barry liss on 
Kathy Tepsa on 
clhughes on 
Some are passionate about their work, some about their play. I’ve been lucky enough to find both of these at the same place… the kitchen. As an artist paints with oils, acrylics and brushes, a musician with instruments, amplifiers and lyrics, the poet with his usage of words and emotions, I find my palette, score and paper to be constructed of flour, pancetta and artichokes. I totally live for the food experience. Guess you’d call me a hopeless but lucky foodie.
I did not attend a culinary school, though most of my colleagues have. I learned the old fashioned way, on the job. I have been in and out of the food business since I was a young boy of 15, and it is the only place where I feel both content and creative at the same time. I study more about food than I ever did in any educational facility I have ever attended; my thirst for the knowledge never wanes.
Working in a kitchen is unlike most jobs. Every time you make a dish it absolutely has to be the best dish you have ever placed in a bowl or on a plate… it must look like a work of art and taste of heaven. I demand it when I dine out (especially with the current state of finances in these trying times), and my customers deserve the best that I can possibly offer. Every single dish must be stellar, for a cook’s reputation is all he/she has in this field. One big mistake could possibly ruin you and the restaurant you love to work for. You are always being judged and there are no second chances. Sound pretty stressful to you? Trust me, it is.
In the coming months, I will visit many restaurants in the Wausau area and will do my very best to give you unbiased reviews of what I think about these businesses. I will not tell you a place is perfect or even above average when I feel it is not. If it merits a rave review, I will do my best to give their gastronomic excellence its due. You may not agree with my opinion and you can respond to my reviews with all the fervor that I put into the post myself.
I will also share some of my feelings about the daily life of a kitchen worker and what drives us. I’ll take you on a journey into my world, the good and bad and sometimes, the ugly.
Hey Tim…welcome to the family. Thanks for taking part.
Tim,
Two questions:
1. What, briefly, is your experience? Have you worked in a variety of kitchens and in a variety of places?
2. Could you explain what you mean by ‘average’, ‘above average’,etc. For example does ‘above average’ mean compared to other restaurants around here, or compared to all the places you’ve experienced?
Thanks.
Well, let’s see if I can remember all of the places (I’m sure I will forget a couple) I have worked first of all. I will not give the name of the places however.
When I was a mere child, I worked at an well known Milwaukee Italian restaurant for two years. Started on pizzas and worked my way up to Sous Chef in 6 months at the age of 15-16 years old.
Left there (for better pay) to work at one of Milwaukee’s great Serbian restaurants until I was old enough to join the military.
While I was in the service, I was employed at a huge, extremely profitable bakery in Westminster, California. I was a neophyte to baking but was doing a solo gig in no time. Did that for 3-4 years while still in the military.
I travelled around the country for a few years, stopping in New Orleans LA (regional cuisine), Boston MS (seafood specialties), Kansas City MO (rib shack), Yuma, AZ (eclectic dining) and back to Milwaukee… a migrant worker of sorts. Cooking is a transient profession in my opinion.
After returning to Milwaukee, I was employed at a family style restaurant for a while until a job opened up at a lakeside, formal dining establishment where I stayed for a many years (I still regret leaving there), moving on to a large hotel to become the Assistant Pastry Chef. I didn’t particularly care for the job so went into bartending/cooking at a Milwaukee Irish themed downtown area nuthouse. I’ll never drink another Harp’s Ale…..
Moved to Wausau and took a few years off of kitchen work (because I was burnt out) so I was at a gas station for some years while owning/editing/writing a local music publication with a very close friend. Since then, held positions at a steakhouse/brew pub, family style place and now at a downtown hotel.
I am not an expert in culinary arts and will never profess to be one. Nonetheless, I have opinions of my own and wish to share my take on the fine Wausau area restaurants right here on Citizen Wausau. When Dino extended me the offer to do so, I did not hestitate although I surely thought my writing days were over. I could have done this under a pen name easily, but was talked out of that with gusto (thanks I think, Dino).
Second question… To me, average is the fine line between a good and bad dining experience. I will base my opinions on every aspect of the restaurant… from the menu selection, cleanliness, atmosphere, service and of course, the food. I’m not out to rip on anyone but I will be honest. Will I rate the place based on locality or experience? Some of both I imagine but I promise to be fair.
I will not be going to only the well known restaurants in the area, I will be hitting the places off the beaten path also…. places some of you have never heard of even though they are right in your own backyard…. Hey, who knows? Maybe I’ll give my opinions on a few backyard grill outs too.
Timothy: Thanks for taking this on…I so look forward to reading your feedback. I’m a lifer here in Wausau and am looking forward to being surprised by some places I’m not aware of….how much fun that will be!!
Thanks, Tim. Have at it.
I shall do my best.
In a food related bit of tom foolery…I have purchased a titanium spork, with which I will eat every meal with this year.
Looking forward to your comments. I’m new in town and love to go out to eat.
BTW- was that Mo’s in Milw?
No, never worked at Mo’s.