In today’s episode, we speak with our guest Chef Tim Condon—Owner of Angry Cactus Bar in San Angelo, TX and partner with Escoffier’s Work & Learn program, which gives new and existing restaurant employees a chance to complete an online culinary degree while working in the kitchen.
Since the age of 14, Tim has always immersed himself in the culinary world and launched several successful restaurants, including Lonestar Cheeseburger Company—Voted #1 Food Truck Burger in Texas by Mobilecusine. Now he finds passion in helping other chefs proactively find success—the intersection of opportunity and preparation.
Listen as Tim talks about building his career from working at Burger King to owning a food truck, his plans for building the World’s Largest drive thru restaurant, and how he improves retention by investing in culinary education for his employees.
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—About Auguste Escoffier School of Culinary Arts—
⭐️RANKED #1 CULINARY SCHOOL IN THE WORLD*
⭐️100% ONLINE WITH HANDS-ON INDUSTRY EXTERNSHIP
⭐️LARGEST CULINARY SCHOOL BRAND IN THE USA**
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Timestamps
00:00 – Introduction
02:00 – Stories of Hats
03:15 – Early Passion
06:22 – The Cost of Food and a Business of Experience
11:30 – The Intersection of Opportunity and Preparedness
15:33 – Inspiration for Regional Fusion
19:52 – Lonestar Cheeseburger
22:34 – Cuisine Reinvented through Chef’s Eyes
29:49 – A Look Inside the Work and Learn Program
35:40 – The Importance of Culinary Culture
42:02 – What’s Next?
44:24 – Chef Tim Condon’s Ultimate Dish
*Chef’s Pencil
**Based on comparable student population data for Austin and Boulder as reported in Integrated Postsecondary Education Data System (IPEDS)