WHAT WAS YOUR FIRST JOB?
I was thirteen, and I was a dishwasher at our local pizza joint.
WHERE DID YOU DO YOUR CULINARY TRAINING?
I attended Fox Valley Technical College Culinary Program for formal training, but I’ve actually learned more working and building relationships with other chefs and food producers.
“Like many farms, a restaurant becomes a family and I am truly proud of what my team and what we accomplish.“
WHY DO CUSTOMERS KEEP COMING BACK?
Our passion drives us to find satisfying combinations that sound almost crazy, until you actually taste them. I love bringing back dishes from the past and putting a “Black Sheep Twist” on them. But I think our success comes down to more than just the menu. It’s also about our commitment to educating our customers. Those “foodie lessons” have built us a real customer base for five great years already.
Growing up on a farm, you work from sun up to sundown, but your hard work is fueled by passion and the joy it provides others. Plus, in this industry, you don’t have to do it alone. Like many farms, a restaurant becomes a family and I am truly proud of what my team and what we accomplish. I support our local agriculture by buying local seasonal foods. Our community and schools both benefit from food education and sustainability. It’s more than just the eating; it’s the contribution and experience.
