I just LOVE this letter of recommendation that Jimmy wrote for one of our staff who is pursuing a higher education in the food service industry! A great description of what we do. *name has been changed to protect the innocent! Rex has worked with us for several months. During this period Rex has worked in our commercial kitchen, at farmers markets, and a variety of off-premise events. Rex has been a great fit in our small tight-knit kitchen crew and he has demonstrated the flexibility and the ability to adapt to the constant surprises that come with feeding large groups of people quality food under often adverse conditions. Rex has worked in the heat of the sun unloading, setting up and manning our artisan bread operation at farmers markets. He has survived the daily furnace that is our very small, very busy catering facility. Rex has experienced pumping out food for several hundred people as lightening flashed and tents swayed during one of our famous Chesapeake region rain squalls. Rex has found his way to remote party sites on unnamed country roads along rivers and creeks, always arriving on time and ready to go. Throughout his time with us Rex has kept up with the big dogs, cooking the food and loading, shipping unloading, setting up and reloading the trucks and trailers. Rex can run a low temp dishwasher and he knows the joy of cranking up the power washer to get the coolers pristine for the next job. He is working on his chopping skills, and he asks good food questions - all the time. Rex wants to know what we are doing and why, which I like in a kid who comes into my kitchen. I have been running my business for 30 years. I am leery of hiring boys, as they often exhibit an attitude that says that the menial kitchen tasks are below them. Rex doesnt - he realizes that kitchen work is inclusive; we work as a team from beginning to end in order to do the job right. From the start I told Rex that working with a quality off-premise operation is a good place to start in this business; it is demanding and chaotic, and I have seen good chefs melt down when the best laid plans start to go wobbly. Rex has stepped in to get the job done on numerous occasions, and I hope to see him in my kitchen again next summer.
Posted on: Tue, 28 Oct 2014 18:09:32 +0000
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