(In the first installment of a series, Che Underground: The Blog considers how a young San Diego show promoter became a Eugene, Ore., soup titan. Plus: a bonus after-party recipe from Mark! If you’d like your story told, e-mail email@example.com!)
The last time we were in the same town, you were playing in the Frame and promoting gigs in SD and Orange County at spots like Greenwich Village West, Big John’s and Club Cult. How did you move from there to the culinary arts?
I started at a steak-and-seafood joint as a dishwasher in Mira Mesa when I was in 10th grade, moved into doing salad station. There were all these “college” girl waitresses who would flirt with the new kid.
After that I got a job across the street at Chuck E. Cheese, doing pizza, and I would go out and do promos as the rat. My favorite was when they had me do an event for kids with Daryl Strawberry, then a Padre, who took me aside roughly when he thought I was upstaging him and whispered, “Take it easy, Chucky.”