Too often the hardest working, creative, funny people at restaurants are behind swinging doors or behind stoves, to busy to speak to the people that are eating the food they prepare. As we all know, the food preppers, sous chefs and head chefs are the pillars of any restaurant. Therefore, the “People Power” section in our monthly newsletter (June 2018) showcases Edid Torres, our head chef at the Tiny Diner. He took a few precious moments to share a glimpse into what he does inside and outside of the Diner.
So what do you do at the Diner?
I manage the staff in the kitchen and their schedules, complete food orders, inventory costs of dishes, create recipes for special events and menu changes, and ensure our food is make correctly. I support the line and prep cooks and ensure they are following the right procedures.
What do you enjoy on the new menu?
This week, I like the Huevos Rancheros and the Rice Noodle Salad.
Where will you be in 5 years?
In the next 5 years, I hope to continue to increase my skill set each day at the Tiny Diner. One of my main goals is to go back to my home in Cuernavaca and open up a few businesses in my community like a restaurant and hardware store.
Besides cooking, what else do you enjoy doing?
I enjoy playing basketball, soccer and running.