Becoming a Chef

Take a moment. Think back to a meal you’ve had. Think about the family members, friends, those here and those in the past with whom you might have enjoyed that meal. Picture the table. Picture the plates, the drinks, the smiles, the jokes—both the tasteful and the off-color ones. Remember the smell, the taste, the good times. Remember the atmosphere and the feeling of being around the table with people you love.

Dining together does something to us. It has for as long as mankind has engaged in the hunt, the harvest, the culture. It brings us together as a whole. It puts aside, for even the briefest of moments, all differences, grievances, annoyances, and distinctions. Dining together, for lack of a more direct comparison, makes us whole.

I’ve worked in kitchens for 20 years and have been a chef for about 10, working as a chef in this community for over two years. I cannot express my deepest gratitude for participating in the magic that happens when fork meets plate, when beef meets grill, when sauce meets pan. I’ve found myself entirely too lucky to have been brought into the SDCEA community, both as a resident and as an employee, through our amazing culinary program.

What I’m getting at here is, "Hello, I’m Sous Chef Chris Ostermann." Executive Chef Ben Peterson tracked me down over the course of four years and hired me away from my previous kitchen. Now, we’re giving absolutely everything we have to provide a great experience. We are here for you, to make that moment, provide that time, and craft that memory. So, if you have a question, a suggestion, or a compliment, feel free to drop by and say hi. This isn’t just a career; it’s a passion, and you and your friends and family are what makes it matter.