[dropcap size=big]A[/dropcap]nthony Adejimi, or simply Chef Ace, or Ace-Jimi, might have left a six-figure job as an engineer at the Chevron refinery but he never lost his knack for engineering.
Now he applies his skills to meticulously crafting and pairing wings and sauces out of his food truck Wing Society, a stellar new wings operation that is quickly carving a niche for itself in the South Bay area and elevating the standards of L.A. wings.
“I see so much potential in the wing culture,” Adejimi tells L.A. Taco. That starts by using good wings. Chef Ace uses the whole wing — that is, with the drum, flat, and wing tip still attached. He also shuns frozen wings of any sort.
His love of cooking started by watching his mother’s pizza catering business back in Houston, where Ace grew up. Ace would stay up late and help her make the dough. After some trouble with the city she had to shut down the business, but the early exposure to the kitchen made him want to be a chef.
“I come from a real poor background,” he explains. “I just wanted money when I was out of high school. Only thing I know besides doing something illegal, was to go to college.”