Kings takes potential contamination very seriously. Produce contamination can be a huge problem, and J. Kings produce washing facility, with its flumes and shoots, is “like Disney World for produce,” says King. This is a good safe labor decision for most restaurants.” Again, the takeaways stand out: safety, consistency and efficiency.Įntering through the soapy portals of another room, we find the staff up to their elbows cutting, washing, rewashing, and washing again, fresh produce. “Nobody wants to think that some guy in the back of the kitchen, who just put the garbage out, is making your burgers. You will not see and ‘blood’ at the bottom of our packages of burgers, because the meat has never been frozen,” he adds.
KITCHEN KABARET BAY SHORE FULL
Gone are the Rocky Balboa days of shipping full sides of hanging beef. Kings can deliver to the exact specifications of a customer. Takeaways one and two: consistency and efficiency.īeef is processed in different room. Each and every cutlet is consistently the same size and quality. Kings buys the chicken in bulk and, with their clean, state-of-the-art facility, can process it in the most efficient way possible. Kings trim and cut both poultry and beef creates an enormous savings for a restaurant. Some of the cutlets go directly to restaurants. Kings processes more than 60,000 pounds of boneless chicken per week. Undaunted, the staff is meticulously placing the breasts into molds that will cut them into perfect cutlets. There is an enormous table piled high with raw chicken. We enter a large climate controlled room, sloshing our booty-covered shoes through some bubbly disinfectant. Safety is the first takeaway from the tour.Ĭrab cakes being prepared for packaging at J. “I wish my customers were as fussy about who they buy from as the USDA is about its certifications,” says King. Even the slightest, most insignificant seeming infraction can shut down the entire operation. I am the boss and I don’t have my own bathroom,” says King, half laughing, half not. Kings provides an office on the premises for the inspector, who has 24/7 access to the entire operation. Kings executive chef.įirst and foremost, we are shown the office of the resident USDA inspector. After removing any jewelry, we don white jackets, hairnets and booties and are given the cook’s tour by King Andy Murphy, director of the facility, and Chris Neary, J. Open 24 hours per day, seven days a week, this ultra efficient operation runs like a well-oiled machine. King took what he learned from his family’s deli business and created an operation that employs more than 300 professionals at their Holtsville distribution center, Bay Shore processing facility and Grapes and Greens, their Calverton facility for processing, storing and marketing produce and wines from our East End.Įdible photographer Doug Young and I recently spent a day with King at his Bay Shore location. “Another brother is a chef we are a family of foodies,” says King. King’s brother, Jim, is the owner of the wildly popular Kitchen Kabaret, a gourmet deli that rivals Dean and DeLuca, with locations in Roslyn and Bay Shore. ” The family redirected themselves into the deli business and, after one of their vendors closed, King began picking up products for the deli while still in high school. “Mom and Dad were waiters at Carl Hoppl’s. King, who was born in the Bronx and raised in Nassau County, hails from a large food-centric family. “I do everything from Bagel Boss to the Waldorf Astoria,” says John King, the hands-on boss of this hybrid business. Kings counts restaurants, bars, hospitals, schools and supermarkets among its more than 2,000 customers. From delivering fresh produce, meats and poultry to running food handlers classes, J. has been servicing the food industry in more ways than we imagined existed. Perhaps you have seen their trucks rolling up and down the LIE, or in your hometown. Kings Food Service, prepares meals that bridge the gap between cooking in and eating out. Cook? Heat up some leftovers…again? Make reservations? Pick up some take out? There exists another option that, heretofore, just wasn’t in our ethos: a ready-to-go restaurant quality meal that can be picked up at your local supermarket. Some days culinary get-up-and-go just cannot be mustered. As you sit in seemingly perpetual traffic, thoughts of dinner begin to gnaw away at what’s left of your fortitude. One of those never-ending, nothing went right kind of days. Worker at J Kings preparing sauce for packaging.
0 kommentar(er)
