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Margaret McCarthy will be the first to tell you that she is blessed to be where she is. Margaret recently took over the cooking duties at the JKRC. Margaret was kind enough to spend a few minutes with I-Witness to discuss a few topics. I-Witness: I noticed that you chose the name Magoo’s as the name of your business. Is there any special reasoning behind this? Margaret: I named my stand after my 11-year-old niece. If you’ve ever dined here the picture at the register is of Magoo, who was named after me. IW: How did you get into the culinary field? Was cooking a big part of your childhood? Margaret: Being the youngest of six kids, it was survival of the fittest. My mom passed away while I was young, so my dad taught me how to cook. The most amazing thing was, my dad was a Port Authority detective and had gotten hurt. He lost his sense of smell and taste but was still able to teach me how to cook! IW: What type of training do you have? Margaret: My story starts in Bergen County, and then it moves to N. Carolina for 13 years, then moves to the JKRC where I was introduced to the B.E.P. program. A year later I’m the proud owner of Magoo’s. Somewhere in there I found the time to attend Johnson Wales Culinary Arts School to hone my craft. IW: Did your experience as a JKRC client influence your approach? Margaret: I appreciate the positive feedback I have gotten from staff and clients. I try to accommodate as many as possible. IW: When are you gonna add potato pancakes to the menu? Margaret: I’m not. I also don’t bake. It’s too scientific! (Smiling) IW: “Accommodating” my foot! (Inaudible mumbling) |
