Tag: Chef Brian

Chef Brian has a Boy

“Snips and Snails and Puppy Dog Tails… That’s what little boys are made of!” Vincent Joseph Trom made his much anticipated arrival on Saturday, January 16th at 12:30 p.m. He weighed in at a very healthy 6.9 lbs. and was 19 inches long. Vincent is the first born of our wonderful Chef, Brian Trom and his lovely wife Shiloh. For any of us that have been blessed with children, we know what a miracle childbirth is. Words can simply not describe the incredible joy, the swelling of your heart  and the overwhelming love you feel  as your child comes into this world. They immediately turn life as you know it upside down. They steal your heart, they steal your sleep, they steal your time, they steal whatever selfishness you may have possessed and they become the center of your world…and rightfully so. The sleeplessness will pass, replaced with giggles and…

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Walking Together

We walked together making this family program the quintessential Jaywalker experience. We had men from our whole continuum, Lodge, Solutions, Sober-Living and MIOP, proving to all that remaining in our care is a good thing to do. Jacquie calmed us down while Art Kleinschmidt showed his many skills. The mountain gave us perfect snow and Chef Brian had a baby. A Jaywalker man stepped up, selflessly helping in our new dad’s absence. The techs, Seth, Tony, and Cable were instrumental in keeping our families happy while Steve Shipway became known as more than just a facilities assistant and cook; he is now known as a fine chef and dedicated man and friend. Thanks to all those who gave of themselves to make this family program a great success and congratulations to our Chef and his bride for sharing with us the birth of their first… Vincent Trom. To the staff:…

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Happy Birthday Brian

Brian birthday - sober living

Time to celebrate Chef Brian Trom’s birthday!! Brian is the cornerstone of the Jaywalker Lodge kitchen, which many staff and clients have raved is the “best restaurant in Carbondale!” There is excitement awaiting Brian in his upcoming year, as he will be marrying his fiancé Shiloh at the end of July. He also spends much of his free time in the summer mountain biking with alumni, staff, and friend at Snowmass. Happy Birthday Brian!

Stepping Up

For the last week Jaywalker Solutions men, John C and Peter H, have been cooking meals for the men at Jaywalker Lodge. Chef Brian has been out of town and these two guys were eager to step up to the plate. We hope to see all of the alumni in the area tonight at 5pm for our weekly alumni dinner. Make sure to thank John and Peter for stepping up! Donnie Hagenbart Program Coordinator Jaywalker U

Chef Brian Turns 34

1980 – Mount St. Helen’s erupted, John Lennon was assassinated, Ronald Reagan was elected, the Pac-Man game was released, Blues Brothers made its film debut, parachute pants and leg warmers were the fad and Chef Brian was born.  And, who shot JR?   Many of you may have no knowledge on any of these, but since I graduated high school that year, I remember most of them well, except for one – Chef Brian being born.  I didn’t have the pleasure of meeting Brian until I started here at Jaywalker last August. Brian is quite simply one of the nicest and kindest men I have ever met.   He goes above and beyond daily for our clients and staff here.  The dedication and pride he takes in his cooking and the willingness to share any tips with us is admirable.   We see this not only every day at Jaywalker, but during Family…

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Mike’s ‘Going Away’ Party

Say Farewell but never Goodbye ” Michael Moreland Personally, I’m not a big fan of going away parties but today was an exception. The Jaywalker staff came together to share food, fun, and memories with Mike Moreland, Jaywalker Lodge Residential Manager, and a fond farewell as he embarks on a new life journey. We enjoyed great food from Smoke BBQ , Chef Brian’s famous fixin’s, and the incredible McDonald’s hamburger and fries- carrot cake by baker extraordinaire, Rocky. ( Really…not a typo). Mike and his beautiful family are heading back to Illinois to begin a career in the family fast food dynasty. Mike has been a Jaywalker mainstay for the last five years. The first year as a client and alumni leader and then as an invaluable employee for the last 4 years. He began as a residential tech, became the Solutions coordinator,a counselor in the IOP program, and is…

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Congratulations Rocky

Rocky Willcuts………where to start?  Maybe with his amazing homemade cheesecakes??  OR his stained glass??  OR his ability to fix any and everything??  Rocky is one if the hardest working, kind, caring hard-headed individuals I have had the pleasure to meet and work with.  If you need something done right and done now, not yesterday, Rocky is your man! Clark(previous Chef) had warned me about this “Rocky” and I thought to myself after working under many strict, borderline mentally insane chefs, how bad could he be?  Well it turns out Rocky is a big puppy dog, willing to help any and all that are willing to listen and take direction from this wise retired marine.  When I first met Rocky he was using his tool-belt to hold his liters of Mountain Dew, bit of an exaggeration but looking back may have been a good idea;)  Rocky puts in long days during…

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Holiday Cooking

Last week at Jaywalker I was given the opportunity to prepare dinner with Michael M. for all of the clients at Jaywalker Lodge who stayed around for the holidays, about 25 people. It was a great experience. We filled in for Chef Brian, giving him relief between Christmas and New Year’s. Brian and I prepared a menu a few days in advance and Brian ensured all ingredients and cooking directions were well laid out. Although it was hard to match Brian’s stellar cooking, our meal was well received by all. We started cooking around noon preparing: seasoned roasted potatoes, prosciutto wrapped asparagus, and a deconstructed chicken cordon bleu (seared chicken breasted with a ham and provolone sauce-masterfully crafted by Michael). Cooking has been a long time hobby of mine; to be able to work with Chef Brian and prepare this meal gave me a great sense of accomplishment. Working with…

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Cooking Class

Jaywalker U students and Jaywalker Solutions men teamed up today for the famous cooking classes with Chef Brian. Today Jaywalker men made homemade fried doughnuts, crème brulee, and seared Alaskan salmon. It is always a treat to learn from the best! Donnie Hagenbart Program Coordinator Jaywalker U

A Full and Thankful Heart

I try to hold fast to the truth that a full and thankful heart cannot entertain great conceits. When brimming with Gratitude, one’s heartbeat must surely result in outgoing Love, the finest emotion that we can ever know.” As Bill sees it, pg. 37 Our hearts were not the only things full this evening as we celebrated Thanksgiving with a feast at Jaywalker Lodge. Chef Brian and the food are consistently rated among the best things about Jaywalker and tonight was no exception. Alex C., staff technician, with the help of Alumnus Clif B. and one of our Jaywalker clients volunteered to prepare this evenings traditional Thanksgiving Dinner. They fed over 50 grateful people including the Lodge Clients, Solutions clients and more than 25 local Alumni and staff. The room was filled with gratitude and appreciation for the volunteers and Jaywalker for providing a “home-cooked” Thanksgiving meal and the opportunity…

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