Emanuel
"I started cooking when I was 18; went to culinary school in Italy and worked my way around various kitchens to learn and improve my pastry and bread-making skills. I’ve always been in love with pastry and bread; it’s a science that requires precision and finesse! My brother decided to focus on the line, which meant that as we grew up and matured as cooks we were able to combine our skills to create an amazing restaurant that's been running successfully for the last 13 years.
What I love about this profession that you always have to keep moving. Even when the recipe tells you what ingredient/spice you should add, you as a cook need to add your own touch and style through the understanding of what is happening. Things are always changing and it's our job to always stay updated and test new ideas!"
CJ
"I started washing dishes here!
I don't mind starting from the bottom, especially if I'm starting in the right place.
Our chef is smart, we do awesome things here; I came in wanting to learn as much as I could and that's worth the time and effort I put in."
Joseph
"I’m from Haiti, I’ve been working in kitchens over the last seven years, and I love dish-washing. There’s comfort in the fact that the job is stable and easy to do once you get the hang of it. It’s fun, it’s fast and not too hard to adjust to different pits in other kitchens. I think dishwashers are crucial in any kitchen – if you’ve ever worked in a place where a dishwasher didn’t come in on Friday, everybody will be in the weeds from the start, even the servers out front.⠀
⠀
You can’t serve great food without perfectly clean plates; it’s all one step in the process and it begins in the pit and ends at the dinner table."
