When Chef Bill Hawkins came to the Bluebird Cafe in Stanford, Kentucky, it was a small town of 3500 people and a far cry from an exclusive golf club where he served as executive chef. What led him to leave his high-powered position and answer a job posting from a food blog? Find out in this episode of the River Foundation!

Episode Highlights

[1:28] - How Bill started his career as a chef

[2:11] - From Nashville to Orlando: Bill's journey to executive chef at prestigious restaurants

[4:29] - "It mentioned something of morals and values…": What the job posting said that grabbed Bill's attention

[6:50] - The hard reality about balancing work at an exclusive golf club and family

[8:07] - Faith, family, and work: How Bill has been able to recalibrate since opening the Bluebird Cafe

[8:58] - "I didn't have to bury my faith at work": What led to Bill's extraordinary growth in his faith

[9:40] - What to do if you haven't had a chance to eat at the Bluebird Cafe

[11:28] - How Bill's role as executive chef fits into the Stanford hospitality experience

Episode Resources

Bluebird Cafe

Cerulean

Mama D's Pizzaeria