Today we’d like to introduce you to Chad Fuhreck.
Hi Chad, so excited to have you with us today. What can you tell us about your story?
I have always been interested in cooking food. By the time I was 15 I was working on the hot line in a small but highly rated by Milwaukee WI food critic restaurant. In my early 20s I worked at Canlis and worked my way up to just under chef de cuisine. I then studied under Joel Robuchon in Paris for 6 months. I then took a chef position at a restaurant in southern Oregon that had a 5 acre organic farm in the back . I then worked at Theo chocolate in Seattle becoming the head chocolatier and main taster until I finally had the opportunity to open Seize the Cafe.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Mostly I learned how much I had to learn and what were the common struggles of restaurants to to and avoid them.
Appreciate you sharing that. What should we know about Seize the Cafe ?
We specialize in baked goods, chocolate, soups and sandwiches and do dinner every Thursday -Saturday and do a different menu every week.
What has been the most important lesson you’ve learned along your journey?
Be respectful to the people that work with you.
Pricing:
- Coffee $2-$5
- Lunch $6-$14
- Dinner $23-$29
Contact Info:
- Instagram: Seize_the_cafe
