Jesse Shoemaker’s first cooking gig was close to home.
Jesse’s mother turned to him to feed the family once a week, just as twin siblings joined the household and tested both parents. “In second grade, I was in charge of having an entrée, a vegetable, and a fruit and dessert. It was pretty much whatever I wanted,” said Shoemaker, now the chef at Goshen Brewing Company.
From that early experience, Shoemaker learned the joys of feeding others. That’s still what drives him today.
“What satisfies me is still seeing people enjoy the food,” he said.
Shoemaker’s journey as a chef took him from a number of Goshen kitchens and a brief stint in Chicago that he said “didn’t amount to much.”
What stayed with Shoemaker no matter where he was living was a curiosity about food. He loves cookbooks and still regularly adds to his collection.
Food allergy issues as a college student led him to explore cuisines that he could enjoy.
That’s essentially the origin story for GBCo’s popular Pad Thai Tuesdays.
Shoemaker developed a love for Thai cuisine, experimenting with flavors and sharing the results with whoever would sit down at his table.
A trip to Ethiopia fed his interest in the East African cuisine, and those dishes have been featured at fundraisers hosted by GBCo.
Shoemaker loves the pace and energy of working in restaurant kitchens.
The menu changes regularly at GBCo, and it’s led by Shoemaker’s love of food and his desire to work with local growers. Produce, meat and cheese from Elkhart County area farmers are featured regularly.
The relationships with growers and food producers are a joy for Shoemaker.
“I don’t think I would have nearly as much fun cooking food if that wasn’t an aspect of it,” he said.
To try Shoemaker’s dishes, go to Goshen Brewing Company, which is open Tuesday through Sunday. Pad Thai Tuesdays are beloved in the community, and the regular menu (and Sunday Brunch menu) the rest of the week changes regularly.
A bonus is everything goes with GBCo’s hand-crafted beer.
