We cook as a collective. We don't have a head chef or owner. Rather, we work together, drawing on our experiences and training to produce food that's better than any one of us could do.
We have a combination of classical training and practical experience. We have worked in some of the finest restaurants around the country. We have lived, traveled, and eaten around the world. And we've stood over a stove at the Madison winter farmers market making breakfast for 350 people in two and a half hours.
Our training and travels give us a sense of the possibilities for food. This is more than just recipes; it's about how food is experienced and enjoyed. We carry these lessons with us as we cook.
We are more than three people; we have a community of partners, children, and friends who support and help us. On most nights of the week they cook with and for us. At all of our events they help us in and out of the kitchen. Sometimes, after a particularly long day, we wonder why they do it. We couldn't do what we do without them beside us.