I’ve mentioned my Chinese Grandfather before and his funny smelling pots on the stove (Nutrition: How Do We Perform at Our Optimal Level). My Grandfather, who like many Chinese immigrants in the early 1900’s came to America looking to escape the clutches of up and coming communist upstarts and prosper in “America” the Land-of-Opportunity.
Fortunately for the Leo Clan, he and my Grandmother Fung-Ping Leo created a family of 3 Uncles and 1 Aunt + my Mother = 5 Total.
What’s important for this story is that my Grandparents BOTH raised their contribution of 2nd Generation of Chinese Immigrants while owning and operating Soo Chow Cafe on N.W. 6th. = These are the same Chinese ROOTS that later inspire my Uncle Sid to leave his early career with Pacific Power and Light (prePGE) and Founded the Jade West Restaurant in Portland’s Portland Center, just south of downtown.
Ok, so now I’m guessing you’re starting to see the connection with the Title “I’ve Always Wanted to Be a Short-Order Cook” = well, maybe. It’s all well and good and I’ll definitely write more about my personal origins later especially if I hear from you, but, I wanted to write about what I saw and feel toward maybe another Learning Experience.
Be a Short-Order Cook
That’s were I was going to take this story to support www.DesignedInternetMarketing.com’s core mission of encouraging and supporting Small Business growth; e.g. “It’s never too late to start over.” and then as usual, the centrifugal force from the gears spinning in my head expanded the concept to be about…
How to “Nail-It” as a Short-Order Cook
How Small Business Can Benefit from the “Efficient” Qualities of a Short-Order Cook 1
So coming soon, I’ll be demonstrating further how the Mad Skills of a Short-Oder Cook are beneficial to your Business Growth = For Starters:
- Preparation is everything = enough said; I’ll explain later
- Own your space. Like masterful Squash or Racquetball players, the best short order cooks never move their feet either = they Dominate their Space
- The Glory in the Sequencing. Not everything cooks at the same rate. When an order is given, the short order cook knows when each component must be started, from toast to eggs to meat. And each order has its own individual sequence or “thread.” While new threads are started, others continue at different rates. If a thread is temporarily lost, it can be recovered instantly by simply looking at the state of the items on the grill.