The restaurant business is unpleasant enough for an adult, but Aiden Sterling makes it outside the park, while with enough age to vote.
The 18-year-old hyper-Bathsy Young is receiving the Stereotype of the Z GEN Z, which was added with a success of Brooklyn Tachya, while still in high school.
Sterling is the owner of Tacos del Barrio, a joint vibrant on the slope of the park near the center of Barclays, specializing in Mexican specialties of Juicy Tacos in the shepherd ($ 9.50) in Burritos of the size of the Duffel bags ($ 15.95 for the marshaled meat) and his shotgun cake ($ 7.50), which are made at home.
Opened last month, its Taco team serves around 165 checks a day with a second location planned to open this fall this fall, it is not bad for a guy who, when the site visited, balanced his commercial functions while also trying to secure a dress for his upper dance.
“I learn everything from scratch,” said Sterling, who manages a crew of eight. “And I only go day by day.”
“My biggest goal here in Tacos del Barrio is that once people go through the doors, we hope you leave with a better feeling.”
The personal senior attends classes from 7 to 11 in the morning to James Madison High School in Midwood, and then goes to the electric bike through Brooklyn and Tacos del Barrio, where he works his ass from 12 to 12 in the morning.
At midnight at 3 in the morning it is reserved for school work, often completed on the counter of his restaurant, which leaves him only three to four hours of sleep at night.
Sterling insists that [school is] However, the “number 1 at the end of the day”, declaring, “obviously, business is business. But I have to graduate.”
How does this gerism turn to Danny Meyer all these plates at such a young age and without any previous experience of the restaurant industry? He credits his three years as captain of his high school basketball team.
“This labor ethic was to be a first athlete,” said the Wunderkind food world. “I think about working as basketball. I have five (employees) and I go with the flow.”
Like a high school star, he found the opportunity as he worked at the lifetime gym, where he approached the owners of Poke Bowl United, a quick casual chain with 14 branches in New York, New Jersey and Long Island.
)[We were] Working three, four months, five and every day, “said Sterling.” And they were like “hey, man, we love your work ethics.”
The team explained that they “signed a lease” in Brooklyn and that they wanted to give the teenager the “kingdoms”, as long as he could find a viable idea. The Sterling Sterling said that the area had a quick service Mexican gap.
“They believed in me. A child without money,” said Sterling, who put all the mass that saved the company from the company as the Poke Bowl crew handled the rest of the finances, background and logistics.
He spent months researching Mexican joints – which needed his beloved basketball practice – and collected the best elements of his favorite Taco Boards: Homemade corn tortillas and basic protein bases such as tacos No. 1 and a best -selling abused fish taco like the German de los Tacos restaurant, the seafood.
“My motto is authentic here, but with a turn,” said Sterling, who also manages the social networks of Tacos del Barrio. “Authentic is the part of the chef. I say,” Hey, let’s take a look and put some things that I have found interesting elsewhere. “
One of the most proud inventors of Junior’s restaurateur is a “ribs” junction take on the merchant Joe, which consists of dividing Elote – Saty Mexican Street with fresh queso and chili powder – in manageable slices such as McNuggets corn ($ 6.95).
However, the High School Hotshot has no illusions about working at the Biz Restaurant, which he called the “hardest industry in the world”.
“You have to make people happy with food … you have to be consistent,” he said. “So this morning I went in and something was out. I liked,” I can’t serve this. “So let’s send it.
All in all, Sterling loves freedom and creativity.
“I can do what I want,” said the culinary prodigy. “You can’t do it with a new and five. I have so many ideas and thoughts on my head that I just want to go out and do.”
With the secondary graduation approaching June 23, Sterling will have more time to devote to Tacos del Barrio.
“It will be much easier,” said the food phenom, which plans to take an empty year to put “101%” in the business.
“I want to reach the point where they know me as Aiden of Tacos del Barrio and any other adventure that I, would succeed because people can trust me,” he said. For now, he just hopes to “keep it consistent and continue fun.”
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