![]() ![]() Back in the day when they used MSG and people got sick, and then they took it out and made the food healthier. I think in the long term it is gluten-free items. Q: What kind of trends do you see having an impact overall in foodservice? I mean our pancakes are 15” round! Like a hub cap! Their sight, touch, taste, smell, even the sound of the food–all those jump out in my food, so I love it when I see the faces of people light up. Well for me, I enjoy seeing the guests enjoy my food and using their five senses. Q: What excites you about the food industry in general–what keeps you motivated to keep on cooking? And we can’t downsize the amount of food we need, so the food price is also a great challenge right now. The price of beef and pork and dairy going up is also a challenge. Right now it’s execution, because we have no heat lamps and no microwaves, so everything has to be orchestrated right. Q: What do you see as the biggest operational challenge in your kitchen? The name Hash House was owned by one of the owners and the A Go Go was added by the other owner because where he learned to cook it was very fast paced, and he wanted to incorporate that into the name. Q: That’s an interesting name, how did the name Hash House A Go Go originate? “ was one of the happiest days of my life,” enthuses Chef Anthony. ![]() Vidal also did stints at Lonestar Steakhouse and Elephant Bar before working alongside James Beard Award nominee Carlos Guia, and finally joining Hash House A Go Go in 2005. He moved on to open Rock Lobster in Mandalay Bay and returned as a Sous Chef to open the Cheesecake Factory stores in Arizona. ![]() The first job I got was at the Cheesecake Factory making $8.50 an hour as a broiler cook.Ĭhef Anthony soon progressed to the position of Trainer, moving up to open the Grand Lux Café in the Venetian Hotel and Casino in Las Vegas. I came back home, sold everything I had and moved to California. It took us a week to get there and of course once we got there, I was like “Oh my gosh, Hollywood!” In 1998, I helped my cousin drive from New York City to California. And I worked from 8AM until 4PM at a deli in Brooklyn. I attended the New York Restaurant School. Q: How was culinary school and how did your career grow from there? She said “Hey, you should go to chef school. I’ll do whatever it takes.” So I used to always go to my cousin’s events to help her out. I always wanted to go over there, so I offered my services: “I’ll clean, cook, BBQ for you. They weren’t rich, but they had money because they worked at Wall Street and they had a house that was in Staten Island on the beach. Q: What inspired you to become a chef – did that build from a sense of necessity? I always could have followed their paths but I just didn’t want to go that path. I had an older brother who was into the drug thing, and I had a sister who was younger who was dating gang members. So in order to cook I had to look in cupboards when I was hungry. I was raised by a single mom, and she always worked. I was born in ’67 in poverty and welfare. Q: Tell us about your background and what inspired you to start cooking? Chef Anthony has been instrumental in opening all of these locations but now oversees the one on The Strip in Las Vegas, Nevada. The restaurant has been steadily growing from its initial roots in San Diego, California to 8 locations across the country. The restaurant has been featured on the Martha Stewart Show, The Travel Channel, The Rachel Ray Show and Unique Eats among others. Chef Anthony Vidal is the Executive Corporate Chef of Hash House A Go Go–a swanky, casual, hip dining establishment known for its awe-inspiring, visually-pleasing, oversized portions. ![]()
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