Commentary
During a radio interview recently, the discussion turned to the role of a fry cook. This was prompted by Donald Trump’s attempt at the job on the campaign trail in response to Kamala Harris’s claim of working at McDonald’s as a fry cook. This practice of politicians trying out such jobs is commendable. It is important for more politicians to experience these roles and acquire the skills associated with them.
I have always held a deep admiration for fry cooks, partly because of my own background. After working in department-store maintenance, as a busboy at a steakhouse, and then as a dishwasher with a catering company, I landed a job at a local fish restaurant that served both dine-in and take-out customers. The specialty was fried fish and a unique fried biscuit called the hot puff, served with honey.
My role at the restaurant was to bus tables, which was no easy task due to the long lines of customers waiting to be seated. Standing by the swinging doors leading to the kitchen with a bucket, I would swiftly clear plates, flatware, and glasses as soon as customers left their tables. I would then clean the table thoroughly with a hot wet cloth and a cleaning spray, ensuring every spot was spotless. Refilling the honey dispenser without spilling any was also part of the job.
The meticulous cleaning of the tables was crucial, especially dealing with sticky honey mess left behind by customers, particularly children. I believed my job was the most important in the restaurant as a clean table was essential for customer satisfaction and retention.
When the customer rush subsided, I would assist in the kitchen by tackling the never-ending pile of dishes. The scalding hot water required heavy rubber gloves that went up to the elbow. Keeping the sinks clean and plates stacked neatly was also part of my responsibilities.
A few feet away were the deep fryers, with each person stationed at one due to the high demand for fried items. The job of a fry cook was intense and dangerous, with scars and injuries being a common occurrence. The fast-paced and skillful nature of their work amazed me, especially in handling the fried fish and hot puffs.
Obtaining a food handler’s license was necessary to work around food, a process that left a lasting impact on me after watching a disturbing film during the training. Despite never becoming a fry cook myself, I always maintained a deep respect for the role and the skills required.
Years later, I purchased a fry baby for home use, attempting to recreate the fry cook experience. My admiration for those in the profession never waned, even as I pursued a different career path in the retail industry.
Learning to fry using just an iron skillet and a bucket of lard was a challenging but rewarding experience. I often reminisce about my time in the fish restaurant, feeling a sense of nostalgia and wondering what could have been.
Years later, frying turkeys at Thanksgiving became a popular trend, although it was quite a dangerous endeavor. I remember the chaotic scene of hot oil splattering everywhere as we attempted to fry a turkey in a huge steel pot in the alleyway. Despite the excitement, we decided it wasn’t worth the trouble and never tried it again.
If you own a fry baby, I salute you! When frying, it’s important to choose the right oils for your health. Animal fat, such as lard or tallow, is a great choice compared to store-bought oils like corn or peanut oil.
Becoming a fry cook may be a daunting task, but it’s a valuable skill that is appreciated by many. It’s a skill that politicians could learn from, as it brings genuine satisfaction to those who enjoy a well-fried dish.
Views expressed in this article are opinions of the author and do not necessarily reflect the views of The Epoch Times.
