A Journey of Passion and Partnership
Lindsay Brooks began her career at the Swan Club in De Pere as a teenager, and from that moment on, she was captivated by the culinary world. After high school, she pursued formal training in culinary arts. Meanwhile, her future husband, Tim Brooks, took a different path, earning a degree in fine arts from St. Norbert College. Despite their divergent educational backgrounds, both shared a deep passion for food and eventually found themselves united in a successful catering business called Runaway Spoon, located at 129 N. Broadway in De Pere.
Their paths didn’t cross immediately. Tim initially worked in an ad agency, focusing on graphic design and photography. However, he discovered his love for cooking while working in Sheboygan, where he collaborated with foodies who introduced him to various restaurants and culinary experiences. At age 22, he had an eye-opening experience when he ordered a pizza topped with arugula, which sparked his interest in cooking. He then trained under executive chefs to develop his skills.
Meanwhile, Lindsay was making a name for herself as a pastry chef. With their shared passion for food, a mutual friend introduced them in 2004. Lindsay’s initial impression of Tim wasn’t positive, but after he cooked her a meal that impressed her, their relationship blossomed.
From Pastry Chef to Catering Business
Lindsay started her career by selling desserts to individuals, but she soon realized that selling directly to restaurants would be more efficient. This transition allowed her to expand her business. Tim, who had been working full-time while honing his cooking skills on the side, eventually joined Lindsay in growing the business.
In 2007, they married and continued working at other jobs while Lindsay’s business expanded. The recession in 2008 presented an opportunity, as both were laid off and decided to focus on their catering venture. With Tim’s marketing background, they developed a menu and began pursuing catering jobs.
Their first wedding in 2009 was a test of their capabilities, and they quickly gained traction. To further promote their services, they participated in a large wedding show in 2010. Although they hadn’t yet chosen a name for their business, they made a strong impression with their wedding cakes and catering samples, securing 50 wedding cake orders and several catering contracts.
Building a Successful Business
With the demand increasing, they needed commercial kitchen space. They found a location in East De Pere, which became their starting point. For the first year, they leased the space and kept their initial investments low to avoid taking a loan. By the following year, they were able to purchase the building.
Their annual goals, written down in a notebook, were achieved in just three months. Another milestone came when they were invited to bid on a large fundraiser, CASA Presents, after being recommended by satisfied clients. Serving 400 people was a challenge, but they succeeded and gained recognition for their exceptional food.
As word spread, more events followed. Lindsay and Tim expanded their offerings, moving away from wedding cakes and wholesale desserts to focus on catering. In 2017, they purchased a storage building to house their equipment, including a trailer for on-site cooking.
Teamwork and Innovation
While Lindsay and Tim handle most of the work, they rely on a team of about a dozen professionals for larger events. Their success is built on collaboration and the quality of their food. They emphasize that their attention to detail and commitment to excellence are key to their reputation.
One of their latest projects involves providing food for events at the Mulva Center in De Pere. They are planning themed dinners, such as a Mongolian-themed event tied to an exhibit. They enjoy experimenting with new foods and have been sampling lamb dumplings as part of their preparations.
A Creative Partnership
For Lindsay and Tim, work and home life are closely intertwined. They describe themselves as artists, with cooking being a blend of tasting, understanding flavors, and imagining how dishes will taste. Their ability to innovate has elevated their catering business to a higher level.
They advise aspiring entrepreneurs to dream big but start small, just as they did. Starting with minimal equipment, they have grown to own two buildings, vehicles, and the necessary tools for hosting large events.
Their journey is a testament to their willingness to try new things and continuously refine their craft. As they reflect on their success, they find inspiration in the quote from Ratatouille: “Anyone can cook, but only the fearless can be great.”
