Ed Sahm cooks a couple of chicken dishes in two segments of Indy Style as he celebrated 25 years in the restaurant business.
>> highly suggested cream. >> tracy: having a conversation here, 25 years, well done, my gosh. >> thank you, thank you. >> tracy: you were four when you started. >> half my life. don’t do the math. 38 years old. >> andi: wow, what has been the secret to staying in the restaurant business for 25 years. >> one being in the business, not being in it just because it’s fun or exciting, but just wanting to be in it and having the h hospitality streak. i cook for a lot of people on vacations and stuff. >> tracy: really, man. >> so it helps to get you through the harder times. >> tracy: how did you start? 25 years ago? >> at the university restaurant hotel school. they renamed it something else, but yeah, at purdue. i got out and there was a little spot opened in a, and i’e opened there. >> tracy: right out of school. >> we’re going to cook a little chicken. we’ll use olive oil and what we do is