How long have you worked for Bread & Butter Concepts?
Well let's see.... 24 x 151 days = 3,624 hours minus those days I had off ... carry the one.... times the square root of 7.... roughly about six months.
What’s your favorite BBC concept?
I'm partial to Gram and Dun. It was one of the first places I ever ate at when I was dating my husband and would fly in from Colorado. Gram & Dun has so many great memories for me. And I have to add, long love the giant tater tot!
What was your first service industry job?
I worked at a little mom and pop owned place called the Hidden Door. I helped set tables, polished, and wiped plates off on the expo line. It taught me a lot about how to set a stage for your guests and that people celebrate everything with food.
If you could serve anyone at Stock Hill who would it be?
The culinary team! I would want to show them how excited we are about what they do. I think sometimes we forget to share that passion with them and I want them to feel our energy when we describe a dish they have worked so hard to master and present our guests.
What’s your favorite dish on the menu?
Why that's a hard one! The potato soup I think wins! My dad always said my mom made the best potato soup ever, and to this day I have never had it. So, it brings me a sense of home and brings a smile to my face with a great memory!
What’s your favorite thing about Kansas City?
When I first moved here, I was unsure of what to expect, but I fell in love with the community. It reminds me very much of Paris, each district is distinct, but no one is better than the other. They all offer something truly unique and exciting to the city. Kansas City is truly the Paris of the Plains, and they bring an array of amazing hospitality and great pride to everything they do. Oh and the Royals!
What are some of your favorite places to eat in Kansas City?
PotPie, You Say Tomato, of course, McGonigle's!
Who inspires you the most?
My parents! They have always supported me. They always let me dream and be who I was. To all those times I made messes in the kitchen trying to figure out how to cook, to all the stories they had to endure, and late night calls with me excited about who I was serving in hotels all over the world. They have always picked up and been there for me!
What’s your favorite part about working at Stock Hill?
What we are doing. We are helping to redefine a Kansas City tradition, and breathing new life into something that shouldn't be forgotten. From our service to our drinks, and of course, the food. We are giving something back to the world that was disappearing. I'm proud to be part of this and of something that has been enjoyed by so many and will continue to be!