To most, biting into a biscuit seems simple enough. But for Shona Jonson, it’s an experience—soft, flaky, golden and buttery—a delicious “pillow of goodness.”
Growing up, Chick-fil-A Chef Christy Cook found her cooking inspiration in many places ¾in her backyard, where she gathered colorful ingredients to make mud pies for her mom and grandma to “enjoy;” and in her playroom, where she used a small oven to toast bread, watching alongside her mom as the butter melted.
While many of us are thinking ahead to our next meal, Chef Angela Wadlington is thinking about what our cravings will look like many meals – and possibly years – from now.
Throughout his childhood, Chick-fil-A Chef Wing Lau watched his parents work in kitchens at Chinese restaurants, after traveling to the U.S. from Hong Kong when he was only 5-years-old. Over time, he observed them and picked up culinary skills and techniques that would later serve him well — how to hold a knife, break down a chicken and clean a fish — but what really stuck with him was something else: the hard work.
Chick-fil-A Chef Stuart Tracy remembers vividly the day he was sitting in a hospital room, awaiting the birth of his son, Henry. Beyond the immediate life change ahead, he was contemplating something else: leaving behind nearly two decades in the fast-paced restaurant business to take a corporate day job.
In October 2003, Chick-fil-A Operator Bruce Ploeser and his team were preparing to open the first free-standing Chick-fil-A in the Phoenix area. The Goodyear, Arizona, grand opening was significant, marking one of the first restaurants in Chick-fil-A’s West Coast expansion. Yet 15 years later, the opening would prove to have far greater significance than his team could have imagined: it was the site of the first-ever Chick-fil-A First 100® Campout.