Vendor of The Week – 03/10/17: The Chef’s Cupboard
This week, we play ten questions with Jon Staples, owner of The Chef’s Cupboard:
What is your business name and how did you get it?
The Chef’s Cupboard, LLC. I wanted Baker’s Pantry but it was taken.
How long have you been doing this?
What made you decide to start?
My love of spices and 23 years in big box retail drove me to become my own boss.
What is the biggest challenge you face?
Time. I’m covering 3-7 markets per week, managing inventory, mixing inventory, wholesale accounts…and I also have a second job.
What is your favorite thing about Mill Park Market?
The steady customer base and great group of vendors.
Tell a funny story about your business:
It is fun to explain what my “Dirty Chicken Rub” is. The quizzical looks are priceless.
What is your favorite product that you make? Why?
Greek Poultry Rub. Trim favorite cut of chicken then bake/broil/grill/fry. It tastes great every time.
What is your favorite recipe when you only have 45 minutes to get dinner on the table?
#1 Meat Rub. I always use it in every burger I make. It’s also excellent on pork.
Favorite way to spend your free time?
Baseball games (watching them) with my wife, Annika.
Funny/interesting/good stories about your market experience?
Watching people share, discover and learn about food from the growers and suppliers is the best part of my day. The verbal exchange and ideas.