Rick Mossman started in the restaurant business the old fashioned way by washing dishes. (Even though the apron his grandfather gave him was taller than he was.) Rick watched in amazement as his grandfather fed hundreds of people in the Civic Auditorium, usually in under fifteen to twenty minutes. He was even more wide eyed when he saw his dad feed 7,000 people one day in a town over 100 miles from Bakersfield. He grew up around good food, and plenty of it.