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♪♪ >> We're in the kitchen with Chef Eddy from 4 E's Latin Cuisine, and he's cooking up a Cuban sandwich.

Hope you're hungry.

Chef Eddy, how are you?

>> Nice to see you.

>> Nice to see you.

♪♪ >> Alright.

So, Chef Eddy, what are we going to prepare here?

How are we going to do it?

>> We're going to prepare a classic Cuban sandwich.

So, we use French bread, roasted pork, ham, Swiss cheese, mustard and pickles.

>> Nice.

And why does this type of food have a special place in your heart?

>> Basically, I try to make a mix of different Latin cuisine, and this has been a sandwich that I used to live in New York and it's very popular.

>> And where are you from originally?

>> I'm from Dominican Republic, and I came as a teenager to New York City, which I lived there for about 23 years.

>> Okay.

And what brought you to the United States?

>> Our family, my parents, a lot of my family members are being in the States since the '60s and in the '90s, my family decided to come.

And we've been in the States ever since.

>> Wonderful.

So what did you put on that sandwich?

We missed a couple of the steps.

What did we put on there?

>> So a classic Cuban sandwich goes with yellow mustard, roasted pork, Swiss cheese, pickles and ham.

>> Okay.

>> Then gets toasted in a panini press, and we serve it with some corn chips.

>> Okay, wonderful.

So tell me, what is it like to be here in your own kitchen and what brought you to this point?

>> I have worked in kitchens basically my whole adult life, and at this point was to try something to do for myself.

I have run local kitchens here in Lancaster, but I used to run Meals on Wheels programs in New York.

I have done work in private clubs, restaurants, high schools and things of that nature.

At this point, I want to do something for myself.

>> Yeah.

It was time.

>> Yeah.

>> And tell me about the name, 4 E's.

What's that stand for?

>> Oh, 4 E's.

That is the initials of my two kids, my wife and myself.

So all our names start with E's, and that's how we came up with 4 E's Latin Cuisine.

>> That's great.

What does your family think about the business?

>> They -- My kids, they come and help on the weekends.

I have two teenagers that they come and help on the weekends.

I have a lot of support from my family members and they are behind me supporting this business.

>> That's wonderful.

I love that.

So you have a lot of people ordering this Cuban sandwich, huh?

>> Yes.

We go -- On a typical day, we go to 15 to 20.

On a weekend, we go from 30 to 35 just on the Cuban sandwich.

>> You can make it in your sleep.

>> Yes.

>> So when did you first discover that you love to cook?

>> I know how to cook since I was a kid.

So this is how -- I know how to cook since I was 12, 13 years old.

And then later on in life, that was the thing that I knew that -- what I felt comfortable.

I don't mind putting the long hours.

And basically it's something that I've been cooking since I was maybe 10, 11 years old, but professionally, since I was 20, I've been working in kitchens.

>> Yeah.

Lovely.

Your presentation -- is that important to you, having it look beautiful as well?

>> The thing is that food start with your eyes.

So basically it's not just how we taste.

It has to be how you plate it, how it looks because people are going to -- somebody else is going to see it on somebody's plate.

And that's how things start.

>> I get it.

Yep.

This does look delicious.

Can we go try it?

>> Sure.

>> Alright.

So, I'm going to go ahead and try this.

It looks delicious.

I can't wait.

>> Thank you.

It's really good.

What does it mean to you to see people enjoy your food?

>> I want to make sure that we bring high-quality products to our customers and that they feel it's worth coming back and telling other people about our food.

>> Wonderful.

I love that.

Well, we've really enjoyed our time in the kitchen with you.

Thank you so much for having us.

>> Thank you for having us, too.

>> I'm going to have another bite of this, so good.

>> For more from Mosaic, please like and subscribe to the channel or to help support this project, please visit witf.org/mosaic.

Get out of your Internet rut with Mosaic, a new YouTube channel from WITF.

A break from the usual mind-numbing nonsense, you'll find amazing music, beautiful art, and a variety of inspirational creators.

Calm in a crazy world.

If you're subscribed to WITF, you'll want to be subscribed to Mosaic.

>> We're in the kitchen with Chef Jonathan from X Marks The Spot and he's serving up his spicy chicken sandwich.

Hope you're hungry.

Chef Jonathan, nice to see you.

>> Hi.

How are you?

>> Alright, Chef Jonathan, so what are we making again?

>> We're going to do a spicy chicken sandwich with a side of mac and cheese.

>> Wonderful.

Is that a big seller for you?

>> It is.

It's very popular.

>> Nice.

Alright, well, let's get started.

What are we going to do first?

>> So we're going to see you put the house-made aioli on.

Just a basic aioli with a little bit of -- some special Cajun spices and some a little other stuff in there.

>> Okay.

>> Try to get on both sides of the bread so we smash it around.

>> Lovely.

>> Shaved romaine.

So my kids love chicken tenders.

I love chicken tenders.

What adult doesn't really love good chicken tenders?

