Who's the Most Unsung Hero in the Kitchen?
Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail laura.hahnefeld@newtimes.com.
If it takes a village to raise a child, then it takes a top-notch kitchen staff to keep a restaurant humming. Depending on the size and type of restaurant, there are numerous roles to fill, but which one is the most thankless yet important one? I asked a few Valley chefs and restaurateurs and here's the position they would most cast their vote in favor of.
livingthread @ Etsy Dishcloth - Do the F...ing Dishes
Gregg Troilo
Owner, British Open Pub
The owner! The owner has everything to lose while the back of the house and the front of the house have no stake in the game. I doubt you'll find a chef, bartender, or waitperson willing to risk any part of their paycheck on performance of the organization. The typical restaurant employee puts in their time and goes home with nothing to worry about. Life is good. The owner, on the other hand, has everything riding on those same employees. Who said life was fair?
Aaron May,
Chef and Restaurateur
Dishwashers. Their job kinda sucks, but most of them have a positive attitude and work hard. I always try and make mine cooks as soon as possible.
Scott Lindsey, 
Owner/Tequilier for TQLA in Mesa
Line cook. At the end of day, they are the heart of the kitchen and the least recognized.
Kevin Binkley,
Chef and Owner, Binkley's and Café Bink
Dishwasher, always. Cleaning up other people's messes, now that's a heroic job. I have known some really great people that were dishwashers. I've learned a lot from that position.
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