The first time Tyler Svoboda, now an Executive Sous Chef,went to New York City it wasn’t for shopping or to see a show. He had been selected to serve as a Student Sommelier[TS1] at the prestigious James Beard Foundation’s Book, Broadcast, & Journalism Awards.
Tyler, at the time, was a first-year student at the Culinary Institute of America in Hyde Park, New York. He had taken a year and a half off to work after graduating from Lincoln’s Southwest High School, and when he decided to go to school he only applied to one school – his first choice - the Culinary Institute.
The gamble paid off.
“Once I decided to apply, it took a couple of months for an interview, write essays, ask for recommendations, and then the wait. I wondered if they’d accept a kid from Nebraska.” Tyler exclaimed, “I put all my eggs in one basket because I wanted it so badly. When I got the call, I was so excited, I had to go and tell everybody!”.
Tyler had a host of recommendations – plusa ProStart education and work experience –that made him an attractive candidate for any school. He received all he wanted from the Culinary Institute including a grant and travel money to get him out to New York.
With an early interest in art in the lower grades, Tyler discovered that food could be “paint on a plate”. He enrolled in ProStart at Lincoln’s Southwest High school when he was in 9th grade and started competing. His first year he competed in knife skills and he didn’t win but got an award for Chef of Distinction. The next year he won three out of four first place awards and a Chef of Distinction award; the year after more first place awards, another Chef of Distinction – with a bonus- the first Southwest team to move on to the Nebraska State competition, overall coming in second.
“I owe so much to Sherry McCranie[TS2] (the Southwest High School ProStart educator) because when I first entered high school, I was in a very dark place,” Tyler said, “I found my passion and my life in food and I feel like she almost saved my life – I don’t know where I’d be if I hadn’t taken that first step in her class. She saw something in me. She was always a mentor and helped me in school. She has so much passion for food and for what she does as a teacher.”
When Tyler was looking for a job in high school and applied at Greta’s Gourmet, he told owners Kevin and Shalla[TS3] Powell Mandigo, about ProStart and the competitions.
“I hadn’t had a job in the food industry and they took a big step in hiring me. They saw something special in me and continued to push it out of me. I learned so much at Greta’s – Shalla’sa trained Cordon Bleu chef and Roger Mandigo, Kevin’s dad, is a Meat Industry Hall of Fame meat scientist. I got to work under all of them – I had so much hands-on training at Southwest and at Greta’s. I learned about butchering, sausage making – even serving the public. And Kevin is the one who suggested the Culinary Institute. I owe a lot to the people in Nebraska.”
After graduating from high school, Tyler went back to Southwest to mentor a ProStart team.
“They placed first in the first round of competition and took 3rd in districts. It was a lot of fun. It was a lot different being on the other side watching them cook,” Tyler smiled, “It was nerve wracking! I had full confidence in them, though, and they did well. ProStart gives you confidence. Even if you’re not going to go cook in a restaurant. Starting in high school you can prepare yourself for anything to come.”
Tyler went on, “To all the teaches and instructors, I want to thank you. When I was in the competitions I was never ignored by any teachers. It was a ProStart family! All the teachers from other schools were always there …they were great instructors and great teachers to me and their own students.”
Tyler has been living in Poughkeepsie New York for three years now.
“Poughkeepsie reminds me of Lincoln – it’s not a big city – kind of a homey feeling. Plus, if I do want to dabble into the city life, it’s only a short train ride away!”
He’s the Executive Sous Chef at Crew Restaurant and Bar which has a set menu of about 20 items and a specials list every night.
“At Crew we order only the best food for the specials and staple menu items from farmers around the area so it makes our jobs interesting for both us and our customers. Our menu changes about four times a year and I’ve had a hand in creating many items each season – and many special dishes every night.”, Tyler explains.
He’s currently in the process of writing his own cookbook, and is piecing together recipes and getting it organized. Although he hasn’t yet decided “his style”, he’s focusing on fresh ingredients - “Nebraska with a twist”.
And someday he’ll open his own restaurant.
Tyler’s Advice.
To those who have passions for food, don’t give up on your dreams. Even if you must take a step back or take a step down, or fall, pick yourself and push yourself.
Being from Nebraska doesn’t mean anything negative. You can still beat those kids from the “mainstream” states! Nebraska is known for a great work ethic and being kind to everyone – never give that up.
Stick to what you love.
[TS1]Student Sommelier
[TS2]McCranie
[TS3]Kevin Mandigo and Shalla Powell-Mandigo