Every now and then on Special Sauce, I just hit it off with a guest, feeling immediately as if I've known them all my life. That's what happened when I talked with Eggslut founder, chef-restaurateur, and ruckus-causer Alvin Cailan.

Cailan, who grew up in an LA suburb, got his first kitchen job while still in his teen years, washing dishes at a retreat house run by the Catholic Church. His very religious mother thought it would keep her wayward son out of trouble, and it worked- sort of. "[I was] in my car on my breaks...getting stoned, and the next thing you know, a nun would knock on your window and was like, 'Hey!' And I'm like, 'Oh, my God'.... And so I slowly started to change, because their way of fixing that was giving me more responsibility.... At first, I was hired as a dishwasher, and the next thing you know, I'm the janitor. Next thing you know, I'm the prep cook, and the next thing you know, I'm on the line cooking food."

After college, Cailan went into construction management, but his heart remained in cooking, big time. "It was very tough, because every day I would look up recipes, and then every Friday, when I'd get my check...I would go to the gourmet grocery store, I would go to Costco. I would break down whole tenderloins, and I would buy pork butts, and I would smoke them all weekend, and that was the thing I wanted to do. I was like, this is what I'm supposed to do. And one day, after wrapping up an invoice for $40,000 for a reconstruction of a bathroom, I think that was probably the line in the sand. I was like, I've got to do something different."

Cailan moved to Portland, Oregon, where he worked in fine-dining kitchens and learned how to make charcuterie at Olympia Provisions. But, impatient to start his own project, he saved up some money and started Eggslut in 2010, serving a variety of gourmet egg sandwiches from a food truck. "I was approaching 30 years old, and I was like, man, I really need to step up my culinary game.... I wasn't really getting the opportunity to get the big-salary positions in these [fine-dining] restaurants, and so I was like, you know what? I'm going to take it up into my own hands."

When Cailan first started Eggslut, he had enough money to keep it going for just six months- which meant he had six months to "cause some type of ruckus," as he puts it, and get his business noticed. "[My generation] is like the gangster rap/punk rock era of chefs, where, in 2010, 2011, there were so many celebrity chefs. I mean, there was—like, every single person was getting a show on the Food Network. They were either going on Cutthroat Kitchen, or they're going on Chopped, or Top Chef, and they were becoming these mega-superstars, but then these dudes that are, like, line cooks that are hard-working, who've been doing it for years, were not getting any visibility whatsoever."

Cailan then moved back to Los Angeles and started another Eggslut food truck. There, a food critic forever altered the course of his career after trying his signature dish- the "Slut," a coddled egg set on what Cailan calls "[Joël] Robuchon buttery potatoes." Which food critic was it? All I'll say is that it's not who you'd think. Just listen to this week's episode of Special Sauce to find out.

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The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/07/special-sauce-alvin-cailan-part-1.html

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23: DC: Making a statement with statements