I have no idea what a toastmaster is. Do you excrete
champagne?
Actually, toastmaster was just a nickname given to me by the baker
when I worked on brunches. I started out as a dishwasher here, then
started busing, then did pantry, and now I do line work during the
dinner shift. I work on composing salads and plating our cold items,
like appetizers and desserts. Everyone still calls me the toastmaster,
though.
If you could humanely club one of your coworker’s kneecaps and
take his or her job, who would it be and why?
I wouldn’t take anyone’s job, because I couldn’t do it as well as
they do. Plus, I wouldn’t want to. I like what I do. I get to do a bit
of everything around the kitchen, like a jack-of-all-trades.
Well played, toastmaster. Now please, compose the perfect meal
for me from Volterra’s menu.
Dinner would start out with a roasted beet and arugula salad; it’s
mouthwatering. Next I’d serve a selection of our antipasti to set you
up for the main course—just 8 to 10 small bites of different
flavor combinations, like pear wrapped in lomo, which change on
a regular basis. For the entrée I’d recommend either the
tagliolini pasta with pork jowls, truffle butter, fava beans, and wild
mushrooms (by the way, most of our pastas can be made into vegetarian
dishes, and we also serve gluten-free pasta), or I would serve you the
rabbit leg stuffed with mushrooms and wrapped in prosciutto. For
dessert you’ve definitely got to go with the chocolate mint cake. There
is no better flavor combination than chocolate and mint.
