How would you describe your job? We take inventory from the night before to see what we need for the next day, and we get it out of the deep freeze and prep. Mornings start very early — at 6 or 6:30 a.m.

prepping for the day's work.

(ENLARGE)

Doris Johnson, age 41 Elizabeth City Catering Director Caribbean Cuisine, 15 years in industry

Has your job been affected by changes in technology or other changes? Technology has really impacted our business. Our point-of-sale system has allowed us to pinpoint the best-selling items on our menu. Also, we're getting to the point where we're going to be able to take orders on the Internet. An approximate date is the end of August, beginning of September, where we'll be taking Internet orders for catering.

Besides salary, what benefits do you derive from your work? I like the freedom, the independence, to be my own person.

What are the long-term or indirect benefits of your job? Meeting interesting people, feeling a sense of satisfaction. For example, when we cater funerals, weddings, baby showers, etc., it gives you a sense of fulfillment for someone to extend that level of trust to you.

How do you see your job benefiting the larger community? I feel it benefits the community because of the care and time it takes to cook wholesome food. I don't cook anything out of the can. We cook from scratch here. We're very particular about every aspect of the preparation of the food until it reaches the table so that the best time and ingredients are going into it.

— Brian Gray