It may seem like it was centuries ago, but it was only in January of this year (2017) that Salt Bae first graced our social media feeds. In the saturated world of food porn, specifically meaty food porn, Nusret Gökçe was a breath of fresh air, and we are very thankful for it.
There are meat lovers, and then there are meat lovers. Salt Bae personifies the latter. No one, and I mean no one, is as affectionate for their meat as this guy. A quick glance at his feed and you will quickly see what I mean: the sensuality he feels for his cuts of meat border near sexual tension.
And then there's the iconic money shot: the sprinkling of the salt. Many have tried to recreate the ritual, but no one has ever come near to properly re-enacting his passion for the craft, and I don't think anyone will. This admittedly wasteful seasoning method is done with such love and finesse, people travel the entire globe to eat at his restaurants and, if they're lucky, have him do it to their meat. Look at Simone Biles' smile!
But what does it take to actually work at one of his restaurants? Well if you would like to know, a Craiglist post may provide the answer. Dubbed #SaltBaeWatch2017, ambitious foodservice professionals can finally learn the absolute best in salting technique from up close, for Salt Bae is now hiring at his upcoming New York City Steakhouse, Nusr-et Steakhouse NYC.
Under the "food/beverage/hospitality" section of the site, you will find a link titled "#SaltBae is now hiring for all positions FOH & BOH in NYC." Salt Bae and his team of professionals are " looking for talent burning with desire to flare it up," presumably at the same high level as the Bae himself.
If you feel like you are more than up to the challenge, the post claims you'll be compensated competitively. The open positions include servers, runners, baristas, bartenders, hosts, grill cooks and butchers. They're full-time, and also include benefits. And of course, there's always the chance of rubbing shoulders with Salt Bae himself.
The experienced food pros (and the salty) may be wondering: "sure, Salt Bae has the moves, the flair, and, obviously, the charisma to pull off a viral video or two, but is he really the culinary leader we need right now?" It's a very fair question to ask. Know that before Gökçe was reborn as the king of seasoning (and slicing meat), he had been in the meat game for a while.
Gökçe owns not one but five steakhouses, plus two burger restaurants in both Turkey and Dubai. When you get beyond the biceps under the white t-shirt and take a look behind the circle rimmed shades, you find that his story is even more inspiring.
According to CNN, he was born into a mining family in a rural part of Turkey and worked long hours as a dishwasher. He washed dishes for several years in the hope to one day own and run his own restaurant. Through dedication, hard work and an eye for a viral video or two, he made his dreams come true.
When discussing why he seasons his meat the way he does, he said: "the shape of the meat and the taste of it starting from the top down is a part of me... All of my feelings are coming from inside of the meat down to when I put the salt onto the meat."
This unconditional love for food is very hard to teach, and usually results in a pretty amazing restaurant. Salt Bae is the perfect example of this. I can see Americans from all over the country wishing to apply. I would apply too, but I don't think I can pull off the white t-shirt and sunglasses as well as he can.