For most people, the restaurant industry is a familiar place. In the last ten years alone, one in twelve people were employed in various kitchens across the country. Most of these people have as many horror stories of a life waiting on angry customers, as they do funny ones after long nights with co-workers who quickly become family. Rory Moran, Owner and Head Chef of Comfort Kitchen in Saratoga Springs, NY has set out to make his restaurant the latter. The concept for his kitchen is local, ethically sourced comfort food that tastes as good as it feels. His small staff works together toward a common goal: work hard, make great food, and always keep it fun.
"Every day that I get to come in and work and open my own restaurant, I realize that that's a lot of people's dreams. That's a lot of hard work, so I never really take it for granted."
"Everyday I try to come in and do one thing better, try to come in and do something that's gonna make people happy or, you know, make people's day. I came to a point where I kind of had an idea for what I wanted to do. It was locally-sourced, seasonally-inspired comfort food.
"Working in a kitchen is not your typical workday. You're gonna be cooking for four or five hours, and one person can show up or a thousand can show up, and no matter what, you have to put out amazing food for every single one of those people, whether it's 10 or a million."
"A restaurant's like a machine, and if not all the parts are working together it doesn't work at all. And I think that's a really important thing, to work together and collaborate, have creative input, take pride in what they do, and really cook their ass off."