Thursday, April 15, 2010

Twistin' One Up, Chipotle Style

Posted By on Thu, Apr 15, 2010 at 7:34 AM

There are probably millions of people harboring muscle memory of the techniques they perfected at their first restaurant job. Baskin-Robbins taught a particular way to curve the wrist to scoop out exactly four ounces in a full, attractive scoop of ice cream that wasn't hollow inside. The rarely ordered flavors were a challenge because they froze up hard, which increased the chances of a hollow scoop.

Bustin' out at Chipotle
  • Bustin' out at Chipotle

We made a first foray to Chipotle on the burrito-roller's first day, the roller confided. Rolling a burrito at home, the stakes are low. You mess up and, oh well, use a fork. Rolling a Chipotle burrito — stuffed as it is and tight as it must be to contain all the ingredients — is surely a challenge. I ordered the one with everything, and now I wonder if my order was the one the burrito rollers dread.

She formed it into tight, plump cylinder. But you know, maybe a little too generous with the rice. And maybe a little too tight and plump. Still, she did a darn good job for a first day. Bet her home-rolled burritos are the bomb.

I still scoop a pretty good serving of ice cream, personally. Tell Bites about your restaurant job, and the tricks of the trade that have stuck with you over the years.

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