In college I worked one summer as a line cook in a 120-seat restaurant of a small hotel in Florida.

Although I had no formal training as a cook, I was able to bypass the usual progression from dishwasher to busboy to line cook, going straight into cooking because my friend Tony Spagnolo worked on the line.


“It’ll be fun, you and me working together all summer,” he said. Sure, I thought. What’s the worst that could happen? Food poisoning? Injuring myself or someone else with sharp implements? So I went to work.

It was grueling, hellish, fast-paced, chaotic, and for the most part, unrewarding. Of course I made some amateur mistakes, but I also did some good things and I learned a few things along the way. I also got to date a number of hot waitresses, but that’s another story.