Antonio Joachin

• the matador.
  For me, the matador has always been a good place to work. I worked there in 2021 and now I am back in 2026 as a part-time.

• BOBBY VAN'S for me was a very good place to work for meat cuts... I remember the day I arrived asking for a job... the bartender made me go straight to the kitchen and told me the chef is there, talk to him, he is very strict. That day the chef was filleting a huge tuna. I remember he looked at me and asked, 'What are you doing here? Who brought you to the kitchen?' I answered the bartender (I didn’t have an appointment). He asked, 'What do you need?' I answered, 'Work, I need work.' I told him, 'You have a beautiful restaurant and a phenomenal menu, I just saw it, and you are located right next to the White House.' He replied, 'Yes, and...?' I said, 'Well, I think you need a strong person who has a lot of knowledge in the kitchen, and here I am.' He tested me cooking meat cuts, which I passed the test, and he gave me the job immediately.

It was a place where they cooked very high-quality prime meats, like rib eye, filet, porterhouse, T-bone, New York strip, top sirloin. My job there was to make sure that each of the meats I sent out had the perfect cooking; there could not be any mistakes. It was a very strict place where if I sent 100 cuts of meat, all 100 had to arrive perfectly at the table.