The kitchen staff cooks for the masses at Red Apple Cafe at Herndon and Ingram in northwest Fresno.<\/p>\n
“Organized chaos is what I like to call it,” says kitchen manager Trey Yee. “We’re pushing out food, and I’m up there trying to make sure everything goes out looking good.”<\/p>\n
Trey runs the kitchen. His brother, Aaron, is the face up front.<\/p>\n
“A lot of times, when it’s really busy, it’s like a maze in here, but we’ve got a pretty good crew that knows what they’re doing,” Aaron said.<\/p>\n
You’ll find all your favorites here.<\/p>\n
“It’s not just theory crafting for recipes, it’s using good ingredients,” Trey said.<\/p>\n
We got a look at the Hawaiian French toast. Fresh fruit is stacked on top with coconut and raisins.<\/p>\n
“We kind of have a different take on a traditional Benedict,” Trey said. “Instead of ham in this one, we have pulled pork.”<\/p>\n
There’s also Hollandaise with BBQ sauce.<\/p>\n
“I like to experiment a lot, and I just decided to do it on a whim,” Trey said.<\/p>\n
Customers love the potatoes.<\/p>\n
“We use red potatoes, first of all,” Trey said. “I think that’s a big part of it.”<\/p>\n
It’s filling comfort food.<\/p>\n
“Probably the top dish that I see is the country-fried steak,” Aaron said. “The country scramble.”<\/p>\n
“It’s a great feeling to see this many people coming in, enjoying our food and enjoying the experience of dining in,” Aaron continued.<\/p>\n
“We have a very old school feel, and a lot of people enjoy that,” Trey said.<\/p>\n
For news updates, follow Dale Yurong on Facebook<\/a> and Twitter<\/a>.<\/p>\n