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Dammon Burgard from Doolittles

Photo by Andrew Jason

How did you get started cooking?

“I was a senior in high school, and I wanted to coach hockey there but you don’t make any money doing that. This buddy of mine said he was working as a pizza guy at this Ma and Pa place back home, so I entertained the idea and jumped in.”

What do you like about cooking?

“I’m not an ‘artiste.’ I can’t draw stick figures with stencils. But, especially with a display kitchen like this, you can look out and see people enjoying themselves. The whole culture here is pretty family oriented. That’s what keeps me coming back every day.”

What do you like cooking at home?

“I have two little ones who will stand on chairs with their own knives and help me cook. They’re seven and eight, and they enjoy it quite a lot. I enjoy cooking Italian. I’m a big comfort food guy. I come from a place where you eat what makes Germans fat.”

Do you ever want to run your own restaurant?

“If I were to open my own place it would be small: Fifty seats, really casual. I’ve seen restaurant owners, and I’ve paid the bills that come in here. That would take the fun right out of it.”

 

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Prior Cooking Jobs

The Grainery
Granite City
Guadalajara

Dishes he’s helped create:
Jamaican Jerk Pork Tenderloin
Fire Roasted Pasta
Sicilian Spaghetti
Mango Ceviche

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Toby Reichart – World Chef

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