WHAT WAS YOUR FIRST JOB?
I was 16 and I worked at a fast food restaurant called “The Red Barn”, similar to McDonald’s.
WHERE DID YOU DO YOUR CULINARY TRAINING?
I started at MATC Milwaukee, then trained at the Culinary Institute of America in Hyde Park, New York.
“When the pressure is on and the heat is unbearable, that’s actually when you become your best…“
WHY DO CUSTOMERS KEEP COMING BACK?
Hopefully, customers return to us because the food tastes good. I think as an organization, Gooseberries looks at ways to enhance each dining experience, from the types of food offered to the quality or the way it’s presented. We are not necessarily trying to think outside of the box, we just want to make sure whatever is in the box is awesome!
I love the challenge this industry presents. The hours and time commitment can become wearing, but the fortunate part of the business is that we are providing a basic need: nourishment. We also get to be a part of people’s life events, such as weddings, birthdays, and other happy times. So when the pressure is on and the heat is unbearable, that’s actually when you become your best. Finding a balance can be overwhelming though, so that’s probably why outsides look at this and think we’re crazy!
