My Aim Is True
English 102
Professor Donna Moore
15442 MW 12:00-1:15pm
My Aim Is True
The topic of this story is about a man by the name of Justo Thomas, who originally settled into the United States from the Dominican Republic. He now lives in New York and has worked in the restaurant business for over twenty years. He worked his way up from living a life in the rural Dominican Republic. He was the middle brother of three in a family of eight children (five sisters). His father worked as a farmer. Justo worked hard from a young age, going to school and then helped around the farm after school concluded. He learned from a young age that hard work was important if you want to get to where you want to go and do in life. By becoming a hard and consciences worker, he became a world-renowned fish butcher chef in Le Bernardine. A restaurant considered the most celebrated best seafood restaurant in America. Chef Justo Thomas can filet 700 pounds of fish in a matter of a few hours. Not only does he do the work, but also he does it with ease and flare. It is a known fact that when he goes on vacation, it takes at least three other Chefs to do the amount of work he can accomplish seemingly effortless.
Anthony Michael Bourdain wrote a book titled Medium Raw and one of the chapters named My Aim Is True. The chapter focuses on Justo Thomas the Dominican Republic American fish butcher Chef who has worked at Le Bernardine for over seven years. Anthony Bourdain was astounded with the ease shown by Justo while watching him perform his work, much like watching a master artist painting a masterpiece.
After spending the morning observing Justo Thomas working his magic, Mr. Bourdain insisted that Chef Thomas eat lunch with him at Le Bernardine. The Chef graciously accepted his invitation and they spend a sumptuous lunch together
I feel that Anthony Bourdain was impressed with the man who came from such a meager beginning to be elevated to the status of Chef Fish Butcher in a very
Professor Donna Moore
15442 MW 12:00-1:15pm
My Aim Is True
The topic of this story is about a man by the name of Justo Thomas, who originally settled into the United States from the Dominican Republic. He now lives in New York and has worked in the restaurant business for over twenty years. He worked his way up from living a life in the rural Dominican Republic. He was the middle brother of three in a family of eight children (five sisters). His father worked as a farmer. Justo worked hard from a young age, going to school and then helped around the farm after school concluded. He learned from a young age that hard work was important if you want to get to where you want to go and do in life. By becoming a hard and consciences worker, he became a world-renowned fish butcher chef in Le Bernardine. A restaurant considered the most celebrated best seafood restaurant in America. Chef Justo Thomas can filet 700 pounds of fish in a matter of a few hours. Not only does he do the work, but also he does it with ease and flare. It is a known fact that when he goes on vacation, it takes at least three other Chefs to do the amount of work he can accomplish seemingly effortless.
Anthony Michael Bourdain wrote a book titled Medium Raw and one of the chapters named My Aim Is True. The chapter focuses on Justo Thomas the Dominican Republic American fish butcher Chef who has worked at Le Bernardine for over seven years. Anthony Bourdain was astounded with the ease shown by Justo while watching him perform his work, much like watching a master artist painting a masterpiece.
After spending the morning observing Justo Thomas working his magic, Mr. Bourdain insisted that Chef Thomas eat lunch with him at Le Bernardine. The Chef graciously accepted his invitation and they spend a sumptuous lunch together
I feel that Anthony Bourdain was impressed with the man who came from such a meager beginning to be elevated to the status of Chef Fish Butcher in a very