For this month’s Dadly Talk, we interview Yolklore chef and co-owner, John Bogacki. John began his diverse career dish-washing at the age of 14 and moving his way up to Sous Chef at Andre’s Banquet Hall. He began his education at STLCC Forest Park where he earned his associates in Hotel Restaurant Management. While at Forest Park, John was able to study abroad in Canterbury, England. He went on to earn his Bachelor’s degree at St. Louis University in Organizational Studies.
John followed his passion and started his culinary experience under Certified Master Chef Aiden Murphy at Old Warson Country Club. He expanded his career by traveling to Australia and managing a 500 seat high-end restaurant. He learned the ins and outs of high quality quick service at Chipotle Mexican Grill, gained sales and equipment expertise at Ford Hotel Supply Co, and developed the skills of butchering and charcuterie at Bolyard’s Meats and Provisions.
He is a proud new father of a daughter, takes pride in mentoring and thrives on organization and efficiency.
Dadly: How has fatherhood affected your career or mission?
John: Being a father has been my mission. Children are more important to me than my career.
Dadly: What is one thing you weren’t prepared for once you became a father? For me, it’s the number of unintentional groin shots!
John: The lack of sleep. I thought it would be hard, but, actually, it was torture. Actual physical and mental torture! And I wan’t prepared for how much she poops.
Dadly: What’s the one tool or gadget you’d recommend all fathers have?
John: A baby back pack. Put them in it and get stuff done!
Dadly: What is one book you recommend every father or friend or colleague read?
John: Unfu*ck Yourself by Gary John Bishop. (editors note: Check out our Dadly Daily Declaration series for our daily affirmations and declarations from this amazing book.)
Dadly: What podcast or TV show are you enjoying right now?
John: Street Food and Planet Earth II.
