The following is a guest post from chef and author Nick Scholz.
In the early 1970s, when I was just starting my professional career, I was lucky enough to get a job at a seafood restaurant.
The manager who introduced me to this wonderful world of seafood was the chef at the restaurant I worked for, which was also a seafood bar.
My first job there was at a very small fish and chip shop in a strip mall.
It was a tiny place that did seafood and seafood-inspired dishes.
My boss was also the owner of the seafood restaurant, which had been around for a couple of years.
After working there for a few years, I moved to a larger restaurant, where I started working with fish and chips, seafood steaks, and fish dishes.
I would often go home and have a bowl of fish and rice and I would often ask my wife for some fish and chicken.
She would always tell me, “This is the best dish in the world.”
After about five years of being at this small restaurant, I came back to the seafood bar, which also had a small fish restaurant.
There was also another restaurant I went to that was a seafood joint.
I went there a few times to get lunch and my boss would always bring me lunch and the next day I’d have to go out to the restaurant to get my food.
So I ended up working at these two restaurants for about a decade and then I got to work at a restaurant that was located in an apartment complex in downtown L.A. The fish and food place was a little more expensive, but the seafood joint was very affordable and had all the same seafood.
So I would come in, have a meal, and then go to the fish and seafood joint to get more fish and then return to the apartment to eat more fish.
And that was the entire fish and shellfish menu, the fish, the chicken, and the shrimp.
At that time, I did not have the slightest idea what a Thai food menu was, so I was like, “Why am I eating Thai food?”
So I went up to the manager and told him I was going to take the seafood and shrimp out of the restaurant, and he was like “Well, it’s fine.
I don’t care what you eat.”
I remember I would order fish and shrimp, and it would be like, OK, that’s great, but then he would say, “You know what?
You can go back to your apartment.”
And I would get up and walk back to my apartment and he would ask, “Well you can eat in your apartment,” and I was thinking, I don,t want to go back there.
I was eating fish and the fish was just so good that I couldn’t believe that I could actually get the same dish from a restaurant.
I remember he would bring me out to my bedroom and he’d say, ‘OK, I’m gonna cook you this dish, and we’re going to put it in the refrigerator.’
So I was really excited.
So, then we went to a fish and steak place and he brought me a steak and shrimp dish and he took a bowl and he put it down, and I’m sitting there thinking, What did I just eat?
He said, “I just cooked it.”
I was in the kitchen and I had my plate of fish.
It’s not really clear to me what I was expecting, but it’s a little bit more than fish and meat, and there was chicken and shrimp.
But it was just the same thing.
It just sounded amazing.
So when I got back to L.D. and I got home, I took a look at the menu and I just thought, Well, I can’t believe I ate fish and fish and everything.
It wasn’t until I went back to Thailand that I realized that this was the only thing that I ever ate at the seafood restaurants, and that it was all just a little different than what I ate at my Thai restaurants.
That’s why I was surprised when I finally realized what the difference was between a Thai restaurant and a fish restaurant when I started eating at my fish and Thai restaurants for the first time in about five or six years.
But what I love about fish and crab is that I can make a dish that I like, that I want to eat and then there’s something else on the side of the plate, like a chicken or something.
It’s like a little treat.
It doesn’t have to be huge, it can be a little smaller.
And there’s nothing that makes me feel sad, like, What happened to the dishes?
The dishes are there for the people who have been there before, but what’s really amazing about it is that if someone comes to the table and they want something different than the dishes they’ve been served before, they don’t