In the kitchen Tzouvelakos photo archive. Source: Immigrec
“Imagine me dying a dishwasher?”
A man describes his professional progress from dishwasher to restaurant owner.
ΑΝ.: In the beginning I was washing dishes and to be honest, I was panicking.
In my mind… there was the thought “Imagine me dying a dishwasher!” (Laughs). So, I was trying
to learn the job, at least to become a cook and in my free time, constantly, when I didn’t have…
dishes to wash, I was constantly getting next to the cook to learn the job.
Finally, after three months I left there and I became a cook. I worked somewhere. Some…
A large restaurant then in Montreal was giving an opportunity to new cooks.
It was placing you at a certain place, meaning, one week in the salads,
the other week somewhere else and finally I became a cook. After a year, I was lucky, I met a guy who was working
together with me and he proposed that we go to… to open a business together.
Restaurant. Oh… I told him of course that… I was in Canada only a year, I didn’t have much money, but he told me he had no issue.
He’s going to lend me money, to become a partner, because he didn’t have any relatives in Canada either,
he had grown fond of me because I was diligent… eh… a good kid, forever a kid we were then.
And indeed, we bought a restaurant, which did very, very well.
RE.: Where was that?
ΑΝ.: We made a lot of money. It was Drummond and Maisonneuve, in Montreal.
ΑΝ.: Downtown, in Montreal. Drummond and Maisonneuve. This restaurant, I kept until… ‘77.
In ‘77 I sold it and opened another restaurant, in Laval.
Generally, all my… life is in restaurant and bars.
ΑΝ.: Lately I had one… one large restaurant, one bar and one reception hall.
But I sold them now, I’m seventy-one years old because it’s time to take a rest.