Quincy Clark

I worked as primary as a line cook, always open to working any position in back of house as needed as well as some light food running when the front was strapped. Multitasking is nothing new to me, especially with this kitchen being one of the smaller ones I've worked in. Expert use in managing space and working around my peers in said limited space. Aside from production I acted as a buffer/lightning rod for tensions and miscommunications among staff to keep the work environment safe and enjoyable for everyone. During my time working for Kyle at BAR430, we had Oshkosh's annual 'Restaurant Week.' A 10 day event built around serving the community a 3 course experience. Volume and production was high, the food was at an elevated level, and was 5e most precise and elephant plating I've ever been challenged with. Overall the experience I gained was invaluable as well as enjoyable, and I hope to apply those lessons to you and your staff at Starweather.

'The Lox Club' Supper Club is a nearly century old restaurant that definitely showed its age. My then boss, Keith, had just taken the mantle of ownership from the original family that had built the club up to where it was today. With aging staff and eroding walls, the club was seeing its way out. The new owner, the Hoffman's, mishandled every part of the business. The staff was incredibly mismanaged and apathetic towards our cause, and the environment thusly shared the same neglect. Filthy, rodent infested, and frankly all around disgusting. I worked my best around it but it was truly a miserable experience. However, the time I spent there was just as valuable as working in a functioning kitchen. I learned everything NOT to do.

Two of a kind, located south of my hometown of kaukauna, was where I cut my teeth the hardest for the first time in the industry. My father was the lead on the line and I was his hands. Learning the fundamentals of food production and kitchen culture. Learning from family made cooking something personally important to me, the urgency needed to succeed in any kitchen becoming second nature.