From Fryer to Gruyère

An early onsite kitchen job can provide a world of perspective.

I got my first job in foodservice at Carroll’s, a hamburger chain unit on the Post Road in Norwalk, Connecticut, shortly after I turned 17 years old. I started there in early June and went from being the newest order taker to being the 6 a.m. startup guy in four weeks.

By the end of the summer, I’d learned how to do everything from peeling, washing, cutting and blanching the day’s french-fries to filtering the fryer oil, flushing the milk shake machine, running the s

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish