We ask ourselves…how could a sandwich such as the old classic Reuben be such a thing that it is remembered and regarded by so many folks far and wide? Why is ours so good? What in the world is it that sets this sandwich apart from the rest? Well let me tell you folks… It all starts with the source of the food! This is something you will find with
Name Josh Chapman Current position as well as others you have held at ck? PM Sous, Currently the Float Sous Chef How long have you worked for CK? About 3.5 years Where are you from (i.e. Where did you first work in restaurant) and what’s your background (in a nutshell)? I Started at 16 working for Homewood Suites Hotel with their breakfast set up on the weekends. It was a
Michael Pearce began his career at the Corner Kitchen in the summer of 2008, right after high school graduation. Michael had a connection with the restaurant since his brother John had been hired as a Busser at Corner Kitchen shortly after reopening due to the famous flood in 2004. Michael came on as a Busser and worked his way through the ranks to Host, Server, and now a full time Manager.