Aron Chuatakoon took a step down from his job as head chef at Slanted Tree in Fairfield when he decided to work as a line cook at Ironwood Bistro in Suisun, but it was all part of a master plan that involves becoming an executive chef. An alternative plan for Chuatakoon is to go into the field of clinical psychiatry, but for now, cooking is in his blood.

“I prep each station and make all non-entries during service,” he said. “I must wear all black, including pants and an Ironwood t-shirt.” Chuatakoon said that he works mostly for the experience and the money, but he really enjoys cooking and food. His biggest challenge has been the constant drive for perfection, but he has learned a lot of ways to work toward that goal. “I know how to organize and maintain a kitchen and can send out almost any dish after I’ve seen it done and have it almost perfect,” he said. He would encourage other potential employees to also do their best. “Always strive for more and don’t falter,” he said.

Chuatakoon admires his boss. “She can be strict at times, but is also very nice to her employees,” he said. During the school year, he works between 20 and 30 hours a week, making about $12 per hour. In his limited free time, he likes to snowboard during the winter and hang out with his friends year round.