Archive for the ‘Our Staff’ Category

Who Are You: Kimi Owens

Sunday, December 13th, 2009

I am the Weekend Supervisor and general administrator of this site, and I’ve been working at the Bread Workshop since June 2008. I have a strong background in the arts and design, with a particular fondness towards illustration. Coffee and bread being two of my favourite things, I applied on a whim, and quickly grew to love being a barista, in no small part to all of my customers. I spend less and less time at the counter these days, but it’s allowing me to focus on projects like this website, which I hope will be more than the usual fare.

Working in the Bread Workshop Cafe was my first foray into food service, and I am grateful for having such a fantastic introduction. Besides gaining a huge amount of respect for what it takes to run a restaurant from the front of the house to the back of the house, a big part of what makes working at the Bread Workshop fulfilling for me are the ethics.

That our owner and purchaser work hard to make the right choices towards sustainability in the long-term has really helped open my eyes towards big-picture choices when it comes to compostable, renewable, and reusable products. I have a much stronger knowledge of what sustainability really means and how much of an impact making good food choices can make for both the physical and economic health of a community.

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Who Are You: Robert Mott

Thursday, October 1st, 2009

My primary responsibility at the Bread Workshop is purchasing. My forty years of experience began in the professional kitchens of Chez Dreyfus, an old style continental restaurant in Cambridge, MA, as a dishwasher. Since that glamorous introduction to the culinary arts, there have been few jobs in the cooking world that I haven’t tasted.

I’ve had my own Chinese banquet catering business in Santa Fe, and been an executive chef of restaurants. I’ve taught cooking classes and been a private chef for the richest man in the country. For a while I specialized in menu design, development, and the opening of restaurants. Even now, the Workshop only claims a portion of my day, with the rest of my time spent cooking for a family in San Francisco, owners of a wine estate in the Stags Leap district of Napa Valley.

Allow me to use a sports analogy to describe the type of food person I am: A classic gym rat. I work on food everyday. I research on the web, by talking to my vendors, by spending more hours than a normal person should in the aisles of stores and markets.

My hope and goal in all of this is that everyone connected to the Workshop, from cooks to customers, benefit from the knowledge I gain and the ingredients that I bring in to form the foundation and inspiration for everything we do.

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Who Are You: William Briscoe

Thursday, October 1st, 2009

Nearly thirty years ago, I started as a dishwasher. Then, a short order cook in the same fast food steakhouse. The 80s found me in five-star restaurants, a dash of cooking school and 4,000 miles of travel.

Over the years, I’ve cooked in restaurants specialising in New Mexican, Italian, French, Californian, and even plain old American. I’ve worked with people of all nationalities, and all skill levels. I’ve trained in pastries, sauces, butcher, catering… I don’t think I’ve ever turned down a chance to learn about anything and everything to do with cooking.

You might’ve heard me talk about my environmentalist childhood before, and throughout all this learning, I never really left the forest that was my first classroom. There I learned to observe with each of my senses and to pay attention to how the smallest creatures influence the ecosystem. Now, I use that training to make the Bread Workshop the most sustainable business it can possibly be.

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