Kristine M. Kierzek
When he’s not cooking, you are going to probable discover Thomas Schultz paddle-boarding or rock climbing. It is a change from the hustle of restaurant kitchens and concerns of day-to-day everyday living, anything he specifically wanted.
Navigating a pandemic and his father’s loss of life in recent years, the twin passions have assisted the Brookfield Central graduate come across equilibrium.
Though he analyzed background in college, it was doing the job at Lake Park Bistro below Mark Weber many years back that released Schultz into a culinary vocation. The convergence of foods, culture and history enticed him into good eating and inns, which includes The Iron Horse and St. Kate, and operate as a private chef.
Now, he’s the govt chef at Lime Cantina, W62 N550 Washington Ave. in Cedarburg, diving into Latin American influences. Lime Cantina is at present open 4 to 9 p.m. Monday as a result of Thursday, 4 to 9:30 p.m. Friday, and 11 a.m. to 9:30 Saturday.
He’s also amid the collaborating chefs donating time to cook dinner for the farm-to-desk brunch fundraiser for nationwide nonprofit Group Liver Alliance, held Aug. 21 from 10 a.m. to 3 p.m. at Halverson Dwelling in Waterford. Tickets start off at $150 for folks. For additional data, go to communityliveralliance.org or one particular.bidpal.internet/faf2022.
Query: From Lake Park Bistro to Lime Cantina, what has your time in cafe kitchens taught you?
Respond to: I started out with Bartolotta’s in 1997, and then I followed Mark Weber to open up Watermark Seafood. Developing from there, finding out from some of the best cooks in the region, you begin to attain your personal momentum. … Component of the enchantment is studying cultures, heritage and growth of foods. In advance of cooking, I was heading to be a significant university historical past trainer …
At one particular issue, I owned my personal business, functioning as a personalized chef for Michael Redd when he was on the Olympic group and Bucks. You are undertaking the specific requirements of 1 household. In dining places you fulfill a culture of want or want from the modern society close to you …
From restaurant to small business operator to particular chef to a lodge is a incredibly eye-opening encounter. Just about every step of the way has aided me discover and make all the things else a tiny less difficult. Once you do a hotel, there is not considerably still left to anticipate. Four years with Iron Horse resort and assembly Dolly Parton, Carrie Underwood, The Scorpions, knowledge like that by yourself is great.
Q: How did you get commenced cooking?
A: My dad worked third change, and my mom worked first. Father was a printer and lithographer. My mother was a nurse. We grew up with a large backyard. It was hey, what vegetable do you want for dinner? Go pick it. It was a fantastic way for my mom to con my brother and I into ingesting vegetables, but through that I had a good link to food items.
Then I became a wrestler and had to maintain a small pounds for 90% of the year. When I would consume, I’d help you save cash and go to Sanford when I was in superior faculty. I taught a team of my good friends and all of our mother and father. I taught them how to prepare dinner chateaubriand and lobster tails. I watched Julia Boy or girl and Jacques Pepin I later on acquired to prepare dinner with Jacques Pepin, the legend, at his house in Madison, Connecticut.
Q: How did you get involved with Refreshing-A-Fare? Why do you donate your time?
A: When I arrived back again to Milwaukee from Connecticut, the gentleman I worked for had mind cancer and passed absent. Then my father fell sick. I was aiding my mom choose treatment of him. Just one of the good reasons that I love staying associated in fundraisers and charities is mainly because a ton them are close to property.
Also, performing with Bartolotta’s there have been all the activities Paul and Joe have been involved in, and at a youthful age it was discovering how substantially cash it can increase for consciousness. For me, most cancers is in my household. Anything at all I can do to share my expertise to enable elevate dollars for awareness and better the entire world, I will.
Dee (Girard) was at the American Liver Foundation, and she is a character who supports her chefs and we aid her. Fresh-A-Fare is for a excellent induce. Individuals occur to our dining places have a wonderful food, delight in on their own. When we do charity features it is raising cash and recognition to conserve lives.
Q: What really should folks know about the chef collaborations at this function?
A: We’ll have 150 people today coming. What is neat about this function is it is a chef collaboration. I’m functioning with Jon Manyo from Morel. Jon’s carrying out biscuits, I’m carrying out pheasant sausage gravy.
Q: Where by do we obtain you when you’re not cooking?
A: I designed it a place to try to normalize my lifestyle a little bit. Starting up at 7 or 8 in the early morning and performing till 9 or 10 at evening requires a toll. In your 20s and 30s it is not so poor, but it is a sacrifice. I sacrificed my 30s, did not do something but get the job done but I received all this knowledge.
Now when I’m not performing I go out to brunch. I do Good Eats in Pewaukee, a favorite brunch spot. Then right after brunch, relying on what the wind pace is, I’ll text people in my paddleboard team and push to Waupaca or Oconomowoc or some waterway. I’ve entered contests for calendars or puzzles, and my images are in two unique puzzles and 3 distinct calendars now. So I’m chasing sunsets, savoring the magnificence of character and being outside the house. … If the wind is too a lot, I have bought a membership at Experience Rock.
Q: What is a little something you usually or under no circumstances purchase when you dine out?
A: If I enjoy a area, I go till I have every little thing on the menu. I generally get factors with the expectation that I will split my food with anyone else at the table. Which is the way I like to try to eat. My good friend states “I often get the fillet.” I say why? If you’ve never experienced one thing, you have to consider it.
Q: Explain to us about Lime Cantina. What can people be expecting?
A: The very best margaritas you have at any time experienced, unquestionably a flight of margaritas. I have mixed the culture and techniques I have acquired my whole lifetime, so dazzling flavors, not your typical Mexican restaurant. I like to say it is a truly fun time. We do trivia on Tuesdays, wing specials on Wednesdays, bands on Thursdays, Fridays and Saturdays. We combine pleasurable with the food.
Q: What’s your most indulgent or memorable food?
A: Back again in 1999, Oct 10. I feel it was the next program at Robbi and Paul Bartolotta’s wedding. Ravioli and uvo, a ravioli with egg yolk in it, occasionally a duck egg. That bite adjusted my lifestyle. It was decadent, and the most lifestyle-altering chunk I at any time experienced.
Q: What’s the most unforgettable meal you have cooked or particular person you cooked for?
A: I acquired to cook for Michele Obama … when they had been running for presidency. That fundraiser was extraordinary for the folks I received to satisfy. I was seriously youthful. Then honorary counsel common of Belgium and cooking with Jacques Pepin in his personal kitchen. When people today check with me the most critical you have cooked for, I usually say my mom, or when I discover her, my spouse. I have to say although, the coolest factor was with Jacques Pepin.
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Table Chat features interviews with Wisconsinites, or Wisconsin natives, who perform in eating places or assist the cafe business or visiting chefs. To recommend people today to profile, e-mail [email protected].
