![]() The fare Eddie craved was simple - all he wanted was a really good burger and fries. “I was like, ‘You know, if I can just scrape together a little money, I can probably start my own place.’ So I decided to create a job for myself instead of trying to find one.”Īs for deciding what kind of food that job would entail, he followed his stomach. The way Eddie tells the story, the solution seemed straightforward. There were too many candidates, not enough jobs and a lot of empty storefronts out for rent. "And all the jobs we were trying to get were crappy jobs that we wouldn’t have even taken a year before.” ![]() “I kept seeing people I knew that were interviewing for the same positions that were way better chefs than me," he said. For the following six or so months, he searched fruitlessly for another position.Įddie on the clock at Edzo's. “Before he was an aspiring burger baron, he was a culinary-school graduate who cooked at some big-time spots in Chicago - TRU back before Rick Tramanto was born again, Nacional 27 after that - and rambled around Europe, cooking in Barcelona, Spain, and Bologna, Italy,” Meehan wrote.īut then the finance sector collapsed in 2008, and among the recession’s debris was Eddie’s job at a restaurant in downtown Chicago. Peter Meehan, who Eater described as “one of the most consequential food journalists of the last decade,” recounted Eddie’s career in a New York Times article as one of a sophisticated vagabond chef: Afterwards, he explored the world of fine dining. For two years, he attended night classes while also working as a telemarketer during most of his schooling. With two foodie parents, Eddie began to experiment himself, from making breakfast on the weekends to swirling ingredients together in PB&B&MS sandwiches: peanut butter, bacon, and maple syrup.Īt age 25, Eddie decided to enroll in culinary school. His mom was an “adventurous cook” who baked 30 kinds of cookies for Christmas and invited over neighborhood friends to make dim sum recipes from Chinese cooking classes. His dad took him out for hotdogs and fresh-cut fries at the old-school spots on North Shore. Growing up in the Chicago area, Eddie’s parents exposed his taste buds to a variety of flavors. Today, these twin ethos of being dedicated to having fun while also finding dedication itself fun is what animates Edzo’s, Eddie’s restaurant in downtown Evanston on 1571 Sherman Ave. Be really good at what you do, and take your job really seriously, but still have fun every day.” “I feel like the best way to have success is to be having fun every day. ![]() “You know, a lot of times people take themselves so seriously, and fill themselves with this puffery to try to convince people that you’re a success,” said Eddie Lakin, founder of Edzo’s Burger Shop.
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