mike b.

Michael B. | Chef/Owner

715

Years of Industry Service: 15

----------------------------------------------------

Michael became a chef by mistake. Not his mistake, however. He was interning at a restaurant and was supposed to work with the general manager, but they thought he was from the culinary school. So they put him on the grill and told him to "do what this guy is doing. I got my ass kicked but it was fun," he said. Michael "only" started cooking ten years ago, before that he was a server.

Michael is from southern Oklahoma, has lived in Tulsa and went to Italy for culinary school, but primarily, he was there to work. "I don't believe that culinary school makes you a great chef," he says. "You have to have a good work ethic and keep learning and teaching yourself." 

Michael has two kids, a 5-year-old and an 11-month-old who take up much of his free time. Otherwise, " I have a garden. I love to fish. I like to read," he says. "I try to relax as much as I can."

  Make Lawrence Better » Find local product and for people to be interested in local cuisine. I want it to go faster but I'm excited about where that's going. 

ken b.

Ken B. | Chef/Owner

Pachamamas

Years of Industry Service:  4  since high school (I think we forgot to ask exactly, oops)

----------------------------------------------------

Even though Ken never had any thoughts about what he was going to do when he was younger, saying "I kind of crashed into it," being a chef that is, he must have had an inkling of what his future held. Besides skateboarding, sports and getting into general teenager trouble, Ken, clad in karate gear because "it kind of looked right," ran his own catering company in high school. 

Born in St. Louis, Ken has traveled all over learning his craft, San Francisco, New Orleans, Australia, New Zealand. He had no plans of returning to Lawrence, where he had attended The University of Kansas as a Political Science and History major, but as we all know, you never know where life is going to take you. Now he's a dad to a 3-1/2-year old and has been the chef/owner of Lawrence restaurant, Pachamamas for almost a decade.

He admires the collaboration and tight knit community of KC chefs, something Lawrence chefs don't have yet. Ken thinks it's because there are fewer restaurants in the same style genre and their peer groups are smaller. But even as he wishes for all that, he admits that he doesn't have a lot of time.

Lawrence is a part of Kansas City, a fact, Ken says, he can't deny anymore. "I used to pull 40-45% of my business from Kansas City (now it's closer to 30-35%)," he said. "If it wasn't for Kansas City, I wouldn't be here."

----------------------------------------------------

For Sale: Pachamama's second location on Clinton Parkway (2161 Quail Creek Drive).

It's actually where the original Pachamama's was located. For about a year, it was their banquet space, 

but one that Ken said was logistically impossible to operate. If you're interested in living in beautiful Lawrence and opening your own restaurant, which he described as almost ski lodge-esque with high vaulted ceilings,

don't be shy, give him a ring.

  Make Lawrence Better » Local food is definitely on the rise, 

 keep dollars closer. 

patrick r.

Patrick R. | Chef/Owner

Port Fonda
(Their website is just a landing page....you're better off following them on facebook or twitter).

Years of Industry Service: 20+ (oops, forgot to ask exact)

----------------------------------------------------

Patrick rolled right into his interview as soon as our feet crossed the threshold of his domain; he had a lot to say and shit to do. After that, I just nodded my head, wrote as fast as I could and went along for the ride. That day, Port Fonda did its first lunch service, across the street from El Dorado Architects and under the bridge at 23rd and Washington. Rain and thunderstorms peppered the skies for most of the day, but still Port Fonda sold out early....by 1:15. At one point, Patrick looked out and saw 30 people, all under the bridge sitting in a row on the curb, eating his food. "In the restaurant business, you never want to be out of shit." But in their trailer, if they can be so busy they can be done in an hour, then that's always the goal. 

For the foreseeable future, Patrick and partner/sous chef Max Watson are working "disgusting, horrible hours." But, he says, that's par for course when you're getting your business open. They learn something new every time they go out and just want to get better, stronger and cleaner. Their business has been a "perfect storm of something that's cool and unique and hot right now," he said. "I'd like to think that we're the best in the business." They are still learning what they're capable of doing. "Do what you're going to do, figure out if it works and if it doesn't, plan B."

