By Chef Vic Vegas
From being a business owner to creating establishments (Sinful Subs & BB-Diner). From my time working as a corporate executive chef for Nicholas & Co/Foods, I am vested in the food game nationwide as well from experiencing the Food Network world years ago… and then working on the hit TV show “BAR RESCUE” for close to a decade now. Especially In our magnificent city of Vegas, We do have some stuff to discuss here in the future as we go that you definitely want to hear about in the food world today. It’s my job to find out what’s shaking and keep everyone posted as I experience the future of food for us! “My career happens to be my hobby,” so look out!
It is my pleasure to announce that I have the privilege of teaming up with Real Vegas Magazine as a contributor to incorporate my take on a food article quarterly when the new issues are released. We’re going to do this in a very special and unique way, and here is how with a quick rundown:
On a rotational basis, A local Las Vegas professional that has a foodie soul in addition to the boss lady of Real Vegas magazine will join me at of our featured Las Vegas restaurant location we choose for that specific issue.
Boss lady Candice Wiener will enter the establishment through the front with our professional. I will enter through the back.
Why the back you ask? The first thing I will do is greet the dishwasher- as I once was, and the main reason how I even got started in all of this “true story” – As I promise, if I was never “one of them” much of what you see in me these days would have most likely not occurred.
This will highlight one of the most underrated and hardest working individuals in the building. Since I am a chef that is taking a kitchen hiatus for this experience, I am making the choice to enter through the back kitchen as opposed to the front door and normal traditional way to enter. I also get to see their magnificent kitchen and the individuals that many don’t get to see that are responsible for all the greatness that people are chowing down on in the front. “Yes, I have a massive heart for the kitchen crew. And to me, the dishwasher is the dark horse and hidden legend of the establishment- always and forever.”
Then I will join my friends at the table, and we will have a magnificent meal, discuss the greatness of the experience we just received, and we will all contribute our take a way on our favorite parts of the establishment that we feel individuals out there need to know about. This will get incorporated into the story I write about the establishment, in addition to the following content I will be contributing to the article as well.
I’m also going to give what’s known as a “Quick Real Vegas Shout Out” for individuals and establishments keeping it real in the food game as well in the story. It could be from mom-and-pop restaurants to fine dining, food trucks and everything in between that’s jumping off in the Vegas food scene. We will be keeping up with the newest restaurants coming out and some of the greatest meals that I enjoyed between the issues sitting or standing and possibly eating it in my car. This personally gives me the chance to take some of what I see that others don’t quite get to and finally be able to show the masses how amazing some of these places and people are.
“You just don’t know until you know” – So if I can direct some awareness to some of these great ones out there. Then this chef is definitely doing his part on his day off, lol!
Looking forward to launching our first official article better known as “Real EATS “ BY CHEF VIC VEGAS
EAT WELL
LIVE GOOD
STAY STRONG
SEE YOU IN THE NEXT ISSUE!
