Chef Garde Manager & Expeditor Zach Williams, Sugarbeet, Longmont

A true farm-to-table connoisseur, Williams started at Sugarbeet as a Johnson & Wales intern in 2010 and has been there ever since. He also works the fields at Zweck’s farm in Longmont and at the CSU extension office as a horticulture program assistant ,growing and researching small fruits and berries.

First cooking job

At a pizzeria. I got to create the most amazing pizzas. The best part was that I got to throw dough up into the air and amaze the kids peering through the glass.

Most memorable meal

On a trip to Thailand, a restaurant/fish market displayed the catch of the day on ice where we would pick what we wanted to eat and they would cook it into a delicious meal. I was with my best friend, his dad and his brother. We ate crab legs, lobster tail, clams, oysters, calamari, scallops, you name it. And it was the most delicious lunch I can remember. It’s even more memorable because we missed the sign saying the price for all the seafood was per kg. With food and beer in our bellies, we got the bill for over $700. We were pissed and amazed, but we sure
enjoyed it.

Favorite place to eat

Thai Kitchen in Longmont. They have the most authentic Thai food you can get because their chef is from Thailand, and she’s been cooking for most of her life.

The digital age

I’ve recently started a business for edible garden consulting, design and cuisine, called SecondGarden. We have a Facebook page (facebook.com/secondgarden) and a blog (secondgarden.blogspot.com) where I share some recipes and tips from the garden. I hope to turn that into my future career.

Vegan Walnut Cupcakes

Yield: 10

Ingredients

• 1 1/4 C wheat flour

• 1/2 C sugar

• 1 tsp salt

• 3 Tbsp agave nectar

• 1/2 C earth balance

• 3 Tbsp wheat germ

• 1/2 C water

• 1/2 tsp baking powder

• 1/2 C walnuts (ground)

Preparation

Combine all ingredients. May need to add more water to get the right consistency. Preheat oven to 350. Line cupcake pan with liners or coat with earth balance. Bake for 20 to 25 minutes. Cool on baking rack.