Dishing it up straight — kitchen staff weigh in on new regime
Mark Dragasevich, grill
Has been at Enoteca Sociale for one year.
Dragasevich said battling health problems is almost impossible while working over a blazing hot grill for 60-plus hours each week. Having an extra day off has meant finally getting a handle on his health.
“It sucked because I had to choose what I’m passionate about or my health, and it wasn’t much of a choice,” he said. “But since the change I’ve seen a direct result. My health is improving.”
Nicholas Morra, tournant/line cook
Has been at Enoteca for more than a year.
A three-day weekend has meant Morra can finally visit his mother. Working about 100 hours a week in kitchens didn’t leave much time for family, but now he drives to see her in Newmarket every other weekend. “Not only did Kris fight for us to have shorter workweeks, but he’s one of the most diplomatic chefs I’ve ever worked with,” said Morra, who hopes to embody the same characteristics as a chef someday. “He’s not a yeller. A lot of chefs will yell or throw stuff.”
Peter Robson, antipasti cook
Has been at Enoteca for more than a year.
Being a cook doesn’t leave much time for anything else. Robson said he hopes to be a chef someday, but working long shifts made him hate the sight of his kitchen when he finally got home. Now he has time to experiment and work on his own creations, as well as do basic chores like laundry. “Sometimes work takes away from your actual life,” he said. “You don’t have time to think — you just have time to do.”