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My Passion for the Culinary World

5/26/2020 0 Comments
 
​I took a job fresh out of culinary school at a small shop in Dallas called D.H. Oliver Foods.  The owner came here from Philadelphia with plans of bringing the big city formula to a small town setting. He was an architect by trade, but a foodie at heart. The shop was way ahead of its time in our area. One of a kind in the mid  90s.  He focused on prepared foods displayed beautifully in a cold case. Platters of balsamic glazed chicken breasts, hassleback potatoes, quiche Lorraine, and stuffed grape leaves to name a few.  He offered dishes made from the finest ingredients, by a chef, that were convenient and flavorful. He had a separate 15 foot case full of homemade desserts including cakes, torts, pies, muffins and more. Everything made from scratch. 

I walked into the shop wearing my white chefs coat, my hounds tooth pants and a big smile. My knives, fully sharpened and ready to go.  We worked hard, long days. We catered parties for affluent people. We made bite-size treats for gallery openings. We made wedding cakes...I had to quickly teach myself the art of cake decorating.

Our daily lunch crowd consisted of professionals and ladies who lunched...sometimes for hours. The owner had impeccable taste, a flair for decorating and a reputation for cutting edge cuisine. I was 25 years old, I knew very little. I had to learn multitasking quickly. Think making sandwiches to order, while baking a cake, while assembling a pot of homemade soup, while prepping a catering order being delivered later that day. It was all a part of the day to day, constant motion. To be honest, most of the time I had no idea which end was up. I was learning as I went.

Most people, when they leave culinary school, go and work for a chef who becomes their mentor. They look for a job to learn technique and to build a resume. You basically have to start from the ground up. I had plans to work the job for a while, gain experience and then move to Philadelphia to bigger, better restaurants.  I never moved. But I had gained very much experience and a love of the business.  It’s not for everybody.  My heart was in it.  I’m happy to say it still is.
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    Michele Lombardo is a renowned Chef and Entrepreneur with 25 years of experience in the food industry. 

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The Sandwich Shoppe is located inside
 Cook's Pharmacy
​1909 Memorial Highway Shavertown, PA 18708​
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​Monday - Friday 10AM-3PM
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Reviews

Lynn B.

​★★★★★​

​Thank you Michele and Al for the DELICIOUS chicken croquette dinners! They were amazing!!! You two teaming up together was a brilliant idea! Can’t wait for the next take out PARTY!
​Marissa M.

​★★★★★​

Everything Michele makes is incredible - salads, soups, hoagies and esp her chocolate cake OMG!!

Donna F.

​★★★★★​

The Hoagies are absolutely stuffed with the best meats and freshest veggies around.The Italian Stallion is my boys go to! Try it you will love it !

Soups are made from scratch and amazing.  The homemade Chicken croquette dinners, and homemade ravioli and meatballs have been so special during this Covid Lockdown, the family just loves everything you make!
Pamela O.

​★★★★★​

Shelly is the best!!! Everything she makes is out of this world! Loveeee her food! Any of her salads I would recommend, love them all....​
Susan M.

​★★★★★​

Michele catered our Son’s Graduation party at our home, in our yard.  Beautifully staged, Michele has an eye for detail.  She thought of everything from the tent, to linens & centerpieces, to the desserts.  She helped me come up with a menu that didn’t disappoint. The food was not only delicious, but wonderfully displayed.  Thank you to Michele and her talents.  She was a huge part of making the afternoon a very special one for our Graduate, our Family, & our Friends. 

From time to time my Department will host a meeting or a training session in which we will provide lunch.  Keeping it simple, because we work on a budget, Michele will whip up a variety tray of hoagies. The hoagies are cut into manageable sizes along with a salad of some sort (pasta salad is my personal favorite) and some chips.  Always packed in a presentable fashion with plenty of condiments to top off your lunch just the way you like it.  I’m frequently asked where the hoagies came from by the crew, often raving about the bread.  With Michele, you can always count on quality & and freshness. She’ll even deliver if asked.

 

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