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Sunday Feb 6 2011, Billings Gazette, Billings, MT. ….Mr. Dirk Frickel: Executive Chef, Of Owl Cafe, Laurel, MT Says => ”My Creative Side Is Working With All Of The Talented People There:
[[Article Starts Saying >> ]] ….Experts estimate the food Americans eat travels an average of 1,500 miles from the farm to dinner plate. At Laurel's Owl Café, executive chef Dirk Frickel is determined to reduce the farm-to-table journey by sourcing local products wherever possible.
…Frickel buys beef from the Agnew Ranch and the Indreland Ranch, and other regional sources as well. Bison meat comes from the Shane Creek Ranch at Columbus. ….He also shops locally for produce
[[Words of Mr Frickel >>]] …. "We go to the Laurel farmers market a lot, and Greg Johnson's farm pretty much grows everything you need, given Montana's short growing season," Frickel said. "We buy asparagus, green beans, potatoes, eggplant, pumpkins, whatever I can get my hands on.
….Describe how you got where you are in your career: I started working at the Owl as a dishwasher when my mom bought the business is 1996. I started cooking after high school and discovered a talent and knack for the trade. I decided to move to Portland Oregon to attend Western Culinary institute in 2001. I lived in Portland for three years, working in first-class establishments the entire time. I decided to move home in 2004 to help my mom with the business and to offer the area a little bit of what I learned. I figured that there is no one else I'd like to cook for than the people of my own community. And yes, I do consider Billings my community as well.
….What's the toughest challenge in your business? Keeping a broad perspective of the industry and what people want, and balancing that with what kind of food I'm capable of while working seven days a week. Spending so much time in one building certainly does things to your psyche. I've got a very well-trained staff to get me out of the restaurant to help me leave the building. . Many thanks to The Billings Gazette. Please Click Here To See Article Continuation.
Update: A Billings Gazette Article “Aug 31, 2012, said “ Now he [Dirk] is the executive chef at Hilands Golf Course [Billings MT].
WholeStoryContinuedNextPhoto. Photo File =.DirkFrickel ExecutiveChefOwlCafeLaurelMT BillingsGazett = f4d41eafe3f18d.image.jpg …. Originally Posted May 2019, Revised 30 Sept 2020.

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