After 20 years as executive chef at The Broadmoor , Sigi Eisenberger is starting his own organic farming business .
Thenextphase
Siegfried “ Sigi ” Eisenberger has cooked for more than 50 years , including the past 20 as executive chef at The Broadmoor in Colorado Springs , Colorado . This past April , however , he moved on to the next phase of his career : a business growing produce , herbs and other products for clients including The Broadmoor . “ I always enjoyed gardening — it was one of my big hobbies ,” Eisenberger explains . “ I just thought it ’ s time to go this route .”
Eisenberger has 150 acres ( 61 hectares ) adjacent to his home south of Colorado Springs for the business , which he hopes one day also will include Angus cattle and cooking classes . Besides The Broadmoor , he ’ s working on adding clients such
as natural grocer Whole Foods .
Eisenberger ’ s resume is impressive , with honors including participation on the U . S . Culinary Olympic Teams in 1984 and 1988 and serving as a guest chef at several James Beard House functions . Perhaps Eisenberger ’ s most important duty , however , was serving as a mentor to The Broadmoor ’ s culinary staff , and he graduated more than 120 professional chefs from the hotel ’ s Culinary Apprentice Program .
So what advice does Eisenberger offer young , up-andcoming executive chefs ? “ Take ownership ,” he says . “ Every function you do , do it as if you ’ re doing it for your own restaurant . Put passion and love in , and do it the right way — no shortcuts and no substitutes .”
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