One of the many things he introduced me to was ajvar. Made primarily of roasted red peppers and garlic (and sometimes with chile and eggplant), ajvar is a slightly smoky, often tangy, and sometimes spicy relish, as well as my go-to many nights when I didn't have time to sit down for a meal before service. We would bake garlic bread and I would dip it in ajvar in between tickets when I had a spare moment or hand to shove something in my mouth. My boss had friends back home in Serbia send him cases of the stuff, and we would keep it in the back by our walk-in fridge. Sometimes, we'd add it to the menu to serve alongside the garlic bread, and sometimes he would just give jars of it away. I almost always had some at home, too, and I would smear it on steak on my nights off.