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CULINARY ARTS

FARM/GARDEN +

Food and drink has taken interest as it relates to my fascination(s) of nature, biology, and cultural history. Likewise those things have fueled my intrigue in cooking. I sought to study the Arts, technology, and food all at once.

 

In working in kitchens and my grandparent's farm since my youth, I have gained many experiences and am sharing those here. All things related to my work in the food supply chain are listed in my Indeed Profile. For an easy-to-download CV click the PDF below. Also below, view more on my catering business. 

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Alaska Chef Work

I have spent several summer seasons as a Sous Chef and one summer in which I was also the interim Executive Chef. In 2024 I crafted a dynamic fine-dining menu of breakfast, lunch, and dinner dishes for premier private ecotourism guests at the Wilderness Lodge on beautiful & remote Fox Island (Kenai Fjords Peninsula). In 2023 I assisted as Sous and Pasty Chef at Crystal Creek Lodge in King Salmon, a remote Orvis-sponsored fly fishing lodge.

These two summers of long hours under the endless midnight sun brought forth my best work. From fresh-made breads and rolls, laminated dessert doughs, homemade steamed dumplings, poached and seared locally-sourced wild seafood, to deconstructed elk wellington and creme brûlée with blueberry coulee picked from the land around us, I will forever be indebted to this beautiful, rugged state. I am grateful to all who came and continue to venture out into the edges of such nature to greet our scratch-kitchens and happy working hands. 

Black Tern Catering LLC.

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Private dinner experiences with either coursed out menu options (Table d'hôte or Prix Fixe), or selective menu.  

I have catered events such as Thrasher Opera House's annual fundraiser, for traveling musicians, and private parties. Inquire here or at Copper Light

Ex. In October of 2021 I catered privately to Jake Shimabukuro and his crew; a famous ukulele player hailing from Honolulu who performed at Green Lake's Thrasher Opera House. Glad we could wish him a warm welcome to Wisconsin.

Black Tern LLC

Black Tern at The Heist

In 2021 I had the pleasure of growing produce at my homestead garden space (see below) and utilizing it for Black Tern small plate dinner service at Mercado Mondays; a collaborative night market I helped to organize at the Heist in Ripon, WI.

Other vendors such as Avrom Farm and Organic Entourage were in attendance, with vintage clothes + other boutique items offered. As an example of summer menu items, I made deep fried melon and squash blossoms, kimchi korean nachos, a spicy Thai salad, and yakitori skewers fresh from the garden.  

Harbel's Homestead Farm

Harbel's Homestead Farm was my micro homestead farm for some years. It lay on 6 acres of wild land just 40 minutes north of Wisconsin Dells. At the height of our little operation we had 20 chickens, a 5000 sq ft of garden, farm cats, and tons of home projects. 

When it comes to food, product knowledge always comes far easier when you've had your hands in the dirt or cared for the animals we all consume. The cycle of life and death on the farm is one and the same. It is eternal. I am drawn to the skies, butterflies, the curling Virginia creeper vines, wild grapes, birds singing in the trees, dew drops on the leaves. No matter where I go, I'll always have a garden.

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