Anyone work/worked in the food industry?

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  1. breadnatty08

    breadnatty08 pain rustique VIP Member

    Well, let's get this ball rolling! :D
    Myself, I work as a sous chef at a pizza restaurant in DC:
    Pete's New Haven Style Apizza
    Have been with them almost 4 years now! Every day is a challenge, but rewarding as well.
    I'm a Culinary Institute of America grad (AOS Pastry and Baking, '05).
    Has anyone working in the restaurant industry? Cook, dishwasher, server, cashier? Have some stories to share? The good, the bad, the ugly (let's not get too disgusting ;)).
    My wife also works as a sales associate for a catering company in town. And, yes, we never see each other. :p

    BRAINZ2013 likes this.
  2. ryancmatchett

    ryancmatchett VIP Member VIP Member

    I worked in the food industry from fast food drive thru window up to chef over the course of 12 years. My last gig was head chef at an Italian wine bar and pizza place. And before that head chef at a California cuisine and sports bar.
    Lots of kitchen injuries, funny foods and vendor stories.. Some fun some just down right wrong.. But put it all together, and I work an office job now. Being a single dad, and hours at the restaurant were killing my home life, decided to make the switch about 6 years ago.
    Although always a dream of mine, no formal training for me, although the chefs I trained under were CIA trained, and had moved on to open their own places... And I was lucky enough to follow them when they did. An extremely rewarding time of my life!
    Will be following along to see what everyone can share! Great idea!
  3. treb1797

    treb1797 Well-Known Member

    I worked at quite a few restaurants during my college days. I worked as a host, server, & also as a room service waiter at a local hotel. Room service was alot of fun & the tips were awesome. I have some really good stories about that job, but I'm afraid they are not to AF friendly.:eek::eek::thumbup:

    I also met this really cute girl while working in one of those restaurants. Today I call her wifey Treb. :flowers:
  4. breadnatty08

    breadnatty08 pain rustique VIP Member

    In our one restaurant, we have 3 CIA grads (Owner, FOH manager and myself).
    Can't say it really makes a great chef. Plenty of my classmates were slackers and jokes with too much money and time. We had a LOT of career changes in my class. I was one of the youngest. There was a former orthopedic surgeon, a former police man, guys from Wall Street, you name it.
    But, Paul Bucose said it was the best culinary school in the world. :)
  5. SUroot

    SUroot Well-Known Member Developer

    I did a shift ensuring the cheese and onion flavouring powder made it onto the crisps (potato chips) successfully.

    Does that count?
  6. Ricky Babalu

    Ricky Babalu Well-Known Member

    I waited tables for 10 years, some good memories and good times!!! Made long lasting friendships. Then I had to go and get married, grow up, start a family, and get a real job.
  7. SiempreTuna

    SiempreTuna Well-Known Member

    I worked in a sausage factory in Holland when I was a student. Haven't eaten a sausage in 25 years.

    Another time, while I was bumming around abroad, some guy I asked me if I could cook. I said, sure: any fool can cook. Next thing I knew, I was working as a cuisinier (cook) in a French bistro .. Turns out I couldn't cook :)
  8. breadnatty08

    breadnatty08 pain rustique VIP Member

    We make a few sausages at the restaurant, hasn't jaded me one bit. :)
    Last place I worked at, they made mini hot dogs. It never dawned on me that they had all these containers in the freezer labeled "dog meat" that that's what it was for. Yeah, I can be a little slow. Just thought it was funny labeling the meat like that. ;)
  9. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!! Moderator

    i currenty am a line cook at Roy's Restaurant. it's a hawaiian fusion restaurant.

    however, i'm looking to broaden my skills and looking for new cuisine to work with. i have been offered to work in peurto rico at a vegan restaurant. it would be different, but i hate vegan and i'm not so sure i am ready to leave the country just yet.

    anyways i haven't started to look yet, but i am keeping my eyes open though.
  10. JohnDoeIII504

    JohnDoeIII504 Member

    I've done everything from bussing tables to short order cook. First cooking job was at Hooters in Biloxi, MS. The stuff we use to get away with there was unreal.

    Now, I've got my own business picking shrimp up directly from the boats in south Louisiana and delivering them to customers in TX, AR, OK, MS, AL, GA and north LA.
  11. BRAINZ2013

    BRAINZ2013 Well-Known Member Contributor

    Can I ask a good question.

    How is it that every school district Dont have a REAL chef . they Dont have funds I know this but . in order to make a healthy meal it takes a good healthy REAL Chef . or they can have real chefs such as breadnatty to write ways to prepare for things such as pizza or anything healthy. Everyone loves real pizza and who Dont love real spaghetti .
  12. Kaat72

    Kaat72 Take a deep breath Guide

    Huh?? :D:rolleyes:

    I had jobs in restaurant kitchens when I was in high school. Indonesian and French cuisines. Dish washing and helping to prepare the simplest dishes.
  13. breadnatty08

    breadnatty08 pain rustique VIP Member

    That's a whole other topic. But, it basically comes to down government (local, county, state, national) regulations. Whole other thread. ;)

    Oh, and back to the OP since it's been a while, I now work as a bread baker (big shocker, eh?) for Le Diplomate here in DC. Been here a bit over a year and looking forward to Starr (the owner) opening more restaurants in the District. :)

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