Corey Browning | Guest Writer | [email protected]

Yarrow Green pursues career in cooking

Supporting yourself while going to school is not easy, and students often resort to working long hours at dead-end jobs they hate just to make ends meet.

This is not the case for Yarrow Green,a City College student and a line cook at Magpie Cafe. The upscale restaurant in midtown Sacramento utilizes locally sourced ingredients available seasonally. Green has been working at Magpie for a year.

At 20 years old, he is one of the youngest cooks at the cafe. Previously he cooked at The Press bistro. Green is humble when he describes his job, but the pride he takes in his work shines through.

His small Oak Park apartment seems fitting for someone passionate about the kind of high-quality food Magpie offers.

A vintage Thermos collection lines the top of his kitchen cabinets, and a well used cutting board sits on the counter. His kitchen table sits next to a window overlooking a busy Broadway intersection.

Green’s foot in the door as a cook came as an unpaid intern. He worked for free for several months at The Waterboy, another respected downtown restaurant, before he was hired as a paid employee. Even though it was hard work for no pay, Greens says his sacrifice paid off. He now has a job he enjoys and can take pride in.

Green says that his position in the kitchen isn’t set. Most people just have one station in the kitchen, but he has to know how to work them all.

“Basically I have to work every position. And send people on their breaks,” says Green.

Simply knowing how to do the job is not the only qualification needed to survive in the kitchen, though, Green explains.

“We give each other a lot of shit in the kitchen,” he says. “You have to deal with that. Not everyone can. Me and this
guy especially.”

Green points to his coworker, Dylan Craver, a fellow line cook who sits nearby.

“He’s always giving me shit,” says Craver.
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Green explained how he added hardboiled eggs to Craver’s carton of fresh eggs as a prank.

“He tried to crack it and had the most confused look on his face,” says Green, laughing.

Green says he gets along well with most of his coworkers. He says it’s important to get along well with everyone because those who don’t, don’t last long. He often hosts get-togethers for his coworkers at his apartment.

Green’s culinary interests don’t end when he goes home. Even after a long day in the kitchen, Green often cooks at home for himself and his roommate, Maddie Prince.

“I make a lot of pasta with marinara sauce and garlic bread, ravioli, pizza, sandwiches, a lot of breakfast food,” says Green.

“He makes a lot of Mexican food, because he loves Mexican food,” says Prince.

“We made some tacos last night that were hella fire,” adds Green. Green also enjoys experimenting in the kitchen using less traditional methods, such as bruleeing and fermentation. He explains how he is infusing a large bottle of vodka sitting on top of his fridge with
various berries.

“He always experiments with different stuff,” says Prince. “He bruleed a banana the other day.”

“I’ve made some kombucha,” says Green about the fermented tea drink. “It’s not that hard.”

Green has developed a good relationship with Magpie’s owner, who shared his plans to open a new larger location at 16th and P streets in a building still under construction. Green hopes to work at the new location when it is finished and is
exited to talk about how the restaurant is expanding.

“We’re not catering anymore because the restaurant is doing so well,” Green says.

Green says he doesn’t want to stay in the restaurant business forever, but it is a good job to have until he finishes school. He enjoys his work and makes enough to live comfortably even when just working part time. Not something many people his age can say.