Hi! My name is Brian (he/him), and I’ve been part of the Co-op community for the past five years and currently work as an Assistant Manager in the retail kitchen. One of my favorite parts of the job is helping others realize their potential. I enjoy supporting the people around me, watching them grow, and helping them recognize what they’re capable of. I’m happy to say that my time spent at the Co-op has been very rewarding. I’m part of a community where I can continue learning while also helping others grow along the way.

My Journey with Food

My journey with food started after high school, when I got into cooking with the goal of becoming a chef. My years working in the culinary field gave me much more than cooking skills. I developed a deep appreciation for different cultures and cuisines and discovered the simple joy that comes from creating a good meal.

Over time, though, my priorities and interests began to shift toward food and nutrition science. I realized that while I loved cooking, I wanted to understand food on a deeper level and find ways to help people beyond simply providing a meal. I’m now pursuing my education in nutrition and working toward becoming a Registered Dietitian Nutritionist. To me, it feels like a natural continuation of what originally drew me to cooking; food is an incredibly powerful way to connect with and help people.

In the Kitchen

That said, I still love to cook. At the Co-op, I’m happiest when I get the chance to grill meat, especially quality beef, on our giant char broiler in the production kitchen. There’s something really satisfying about cooking a great piece of meat over a hot grill and letting the quality of the ingredient speak for itself. My all-time favorite dish, though, is red beans and rice, humble but super. When it comes to favorite ingredients, I have a soft spot for legumes and pulses. They’re so good, incredibly versatile, and seriously underrated!

As for a signature dish, I don’t think I’ve found one quite yet. Maybe I’ll develop one here at the Co-op… Although, my friends will tell you that I make some pretty mean rice cakes for outdoor athletic pursuits.

Why the Co-op Matters to Me

Working at the Co-op has also connected me to the Bozeman community in ways I never expected. Aside from all the amazing people I’ve met along the way, I’ve learned so much more about our local farmers and ranchers than I would have otherwise. Growing up in Livingston and now studying nutrition in Bozeman has made me increasingly interested in the bigger picture of food, how it connects people, communities, health, and the environment. The Co-op has given me a chance to see many of those connections firsthand.

One thing I wish every shopper knew about the Co-op Kitchen is that it’s the perfect balance of serious and fun. We can be producing hundreds of gallons of soup while still having coworkers who show up to work in leopard-print pants. I love that about us! One of my favorite Co-op memories is seeing one of the managers at our downtown location dress up in a ridiculous carrot costume for Halloween and hand out candy. You know who you are, and you’re awesome!

A Philosophy on Food

As a nutrition student, of course I want the meals I prepare to be nutritious. But just as importantly, I want people to enjoy my food. I believe food should nourish our bodies, but it should nourish our souls, too. A good meal can bring people together, make a difficult day a little better, or simply give someone something to look forward to. That’s one of the things that drew me to food in the first place, and it’s still one of my favorite things about it.

Outside the Kitchen

Outside of work and school, I’m currently more than happy living the single life and focusing on my academic and professional pursuits. I try to have dinner with my folks in Livingston whenever I can, which is always time well spent. I also have a soft spot for craft beer and can be found hanging out at Bozeman’s lovely breweries.

I’ve tried my hand at many of the classic Bozeman/mountain-town activities, and I’m happy to be a bit of a jack of all trades. But lately, I’ve realized that nothing quite hits the same as running a big ultra. These days, I’ve distilled most of my free time down to running… and more running, with a little climbing sprinkled in for flavor.

I’m excited to continue growing with the Co-op, learning more about food and nutrition, and hopefully developing that elusive signature dish along the way.