Edward Farrow of The Cafe at MIM Dishes on Menu Integrity and Starting a Fire at River Café
|Farrow holding locally foraged oyster mushrooms|
Heading back to Phoenix again, Farrow took a detour to the Francisco Grande (a golf resort in Casa Grande) before landing a job as kitchen supervisor -- and later sous chef -- at Kai. He stayed for three years until Bon Appetit, (a restaurant management company for private colleges and universities, corporate accounts and specialty venues such as museums) came knocking.
Farrow opened The Café at MIM in 2010, turning what could've been just another forgettable museum restaurant into a dining destination for foodies who favor local. He's one of the city's most creative sourcers, a guy who loves connecting with the people who grow, raise and forage our food. You might say he's come full circle from that humble dishwashing job in a university cafeteria to this far more interesting one, where cafeteria food and fresh, delicious food are not mutually exclusive ideas.
Five words to describe you: Passionate, focused, hospitable, patient, adrenaline-junkie.