustecean Beverly Hills and am also currently opening a restaurant in Hollywood called 3rd Base LA.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The road was definitely not smooth!!! When I first started I had no idea what it was going to be like. It’s definitely not what you see on TV. Everyone you work with are different as well and all have different personalities. Some are all about teaching and helping people get better when others are the complete opposite. Some people made it very hard to learn.
Chef Sharkie’s Up in Smoke – what should we know? What do you guys do best? What sets you apart from the competition?
I make texas style bbq and smoking with a variety of ingredients and flavors I’ve learned of my whole career that you wouldn’t expect in bbq. One of my staples is my smoked tritip sandwich. If it’s one thing I try my best to do is create a balance with my food and flavors. I’m most proud of the fact that whoever tastes my food completely doesn’t expect what they are eating to taste the way it does. I love to set and equilibrium between bright and dark flavors like its night and day.
What moment in your career do you look back most fondly on?
The proudest moment in my career was actually opening up this business and building it from the ground up. It’s been stressful and challenging but at the end of the day, I get this sence of accomplishment that just makes me feel so great!!!
Contact Info:
- Phone: 8187207774
- Email: [email protected]
- Instagram: Instagram.com/chefsharkies_up.in.smoke
- Yelp: https://m.yelp.com/biz/chef-sharkies-up-in-smoke-los-angeles?osq=Chef+Sharkie%27s+Up+in+Smoke
Image Credit:
Anthony cortez
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