Train to Italy

Several times a week I dress in my uniform, hop on the D train and make my way down to Little Italy. This is where you will find my job, small and beautiful Italian restaurant situated on the corner of two busy New York streets. With a bank of windows and a facade of white brick it attracts many people that pass by.

Most nights, you'll find me there standing behind the counter, instructing our clientele on how fast causal food works and educating them on the many types of pastas and sauces we offer. I'll suggest the best wine pairing for their chosen dish, and make sure their meal is nicely rounded out with a delectable side. I can list ingredients for the spreads and salads in my sleep. I've learned pronunciations that are foreign to my American tongue. In the weeks I have worked there I've become knowledgeable about the many intricacies of a cuisine I did not grow up with.
My fathers parent are both originally from Puerto Rico, and landed in The Bronx.

 In the 1950’s. The techniques and ingredients that they were familiar with from home stayed with them as they settled in this foreign land. This link to their native land has been passed down the generations. Growing up, my father cooked us rice, bean, tostones with mojito and many other dishes he learned from watching his mother. He taught me how to add water and spices to the pot in the perfect order to make my dishes the best they could be. Together, he and I would fill the apartment with smells of garlic and cilantro Now I find myself explaining these Italian dishes to others with the patience my father used to explain to me the dishes of our homeland.

My job is modeled after the Autogrill, the Italian version of the gas station rest stop. In Italy, you will find all type of people stoping to take a break from driving on the Autostrada to eat and relax. Yet these eateries are far superior to America equivalent. They offer fresh espresso, food and packaged items for one to enjoy on their trip (Bruni).

Not only has this job opened my palate, but it has opened my mind to a different way of eating and cooking. I enjoy traveling through food with all who enter this restaurant.

Work Cited:

Bruni, Frank. “On the Italian Road” dinersjournal.blogs.nytimes.com. October 18th, 2006. Web. August 29th, 2017