Nick Cesaro: Louis - Breakfast Cook - Play in a band called Nights Without Television. - 23 years old. - Born in West Virginia but raised in Rhode Island.  - What it feels like, for Nick, to meet the time demands of working on a grill: “Well… Customers like to have their food served within a window of time and when you have a large quantity of people… it creates stress because you have to move very quickly and act very efficiently in order to put out the most food, of the highest quality, in the shortest amount of time.” - Nick on his connection to the food he produces: “I am reliant on the customers who come in to the restaurant to support my way of life…So I feel compelled to produce the best food I can and to satisfy the customers as best I can. In doing so you feel connected to your product because you want to take your raw ingredients and sort of put your love into them, prepare them, the best you can.”

Nick Cesaro: Louis

- Breakfast Cook

- Play in a band called Nights Without Television.

- 23 years old.

- Born in West Virginia but raised in Rhode Island. 

- What it feels like, for Nick, to meet the time demands of working on a grill:

“Well… Customers like to have their food served within a window of time and when you have a large quantity of people… it creates stress because you have to move very quickly and act very efficiently in order to put out the most food, of the highest quality, in the shortest amount of time.”

- Nick on his connection to the food he produces:

“I am reliant on the customers who come in to the restaurant to support my way of life…So I feel compelled to produce the best food I can and to satisfy the customers as best I can. In doing so you feel connected to your product because you want to take your raw ingredients and sort of put your love into them, prepare them, the best you can.”



Nick Cesaro: Louis - Breakfast Cook - Play in a band called Nights Without Television. - 23 years old. - Born in West Virginia but raised in Rhode Island.  - What it feels like, for Nick, to meet the time demands of working on a grill: “Well… Customers like to have their food served within a window of time and when you have a large quantity of people… it creates stress because you have to move very quickly and act very efficiently in order to put out the most food, of the highest quality, in the shortest amount of time.” - Nick on his connection to the food he produces: “I am reliant on the customers who come in to the restaurant to support my way of life…So I feel compelled to produce the best food I can and to satisfy the customers as best I can. In doing so you feel connected to your product because you want to take your raw ingredients and sort of put your love into them, prepare them, the best you can.”

Nick Cesaro: Louis

- Breakfast Cook

- Play in a band called Nights Without Television.

- 23 years old.

- Born in West Virginia but raised in Rhode Island. 

- What it feels like, for Nick, to meet the time demands of working on a grill:

“Well… Customers like to have their food served within a window of time and when you have a large quantity of people… it creates stress because you have to move very quickly and act very efficiently in order to put out the most food, of the highest quality, in the shortest amount of time.”

- Nick on his connection to the food he produces:

“I am reliant on the customers who come in to the restaurant to support my way of life…So I feel compelled to produce the best food I can and to satisfy the customers as best I can. In doing so you feel connected to your product because you want to take your raw ingredients and sort of put your love into them, prepare them, the best you can.”



Posted 1 year ago View high resolution

About:

This semester I joined the class project for ENVS 1560-Sustenance and Sustainability, which is in the process creating a foodshed map of Providence.

My group collected oral histories, through interviews, of Providence food workers. With the addition of their voices and stories we hope to better contextualize the quantitative data and, ultimately, provide a more complete picture of the Providence fooshed.

I interviewed workers, ranging from owners to servers, from two restaurants, Abyssinia and Louis. This blog presents the findings from these interviews and also more detailed information about our project as a whole.

Please enjoy!

Following: