Food News

A Close Look at How Dallas Firefighters Break Bread at Fire Station 50

Each week I'm tasked with finding someone willing to allow me to interview them for a culinary-oriented profile on this here fine blog. The premise calls for someone who has anything to do with food in Dallas, and even that last part can be negotiable on occasion. Chefs, bar tenders, growers, purveyors, brewers, restaurateurs are all options. Well, I've heard that fire stations often have one firefighter who doubles as a cook, either by design or necessity.

When I called Jason Evans, public information officer for Dallas Fire and Rescue, he was happy to help with my request. Soon I was on the phone with Firefighter Lance Roberts, who not only explained what it's like to be a cook at a fire station, but even invited me to the station for dinner.

This February will mark 30 years of service for Roberts. His dad was also fireman and served 32 years. Roberts is the driver and cook at Station 50 in west Dallas. Here's our chat:

How are the cooking duties organized at a fire station? A lot of stations rotate cooks and each person takes a turn. Normally the cooks don't do any KP (kitchen police) or clean up, so it's a way to get out of cleaning. But, then some guys just like to cook.

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Lauren Drewes Daniels is the Dallas Observer's food editor. She started writing about local restaurants, chefs, beer and kouign-amanns in 2011. She's driven through two dirt devils and is certain they were both some type of cosmic force.