We’ve never met a pasta we didn’t like. Made with locally sourced ingredients and traditional tools, Egg & Flour Pasta Bar creates their delicious pastas by hand every day. With three locations in the Milwaukee area, Egg & Flour brings impeccable food and a memorable experience at an affordable price. Adam Pawlak, Chef and Owner of Egg & Flour Pasta Bar, knows how to stay cool under pressure. Not only did he open a restaurant weeks before the country shut down due to the coronavirus pandemic, he competed on the most recent season of Hell’s Kitchen.
What inspired you to get into foodservice?
“I am 75 percent Sicilian. I have grown up with a huge Italian family and everyone cooked. Watching my mom early on and my brother in the kitchen naturally sparked my love of food and being in the kitchen. As I started working at a young age, I found myself only working in kitchens, and it has always stuck.”
You were a contestant on Season 19 of Hell’s Kitchen. What was that experience like?
“Hell’s Kitchen was a once in a lifetime experience that I will never forget. Being able to work with Gordon Ramsay has taught me so much about confidence, leadership, organization and pride while being inside and outside of the kitchen. Being able to have some of the best chefs in the world taste and like my food has just given me more confidence and pride in what I do and has really helped me as I move forward in my career. I am forever grateful for the opportunity and I hope to possibly come back for Hell’s Kitchen All-Stars one day!”
What do you love about your business?
“The thing about my business is that it is fast casual. We have a larger audience and a big impact on the community, but we still make everything from scratch and in-house, which makes it easy to have pride in the food. I love that we feed children and families on a fun night out, but also food critics and people who love a great place to add to their list! We are fast, affordable and you will not leave hungry!”
What’s the most interesting thing to happen to your business?
“I would have to say having the opportunity to open three locations in under two years! We started with a 140 sq. ft. box in a food hall, and now we are onto our third location! People are being really supportive, and I have been so fortunate to be able to do what I love.”
What is the biggest challenge you’ve had to overcome?
“My biggest challenge I have overcome is having a current restaurant open during the Covid-19 pandemic and opening a new location one week before the pandemic hit the world. Dealing with paying bills, keeping my staff employed and donating product that was going to go bad to people in need.”
What Cambro products help make your business work?
“We use all of the Cambro containers for sauces, stocks, storage, dressings and anything we need to store our products safe and efficiently. 22 quart containers, 8 quart, 6 quart, 4 quart all come in handy here at the pasta bar!”
Links for Egg & Flour Pasta Bar
ABOUT THE AUTHOR: ADRIANA DESIDERIO IS THE DIGITAL CONTENT MANAGER AT CAMBRO.
Categories: Cambro Featured Business of the Week