Elias Rodriguez was interested in cooking at a very early age. His first job was in a restaurant kitchen, washing pots and pans, when he was in junior high school. One Saturday morning, the French trained chef pulled him out of the pot pit and took him to the kitchen cooks line. He slapped a chef’s jacket and toqué on him and taught him how to make a béchamel sauce, and afterward how to make crepe batter and cook it on a sauce pan bottom. He then made pineapple and chicken crepes for a luncheon.

As an adult Elias has worked in the restaurant industry for many years as a manager, general manager, or area manager, for very high-volume restaurants. Now retired, he says he misses the hustle and bustle that goes on in a restaurant. He likes experimenting in the kitchen and has several dishes that are family favorites. He says, “I like to think I can cook anything.  I can cook a steak better than anyone on the planet. Ahem…”