Patrick says, "I'm a real fucking fidgety type of guy," so he's always thinking of new ways to differentiate himself from the rest of the pack. He is staying ahead of the food truck and restaurant game by working with people from all fields on a variety of projects. Partnering with other chefs and farms are a given, but he is also collaborating on projects with musicians, designers and anyone else who inspires him. "It's going to be fucking crazy how cool this is gonna get." Catering to the restaurant industry, his friends and supporters, is also key to their success. "Get the service industry behind you and everyone else follows. We cater to people who love food and love what we do."

When we sat with Patrick for their first dinner service inside the trailer and again during the interview, the thing that you always get from him is his passion, intensity and directness. He has a strong opinion and speaks his mind. He is ambivalent about social media because he doesn't want to hand-hold every person who tweets or sends him a message via facebook and it's just overwhelming. "When I'm working, I'm not on the fucking phone. If I responded to everyone, then we'd be closed." Our tip: the early bird gets the worm.

 Patrick wants his business to thrive and succeed in the Crossroads. "If I can make our money where my heart beats, then that's where I want to be." Although his heart beats downtown, he lives in Prairie Village. With two kids and their education in mind, he makes no apologies and no excuses for living there, he loves PV. When he was 22-years-old, Patrick would have never believed he would end up back in the burbs, but kids change your whole world.

Patrick is a self-described Chicago guy. He lived there for six years; it's where he met his wife, he worked at incredible restaurants there and it's where he still has a lot of great friends. "Cozy bars in Chicago in the winter time are the best." He is terrible with directions. He paid his dues cutting pineapples at Whole Foods. He doesn't want to be anyone's "guy" in Kansas City. He wants his business to be relevant on a national scale. And he puts his heart and soul into his work. "This is our fucking livelihood. Our entire fucking lives are in this thing."

  Make KC Better » Public transportation for sure. That ball got dropped a long time ago, not sure it will ever be picked up again. Downtown stadium. More stuff in the West Bottoms. 

john b.

John B. | Chef

Consentino's and Qudo's

Years of Industry Service: 20

----------------------------------------------------

John grew up and now lives in Northeast Kansas City. He is a former Navy man (airman) and his first job was at The Old Spaghetti Factory. Now he works downtown and he works A LOT. When we talked to John, he was going through an 18-day stretch with no days off. Mostly, he works as a hot line chef at Cosentino's, Kansas City's only downtown grocery store, but he also helps out his buddy at Qudo's, a cognac and cigar bar. "I don't have any free time," he says.

  Make KC Better » Make public transportation 24 hours. 

michael f.

Michael F. | Chef/Owner

The Farmhouse

Years of Industry Service: 23

----------------------------------------------------

Cooking was a means to an end for Chef Michael. "I couldn't support myself snowboarding," he said. So he became a dishwasher at a restaurant in Aspen. Then one day the grill cook didn't show up and he became the grill cook. He's been cooking ever since. Michael has opened many restaurants before, but with The Farmhouse, it's all on him. If the restaurant doesn't make money, he doesn't make money. He didn't know enough to be scared when he opened his own restaurant saying, "I love it, but would I do it again the same way? Never in a million years." Recently married to the lovely Vira, Michael says after their courthouse marriage, "I took her home and went back to work." Oh, the life of a restaurateur. Their official wedding, which Michael calls their real wedding, will be in Laos later this year. For now, they're just newlyweds who are so sweet with each other, you can't help but feel the love between them.

  Make KC Better » For the government to listen to what the public wants.  

brian a.

Brian A. | Head Chef/Cook

Tannin Wine Bar & Kitchen

Years of Industry Service: 15

----------------------------------------------------

Chef Brian is most definitely a sports guy. His regular hangout is Tower Tavern, where he gets to see friends Britt Brent* and Erica, catches up on all the sports he misses while slaving away in the kitchen, tests his knowledge on Trivia Tuesdays and plays Golden Tee. Brian's best job was his first: the Sahara Cafe. "I was a young kid at a Middle Eastern restaurant working for a Palestinian. A Jew and Arab working together, it was nice."

*Thanks to a loveable smartass (will be linked later when he is posted)  for correcting but not correcting me. Britt, Brent, Brett, whatevs.

  Make KC Better » Get the guy who busted his car window two weeks ago. 

 Also, get out and dine locally.