Caleb Cronan and Jake D’Ambra
Ridgewood, Queens
The gang at Ridgewood-based Your Delicious Moment is constantly cooking up just that: seriously satisfying, comforting, and delicious dishes. From the Smash Burger & Spicy Caesar, to the featured Musubi and Charred Cabbage & Potato, the pop up — comprised of Caleb Cronan and Jake D’Ambra doesn’t shy away from flavor or mixing up cuisines. Check out how these Rhode Island natives made their way to NYC
Full name, age, where are you from?
Caleb Cronan, 23, Rhode Island
Jake D’Ambra, 25, Rhode Island
What is your title and where do you work?
Caleb: I’m a cook at heart and that’s what I do for this pop-up; recipe development and cooking. But I’m also a baby who can’t handle the typical 5 day workweek BOH gig. So for my 'real job,' I work as a server at Win Son, where I’ve been for over 2 years. I think I have just enough charm to be on the floor instead of with my comrads in the kitchen.
Jake: Co-Founder of Your Delicious Moment food pop-up!
Was food a big part of your upbringing?
Caleb: No one in my family cooked well. I had the occasional relative make lasagna or something but otherwise it was health food store frozen meals and typical bland white food.
Jake: Food was a significant part of my upbringing. I was raised in an Italian American household so I was introduced early to the classics: red sauce, pasta, chicken parmesan, marsala, just to name a few. Due to my upbringing, the consistency of tradition is a key motivator and influence in my cooking today, which also includes trying to start my own traditions in food to hopefully carry on with family and friends.
What are your earliest memories of dining out?
Caleb: Chain restaurants mostly. Cracker Barrel, Applebees- these types of places. I didn't really discover good dining until I was able to drive into Providence and eat Mexican food (shoutout El Rancho Grande, RIP) or Korean food (shoutout Mokban) or bar food (shoutout Harry's Burgers).
Jake: My earliest memories of dining out were when my family and I would go to Angelo’s on Federal Hill in Providence, RI. Angelo’s was a classic Italian American restaurant with white and red checkered tablecloths, classic Italian American dishes, and staff that would make you feel like family. The food was amazing and comforting. Angelo’s was also so memorable as a kid because there was an intricate toy train track attached to the walls, almost touching the ceiling, that spanned the perimeter of the restaurant. As a kid, I was mesmerized by the toy train circling around Angelo's. Looking back, I really admire that toy train track because it contributed to the personality of the restaurant, and forever locked in the memory for me.
If you could give a piece of advice to someone who wanted to pursue your career, what would it be?
Caleb: The pop-up / DIY food scene is flourishing especially in cities. I think it's a good way to avoid the typical restaurant hierarchy. But, you have to care a lot about what you offer. If you don't then nothing will happen. Even if you do care sometimes nothing will happen, and that's part of the job.
Jake: I believe that in any career, it is most important to meet other people in your field of work. Developing friendships and relationships with other people in your industry is a key factor to learning the in’s and out’s of your line of work. Developing these relationships also serves as an opportunity to become part of a like-minded community where collaboration, experimentation, and growth are welcomed. You do not want to isolate yourself, especially in the service industry.
What do you think working in this industry has taught you?
Caleb: Lots of indirect lessons about people and myself. A restaurant is like a mini anthropology study. Sometimes it's overwhelming, and sometimes it's fun.
Jake: Before the creation of the Your Delicious Moment pop-up, half of my work experience came from the service industry. Since I was 13, I have worked both back and front of house. I wasn’t particularly fond of the work, often leaving my shifts frustrated and unfulfilled. I always felt like there was something missing or something that could have improved my experience working at those early establishments. I know now the reason for this was because many of the establishments that I worked at did not prioritize what makes service great. I have learned that a service environment that encourages creativity, autonomy, trust, efficient systems, and a genuine emphasis on team is the key to fulfillment, at least for me. Creating an environment like this is much easier said than done, and I am grateful that Caleb and I have been able to establish this for our food pop-up.
What's your favorite dish/drink on the menu?
Caleb: We only have two menu items so this question isn't too hard. I'd say the burger is my favorite because it's something Jake and I came up with together. We've been eating burgers together for a long time. Our own is an offering derived from our favorite parts of the burger eating experience, just amplified a little and assisted by some stuff we learned in kitchens along the way.
Jake: What started it all: “The Salt n Pepper Double”
Of course the taste of the burger is why it is my favorite dish that we offer, but there is also a sentimental value that adds to what makes it so special for me. The Salt n Pepper Double was the eureka dish for me and Caleb. Without it, I do not know if we would have started Your Delicious Moment. Also, burgers are one of my favorite foods in general, and I am so proud that we’ve been able to create a product that represents everything that I love about the American classic.
What is your favorite place to go out and eat at and what are you ordering?
Caleb: Chinatown. Uncle Lou, Great NY Noodletown, & 456 New Shanghai are my personal favorites. UNCLE LOU: stir-fry yam leaves, oyster mushroom & cauliflower w/ X.O. sauce, claypot pork belly with mustard greens. GREAT NY NOODLETOWN: half duck, ginger scallion noodles, shrimp wontons. 456 NEW SHANGHAI: red braised pork belly, soup dumplings, salt n pepper shrimp.
Jake: There are too many restaurants to choose from to pick an all time favorite. Recently, I would say that I find myself continually craving Joe’s Restaurant in Ridgewood, Queens. When ordering, the non-negotiables are the sausage and peppers, the pesto gnocchi, and the chicken francese.
You’re on a desert island, what are the 5 kitchen items you need to run your business?
Caleb: Placha, Knife, Cutting Board, Salt and ... some deli containers. Hopefully we can find some food on the island and get some use out of that stuff.
Jake:
- Cast iron skillet
- Hell’s Handle spatula
- Good quality chef’s knife
- Custom YDM apron (thank you Isa)
- Lifetime supply of kewpie mayo
