Title: Line cook, Bocadillos
Home town: Sacramento, CA

1. How did you get into cooking?
I was working at Starbucks when I was 17. One night I took home a cookbook and I cooked dinner for my roommates. I made potato salad, blueberry cornbread, and some kind of barbecued chicken. I remember the look on peoples faces and how it made me feel and that was how I realized I really enjoyed cooking.

After that I bought a lot of books and watched a lot of cooking shows, ate out a lot. Three years ago I graduated from culinary school.

2. What do you enjoy about being a line cook at Bocadillos?
I like the hours. The work changes quite a bit on a daily basis. I’ve been here about nine months and it’s very fast paced. In the kitchen you build a strong bond working with people again and again in a stressful environment. It’s very rewarding.

The Executive Chef and I have the same ideas, we both worked in fine dining. I like making great simple food. I want to make food that other chefs want to eat.

3. What misconceptions do people have about what you do?
People have no idea. People think we kind of sit back, just like cooking at home. We’re some of the hardest working people in a restaurant. On a busy Saturday night I run from 2:30 until 11:30 at night, and I take home half of what the front of the house staff does.

4. Why are small plates so popular right now?
I look at a menu and I always want to try at least four or five things. Then no matter what I order, I always find myself wishing I ordered something else. With small plates you have the ability to try a few different things.

Small plate dining creates a less formal environment where you can share dishes. When you eat at a place like Bocadillos there’s a lot more flexibility. If you want to have a bottle of wine and a snack before a movie you could do that or if you want to have five or six plates and stay for a couple hours you can do that too.

5. Where do you like to eat out?
The places I like to eat at and where I can afford to eat are two different things! If money was no object I would particularly like to eat at Manresa and the French Laundry of course. On an everyday basis I like House of Nanking, cheap Vietnamese places such as Tu Lan. In North Beach I like Giordano Bros where they put coleslaw and fries on the sandwiches. In the lower Haight on Tuesdays Rosamunde sells a burger. I swear it’s one of the best hamburgers I’ve had ever. People line up for it.

Take 5 with Colton Harmon 2 November,2005Amy Sherman

  • Anonymous

    is it true that bocadillos means little boner bites

  • Amy Sherman

    A bocadillo in Spanish is a sandwich. Bocadillos served several small sandwiches.


Amy Sherman

Amy Sherman began blogging in 2003, because all her
friends and family were constantly asking her where
and what to eat. Three months after it launched,
Forbes chose her blog, Cooking with Amy, as one of the
top five best food blogs, praising her writing as
“smart, cozy and witty”. Since then her blog has been
featured and recipes reprinted in many newspapers and
magazines in the U.S. and the world.

In addition to regularly updating her blog, Amy is a
guest contributor to the Epicurious.com blog, and
Contributing Editor of Glam Dish. She also writes
restaurant reviews for SF Station.

Her focus on Bay Area Bites is primarily cookbook
reviews along with some interviews and current events.

Amy is a recipe developer and freelance food writer.
She is author of WinePassport: Portugal and wrote the new introduction to the classic cookbook, Jane Grigson’s Vegetable Book, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.

She is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.

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