It’s been just over a year and a half since Pared expanded into our second market, New York City. And in case you missed it, we’ve got our sights set on Washington D.C. and Philadelphia next. For our Pros, this means that if you’re traveling between the San Franciso Bay Area and NYC, you can see nearby gigs as soon as you arrive. You’ll soon be able to do so in Washington D.C. and Philadelphia too. As for launch dates, stay tuned as we will be announcing those soon.
Since our launch in NYC last year, many Pros have already gone bi-coastal. We chatted with Bradley Stewart, a California native now residing in Brooklyn, to learn what his experience has been as one our first Pros to work gigs in both cities.
Stewart has been a member of Pared since November 2018. He has worked gigs all over New York City, including a few in the Bay Area. He first heard about Pared when a longtime friend mentioned that he was using it to supplement his income while on the job search. When Stewart was on the hunt for a job himself, he experienced this benefit firsthand. “Even if you used Pared five times in two weeks and you never used it again, I think it helps out that person in transition not have to stare at the bank account so hard.”
“It’s a good way to see other kitchens and take a step back to just see how things are done because every restaurant is different,”Bradley Stewart, on getting exposure to different restaurants’ operations
The Benefits of Being a Pared Pro
As Stewart found his groove picking up gigs all over New York, other benefits quickly surfaced. For example, it allowed him many chances to peek under the hood and see how top restaurants operate. “It’s a good way to see other kitchens and take a step back to just see how things are done because every restaurant is different,” says Stewart. Beyond observing other restaurants’ processes, Pared has also offered plenty of networking opportunities. “It’s a good way to network, even if I’m not looking for [a] particular job… I might meet somebody that knows somebody that’s looking for somebody. It gives you a better chance to keep your name out there,” suggests Stewart.
Networking opportunities aside, the benefits of picking up gigs on an individual level are also clear. Stewart reflects, “It’s kind of like a mini adventure. You have to find your way around the kitchen and it keeps you on your toes.”
How New York and California Differ
What sets Stewart’s experiences apart is that he’s been able to experience Pared’s full range of benefits in both markets that we serve. When comparing the two cities, some of Stewart’s notable observations include differences in ceiling heights, transportation challenges, and attitudes toward composting. On restaurant layouts and ceiling heights: “Stairs, low ceilings, [and] hitting your head on pipes. I would say those are more prominent [in New York],” jokes Stewart. On both cities’ transportation challenges: “I get a lot more restaurants that are easier to get to in New York,” admits Stewart. Regarding attitudes toward composting: “It doesn’t sound like a big deal, but if you go to a San Francisco kitchen, [composting is] way more as a priority.” He cautions against being “the person not paying attention and throwing your food scraps in the black bin or not separating [waste].”
“It’s kind of like a mini adventure. You have to find your way around the kitchen and it keeps you on your toes.”Bradley Stewart, reflecting on the challenges of working Pared gigs.
Stewart’s Best Tips for Success
While he acknowledges the cultural differences between our two markets, his tips for working in either city remain the same. First, doing some light research goes a long way. Stewart’s advice: “Be aware of the type of restaurant that you’re going to. If you’re going to a high-end kitchen, be ready to be on your game!” Next, be on time. “If you’re new to the city, I would make sure you can get there on time. That’s number one. Punctuality is a big thing,” recommends Stewart. After arriving, pair up with a workstation buddy who can help make the day go that much smoother. “Find someone that you’re going to get along with because you’re always going to need to ask them questions. Team up with them,” Stewart shared.
There’s a lot to be positive about when it comes to working on Pared. The exposure and technical challenges are just a few of them. For Stewart, his highlights always tie back to the people. He says of other Pros, “I have met other Pared people at gigs and everyone I’ve encountered, everyone seems pretty on the up and up.”
Ready to sign up and become a Pared Pro? Get started here.