Josh Kelly is the executive chef and lead mentor for the Opus Creative Kitchen culinary training program.
Colorado Springs' culinary community is robust, incredibly talented and very close-knit.
The Pikes Peak region is home to dozens of fine chefs. These are the minds and creative souls that have designed the food culture we celebrate every day. After all, at one time or another, they've fed us all.
I recently sat down with a pair of these leaders -- chefs Josh Kelly and Jay Gust -- for insight into all things food. Kelly has lived in the area for many years, opening some of the most popular restaurants in the city; Bonnie and Read and The Rabbit Hole are two of the more familiar on the list. Gust is the president of Ascent Restaurant Group and the brains behind Pizzeria Rustica, Homa Cafe + Bar, Tapateria and many other tasty eateries.
Question: What does culture mean to you?
Gust: When I think of culinary culture, I always relate it to baking. Building the perfect "teams" or "departments" within a restaurant is so very important. Just like a sourdough starter, each component is crucial in achieving the perfect loaf of bread. You cannot rely on autopilot. You must check it daily, feed it, make sure it is the correct temperature and stir it. The same goes into your teams and the culture of your business. Checking in with your teams and your guests daily, feeding them with great conversation and mentorship, and being available to help regulate individual personalities and dispositions is crucial. Praise the good publicly and privately, and address the bad and work on finding resolution. Lastly, stir up passion and thought within your teams and allow them to be creative and heard.
Kelly: Culture is the essence of your group/team outlined by the standards, attitude and goals of your leadership group/team. Culture is represented by the essence of the majority of that group.
Question: What is the culture of your kitchen?
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Gust: The culture I strive for are teams that love what they do and care about the entire hospitality experience -- not just cook the food but also check on the server or guest to enrich the experience. Do not settle for the "good enough" mentality. It will never create legacy. Don't ever ask someone to do something you wouldn't do yourself. Lead by example.
Kelly: The culture of my kitchens is an honest, hardworking group that is never done learning, creating and experiencing. And we always have some fun. The culture of my food is a vibrant, ever-changing representation of the best ingredients and goods available.
Question: How do you see the evolution of the culinary culture in Colorado Springs?
Gust: The last couple years have been pretty wild. I think that we need to help be the change for people by getting them more engaged. I am always reminding the teams that we are hospitality; we strive to build relationships and great experiences, not just fill their bellies. There is no doubt that the landscape is changing. At the end of the day, food is about community. I am hopeful that it will continue to grow more and more. I love seeing the younger chefs growing and building amazing teams and culture. Raising the bar as a community.
Kelly: The Colorado Springs food culture is a vibrant representation of talented artisans -- artisans in most cases risking everything for the chance to ply their trade in an ever difficult market. The future of the culinary culture in Colorado Springs is a business-savvy, more specialized fast-casual culture. Artisan-based businesses providing a specific good or service. A culture based on an exchange of goods rather than a customer-service, hospitality-based experience.
Check in regularly at communityculturalcollective.org for more interviews with this region's chefs.