Everyone complains, but some employers take care of and respect the effort of their employees. When you think about it: who is the most important employee in a restaurant for the customer to care about? The cook. So here are some heroes of the grill that please millions of people and rarely get the credit. Gayle Dudley, who has worked at the LongHorn Steakhouse on Macon Road in Columbus,GA for more than two decades, was surprised at work by executives from the nationwide chain after grilling 1 million steaks during her tenure there. Executives presented Dudley with a $5,000 check, a gold chef coat and the title of “Grill Master Legend.” LongHorn Steakhouse, which operates more than 540 restaurants nationwide honors the small handful of employees after cooking 1 million steaks. Long Horn also honored Simeona “Simi” Tamaseu, a cook at the LongHorn Steakhouse in Jacksonville, Fla., in 2018. Reggie Parker was recognized by LongHorn as a “Grill Master Legend” in Montgomery, AL. There, his co-workers, friends and family watched as LongHorn Steakhouse executives presented him with a check, a special gold chef coat, reminiscent of the one presented to Pro Football Hall of Fame inductees, and several other commemorative mementos.
So far, the record for the most steaks goes to chef Moises Padilla. The restaurant is set to celebrate its 30th anniversary meaning Padilla has been the man behind your steaks for all but two of the years the restaurant has been open. After all, he’s cooked more than 1.7 million during his time at the downtown location. When he first heard the number, Padilla said he was shocked. On a busy day, Padilla estimates he can cook as many as 300 steaks. He has the volume down to a science, although it can be stressful considering he is burdened with cooking the premier item at arguably the country’s most acclaimed steakhouse. “You have to have a system and you have to watch your steaks,” Padilla said. His favorite steak to cook? The New York strip. Most difficult? The porterhouse. When things get crazy in the kitchen on the busiest nights, the grill master is able to cook 16 filet mignons at the same time. That’s quite the task considering he also must keep track of the desired doneness for each customer’s steak. “It’s so many steaks, I don’t want to get lost,” Padilla said. “I love cooking, it’s easy for me now.” The most common orders that come in are for medium-rare to medium steaks, according to Padilla. But they do occasionally get the unconscionable well-done. When he is not cooking Padilla, who lives in Berwyn with his wife and four girls, likes to do the cooking at home. Steak is usually not on the menu.
How do you like your steak?
Server: “how would you like your steak sir?”
Me: “like winning an argument with my wife”
Server: “Rare it is”
A guy walks into a bar in England and orders a beer. “Do you serve any of that lasagna that they found the horse meat in?” the guy asks.
“Not that I know of,” the bartender replies. “But you can always try our filly cheese steak.”
“Are you crazy?” Yelled the customer, “you have your hand on my steak.”
“What?” asked the waiter. “Did you want it to fall on the floor again.”
You know that mouth-watering sensation you get when you’re grilling a fat, juicy steak?
I wonder if vegans get that when they mow the lawn.
April 29th Birthdays
1971 – Uma Thurman, 1990 – Candace Owens, 1997 – Katherine Langford, 1959 – Michelle Pfeiffer
1970 – Andre Agassi, 1954 – Jerry Seinfeld, 1934 – Willie Nelson, 1952 – Dale Earnhardt
If you want to run with the big dogs, you have to get off the porch./spa