Howard Haywood on the Greatness of Short-Order Cooks

Howard Haywood, executive chef (and "all-around food guy") at Olde Magoun's Saloon and consultant at Copper House Tavern in Waltham, shares some thoughts for Greasy Spoons Week:

"I call myself the all-around Food Guy, as opposed to an Executive Chef. Graduating from the Culinary Institute and working for upscale restaurants in France and Boston, I go back to my old days as a short order cook when I think about what really prepared me for my career. Working at a breakfast place and cooking eggs every imaginable way gave me not only distaste for cooking eggs today, but also the knowledge and skills to expand my career."

"Short-order cooks are the best to work with, because they can really handle the pressure in the kitchen. I'd put a greasy spoon cook against any fine dining chef any day — I think they have more chops.

Today, my go-to late night diner spot is the South Street Diner over on Kneeland Street. Everything I've eaten has been delicious and just what I need for late night bites!"