🍳 From Fruit Bars to Fine Brunches: My Life in Food Service

Before I was a designer, I was a dishwasher. A line cook. A salad bar prepper. A brunch waffle queen. My career in food service spans over two decades—and it shaped the way I approach every other aspect of my life, from creativity to communication to staying cool under pressure.

This is a little love letter to my culinary past—and how it continues to feed my present.

The First Taste: Long Island Catering Gigs (1998–2006) 

I got my start working events—catering shifts, dishwashing, cold food prep, and a lot of quiet cleanup after loud parties. I learned how to hustle, how to stay out of the way, and how to work with a team of strangers like we’d known each other for years.

Those behind-the-scenes roles taught me what hospitality really means: making someone else’s moment shine.

The Hamlet Country Club: High-End Service Meets Grit (2006–2008) 

At The Hamlet, I handled locker room upkeep and event support during tennis tournaments and weddings. It was fancy on the outside, but the job itself was physical, detailed, and unglamorous—and I loved it.

I got to see what it takes to maintain beautiful experiences. It wasn’t just about polish—it was about consistency, timing, and pride in the work, even if no one claps for it.

Pathmark Grocery: Melon Bars and Midnight Shifts (2008–2010) 

Working salad and fruit bar prep at Pathmark taught me volume and speed. In retail food service, you can’t fall behind. Cold food had to look fresh, be safe, and stay stocked. The pace was constant—but the satisfaction of a clean, colorful, fully-stocked station? Still unmatched.

A Return to the Line: Corning Restaurants (2017–2019) 

After moving upstate, I rejoined the restaurant world with jobs at Cugini, Old World Café, and The Source. I did everything from barista service to brunch specials, from soups to sandwiches.

Old World Café in particular gave me the rhythm of a real kitchen—shifts that started early, knives that needed to stay sharp, and the kind of teamwork that feels like choreography when it’s done right.

At The Source, I got to put love into every plate of gourmet waffles I cooked. Brunch is an art form, and I was proud to be part of it.

What Food Service Taught Me 

Working in kitchens taught me:

Time management – You don’t miss the rush. You don’t waste motion. Cleanliness is non-negotiable – In food and in design, presentation matters. Adaptability – Every shift is different. So is every client, project, or plate. Hospitality mindset – Whether you’re feeding someone or designing their website, the experience should feel thoughtful and intentional. Where I Am Now 

Today, I balance creative freelance work with caregiving and occasional kitchen support. I still love the smell of fresh waffles and a clean cutting board. I still see food as one of the most direct, generous ways we connect.

And I bring everything I learned from 20+ years in food into my design work—discipline, aesthetics, service, and storytelling.

Thanks for reading—and for honoring the hands behind the plates.

Want to work together?

📧 laura.resurreccion@gmail.com