So I was like let's do a chicken tender sandwich instead.

>> Right, I love that.

>> Just make it work.

>> That's great.

>> So we're going to do some local pickles that come from the pickle factory, actually.

>> Nice.

>> At Central Market.

Then we're going to do three jumbo tenders that we hand-bread and hand-fry in house.

>> You're going to fit three on there?

Wow, that -- that's a sandwich.

>> It's a small sandwich.

>> That doesn't look like it would be hard to eat at all.

>> And then we'll top it with a house-made garlic hot sauce.

>> That sounds delicious.

>> And then we're going to serve it with a side of mac and cheese.

>> So I hear the mac and cheese is your most popular item?

>> It is.

>> Yeah?

And what's so -- How do you make it so special?

>> So we use a combination of four different cheeses and then we bake it for hours, but then we season our noodles with parsley, garlic, some other special things we throw in there and just have fun with it.

>> That is lovely.

So, tell me, when did you first discover that you loved doing this?

>> So, my father is a pastor, so he would be home most of the time.

So he did most of the cooking in my house.

My mom was always at work.

So growing up, I see my dad cook, so I was like, "Oh, okay, I'm going to cook."

Never planned on it being my career.

Got into a car accident in 2014, sat at home for years like, "I need something to do, I'm bored," so I started cooking more and more.

Took my first professional job as a chef.

Did that as a part-time job just to get out of the house for a little while.

Became an executive there, went to one of the premier private clubs in America, went from there.

Went to a wedding venue.

When COVID hit, it's like, "Okay, I don't know what I'm going to do."

Just kept working weddings, doing catering on the side.

One day somebody was like, "You should open a restaurant."

I'm like, "That would never happen."

A year later, we're here.

>> That's wonderful.

And have you looked back?

Do you love it?

>> I wouldn't change any of it for the world.

I absolutely love it.

>> And what is it about it that makes your heart happy?

>> Interacting with the people.

The growth.

Just watching how I've changed from day one till now.

Watching my kids grow to love the restaurant, seeing clients become family.

>> So like one big family.

Is it a family business as well?

You mentioned kids.

Do the kids like to come in?

>> My kids are always here.

>> Yeah.

How many do you have and how old are they?

>> The 9-year-old and the 7-year-old pretty much live here after school.

>> Oh, that's great.

>> They'll run the register.

They'll try to create juices.

They'll do everything fun.

>> That does sound fun.

That sounds like a fun way to grow up.

Well, this looks delicious.

I'm really excited to try it.

Can we go do that?

>> Please do that.

>> Alright, let's go.

Alright, Chef Jonathan, I'm going to do my best to take a bite of this delicious sandwich you've created.

I hear you say the trick is to smash it.

So that's what I'm trying.

[ Laughs ] >> You can't be cute.

>> Yeah.

No, I don't think that's going to happen.

I got a little edge of the chicken.

Mmm.

That's delicious.

>> Thank you.

>> I also want to make sure I try this famous mac and cheese.

>> Please do.

Thank you.

>> Now, that is delicious.

>> Thank you.

>> That's some good comfort food right there, would you say?

>> We try, we try, we try.

>> So what does it feel like to see somebody enjoying your food?

>> It gives you a sense of pride, a sense of integrity, knowing that you're sending out a consistent product that people will come back for.

>> Mm-hmm.

Wonderful.

And what's next for you?

>> Take over the world.

[ Both laugh ] One thing I've always tried to do is remain humble about everything I've done in life.

So when people ask me what's next, I don't really know.

Like I said, I never expected to be in this spot and in the position I'm in now.

I'm grateful for every opportunity I've ever had, especially this one.

>> Yeah, I love that.

You know, one thing I didn't ask is, is the name X Marks The Spot.

How did you come up with that?

>> My son one day was like, "Daddy, what's the name?

What's the name?"

I'm like, "I have no clue."

So the paper was laying on the desk and he's like, "Daddy, I like this one.

This means the treasure chest."

What?

He said, "It's in the movie.

X marks the spot where the treasure is."

Okay, whatever.

Lo and behold, an hour later, the GM calls said, "So you have a name?"

I'm like, "I guess it's X Marks The Spot."

And here we are.

>> I love that.

Your son picked it.

>> Yes.

>> X Marks The Spot, the treasure chest.

That's really cute.

Well, we've loved our time in the kitchen with you.

Thank you so much for having us and for sharing this delicious food.

>> It's been my pleasure.

You'll have to come again.

>> Thank you.

I'm going to have another bite of this mac and cheese.

>> Yes!

>> For more from Mosaic, please like and subscribe to the channel or to help support this project, please visit witf.org/mosaic.

Get out of your Internet rut with Mosaic, a new YouTube channel from WITF.

A break from the usual mind-numbing nonsense, you'll find amazing music, beautiful art, and a variety of inspirational creators.

Calm in a crazy world.

If you're subscribed to WITF, you'll want to be subscribed to Mosaic.