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.
Watching my Grandma cooking in the kitchen was my inspiration. We went there almost every week-end. The smells were so amazing, I tried to get my hands in there as much as she would let me. I really wanted to lick the spoon when we baked.
I did not go to culinary school, but started cooking at age 15 in a restaurant. I worked with a James Beard award winner at age 19, at Solera, and really learned to cook there. The Solera Chef is one of my mentors.
I have worked at many restaurants. The highlights were Edina Country Club, Surly, and Tilia. Two of the Chefs at those restaurants were also nominated for a James Beard Awards as well. I feel fortunate to have been trained by some of the best in the business.
Rene Redzepi – I appreciate his ability to create food from nature. I like how he thinks about farm to table food and his approach to honoring the animals.
Charcuterie and sausage
Learning about a new cuisine and the history of the dishes.
My Dad is a Chef and I grew up cooking with him. We have done many barbeques together including cooking a whole hog. My epiphany came in the summer between 10th and 11 grade. I was mowing the lawn and realized that the things I really enjoyed doing were all food related and cooking. I went to work at a golf course/ restaurant as a line cook to test the waters and it sealed my conviction.
I started at a country club when I first started. I worked in a meat department during school and graduated from Auguste Escoffier School of the Culinary Arts in Bolder CO. I went there because they have an emphasis on Farm to table cuisine. We also got to visit the Farms and saw every aspect of the process. Personally, it was a chance to see a different part of the country.
Brian Polcyn – I enjoy his Farm to Table style and his charcuterie and meat preservation techniques. I especially like the focus on the Heritage Hogs.
Artisan breads using wild yeast cultures.
Sushi – I really appreciate watching the making of this complicated but yet simple dish.
The mass of seafood coming from Louisiana direct to the airport – very genuine.
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
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.