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Turn up the Heat

Turn up the Heat

Titel: Turn up the Heat
Autoren: Jessica Conant-Park , Susan Conant
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said, “I’m what’s known in the business as a seafood purveyor. I work for a company called the Daily Catch. We sell seafood to restaurants. So I get up by six, check my cell phone for orders from chefs, write those down, and then write up a price list. See, every day I get faxes from the companies we buy the seafood from with their prices. We buy from them and then sell to the restaurants. I’m kind of the middleman, so I mark my prices up based on what we’re going to have to pay. Then I take my delivery truck and drive down to the seafood district in South Boston’s waterfront, where I put in my orders, load up the truck, and I’m off to deliver everything. I’ve only been with them for a few weeks, but I’ve already got a bunch of great accounts. And Josh even dropped his old company for me!” Owen beamed with satisfaction at having persuaded Josh to switch purveyors. Simmer had decent-sized orders for Owen almost every day, but Josh knew enough not to let Owen overcharge him. Josh had explained to Owen that he’d better be careful who he tried to screw over with prices, because when chefs caught on, they’d drop him. “I bet that’s my cod right there!” Owen pointed his fork in the direction of a cod fillet that had been baked in foil with tomatoes, squash, zucchini, red peppers, scallions, fresh oregano, butter, wine, and garlic.
    “So are you salaried? Or do you get paid on commission?” As soon as Doug asked the question, Terry held out a fork laiden with scallops for Doug to try. He chewed, swallowed, and smiled. “That pear chutney is to die for!”
    “No, he’s definitely not salaried.” Adrianna shook her head. “And save some scallops for me. They look incredible.”
    “No, I’m not. I get a percentage of the profit made on the sales. It’s basically like I have my own business through the Daily Catch. I run my accounts and set my daily prices based on whatever I’ve got to pay, and then the company gets part of the money I earn. Wait until you guys see my truck. It’s just a regular pickup truck, but we added a refrigeration unit to the back, and I just got the company logo painted on. It’s so cool. Want to come check it out quick? Josh let me park it in the back alley behind Simmer.” Owen stood up as though we all might be itching to abandon our dinners to go out and admire his delivery truck.
    “Owen, no one wants to tromp through the dirty alley right now, okay?” Ade grabbed his arm and pulled him back into his seat. “And, technically, it’s not even your truck. It’s your boss’s.”
    “Well, yeah. But when I get enough money, I’m going to get my own from one of those car auctions and get the refrigeration unit installed on top. Or get a refrigerated van. That would mean better gas mileage. And with my own truck, I’d get a larger percentage of the profits. It’s forty percent when you use a company truck and sixty percent when it’s your own.” The pork quesadilla was in the center of the table, and Owen took a section and scooped some apple salsa onto his plate. “Man, these are quesadillas gone wild!”
    Ade spoke with her mouth full of cod and vegetables. “True, but it’s nice that you get to use the company’s one for now. And that monster will definitely get you through the Boston winters.” She finished chewing and pointed at Owen with her fork. “He doesn’t pay for anything except gas. His boss pays for all the maintenance, repairs, insurance, inspection fees, and all that. He’s got to get the lock fixed on the back of the truck, and that won’t cost him a thing. Not a bad deal. Oh, my God! That fish is so good. Is that fresh oregano? I love it.”
    “Oh, pass some over here.” Terry reached for the plate of cod that was accompanied by plain couscous that soaked up all the delicious juices. “A broken lock, though? Aren’t you worried someone is going to break into the truck?” asked Terry. “People probably think it’s full of lobsters.”
    Owen shook his head. "Nah. I’m only at each restaurant for a few minutes while I’m delivering, and then the truck is empty the rest of the day and night. Someone could get into the back, but there’s nothing there to take except plastic tubs full of ice or the dolly I use for larger deliveries. I’m getting the lock fixed in a few days anyhow. This has got to be the best job I’ve had! And best of all, I’m usually done for the day anytime between one and four in the afternoon.
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