Tastes & Tastemakers

Chef Richard Knox

WHAT WAS YOUR FIRST JOB?

My first job was working as a dishwasher at a local restaurant when I was thirteen years old.

WHERE DID YOU DO YOUR CULINARY TRAINING?

I trained at Triton College in River Grove, Illinois, and also at the Culinary Institute of America in Hyde Park, New York.

“People come back… because the minute they walk in there is a certain feeling of comfort and coziness.”

WHY DO CUSTOMERS KEEP COMING BACK?

People come back to Twin Oaks Country Inn because the minute they walk in there is a certain feeling of comfort and coziness. The flavors in the food can help relax and restore warm positive feelings and nourish at the same time.

I think I have always had a love affair with food. I remember being in the kitchen with my mother and asking her if it was okay for boys to cook. She replied with a huge smile stating of course it’s okay, and then assuring me that some of the best chefs in the world are men. I would always ask her if I could help whenever she made apple pie, because it was my favorite. That’s how my culinary career was born. It is immensely gratifying to know that each dish I send out to a customer is the best I can do.

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