Photo by Eliesa Johnson
Not all young sous chefs leave their commercial kitchens to build their own new restaurants. Some want a different life (with different hours), without leaving the stoves. Jon Wipfli, a graduate of NYC’s French Culinary Institute, spent time in notable New York kitchens before his stint as a sous chef at The Bachelor Farmer. When he realized that he craved a more direct interaction with eaters, he left to form The Minnesota Spoon, through which he teaches small technique-based cooking classes and offers private chef services. Whether they’re learning how to debone a chicken or creating a sausage-stuffed galantine, students work around the rough hewn table in Wipfli’s loft, studying each other’s attempts and filling each other’s wine glasses. Once the lesson has been learned, all cooks sit down to pass the plates for dinner. Old school is the new school.