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Culinary Background
His mother, Carol Hanson Heintz, learned through the years to produce large quantities of food ... just to feed the kids. It was a common sight to see 5-10 lbs of Swiss steak with heaps of potatoes on the dinner table, supplemented by home canned fruit and fresh raw milk ... where everyone was present and accounted for. A large majority of the food was home grown or home canned. The appetites continue to this day. Anytime there was a holiday or an opportunity for a get-together, Gary Heintz, Tom's father, would open up the farm to picnics, barbecues and Salmon bakes. A large pond with a picnic area out back on the 30 acre farm was able to hold up to 200 people quite easily and often would have groups of at least 30-50 show up for the smaller gatherings. Many memories were generated in those lazy summer pot lucks or winter skating events when the ice would finally be thick enough to sport the romping of a bunch of crazy kids ... with the big bon fire on the side. It was those memories that eventually led Tom to a career as a Chef. When a marriage of 20 years dissolved, an opportunity was presented to return to school for a formal Culinary Degree. He remarried to Laurel Leavitt and with the combination of her children from a previous marriage and his (most of whom were grown and off on their own), they worked in the Olympia/Lacey area for a few years before relocating in the Sequim/Port Angeles area on the Olympic Peninsula of Washington state. Tom worked as a catering chef at the South Puget Sound Community College (SPSCC) in Olympia Washington where he also received his Culinary Degree. Then started working as a sandwich maker and eventually took the position as the head Sous Chef for the Aramark Corporation under contract to the Evergreen State College for a couple years. During this same time he expanded his culinary expertise providing catering and fruit/melon carving instruction for various groups and cooking schools in the area such as Bay View School of Cooking, SPSCC, New Market, private groups and churches. He served as president of the Culinary Club at SPSCC his final year before graduating. Moving from the Olympia area in 2005, Chef Tom and his family relocated to the Sequim/Port Angeles area where he worked as a Banquet Chef for the Seven Cedars Casino owned by the Jamestown/S'Clallam Tribe. Providing banquet supervision and cooking for caterings and the buffet dining areas. He continued teaching classes at the Peninsula Community College through the Community Education Program, giving guest chef cooking presentations at festivals such as the Sequim Lavender Festival and the Port Angeles Crab Festival, and giving instruction to local groups on cooking techniques and fruit/melon carving. When the Sauer Kraut Restaurant opened, classes were given at the restaurant. Chef Tom branched out into restaurant ownership in 2008 with the development and creation of "The Sauer Kraut - German Deli, Bakery and Cafe" where he was the Executive Chef/Owner along with his wife Laurel and his brother Daniel Heintz. They provided German and International cuisine along with catering for large groups and seniors. The restaurant being very involved with community events, including the providing of the 6 course finale dinner for the Lavender Festival in 2009. The restaurant also sported a stage where international music and big bands performed on a regular basis until the restaurant closed due to the economy. Currently he is the Executive Chef for the Daily Serving ... an online culinary website that teaches culinary lessons. They feature 52 topics per year with each topic split into 5 lessons ... one per day, Monday - Friday. These lessons are FREE to anyone that would like to subscribe. No longer offered. Throughout the years he has always provided catering for weddings, businesses, church groups and families. His trained staff consisting largely of his immediate and extended family has always been a fun affair for those involved on both sides of the kitchen. He continues to provide private catering and to teach culinary classes on a request basis as well as provide recommendations and guideance through his online websites. Chef Tom now focuses on Holistic Healing and Instruction via the Internet. He has the following websites: www.ChefTom57.com - focusing on the Culinary Industry and Education opportunities Other Sites on Other Topics www.TheBodyEmotions.com - Website dedicated to Holistic Healing using the Body and Emotion Code developed by Dr. Bradley Nelson - Chef Tom is now a certified Emotion Code practitioner ... cecp.
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Raised in the state of Washington, Chef Tom
Heintz grew up on a 30 acre farm on the outskirts of the city of Kent. Oldest of eight
children, he learned quickly how to work with food from the ground up. Starting with a 3/4 acre garden and
working with his family under the direction of his father, Gary Dean
Heintz, to learn the skills of animal and farm maintenance ... whether they wanted to or not.
He milked cows, hauled manure, rotitilled gardens and even had a hand in working with bee hives. With
grandparents of German Origin living on the farm with them, his taste for wide varieties of food came
naturally. Many dishes from the old country were frequently sampled and enjoyed ... enjoyed with the exception
of tongue sandwiches.
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