By the time Joanna and Daniel Migo opened DRM European Café and Delicatessen in St. Charles in December 2016, they had each developed some dreams. Daniel dreamed of filling a Polish restaurant’s desolate tract inside the Fox Valley with an oasis of fresh food and Polish import items.
“When we opened, we desired to offer something honestly one of a kind,” Joanna Migo stated. “At first, all the imports and the meals on the hot buffet have been Polish.” Over time, Daniel decided to increase the local geography of their imports. “So, we have a few German gadgets from Bulgaria and France,” Joanna said. “It took off.”
Joanna’s desires stuffed out the undertaking to create something precise. “I continually estimated an excellent bakery and cooking classes,” she said. As a former Chicago instructor, she favored offering culinary training at the eating place.
Bill the Baker
When the Migos, both of St. Charles, met Daniel’s mother’s neighbor Bill Reichman, the idea he was probably the baker they’d been hoping for. “One day, he dropped off a few scones, which had been so properly. We requested him to bake for us,” Joanna recalled.
He wasn’t involved. “They requested me to bake for them. However, I advised them I didn’t experience baking for retail because my praise is the smile on your face while you take something out of the oven,” Reichman, otherwise known as Bill the Baker, remembered.
Reichman wasn’t a baker with the aid of change; in reality, he formerly worked with computer systems. But baking had mingled with his private history from the first actual within the shape of a live-in European grandmother who changed into the family cook.
“She changed into an outstanding baker,” Reichman said. “From my earliest recollections, I grew up with sparkling pastries and bread every day.” When Reichman changed into high faculty, his grandmother was disabled, and Reichman took over as his family cooked dinner.
“My mom got here to me and said, ‘You’re the first domestic for the day, so you want to be the cook,” he said. “My mom wrote express instructions, and I observed them to a T, and those tell me it is why I realize how to bake so nicely — because I observe recipes to a T.”
As Reichman grew into maturity, baking remained an interest he might return to again and again. When his kids were young, they bonded with their father over baking. While he became compelled into early retirement, he commenced educating baking in Chicago and Newport, Connecticut.
“I knew I had to do something and was determined to share my ardor.” When Reichman met the Migos, he discovered they weren’t best searching for a retail baker; they had been searching out a person to teach at their deli. It turned into an amazing shape, and he began to educate grownup classes.
Joanna’s notion is that he needs to strive to bake for children. “He becomes doing the baking for adults, and I put that trojan horse in his ear. The trainer in me thought he should try it,” she said. Reichman located that coaching kids to bake changed into a delightful experience. “The look on their face in elegance invaluable after they see what they have performed,” he stated. “I’m hoping to awaken the baker in some of them and deliver them the life that I had, the pleasure that I had all my life.”
The Petit Foodies
Meanwhile, Perrine Quivron, a French immigrant, arrived in St. Charles. “We moved from France three years ago, and I was working in a cancer studies charity in France,” she said. Chevron located herself perplexed by the difference between American kids and their French opposite numbers served for lunch at college.
“I became amazed while we moved here, and my kids advised me about what they consume at school,” Quivron stated. I was bowled over. Also, after I went to a restaurant, what became labeled as children’s food became not even real meals.”
Chevron does not fault American food choices; she believes the difference between the two international locations’ attitudes about meals is constructed. “It’s a cultural difference,” she said. In France, food is considered essential. It’s something that you need to teach your children as it’s a part of your health.”
Like Reichman, Quivron had a lifelong hobby of getting ready food. “As some distance as I don’t forget, I’ve continually cooked, and it’s been my passion. Especially when I had my three sons, I was given into cooking tasteful things that they could try and discover and educate their flavor from an early age,” Chevron said.
Chevron’s kids’ instructions at DRM The Petit Foodies begin with mothers and babies up through elementary-aged kids. “I want to start as early as possible as it’s less complicated to get them to discover and to get them to be curious about food,” she stated. “It’s not only about cooking, recipes, and nutrients. It’s greater in terms of taste, scent, touch, and colorings, as well as how stunning colorations fruits and veggies can be. It’s an entire sensory enjoyment.”
“Perrine talks approximately color and styles and sizes with little flashcards,” Joanna stated. “She’s focused on healthful, holistic, organic food. How do you get your children to consume green veggies and ‘now we are going to attend on the orange,’ and they’ll do songs with them.”
Chevron added recipes from around the world and has determined that youngsters in her instructions are receptive to new ideas about food. “They are very curious about my magnificence. They need to try new things. They want to research.” Soon, the Migos will be adding a class to educate pierogi making. Although The Petit Foodies and Bill the Baker maintain multiple training every month, they may be scheduled and brought to the calendar at the DRM website at the teacher’s discretion. But, the latent demand may additionally necessitate an alternate. “Moving ahead, there can be extra of a fixed timetable,” Joanna said.
