AC: What do you not like about your job?
Mroueh: It’s challenging to be flexible. It’s a challenge for someone first coming out of a restaurant where there is a lot more structure. You know what you’re doing for the day. An order comes in and the food goes out. You have to be more flexible because you’re in someone’s home and things change and you just need to be able to adapt well with change. I’ve been doing this for eight years, and one of the challenges is being on someone’s schedule. You have to adjust your cooking for the “So and so isn’t back from the gym, hold dinner” changes. I make things that hold better.
AC: How much money do you make?
I have been doing this for a while, and, it’s based on experience, so I am toward the high end of the spectrum.
AC: Can you share with us one of your favorite recipes?
Mroueh: I definitely prefer anything to desserts, because with desserts, you have to be exact. You have to have a recipe and I don’t like to cook with recipes, I just cook.
I’m currently making this Fattoush Salad for my boss, who has a thing for it right now.
PREVIOUS PAGE
