Being a bartender I had my fair share of food experiences. From working in a fine dining establishment enjoying the savory flavors of filet mignon, to rocking out in a Caribbean lounge grubbing down on my Rasta pasta in-between breaks never did I ever think I would end up eating sushi anytime soon. Working from restaurant to restaurant I ha my fair share of foods, but I never was too found of fish. Growing up every meal that involved those scaly boney little critters I never enjoyed. I never thought I would be enjoying fish as I do now. Now that I’m employed at a sushi bar in JFK airport, I love raw fish meals, in fact I have it for lunch almost everyday.
It was summer of 2013, when I found my self at the end of the ropes while employed at Caribbean sports bar in Jamaica NY. While I enjoyed my roti and curry goat from time to time, the money wasn’t making ends meet so I decided to look for another gig to stay afloat. In august of 2013 I found myself being interviewed with OTG Management. OTG is a hospitality firm that specializes in redefining the dining scene at airports such as JFK Airport, creating a lifestyle that embodies the city. Once Hired I was told I was going to placed at Shiso, which is one of there sushi bars in terminal 4. I wasn’t to happy because I knew nothing about sushi an most likely I hated fish, little did I know that this experience would change my taste buds for the better.
The terminal opened on September 2nd 2013, it was the grad opening of our restaurant and I was receiving training. I received a booklet of Japanese terms I had to become familiar with, and then I found myself in a conversation with the chef. “Hello my name is Wayne and I am the chef, what’s your name?” said the head chef of our restaurant. “ My name is Mossogbe, it’s my first day here and I’m nervous” I said. “Why?” said Wayne. “ I don’t like fish and I never had sushi so