Tim has owned and operated Cajun 2 Geaux, a local food truck for the last 2 years. His successful food truck operation motivated him to open a restaurant in an area that keeps him close to home and less dependent on weather and seasonal work. He and his wife, Lori, are excited to bring a New Orleans experience and great food to the Twin Cities year round. He will continue to run the food truck during that peak season. Also see the Cajun 2 Geaux site - cajun2geaux.com.
I have always wanted to cook but my life took me elsewhere. I have loved cooking and enjoyed food my whole life. I decided to go to culinary school when my wife told me I was done traveling in the aviation business and needed to choose a new career. That choice was easy, given the option.
I started at a fast food restaurant when I was 14 years old. Later I worked for a well known caterer in Louisiana and served then Vice President, George H. Bush Sr. a plate of Jambalaya. I worked at a country club and a steakhouse when I was young.
I graduated from St. Paul College with a Culinary Arts degree and worked at the Lafayette Club in Minnetonka and for a caterer. I started my own food truck Cajun 2 Geaux after my deployment in Iraq and the rest is history…
I can’t pick just one. These people explained the culture, made it look easy and were good teachers while throwing in some humor.
Gumbo, because of it’s complexities. I enjoy making the classic Creole dishes.
I like a rustic style meat dish. Actually one of my favorite foods is a good hot dog.
How much Minnesotans have embraced real Louisiana Cuisine.
Just a year ago when I started at Bistro La Roux. I wanted to learn more about cooking and knew it would be a different learning experience.
I dabbled in catering and baking for about 3 years and enjoyed it but it was overwhelming because I did it myself.
Gordon Ramsey – because he came from nothing and made a name for himself working very hard. I watch him on TV and have heard about his early struggles from a book Chef Tim read. He is impressive.
Sheppard’s Pie and Lasagna
American
How little I know and how humble I have become.
My wife worked for Bistro La Roux as a server so I asked if any additional help was needed. I started as a bartender but help was needed in the kitchen. I have found that I really enjoy working in the kitchen. I like learning new things and seeing how dishes are prepared.
I have never worked in a restaurant before. I have worked here almost a year. I am doing my Master’s degree in Agronomy, which is the study of cropping systems and how to improve them for farmers. Although working in a restaurant is new, working with food has always been interesting to me. I have always had a passion for food and seeing how things ingredients come together to make something really good has been fun.
Gordon Ramsey – I like his cooking style. The tips I learned for cooking at home were from his “how to” videos.
Corn meal rolls with my Grandma.
I love anything with meat in it. I love a good steak the best. I grew up with beef cattle and had it from a very early age.
How much work it takes to prepare all the food and get it out to the customers in a timely manner. The Chef staff all works very hard.
I started working at a Co-op in Duluth, MN that had fresh produce and served food from scratch recipes. The freedom that I had to create ignited a fire in me that made we want to pursue the culinary arts.
I graduated from North Hennepin Technical College with a Culinary Arts Degree. I have worked in a number of Bar and Grill restaurants and most recently at Tria.
Chef Sean Brock: because of his pursuit of farm to table cuisine, cooking seasonal with what is fresh and local and use of fresh ingredients. He pulls from memories and traditions from his childhood and puts them into his recipes to create something very special. He incorporates culture and regionally significant food into his rotating menu.
Chef Grant Achatz from Alinea: he uses scents to create an experience and to bring you to a place in your memory that is interesting and so creative. He went through some tough medical times and the drive and stamina he showed through that time is impressive.
Crispy Soft Shell Crab served over a rice and a homemade Kim Chi and a buttermilk ramp emulsion with a farm fresh sunny side up egg.
100% Creole/Cajun style is my absolute favorite.
The openness of the individuals that work in the kitchen was a surprise. They are a breath of fresh air in an industry that can be filled with egos and overly competitive people.