Dealing with the starving masses

Lessons learned from a loving Mom’s worker

Anya Cohen

Features Editor

She puts up with your drunken antics on weekends with a smile, and she keeps smiling the next day, when you come in still craving those lovely deep fried concoctions. Cristy Wright, an employee at Mom’s Truck Stop and McCleod’s “C Store” said she actually loves the interactions that she has with the students while on the job.

How long have you been working at the college?

Wright: Five years. I worked upstairs in Lowry first, cooking and working all of the stations in the dining hall.

What is your favorite part about working here?

Wright: Interacting with the kids. The kids are what make my job great. Most of them are very polite. There are never too many problems. There are also some of the greatest people in the world in hospitality services here at the college and we do our best to serve our kids.

What was your first job?

Wright: I took Santa photos in a mall. It was a learning experience, since I learned that you are going to actually have to work for your money.

Are you from Wooster originally?

Wright: No, I am not. I’m from Los Angeles, Ca.

What brought you to Wooster?

Wright: My husband’s job transferred. He worked a job that would have meant he would have had to travel a lot and, with our two kids, it was easier for me to not be a single mom. He picked a job here in Wooster where he would not have to be away as much.

Did you always have a knack for cooking?

Wright: Actually I’ve learned to love to cooking since working here. I was always inquisitive about baking and cooking, but it has been wonderful to learn from people in Lowry about how things need to be done. You have to let the people who are above you teach you because it’s so much easier than looking at a recipe. It was always nice to have mentors in Lowry.

Do you work weekends?

Wright: I work weekends in the C-Store until two in the morning and will help in Mom’s on weekends. Upstairs, weekends aren’t bad. Downstairs, they are a little loud. I don’t work in Mom’s during the mass chaos shift of 8 p.m. to 4 a.m., but I have been downstairs when it is rowdy.

Is it difficult to cook so quickly?

Wright: At Mom’s, it can get very stressful.

Can you tell me a fun story from working in Mom’s?

Wright: Sometimes students don’t realize their voice tone or volume. They won’t realize that they are screaming their order instead of just normally saying it.

How old are your children?

Wright: My son is 15 and my daughter is 12.

Do you worry about your children’s futures after watching drunk students in Mom’s?

Wright: No, my kids will probably be attending The College of Wooster. But I have to say that I am glad that I have friends that work here. I understand that my kids will need their freedom, but mom will be watching. From afar, mom will be watching.

Do you plan to continue to work at the college?

Wright: I have every intention of continuing to work here. The college has given me great benefits and a good opportunity for my kids to actually attend college.

Do you cook for your children at home?

Wright: Yeah. I try to cook food that we make here at home. It’s an experience. I don’t think that I would have the diverse food knowledge that I have had I not worked here. To be able to see my kids actually eat hummus instead of french fries I completely attribute to the college, because otherwise I would not have thought of making hummus. To watch my kids eat something that is so much better for them than a French fry, I know that I’ve done my job.

Is it hard to cook in bulk upstairs in the dining hall?

Wright: I actually find it to be a little easier. When you have a good crew, like we do, you end up with a routine and you’re just ready to go. It’s fun to be able to say that you cook for 1,500 kids.

How do the cooking jobs upstairs get distributed?

Wright: Upstairs, you have two people who get your complete basic line ready. Then you will have one person on vegetarian, and so on. If there is a floater, that’s great and they will help out different sections.

What is your favorite thing to eat at Mom’s?

Wright: Probably an extra cheesy quesadilla with banana peppers.