I Quit My Job at Google to Start a Branzino Pop-Up Restaurant | Secret’s Out | NYT Cooking

In this episode of Secret’s Out, we followed Mason Acevado, a former data analyst at Google who, in his off-hours launched a pop-up specializing in whole fish branzino. Piscator operates every Saturday afternoon in the backyard of Troost, a small bar in Greenpoint, Brooklyn, where customers eat perfectly cooked fish, focaccia, cabbage slaw and seasonal berries. At his last service, Mason sold 50 pre-orders in just two minutes. He officially put in his notice at Google to pursue Piscator full time, leaving the stability of his Fortune 500 tech job for the unpredictable struggle of the restaurant industry. ------------------------------------------ Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-coo... VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).