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>> Osgood: AN ORDER OF BACON
AND EGGS OVEREASY LOOKS EASY
WHEN A PRO DOES IT BUT A
PROFESSIONAL SHORT ORDER COOK
HAS TO BE A MULTITASKING
WIZARD.
MORNING AFTER MORNING THE JOB
GETS DONE WITH SPEED CYNTHIA
BOWERS TELLS US WITH SPEED AND
WITH STYLE.
>> Reporter: IT'S WHAT BACK
STAGE IS TO LIVE
ENTERTAINMENT.
MISSION CONTROL TO SPACE
LAUNCHES.
THE WAR ROOM TO BATTLEFIELDS.
WELCOME TO THE WORLD OF THE
SHORT ORDER CHEF.
THE PLACE AND THE PEOPLE WE
DON'T SEE WHEN WE GO FOR THAT
GREAT SUNDAY MORNING BREAKFAST
AT OUR FAVORITE WEEKEND SPOT.
THIS BREAKFAST BUSINESS THROW
IS LOU'S IN CHICAGO WHERE
THESE CRAFTSMEN HAVE BEEN
BRINGING HOME THE BACON SINCE
1923.
>> I PUT MY GUYS UP AGAINST
ANYBODY.
THEY ROCK.
>> Reporter: IF THEY DIDN'T
ROCK, SAYS HELENE, WHOSE
FAMILY OWNS THE RESTAURANT,
CUSTOMERS WOULD NEITHER STAND
FOR IT NOR STAND OUTSIDE FOR
SOMETIMES LONGER THAN IT TAKES
TO EAT THEIR MEALS.
>> WELL, THE TURN-AROUND HERE
IS ABOUT 35 TO 40 MINUTES.
THAT'S A SHORT PERIOD OF TIME
TO MEET, GREET, TO CHANGE,
POWDER, BURP AND SEND THEM ON
THEIR WAY.
>> SCRAMBLED AND ONE PANCAKE.
>> IT'S A DANCE IN THERE.
IT'S LIKE A TANGO IN THERE.
IT'S BALLET AND FAST FORWARD.
>> Reporter: LIKE ANY WORLD
CLASS BALLET, THEIR ROLES ARE
CAREFULLY CHOREOGRAPHED.
THIS MAN DOES WAFFLES AND
PANCAKES.
OMLETTES ARE ON THIS MAN'S
PLATE.
THIS GUY IS IN THE HOLE, THE
LEAD DANCER WHO MAKES EGGS
OTHER THAN OMLETTES.
OVER EASY CAN BE HARD TO DO
BUT NOT AFTER 25 YEARS ON THE
JOB.
>> I USED TO HELP MY MOTHER
COOK.
>> Reporter: ALFONZO IS THE
EXPEDITER, TAKING ORDERS.
>> TWO SCRAMBLES, A WAFFLE....
>> Reporter:... GIVING ORDERS.
PREPARING ORDERS.
THEY HANDLE DOZENS OF ORDERS
AT A TIME.
>> YES, WHAT DO YOU WANT,
HONEY?
>> MUSHROOMS SPECIAL WITH
SWISS.
>> SCRAMBLED WITH BACON.
>> Reporter: THEY DO IT ALL
FROM MEMORY.
>> IT'S CRAZY BACK HERE.
>> YEAH, IT'S CRAZY.
>> Reporter: THESE LONG-TIME
SHORT ORDER COOKS FIT THE
NATURAL PROFILE.
THEY'RE FOREIGN BORN, NON-WENT
TO KUL NAER SCHOOL.
THEY LEARNED EVERYTHING ON THE
JOB.
MOST SAY THEY WORK SIX DAYS A
WEEK FOR ABOUT $10 AN HOUR.
>> WE WERE COMMENTING ON HOW
CRAZY IT MUST BE TO WORK IN
THE KITCHEN WHERE IT'S JUST
NON-STOP.
I CAN'T IMAGINE WORKING BACK
THERE.
I WON'T ENVY THAT.
>> Reporter: BUT THEY DO LIKE
EAT ING WITH THE CHEFS COOK
UP.
CUSTOMERS PACK THE PLACE AS IF
TODAY'S BREAKFAST WILL BE
THEIR LAST MEAL.
>> A GOOD BREAKFAST.
>> Reporter: AND THEY WILL DO
SO AS LONG AS THE SHORT ORDER
COOKS KEEP FILLING ALL THOSE