Today we’d like to introduce you to Jeff Friesen.
Hi Jeff, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I headed to NYC to begin my culinary journey at 29 years old. Finding myself bored where my Biology degree from Truman State University led me, I wanted something fresh. Fresh out of culinary school I landed at A Voce in New York, a Michelin-starred Italian restaurant and learned more than I could imagine. After that I moved back to St. Louis and cheffed at a handful of restaurants, Farmhaus, Sugarfire, Juniper, Taco Buddha, and Burger Champ. While I was working at Farmhaus I got connected with Kitchen Conservatory, a local recreational cooking school and began teaching pasta and gnocchi classes a couple times a quarter. Eventually I developed other classes that aligned with what restaurant I was working in. When I left my last restaurant job a few years ago, I finally realized my true love in the industry was instruction. I love teaching people how to cook. That “aha moment” when a student gets it, lights up my soul. Igniting passion in someone is so rewarding; it fuels me. That led me to take on and develop more and more classes with Kitchen Conservatory. Now I teach such a wide variety of classes from grilling, pasta, tacos, tamales, and dumplings to pizza throwing and macarons, to only name a few. When I’m not teaching I cook private, in-home dinners for folks. This can be anything from family-style or backyard bbq to multi-course plated dinners to appetizer parties. I even do in-home culinary instruction.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Oh the restaurant industry is riddled with challenges! Terrible hours, low pay, hot kitchens, just to scratch the surface. There are a few things I miss from my restaurant days but what I have gained supersedes them. I’m far more in control of my schedule now. While my days are far from a regular 9-5, I find much more freedom than I did in the past. I’d love to see my girlfriend, Lisa, a whole lot more but we can plan everything in advance. She, an oncology nurse, also come with me to help when I do in-home events. She’s the best.
One thing I found rewarding in my high-end restaurant jobs was freedom to create. Being able to experiment with flavors and ingredients was uniquely rewarding. I’ve found that in spades now. I can create class menus that let me be creative and detail oriented beyond even what a restaurant could provide. Furthermore, when developing menus for clients’ dinners, I can stretch and really do some “wow” stuff. Some folks give me free rein to get really creative. Very fun!
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Teaching and in-home dinners feed my creative needs and provide such a beautiful outlet for me, culinarily. Hospitality is what unites the two. I view classes less like a classroom and more of a “please come sit at my table or stand at my kitchen and be a part of this”. I’m serving you and I’m so grateful to do so.
What sets me apart from others in a kitchen classroom? My patience, humor, and ability to convey concepts and techniques that folks can really use. I have so many students that come back and take multiple classes with me and that makes me feel so proud.
What sets me apart with regard to my private dinners, etc? I’ll provide high-end dishes with flavors that you won’t find with so many caterers and companies. I’m personal. I’m from-scratch. I’m creative. And I’ll customize to your tastes, likes and dislikes. I want your experience to be an excellent in every way.
Do you have any advice for those just starting out?
If you’re starting out in cooking (not necessarily a culinary career), I’ll tell you that you can do it! Anyone can cook. Don’t be afraid to make mistakes. That’s one way we learn. Failure isn’t failure. Ooos I over salted that dish? Well now I know what the line is! I still make mistakes and I’m still learning. Once you think you have it all down, you stop growing. So start cooking. Don’t be afraid. Have fun. Find joy in it.
Pricing:
- Classes at Kitchen Conservatory start at 60/person and varies depending on the type and duration of class
- Private dinners can range from 75-200/person depending on type of menu, number of courses, proteins on the menu etc
- Appetizer party prices vary depending on type of appetizer, quantity, etc.
Contact Info:
- Website: https://Kitchenconservatory.com
- Instagram: @chefjefffriesen @jefffriesen
- Facebook: Jeff Friesen
