At the Red Rabbit Harlem kitchen, we prepare over 20,000 meals every day. But before our meals are baked, grilled and packaged, we start with fresh, simple ingredients. A whole lot of them.
Meet the man in charge of procuring all the ingredients that make up each Red Rabbit meal, Red Rabbit's Inventory Specialist, Corey Forde.
Where are you from?
I grew up in Barbados and moved to New York when I was a teenager.
What was your favorite food in Barbados?
In Barbados, it is all about the mango. Coming home from school there would be mango trees everywhere - I would always be eating mangoes. Another famous dish is the Flying Fish.
How long have you worked at Red Rabbit?
I've been at Red Rabbit for 3 years. I was originally hired to be a porter but was immediately promoted to the packout team. For the last year, I have been working in the purchasing and inventory department.
So, what do you do all day?
A big part of my job is communication. I'm always speaking with the different kitchen departments: the bakery, the prep teams, the fruit teams and the allergy teams to make sure I order the ingredients that they need. I place orders, compare prices and quality and make sure the kitchen is stocked.
What's the biggest challenge of your job?
Ordering the right amount! When you are dealing with food in large quantities, it isn't about the exact math. It's about communicating with the chefs and anticipating things they may need that are outside regular orders. The chefs know best.
What's your favorite thing about working at Red Rabbit?
The people and the environment. There is so much positivity around here.
What is your favorite Red Rabbit food?
I like the Chinese Style Rice, strawberries and NY apples.
Tell us a fun fact about yourself.
I grew up singing Reggae and have performed in NYC.