“My First Time in the Kitchen: The Moment Bread Crumbs Began”
Most kids have a first job mowing lawns or selling lemonade.
Mine was standing in my mom’s kitchen, breading chicken for milanesa.
It was 1997, and my mom had just started Bread Crumbs Catering. I was twelve years old, and my job was simple—or so I thought. Dip the chicken in flour, coat it in egg, press it into breadcrumbs. Easy, right?
Wrong. By the end, my fingers looked like they’d been breaded too. Mom laughed, showed me how to shake off the extra, and reminded me that every crumb mattered—because that’s what gave the chicken its perfect crunch.
That day was more than just my first time helping in the kitchen. It was the moment I understood what we were building. Those breadcrumbs weren’t just an ingredient—they became part of our name, our story, and our way of cooking: simple, honest, and always from scratch.
Now, decades later, I still use those same breading steps, whether it’s classic milanesa or a creative twist for one of our global tasting menus. The flavors may change, but the care—and the crumbs—stay the same.
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