1978 B.I. (before internet): Between 10-15 years old, if you lived in Nashua N.H. and were ambitious and enterprising, you could make money shoveling snow, raking leaves, or delivering newspapers with a paper route. So when I got a call at 15 to start a real job in a restaurant, it was exciting and a little scary. With a steady paycheck came a responsibility, to my employer and more importantly, my coworkers. This is it, not turning back.
I was lucky enough to start working in what used to be called a family restaurant that showed me what a restaurant family is. What a great experience. I worked my way through the ranks as a dishwasher, pot washer, prep cook, fry cook, grill cook, sauté cook, sous chef, busboy, waiter, bartender, manager, GM, trainer, and ultimately- training consultant. In the restaurant industry, I’ve worked in family owned single restaurants, multi-units, and chain restaurants. I loved the restaurant family life and found that (in the right circumstances), it was the most rewarding and fun work I’ve ever done.