Today we’d like to introduce you to Jack Tate.
Hi Jack, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Started early in restaurants, learning at the side of seasoned cooks and chefs. Was trained over the years in fusion, Mexican, southern American and other cuisine styles. I worked as a line cook and then as a sous chef, and eventually held kitchen manager and top chef positions in several different restaurants in Tucson, Arizona. My food cost was always hailed as excellent, saving restaurants money. I have created unique cuisine that has been hailed as popular by each restaurant where I have had the honor of working over the years. In 2016, seeking a new venue, I was hired by Immersion in Bend and moved to Central Oregon. In 2017 I opened The Tin Pig with my wife and son and began a rewarding journey serving Central Oregon with my take on fried chicken sandwiches and burgers, with a touch of Southern style.
Can you tell our readers more about what you do and what you think sets you apart from others?
Growing up in Tucson, AZ I was exposed to Mexican cuisine, but also having a Tennessee-born grandmother who was a strong influence on me in my young years, I came to know Southern food well. I was also under the tutelage in my early career of some of the best chefs in the business as I found employment in several different restaurants. I have a real love for the art of meat production and serving. I found strength in following the craft of different chefs in their expertise. Creating new dishes has been a great love of mine, pairing the tastes that complement each other in unique and delicious ways. I enjoy a perfectly presented dish, a joy to the eye as well as a delight to the taste! The use of only quality ingredients has always been important to me.
We’d love to hear about how you think about risk taking?
Risk-taking is part of life and I have faced my share. I took an enormous risk moving from my home of 40 years to move to Central Oregon. Starting my own business and promoting my unique brand of food to an entirely new community was an enormous risk yet it didn’t take long for Central Oregon to take to The Tin Pig. We have a strong list of regulars who come back often and new customers as well. Even moving the cart more than once, we have maintained a strong customer base. Source Magazine has listed us six years running as serving the best fried chicken in Central Oregon. We are enjoying continued success at our new location at Ballers and Brews here in Bend.
Contact Info:
- Website: https://therinpigfoodcart.com
- Instagram: Thetinpigfoodcart
- Other: https://Ballersandbrews.com
