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 short ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.