A Busy Night of Work

Ms. Tricarico with Chef Paul Liscio at La Casa Bianca Restaurant in Whitehouse Station, NJ.
www.lacasabianca-whitehouse.com

When I was 16 years old I started to work at a restaurant in Whitehouse Station, New Jersey.  I only worked on the weekends, because my parents wanted me to make sure I got all of my school work done after field hockey or lacrosse practice on school nights. I was lucky enough to not only work with my best friend, but to make new friends while working with others.  Getting to know the customers was such a fun time for me as well, because I am always interested to hear what I can learn from others.

I worked at La Casa Bianca Restaurant each summer and when I came home on each break from college.  I continued to work there a couple of nights a week even when I became a teacher, because it felt like home to me.  I moved pretty far away from the restaurant a while ago, and I was no longer able to keep working there.  I do not get the chance to visit as often as I would like either, which makes me a little sad.  Life is busy.

Yesterday I got a message from Chef Paul, the owner of La Casa Bianca.  He told me that he could really use my help for a busy night.  I was so excited to go back to help out.  It was a wonderful night! I was able to help out while seating people, pouring sodas, making cappuccinos, waiting on tables and helping out others.  It was a super busy few hours.  I was zipping around so quickly in and out of the kitchen, patio and dining room.  I forgot what hard work it is to be in a restaurant!  

At the end of the night Chef Paul made me some dinner.  It was about 11:30pm!  Everything he makes is delicious!  I have never met another Italian chef like him (or another chef like him at all really).  I did not pick something off of the menu. I simply told Chef Paul what kinds of things I would like in my pasta dish, and he whipped it up.  It was better than I could have imagined, and it was so nice to sit down and fill my belly after such a long night of work.  Thank you, Chef Paul!