Down on the Farm: Cooking in the kitchen

Express-Times photographer Matt Smith is offering a season-long look at some of the people who keep the Lehigh Valley IronPigs flying. Check back for more Down on the Farm features.

Next time you grumble about working over a hot stove making dinner, just think it could be worse.

Jan Giejda starts every work day at 7:30 a.m. wondering how hes going to satisfy a hungry crowd of 1,500 to 1,600.

Plus, as executive chef for the Lehigh Valley IronPigs, he also has to feed two baseball teams per game twice.

Its what I love, Giejda says of his job. Of all the places I worked and all the places Ive been this is the biggest challenge Ive ever had in my career.

Its his third season with the IronPigs, after a 22-year career in the food industry.

As we go behind the scenes at the IronPigs, you can tell this is a job that requires passion and organization.

Giejda is in charge of the 19 private suites, two party porches, team suite, four dugout suites, picnic patio (which seats 500), the Red Robin Tiki Terrace, press box, Pig Stop, Red Robin Oasis (where you can get cooked-to-order meals), the bar menu on the club level and catering. Concessions are a whole different animal.

Giejda jokes that he sleeps about four hours per night.

Before a 7:05 p.m. game, his mornings start with paperwork and by 8:30 a.m. hes already prepping for the following day.

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Down on the Farm: Cooking in the kitchen