In the summer of 2016, working at a hot food station became my next adventure. I found myself basking in the aroma of spicy flavors in a Mediterranean kitchen. Seeing warm breads turn into delicious wraps was exciting. I felt ready to try my hands at some fresh cuisine.
A two-day training program kickstarted my journey at Yalla. I remember jotting down even the simplest of things — from break time to serving etiquette. I learned the value of cross-training, which would help me train my team in the early days of On a Roll. Hot food stations are messier than a bakery, and learning how to thrive there was necessary. In the early days of my egg roll business, I would use these learnings as supplementary lessons to improve my staff’s capabilities.
For the first few weeks, I took care of the salad counter. Chop, Chop, Mix! But then I went a step further. I always paid more attention to detail than anyone. Carefully blending in the tomatoes, beans, and lettuce and garnishing them with feta cheese in the right amount — the perfectly placed assortment of colors always delighted me. However, my “kitchen pass” would quickly turn into a ticket to the “front of house.” Job switches were common and based on the need of the hour. Within 10 minutes, the chef’s knife in my hand would be replaced with an iPad to take orders.
“Juggling multiple jobs helped me understand every aspect of managing a kitchen in detail. It paved the road for taking my egg roll business to new heights.”
Switching to the hot food station was equally exciting and tiring. Cooking scrumptious meals for 4 at home? Check. Cooking for walk-in customers all day? A little tiring. It was like a peek into what awaits me in the future. I still remember a few sweaty days resulting from the heat trapped due to the massive scale of cooking. Rice cookers the size of a small center table. Greased and buttered pots and pans overflowing the sink. Chop, Grind, Sauté, Garnish, Serve! A ceaseless culmination of processes — giving me a clear perspective on what would ensue at my own hot food station.
Taking orders and interacting with customers always brought a sigh of relief. The smiling customers, sharing jokes and life stories, were a great deal of joy for me. The laughter of children running around the restaurant gave me a sense of peace. The hustle and bustle never stopped. On busy days, keeping track of customers kept me on my toes. Any misses could transform into a disaster. Being outside the kitchen was a crash course in keeping customers happy. It was both fulfilling and aggravating but a learning experience, nonetheless.
Yalla’s work culture left a lasting impression. One day, I saw the CEO cleaning floors because there wasn’t anyone available. He didn’t say a single word yet sent a message. It resonated with my entrepreneurial spirit. I wanted to be a leader like that — someone who leads from the front. It was inspiring to see someone who exemplifies the phrase “no job is too small.” This experience inspired me to incorporate these learnings in my own business.
I remember standardization being a norm in the kitchen. I quickly understood the importance of detailed and well-defined standards to deliver consistent taste. Each recipe had specific details about all ingredients measured on a standardized scale. Sometimes, I would find myself sprinkling a pinch of salt or a dash of sumac with utmost precision — like I was conducting an orchestra. When I started my egg roll business, I expanded upon this lesson. I was completely thorough — from the weight of onions with peels to the exact amount of cooking time. It resulted in a tremendous reduction of waste, which was a big factor in cost savings. I also found inspiration from these recipes and experimented at my home. My kids loved the fusion of falafels, wraps, grilled vegetables, and more that came out from the deliciousness of the restaurant.
Yalla was my home ground of culinary learnings for over a month and a half. The 3000sq.ft. restaurant would fill my plate with an array of learnings. It taught me the value of knowing even the smallest tasks as an entrepreneur. However, it didn’t just teach me about managing a kitchen — it also prepared me mentally and physically for my journey into the egg roll business.
But there was one more step I had to take before pitching my tent in 2018. A step that would drive me to make my mark in the culinary world. More on that later.
