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From Served Columnist to Grocery Girl
After three long years of writing about my restaurant endeavors in the Served column, that chapter is officially ended. For now, at least. Now there's something new. Grocery world. And I'm crowning myself Grocery Girl.Served: I Get Paid to Write About Cheese (And Other Wonderful Things)!
I am still without a job title, but I have a mission, a first project. I will be composing signs for our cool products and making sure the signs and the products get to live together for all the world to see. This seemed at first like a small task—until I saw the spreadsheets. We're talking thousands of products.Served: The Epic Groceries versus Restaurants Battle
Starting, growing and owning a small supermarket chain is certainly infinitely more high stakes than working behind the cheese counter. But compared to waiting tables or cooking on the line, my cheese countering has been a sunny walk through the park. Here's why.Served: Is Cheese Good for You?
People are afraid of cheese. It's usually older customers who ask about low calorie, low fat, or low sodium cheese. My coworker is from Italy, and no amount of fat free cheddar-buying ladies can help him wrap his head around this "light" cheese phenomenon. "It doesn't make any sense. Cheese is fat," he ponders. "Fat free cheese is like meat-free beef!"Served: A Day at the Grocery Store
The routine is as follows: pack and process cheese, help customers decipher between Sbrinz and Tomme du Jura, find out for a distressed mom where we have sauerkraut ("but not in bags!!"), weigh out precisely 1.2 pounds of pot cheese for an ancient lady with a big smile, field calls from cheese wholesalers, nibble on caramelly Piave, dole out samples of Etorki, joke with guys at the deli counter next door.Served: A Restaurant Girl Becomes a (Sometimes Lonely) Grocery Girl
The first staff meal I concocted: tuna burgers, wasabi mayo, leftover buttery buns, and a salad with every veggie I got my hands on. The waiters and cooks loved it, and I felt the glow of validation. I had arrived in the world.Served: Cheeses That Will Make Your Heart Sing
"Try everything!" my fellow cheesemongers told me. "That way when people ask, you'll know." The best way to learn about cheese is to eat it. In fact, it's the only way. So after two weeks behind the cheese counter at my new job at a great NYC grocery store, I have a severe case of cheese belly.Served: Hello Groceries and Cheesemongering!
The cheese manager threw me a white chef's jacket and a baseball cap emblazoned with the store's logo, and I got to work. I wrapped up buttons of ash-coated chevre in slick bundles of plastic, labeled and dated them, stacked them symmetrically on the shelves. I scooped up feta and feta brine and weighed out the packages. I built beautiful sculptures of goat gouda, and comte, and sheep's milk yogurt.Served: Leaving Restaurants for Groceries
After many interviews, phone calls, rescheduled interviews, rescheduled phone calls, and days nervously waiting, I accepted an offer with this great New York grocery store that I love. I'm excited now, thinking about it. Goosebump excited! My job title? I don't have one yet! I'm going to learn the business by spending time in all the departments. I've never worked in the grocery biz, and there are a dizzying amount of things to understand: buying, butchering, pricing, catering, staffing, stocking, receiving, and much, much more.Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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