Terrie Kohl
Early on and unbeknownst to Terrie Kohl her culinary journey was unraveled before her, taking twists and turns and taking her to unexpected places. But it has been a journey she has enjoyed, and quite honestly, she is eager to see what is coming around the next bend.
It all started with Terrie sitting on the counter of the kitchen, watching her mom getting ready for the next bridge club meeting. Mom stayed at home, while Dad worked in the insurance business. It was a classic middle class upbringing with lots of entertaining on the weekends. Terrie loved the parties: the tasty appetizers, the pretty cocktail napkins, the buzz of the blender making daiquiris and pink squirrels. Her mom loved to entertain and never made the same thing twice - so early on, Terrie learned all about throwing parties and being the hostess with the most!
But it wasn't always a party. Terrie remembers once sitting at the dinner table until 10 pm just because she did not want to finish the Brussels sprouts. Terrie never learned to like the Brussels sprouts - though she learned to love liver with ketchup! Mom continually experimented in the kitchen and tested her culinary creations on the family.
It wasn't long before Terrie was making dinner once a week for her father after her mother went to work and waitressing at a local restaurant. She tried college but quickly decided that a degree in social work wasn't in her future. While working those waitress jobs, Terrie watched the food service distributors call on the chefs. This was a job she thought she could do - working in the restaurant industry but with better hours.
Terrie was soon hired as a food service broker managing 43 manufacturers and 16 distributors. She loved it and grew with the company until she was the in-house broker at Sysco. In the meantime, Terrie had the entertaining bug from her mother and was having fun getting together with her girlfriends for a monthly dinner. Whenever it was Terrie's turn to host she lovingly spent time researching an ethnic themed meal. Her friends loved her dinners and told her she should be hosting these events for a living. Terrie thought that was a possibility, but knew she'd need some credibility. She could see that culinary school would be in her future.
But the journey took a turn first. A broker position in the non-food division at Sysco opened up. Terrie figured that if she wanted to open her own business, knowing more about the other side of the hospitality industry was a good idea. So she was hired by Sysco and immersed herself in 3-ply plastic bags, paper goods and everything else that wasn't food related.
Terrie had taken control of her culinary education by researching meals with her friends and selling food and non-food stuffs to the industry. By the time Terrie turned 40, she was ready to move out of corporate America and to pursue her own dreams. She had been keeping her eyes and ears open for culinary schools. Once while young, her family had traveled through Vermont and she remembered loving state. When she found the NECI booth at the National Restaurant Association Show everything clicked - there was a culinary school in Vermont - perfect! A visit to Vermont, a chat with the chefs and the seven-to-one ratio made the decision easy. Terrie packed up her life and headed to Vermont.
Terrie soon found herself in classes soaking up every tip and piece of advice she was given. Her favorite classes were the ones where she had no experience. Pastry classes were wonderful! Terrie remembers the beautiful desserts, tarts and cakes that could be found in the display cases at NECI Commons. Working the line cook stations at NECI Commons quickly told her she didn't want that kind of pressure in a job. Knowing exactly how many are coming for dinner and exactly what you were serving was her kind of work and staying in catering filled that bill.
The Vermont countryside was also a draw for Terrie. Whenever possible she'd hop into her car and explore. Visiting Cabot, Von Trapps, Shelburne Farms, King Arthur's Flour and Ben & Jerry's were added bonuses to her NECI education. And the fall foliage would stop her in her tracks!
Terrie's first internship was at the Montauk Yacht Club in the Hampton's on Long Island. Though the club was not open for business until May, she arrived in March to help get things ready. The place was full of culinary interns from across the country and globe. Once open, Terrie worked in catering, the outdoor kitchen and procurement of goods in the store room. In her spare time, Terrie worked at the South Hampton Bath & Tennis Club and for a private caterer catering to private homes. What a different world it was! Homes with terraces to the ocean, a foyer decorated like a rain forest, and the hostess who couldn't answer the question, "where is the broom and dustbin?"
When Terrie arrived at NECI, she had a dream that she kept to herself. "Move over Julia Child, here I come" was a mantra that she'd keep telling herself as she soaked up everything she could at NECI. So it was much to her surprise when she received a scholarship from Les Dames d'Escoffier, an organization supporting up and coming female chefs where she received a plaque and scholarship from Julia Child herself! Terrie flew into Boston for the awards ceremony at the Westin - Copley Square. What an amazing day! Terrie continued to pursue culinary excellence by applying for many scholarship programs. She was honored as a runner's up for a James Beard Scholarship and an NRA scholarship.
Terrie returned to her old stomping grounds in Des Moines, Iowa to finish her education and final internship at the Downtown Des Moines Marriott.. Unless she was willing to leave Des Moines there was nowhere to go at the property. So Terrie moved about to further her skills and worked for Pioneer Hi-Bred as Catering Chef, The Embassy Club as Sous Chef, then on to Catering Chef at Drake University where she became more adept at personal cheffing for the President and First Lady and their in-home entertaining.
While she was working, Terrie started to offer cooking classes in her church's galley kitchen. This was something new. She really enjoyed sharing all that she had learned and making the experience fun and unique. By 2003, Terrie knew it was time to strike out on her own and she established Country Club Market. She provides cooking classes, catering and has a monthly live stint on a local television show. The pineapple has become her logo for Country Club Market which is the international symbol of hospitality, or welcome.
Terrie loves to get involved. She has developed a relationship with the Iowa Culinary Arts Institute and works with the students to prepare for ACF competitions. Terrie keeps busy in her community. She does demonstrations for the local technical school, bakes weekly for her church bakery providing yummy goodies, and loves to donate to silent auctions. Recently, she participated in a silent auction for Best Buddies, a mentoring program for people with learning disabilities. Terrie had agreed to donate a class for eight. There she stood in her chef whites, describing what the winner would experience. Next thing she knew the bidding had started and everyone wanted her. As the bidding went up, Terrie started to cheer and jump! The winning bid was $600 and Terrie was thrilled to be able to raise that kind of money for an organization she cares so much about.
Food competitions at State Fairs are common and over 12 years ago Terrie started judging the food competitions at the Iowa State Fair! Country Club Market is now the sponsor of the Catered Cuisine Division which includes 8 different classes and a class for intermediates. Catered Cuisine isn't just about taste but also includes presentation, what Terrie calls the "wow" factor. She described how the difference from taking first and second place could be as small as how interesting or unique the garnish is. The Fair takes place the first week of August and she can't wait!
Terrie encourages all NECI students to challenge themselves daily. It's important to go beyond what is being taught in the classroom and to do research, go to the library, immerse yourself and get off the beaten path. If you are assigned a project - make sure it is on something you know nothing about; that way you will learn something new! Terrie thinks it is important to challenge the chef instructors -not only to learn all they know, but to encourage them to reach further and bring their very best to the classroom.
With a life surrounded by activities that are linked together through the food industry, Terrie wonders what will be next. Will that TV show take off? Can something be done with the 4,000 cookbooks she owns? Perhaps more teaching is in her future? No matter what comes, Terrie will continue to share her passion for food, her generous hospitality, and her desire to make the world a better place. There aren't many bumps on the road, but the next turn is coming, who knows what will be around that bend?