Founders Experience
From 2018-2020 at Blackhawk, I learned culinary arts fundamentals, including knife skills, scratch-made sauces and stocks, and basic baking techniques. The program included food service basics like plating and high-volume order fulfillment through events and fundraisers. We competed, explored diverse cuisines, and volunteered at events like the Winter Festival and Soul Food Dinner. We also gained hands-on experience at the Armory. In the Epicurean Club, we focused on advanced plating techniques and fundraising. The final exam required a week-long head chef role, planning, preparing, and presenting a complete meal, showcasing all acquired skills
In November 2019, Jared and I participated in a two-week, fully-funded externship in Colorado, thanks to grants from Blackhawk Technical College. We spent one week at Cholon Modern Asian and Le Roux Bistro (Jared and I switched locations the second week), working alongside skilled chefs specializing in salads and main courses. We alternated between shadowing and hands-on prep and plating, learning about waste control, recipe adherence, and new techniques in a professional environment. We also received recommendations for local restaurants to further develop our palates and understanding of plating and culinary trends.
The start of 2023 our bakery became a reality. Culinary school as well as self - taught techniques were the reason I am able to bring these amazing products to the markets. New recipes are experimented, learned and mastered every year 'till this day to honor the amazing art behind the food.
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Years of experience in the food industry from the Rockford Country Club to the Hard Rock Casino, Jared brings the products from our menu to life. Self taught with every opportunity that arrives, from the photoshoots of the Rescues we sponsor to the menu launch, he dedicates hours of constant work and art in every final shot.