This journalist over at Sheepshead Bites asked me if I would like to be featured in the Shopping Cart Series. Just as I was nodding my head, the door closed in on me. So, too bad I couldn’t stay in focus.
You may have seen me at the Sheepshead Bay Gourmet Market kitchen, located a few doors down from the dining area at 1518 Avenue Z, as I get traipsed back and forth from the kitchen to the garbage dumping area. The porters, here, pile me high with garbage bags and flattened cardboard boxes. It’s not that I’m blaming them, because I’m sure they’re just doing as they’re told.
I’ve wanted to make a run for it, but figured it’s just better for me to follow their example and do as I’m told. It’s what I need to do if I want to stay alive. Because, if there’s one thing I’ve learned from working in the food preparation area, it’s that I must stay clear of chefs holding cleavers.
I can only imagine the pressure of having to prepare that much tasty hot and cold food for sale by-the-pound six days a week. Any of us would wanna slash the tires (wheels) of a subversive cart looking to run away.