It’s dark. It’s 39 degrees outside. And it’s 2:40 a.m.
At a bus stop in the Sheepshead Bay neighborhood of Brooklyn, Celestino García, wearing a black puffer jacket, jeans, gray Skechers and a black North Face backpack, has already started his day.
Mr. García, 58, cranes his neck to look for the B3 bus, which will take him to the Avenue U subway station. He will then catch the F train and head to his first workplace of the day, Court Street Bagels in Cobble Hill. There, he will roll hundreds of bagels — by hand.
CC Allen, a supervising producer for the New York Times Cooking video team, and Gina Fernandez, an associate producer, followed Mr. García on this particular Friday in March for the first episode of the new season of “On the Job.” (The episode will be uploaded to YouTube on Friday afternoon.) Hosted by Priya Krishna, a reporter for Food and Cooking, “On the Job” tells the stories of some of the hardest working people in the city: the largely unseen labor force shaping what and how New Yorkers eat. Each episode is about 10 to 20 minutes long and spotlights a day in the life of someone like Mr. García, who is one of the city’s last bagel rollers.
Mr. García is used to the early call time. Six days of his week begin in the middle of the night. For members of The Times’s Food team, it was a little tougher to get out of bed, though well worth it. The team likes to slowly introduce crew members to their subjects throughout the day of the shoot.