At Trapdoor Bakehouse & Café, there is no separation between the front of the house and back of the house staff; we all do everything. From prepping, cooking, baking, plating, decorating, cleaning, doing dishes, running the cash register, and serving customers, the small staff at Trapdoor does each of these things on a daily basis.
The staff consists of the owner and chef, Theo, with Chloe, Padma, Tara, and myself. Whenever something isn't covered, whether it be a sink of dishes, a panini needing pressing, or a customer requiring three chocolate croissants and a large coffee to go, whoever has a free hand jumps over to whatever needs to be done.
When I began my internship, I was first trained as a baker. Once I'd become familiar with the kitchen and had proved I was a competent intern, I learned how to run the cash register and began helping customers.
Perhaps it is because my coworkers and I are constantly switching tasks, our work is never boring or redundant. I'm excited to go to work every day and thoroughly enjoy my time there. I get to mix and bake breads, make croissants start to finish, create tarts, pies, and cookies galore, and to top it off I get to serve and talk to customers. I'm a people person, and when in my first Internship on Nantucket, I truly missed having a connection with guests as I was unable to leave the kitchen. I'm so glad that I now get to talk to customers, give suggestions, and most importantly, fill their bellies with delicious food.
The staff consists of the owner and chef, Theo, with Chloe, Padma, Tara, and myself. Whenever something isn't covered, whether it be a sink of dishes, a panini needing pressing, or a customer requiring three chocolate croissants and a large coffee to go, whoever has a free hand jumps over to whatever needs to be done.
When I began my internship, I was first trained as a baker. Once I'd become familiar with the kitchen and had proved I was a competent intern, I learned how to run the cash register and began helping customers.
Perhaps it is because my coworkers and I are constantly switching tasks, our work is never boring or redundant. I'm excited to go to work every day and thoroughly enjoy my time there. I get to mix and bake breads, make croissants start to finish, create tarts, pies, and cookies galore, and to top it off I get to serve and talk to customers. I'm a people person, and when in my first Internship on Nantucket, I truly missed having a connection with guests as I was unable to leave the kitchen. I'm so glad that I now get to talk to customers, give suggestions, and most importantly, fill their bellies with delicious food.