Dan and I get a lot of accolades each day with guests sharing their positive experiences with us. This feedback really keeps us going and we are so thankful that everyone shares so willingly their comments. However, we are just a part of the overall team effort which drives Broad Street. Borrowing from the movie “The Wizard of Oz”, perhaps we should pull back the curtain and let you see who really makes each day a success in our restaurant. Here are our key team members – they are the reason we succeed, not us. - Jeff Good
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Michael Thomas, Restaurant Manager
“This is my tenth year at Broad Street Baking Company, eight of those years have been in management. Originally from Miami, FL, I made Jackson my home after graduating from Jackson State University. Broad Street Baking Company is widely considered to be one of the most successful businesses in Jackson. I love to believe that I have been a part of that success in some capacity. If you know me, I have a huge heart. I give of myself unconditionally. This attribute helps me with the challenge of pleasing guests on a day to day basis. Being raised in an area where opportunity is scarce, I remind myself each day of the great opportunity I have here to manage this fine establishment. I love this place, which is probably why I love Jackson.”
Aven Whittington, Catering Manager
“A 16 year veteran of the restaurant business, I have been with Broad Street Baking Company for the past 12 of those years. As the Catering Manager, I oversee the catering operations from ordering, to production, to completion of events. I have catered black tie affairs for 3500, a seated luncheon for 1200 in honor of the President of the United States, and many other notable events in central Mississippi. A self professed “foodie” with Delta roots, culinary perfection drives me to make each event unique and exciting for my clients. I am married with two beautiful children that take up most of my off time. When I’m not catering or enjoying family, you can probably find me somewhere playing a guitar.”
Ethan Bogart, Sous Chef
“I have always had a passion for the Culinary Arts since I was young. Cooking allows me to be creative and express myself while constantly growing, because there is always something new to learn everyday. Originally from New Orleans and having also lived in New York, I have been exposed to some of the best food and chefs that have influenced me throughout the years. I have been blessed with the opportunity to work as Sous Chef for Broad Street Baking Company because to be the best you have to work with the best, and I get to do that every day!”
Payton Warren, Chef
“I’ve gained my culinary knowledge and skill from restaurants around the Reservoir and Jackson area, books, television, and a couple years at Hinds Community College. I acquired my kitchen management skills at Julep and Biaggi’s. The past two years of my career have been spent on the outskirts of Jackson at a corporately owned restaurant. It feels great to be back working at a privately owned establishment. Broad Street Baking Company has truly been an amazing experience and it is a fantastic place in which to be a chef!”
Terrance Williams, Kitchen Supervisor
“Born and raised in Jackson, I currently reside in Clinton. I've been with the company for over ten years, started when I was sixteen. As the Kitchen Supervisor at Broad Street Baking Company, it is the quality food that I prepare day in and day out that drives my excitement for my work.”
Tim Tuttle, Service Manager
“I’m originally from Baton Rouge, but I’ve lived in the Jackson area since I was four. As a not-so-self proclaimed “Coffee Master,” I keep pushing the bar on our coffee quality and knowledge. Even though I’m a relatively new face at Broad Street, I’ve been around the service industry ever since I could work. From Applebee’s to Olive Garden to Starbucks, I’ve dealt with the corporate machine for years. It’s a huge relief to be with a private company that can still compete with the “big shots” out there.”
Montie Moore, Service Manager
“I grew up on a horse farm near Raymond. I found my love for all things culinary late in life after having worked in EMS and Law Enforcement for a number of years. My true loves are my wife, the Saints, my alma mater Delta State University and all things cheese. I have a degree in Philosophy although I started out a vocal major. I still sing and can be heard occasionally singing with the MS Chorus, MS Opera, Jackson Choral Society or when ringing up someone’s Chicken BLT on focaccia with extra garlic mayo and a side of fruit on the cash register.”
Jaime Mitchell, Catering Coordinator
“I started with Broad Street six years ago as a front house manager. Since then I have taken on the role of catering coordinator. There is nothing better than being able to talk to our guests one on one, and planning the perfect event for them. Food is my passion, and I love working with the talented chefs within this company to come up with new and exciting menus. There is nothing more rewarding than making our client’s visions of their party become reality. It’s what I love most about my career.”
Meredith McFerrin, Express Counter Supervisor
“I came to Jackson from Birmingham, Alabama in 2004 to pursue a degree in Dance at Belhaven College. While I was in school, I worked for several different restaurants including Ruby Tuesday, Macaroni Grill, and J. Alexander’s (in Birmingham). I have been with Broad Street for three years, and have recently accepted the Express Counter Supervisor position. I am so excited to be part of this management team and look forward to a great year! What motivates me most is the relationships I have made with both employees and customers. I absolutely love working with people, and have a desire to not only sell an excellent product, but to ensure that the customer has an amazing experience.”
Yep, we are doing it! Let's make snowmen while the snow falls!
Bring the kids, and make a snowman... lots of prizes!
The Community Foundation of Greater Jackson (CFGJ) is excited about a new initiative for 2010 as they work to help their Nonprofit Partners raise awareness about their respective endowment funds held in trust by the CFGJ. We have agreed to help the CFGJ raise both awareness and a little "seed money"... read on to find out how!
Each month, our three restaurants will feature one of the CFGJ’s twelve Nonprofit Partners. For two consecutive days - the first Tuesday and Wednesday of each month - all guests who dine with us (or order take out) and present a special coupon upong payment, will trigger a donation of 10% of the total of their bill to that month's featured partner's fund held by the Community Foundation!!
We think it’s a win-win. Eat out, have money donated to a favorite nonprofit... what a concept! And all you have to do is print and present each month's coupon!
They’ll be available at www.cfgreaterjackson.org, www.broadstbakery.com, www.salandmookies.com and www.bravobuzz.com. This month's is displayed above!
“We at the Community Foundation are thrilled about the opportunity to help strengthen our Nonprofit Partners through this project. We think this year-long effort is not only a way to help the nonprofits for whom we hold funds, but also to raise awareness about the importance of endowed giving. These organizations’ endowment funds will ensure that their good work can continue forever. We’re grateful that the Mangia Bene team of restaurants realizes the importance of investing in our community and the work of the Foundation.”
-Doug Boone, President and CEO, Community Foundation of Greater Jackson
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