Hibachi Xpress
Restaurant in Cary, NC
Starting out, Ray cooked every meal himself and later trained others to assist with the cooking.although They never had any cooking experience, I realized smaller restaurants create opportunities for those who would otherwise never get a chance to cook. Unless you had cooking experience or culinary education, most restaurants would never consider allowing you in the kitchen! Ray's philosophy was different. He found that employees with a desire to learn usually became his finest employees plus they didn't bring any bad cooking habits that would be difficult to eliminate.