More from Vincenzo

From the archives

Seasons before Clover

12 March, 2012: Before Clover, I was a Cook III at the Four Seasons Hotel in Boston. For those of you who don’t know, this is a hotel where rooms are $600+ per night. I was in charge of making charcuterie, which I loved. It was one of the most exciting and extremely intense jobs I’ve ever had. I had… Read More

From the archives

Generator city

20 February, 2012: When we were building the HUB, I grabbed a metro rack and designated it for the garage. I knew there would be a lot of stuff we needed to keep the trucks running smoothly. Here we store all tools, engine oil, oil filters, extra gas containers, back up generators, jumping cables, and any other truck-related material. It’s… Read More

From the archives

Back to school catering

14 February, 2012: We’ve been working into more catering orders at MIT now that school is back. We’ve been going into classrooms at Sloan, meetings on Main Campus. We’ve had folks come down from the Media Lab and pre-pay for whatever their group wanted to order. Most of the time, this works out pretty well. Here’s a picture of 60… Read More

From the archives

Witching Hour

13 February, 2012: We have noticed an ongoing problem at most locations, the hours between the end of lunch and the beginning of dinner holds our slowest serve times. During our lunch rush we are fully staffed, everyone works really hard to serve you all as fast as possible and then 2pm comes. About 75% of the staff goes home… Read More

From the archives

Kind of like planes taking off at the airport

10 February, 2012: We load our trucks every morning. My first day in 2008, I met Ayr at 5am at Nuestra in JP to train on opening the truck. We rolled a green cage packed with prepped food to the loading dock, loaded individual food items by hand, and drove off. The second phase was this crazy picture. We would… Read More

From the archives

Wild Rice

2 February, 2012: What’s up with wild rice? First off, it isn’t rice at all. It’s actually the seed of a grass that grows in lakes and river beds, mostly in Minnesota and Wisconsin. The way it is harvested hasn’t changed for centuries. One or two people row a canoe, and they use two wooden paddles: one to bend the grass over the canoe,… Read More

From the archives

Craig

30 January, 2012: Meet Craig, the MIT truck’s newest leader. You know Craig if you ate at the GOV truck. Craig studied music at McGill in Montreal, so he can tell you all about Canadian food and what it’s like to play the viola in an orchestra. Craig starts his day at 5:30am packing food and equipment at the HUB,… Read More

From the archives

Cambridge inspectional services

20 January, 2012: It’s 7am here in Cambridge, and what could be better than a parking spot right at the front door of Inspectional Services? My biggest task this winter was to ensure all 5 trucks get oil changes, repairs, and upgrades. We do some shuffling around of trucks so that this can happen. Our plan is to park the… Read More

From the archives

Enzo alone + LMA truck is live

12 September, 2011: Vincenzo here. My first post in a while. I’m always used to being at a location in a high-traffic area with lots of staff, customers, etc. When I started full time it was to run Clover’s 2nd truck at Dewey Sq. Our second week there we were experiencing lines of 50+ people. This summer was completely different.… Read More

From the archives

Do you see Chris?

10 July, 2011: I came into the restaurant and was really excited to see Chris standing on the ledge washing the windows. I come from the world of fine dining where  you start washing dishes, cleaning bathrooms, detailing equipment, and mopping floors and gradually you move up. So it’s always nice to see a manger/chef cleaning. Ayr always likes to… Read More