How a Young Baker Went From Auntie Anne’s to One of the Country’s Best New Restaurants


Line and prep cooks are awesome. They bring the heat night after night, working tirelessly like ninjas with super sharp knives. And when it comes to practical, efficient ways to be a better cook, they’ve got the game on lock. Welcome to “On the Line.”

Rose’s Fine Food in Detroit is known for its pastries—specifically its knee-bucklingly good glazed potato doughuts called “CryBabies.” One of the bakers behind Rose’s sweets is not a time-hardened short-order cook as one might expect, but none other than the spritely 20-year-old Marissa Blankenburg. She makes everything from those doughnuts to blueberry lavender pies, but she got her start at a local mall’s…Auntie Anne’s. “I just needed a job, I didn’t really care about the pretzels,” she says. From there she made salads at a small pizza shop and did prep work at a vegetarian restaurant. Frustrated that her colleagues didn’t care about the quality of ingredients as much as she did, she started looking for a new opportunity, which brought her to Rose’s. This tiny, homey diner in the heart of the city is known for its fierce commitment to community—the staff is paid a living wage, a portion of their pooled tips goes to a local charity each month, and on Mondays anyone in the service industry gets 15 percent off. “I was amazed at how much everyone cares about the restaurant, and how passionate they all were about the food.”

Originally hired as a line cook, Blankenburg drew upon her mother’s love of baking. Growing up, dinner was sometimes just chocolate chip cookies. She’s now transitioning into a prep and baking role. “I make sure the counter’s always stocked with cookies, cakes, and sweets,” she explains. Here’s what Blankenburg’s learned about cooking:

The Kitchen Tricks Pros Know

Blankenburg, with …read more

Source:: Bon Appetit