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Wednesday, March 26, 2014

Circus chef on a high wire
 

Chef Matt Loory ran away and joined Ringling Bros. and Barnum & Bailey Circus. Today he heads up a kitchen that cooks for a crew of over 300.
From: thestate.com
By Susan Ardis
March 25, 2014 
Matt Loory ran away and joined the circus.
Actually, Loory, a Class of 2012 graduate of Le Cordon Bleu College of Culinary Arts in Orlando, Fla., heard about a job opening at Ringling Bros. and Barnum & Bailey Circus and applied for the position. Now Chef Loory oversees the Pie Car on the circus train with a staff of five and tries to keep a crew of over 300 happy and well fed on a daily basis as well as operating a 40-foot-long mobile cooking unit that is set up inside performance arenas while the circus is in residence.
We were able to chat on the phone for a few minutes and Loory gave me some insight about his job and life in the circus.
 So, why is it called the Pie Car?
There are three stories or explanations for this.
One is train-related: that the dining car in almost every train could be counted on to always offer coffee and pie.
Two relate to the circus: First, in the days of daily multiple-scheduled shows, the “Chow House” served up fast and easy-to-eat hand-held meat pies for the crew. Over the years the name was changed to Pie Car. Second, and (the one Loory likes) PIE stands for Privileged Individuals and Employees and the Pie Car is where they gather for meals and relaxing.
Traditionally, the Pie Car is at the center of the Circus Train, making it easy to get to and offering a central location for socializing. (Loory’s pie car can accommodate about 32 people in eight booths and acts as a common area. It even has DirecTV.)
 

1 comment:

  1. All under canvas circuses including RBBB always referred to the dining tent as the "cookhouse" nothing else. the 4eating wagon now at the bldg is the "pie car junior."

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