as long as Kady Gibowski can remember, she wanted to be a chef.
"Instead of watching cartoons, I was watching cooking shows on
Channel 10," quips the Newburg native. After receiving a degree
at Le Cordon Bleu College of Culinary Arts in Minneapolis, Gibowski
interned at The American Club in Kohler, then went on to work at the
Lafayette Club on Lake Minnetonka and at the Ozaukee Country Club,
where she worked her way up from pastry chef to executive sous chef.
In 2014, she took over the kitchen at the Café at the Plaza, 1007 N.
Cass St., where she’s overseen a complete kitchen renovation and
added innovative dishes to the menu. In between planning for the
spring menus, and the seasonal, evening small plates menu, which
returns on Fridays and Saturdays starting in May, Gibowski sat down
M: Tell us about
first job was at No No’s in Newburg, and I worked as a dishwasher,
eventually becoming lead line cook. Apparently, the skills I learned
there helped me because right before school started, I entered a
cooking competition with 50 other students. I took third place, so all
my school uniforms were paid for. Also, both of my parents are great
cooks, and every family gathering has tons of amazing food. My dad
makes the best lasagna, and my mom’s meatloaf is amazing."
M: Tell us about
your style of cooking.
KG: "I like
using simple, good ingredients. I love working with local vendors. We’re
part of the Braise RSA (restaurant-supported agriculture), and we use
Sugar Bee Farm mushrooms in Milwaukee. We took a staff field trip
there to see how they grow mushrooms."
M: I know you’ve
added some fun things to the menu — tell us about them.
breakfast poutine is really delicious, and the pork and spaetzle is
also quite popular."
M: Is there
anything you’re working on that people will see on your menus soon?
KG: "I want
to do a breakfast pierogi and serve it with a breakfast Polish
sausage. We do our own chicken apple sausage here, and I could see
doing a nice, breakfast dish. I also want to do a sweet, breakfast,
amuse-bouche kind of dish. Perhaps an apple fritter with crème
anglaise. In May, we start our small plates on the patio on Friday and
Saturday nights, and we have live music and serve wine, beer and
M: What inspires
you as a chef?
biggest source of inspiration is going out to different restaurants. I
really like to support local businesses. I love LuLu Cafe. Their
specials of the day are fun. I also love La Merenda. I love small
plates, and you can eat 15 different cuisines in a meal. Morel
(Restaurant) is also one of my favorite places. They are really
seasonal, and they change their menu frequently."
M: What do you
cook at home?
KG: "I make
a lot of Mexican food. I make a lot of fresh guacamole and tacos with
mole sauce. I like to entertain, and this year, I did a ‘friends-giving’
where everyone came and brought a dish."
M: What are the
kitchen utensils you can’t