How Kuniko Yagi went from banker to udon waitress to owning her own restaurant in L.A.
, a karaage fried chicken restaurant in Los Angeles. Born and raised in Japan, she was the executive chef atwith Myers. In this essay, she reflects on her career in kitchens and how gender dynamics in restaurants are changing .
I started working in restaurants because there was no other job I could get. I didn’t speak English, and I couldn’t drive, so I biked around Beverly Boulevard until I found a “Help Wanted” poster in front of a noodle shop. It turned out to be Ubon by. I worked there as a waitress for a year, but then the restaurant closed. I realized that being a waitress didn’t have career longevity, but cooking can take you anywhere in the world.
I told him I was looking for a job and he said, “Maybe we can train you as a back server and you can clear the table and make cappuccinos.’ But I told him I was looking for a job in the kitchen. He was very hesitant and said, “I don’t think you understand, it’s a very tough job in the kitchen, physically and mentally.” But I asked him to give me a chance and he let me work as an intern chef for a week. Then I asked him for a job.
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