Matthew Kajdan, Chef
“I started working around sandwich shops and restaurants at an early age, but I learned the basics from my mother and grandmother. Around 2001, I went to work for Dan, Jeff and then Chef Louis Larose. I worked my way from pizzas to the hot line over a two year period. Around 2003, I was introduced to Nick Apostle and went to work for him at Nick’s. Over the next three years with Nick as a mentor and teacher, I honed my skills. Around 2006, I moved to Upstate New York for a position at the Sagamore Resort and Hotel. Over the next two years I received the education and experience I was looking for. I was taught how to manage a kitchen and found my culinary niche during that time. When it got a little too cold for me up there, I moved back to Mississippi. Nick called and offered me a job before I got back to town, so I went back to work at Nick’s for about a year until he decided to open The Mermaid Cafe in Lake Caroline and offered me the Executive Chef Position. Over the last two and a half years I worked my way up to General Manager. That brings me to the present and Broadstreet where I hope to bring my talents to the table and achieve new heights for Dan and Jeff.”
Michael Thomas Michael Thomas, Restaurant Manager
“This is my tenth year at Broad Street Baking Company, eight of those years have been in management. Originally from Miami, FL, I made Jackson my home after graduating from Jackson State University. Broad Street Baking Company is widely considered to be one of the most successful businesses in Jackson. I love to believe that I have been a part of that success in some capacity. If you know me, I have a huge heart. I give of myself unconditionally. This attribute helps me with the challenge of pleasing guests on a day to day basis. Being raised in an area where opportunity is scarce, I remind myself each day of the great opportunity I have here to manage this fine establishment. I love this place, which is probably why I love Jackson.”
Aven Whittington, Catering Manager
“A 16 year veteran of the restaurant business, I have been with Broad Street Baking Company for the past 12 of those years. As the Catering Manager, I oversee the catering operations from ordering, to production, to completion of events. I have catered black tie affairs for 3500, a seated luncheon for 1200 in honor of the President of the United States, and many other notable events in central Mississippi. A self professed “foodie” with Delta roots, culinary perfection drives me to make each event unique and exciting for my clients. I am married with two beautiful children that take up most of my off time. When I’m not catering or enjoying family, you can probably find me somewhere playing a guitar.”
Terrance Williams, Kitchen Supervisor
“Born and raised in Jackson, I currently reside in Clinton. I’ve been with the company for over ten years, started when I was sixteen. As the Kitchen Supervisor at Broad Street Baking Company, it is the quality food that I prepare day in and day out that drives my excitement for my work.”
Jen Adelsheimer, Pastry Chef
“I’ve been working for Broad Street for over a year now. I am from Marietta, Georgia and graduated from Le Cordon Bleu in Atlanta, Georgia. Before I knew I had a passion for baking, I decided to go to school for it. I worked for Norwegian Cruise Lines where I traveled from Germany to Hawaii working as a server and where I realized how awesome the bakeries are on cruise ships! I decided I would love this life! Before I came to Broad Street, I worked at Disney World’s Polynesian Resort in Orlando Fl. in their bakery. When I’m not baking, I LOVE to be outdoors! Hunting, fishing – you name it! I like to take the top off my jeep and head towards the water!”
Tim Tuttle, Service Manager
“I’m originally from Baton Rouge, but I’ve lived in the Jackson area since I was four. As a not-so-self proclaimed “Coffee Master,” I keep pushing the bar on our coffee quality and knowledge. Even though I’m a relatively new face at Broad Street, I’ve been around the service industry ever since I could work. From Applebee’s to Olive Garden to Starbucks, I’ve dealt with the corporate machine for years. It’s a huge relief to be with a private company that can still compete with the “big shots” out there.”
Jaime Farner, Catering Coordinator
“I started with Broad Street six years ago as a front house manager. Since then I have taken on the role of catering coordinator. There is nothing better than being able to talk to our guests one on one while planning the perfect event for them. Food is my passion, and I love working with the talented chefs within this company to come up with new and exciting menus. There is nothing more rewarding than making our client’s visions of their party become reality. It’s what I love most about my career.”
Meredith McFerrin, Assistant Service Manager
“I came to Jackson from Birmingham, Alabama in 2004 to pursue a degree in Dance at Belhaven College. While I was in school, I worked for several different restaurants including Ruby Tuesday, Macaroni Grill, and J. Alexander’s (in Birmingham). I have been with Broad Street for four years, and have recently accepted the manager position. I am so excited to be part of this management team and look forward to a great year! What motivates me most is the relationships I have made with both employees and customers. I absolutely love working with people, and have a desire to not only sell an excellent product, but to ensure that the customer has an amazing experience.”
Tyrone Trotter, Bread Team Leader
I started at Broad Street Baking Company in 2001, after baking for 23 years at Olde Tyme Deli and Bakery. My ‘calling’ to bake was first prompted by a first grade field trip to a bakery in my home town of Buffalo, New York. So at the age of thirteen for an after school project, I would train 3 or more hours per day under bakers from different regions in New York. So here I am many years later working for a very innovative and ground breaking business. It has been an honor and a privilege to be part of management for over 7 years.
Kueth Wal, Bakery Supervisor
“This is my tenth year working with Mangia Bene. I came here from Africa and am Sudanese. I did not have any experience, but started at BRAVO! in 2001. Jeff and Dan transferred me from BRAVO! to the bakery at Broad Street in 2002 to learn everything about baking bread. I am still learning! I want to know everything about baking and this is the best opportunity to learn how to bake everything. I am currently student at Hinds Community College.”
Join the Team!
Want to join the Broad Street Bakery team? Find out what we’re looking for! Contact us here to receive more details and an application!
