From Scratch

Hi! My name is Raymond Vania, and I am excited to introduce to you my dream: From Scratch. 

I first embarked on my gastronomic odyssey at the age of 13, at Wally's Spot Supper Club in Green Bay as a cook. This had galvanized my love and passion for food. The kitchen became my home away from home, my sanctuary; a place where creativity, dedication, and innovation merged seamlessly.  

My culinary voyage has been nothing short of extraordinary, honing my skills across every role imaginable within a kitchen: from kitchen steward to executive chef. My unique set of skills allowed me to travel nationwide.  From golf outings in Texas to catering for grand concerts in Tennessee, I had the privilege of delighting palates from coast to coast. I was an Operations Manager for the Brown Country Arena, in which I surveyed all concessions there. Deli's and nursing homes are fondly familiar to me as well. Some of the best restaurants I've worked at includes Chives and Bleu - Thanks, J.R.!! These opportunities and experiences were gladly accepted as an expansion of my repertoire and culinary expertise. 

Now, with experience under my belt, I'm eager to enlighten you, the same way I have been enlightened, to the wondrous culinary world.  I bring you From Scratch: a roadside food truck that specializes in unique dishes, focusing on being delicious, decadent, and most importantly, fresh and homemade —  from scratch. Here, dishes come together to create a harmonious synergy of blended flavors, each dish meticulously prepared from the purest and freshest ingredients. The philosophy of "From Scratch" resonates deeply with my core beliefs about food. For food to be great, it needs to be fresh and natural, nothing frozen, nothing processed. Everything prepared in my kitchen is an ode to authenticity. I sincerely hope my dishes are brought to you as a testament to my unwavering commitment to making some kick-ass-food.

Menus are set to change weekly, as to assure you'll never be bored of the food!

With Best Regards, Ray.