So how’d you find yourself working at France 44?

Many years ago, I worked in restaurants. I always worked front of house — serving, hosting. Then I joined the corporate world for six years working in project management and software development. The corporate life just wasn’t for me, and I wanted to get back into the food scene in some way. I saw that France 44 was hiring and was excited by the opportunities to learn here. I knew about France 44 because I frequented the St. Paul Cheese Shop when I was a student at Macalester.

What have you learned working here? What has surprised you?

I’ve been so impressed with the size and scope of the operation here. When you just walk in the door, you don’t see how many people work to make this place possible every day — the kitchen staff, the mongers, there are so many moving pieces. I’ve loved learning more about the sourcing of cheese & eat, the grocery buying, all the thought put into what we decide to put on our shelves.

Favorite cheese so far?

Brabander Goat Gouda.

Favorite sandwich?

The Spicy Monger has been my favorite ever since my days getting sandwiches at the St. Paul Cheese Shop.

What do you like to do when you’re not at work?

I love to be outside, walk my dog, bike around the likes, read, cook, daydream about home improvement projects…

Ok last question - It’s your day off and you’re going out to eat. Where are you going?

For breakfast, definitely Our Kitchen. For dinner or drinks, Petit Leon. And I also do love Good Times pizza.