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Cafe Aquatica is Open 7 days a week
~No Reservations. First come, First serve. ~For parties of 12 or more please call ahead to let us know you when you will be coming ~With larger groups an automatic service charge may be added to orders 8am - 4pm Everyday (November-April) 8am - 5pm Everyday (May-October) In the summer our kitchen closes at 4pm Get in touch! Email [email protected] or call the cafe #1 (707) 865-2251 Getting Here: 10439 Hwy 1 Jenner, CA 95450 From US-101 North take Exit River Rd/ 116 West. Turn Right on Hwy 1 North 1 mile to Jenner. |
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A short interview Owner, Rachel wrote for a local student at the Sonoma Junior College, about her experience running the cafe.
What lead you to start cooking, did you grow up in a culinary household or something else? I did grow up in a culinary household, my mother and grandmothers all loved to cook. My passion for cooking started at a young age helping in the kitchen and taking on recipes of my own during the holidays. I didn't start my professional career until I began working as a cook at the Occidental Arts and Ecology Center. Where I learned a great deal about cooking for large groups and the connection between the garden and food. What has been your career path so far and what has led you to owning your own place (how did you know you were ready to buy a restaurant or start one) Once I started working as a cook at OAEC, I began taking on private chef clients as well as helping other friends with catering business. This gave me a real sense of what it would be like to run my own business. All the responsibility of meal planning, scheduling, hiring help, shopping for ingredients really prepared me for running my own cafe. |
Photo by Giant Eye Photography
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Why did you choose to do breakfast food and american cuisine (more or less)?
Breakfast food is comfort food. Its what we start our day with and is sometimes the most nourishing meal of the day.
Costal "American" cuisine gives a sense of place, when people come to the west-coast they want to taste what the locals eat. Featuring local seafood and organic ingredients is what I think "west county" does best so thats what I chose to feature the menu around.
What were some of the challenges in opening and establishing the restaurant, or did it go pretty smoothly?
I bought the business from its formal owner, the transition was difficult but not as difficult as I can imagine starting from scratch would be. Also not as risky, I knew the cafe had been successful and well loved thats why I decided to purchase it rather than stating my own.
How did restaurant evolve and come to be what it is today. What there a lot of change or not much?
Since owning the cafe I decided to change the interior aesthetic but still keep the relaxed vibe. I also added on to the the deck to accommodate more outdoor seating, and added some new items to the menu (crab roll, salmon bagel, matcha latte, golden milk, house made granola bowl) These are all things I enjoy eating, so I guess the cafe evolves with my own personal taste as well as suggestions from customers.
What menu items are most popular and how do you develop menus? Do you change the menu a lot or try to keep it mostly the same? Do you change it seasonally? For example do you buy avocados in the winter or change it to something seasonally. I know avocado is a fad right now and something that people cant live without these days.
Thats a good question. The most popular items are the crab roll, clam chowder and crab and eggs. I keep the menu mostly the same with the addition of specials. Like local mushrooms and hot house tomatoes when they are in season. It is challenging to accommodate what customers want (or can't live without) and still buy in season.
What is favorite or most rewarding part of the job?
My favorite part of the job is being out on the coast (almost) everyday. The most rewarding part I would have to say is being a community hub. I love interacting with customers and hearing their travel stories and getting to know locals who consider us part of their traditions.
What is your least favorite part?
My least favorite part is all the responsibility. Its a 24/7 365 day job. Even tho I have lots of support, the job is never over.
Do you have any advise for a culinary student who is weary about the idea of owing my own place some day and risks involved?
Trust your gut and follow your passion. It's a lot of work but if you love what you do, they say you will never have to "work" a day in your life.
Breakfast food is comfort food. Its what we start our day with and is sometimes the most nourishing meal of the day.
Costal "American" cuisine gives a sense of place, when people come to the west-coast they want to taste what the locals eat. Featuring local seafood and organic ingredients is what I think "west county" does best so thats what I chose to feature the menu around.
What were some of the challenges in opening and establishing the restaurant, or did it go pretty smoothly?
I bought the business from its formal owner, the transition was difficult but not as difficult as I can imagine starting from scratch would be. Also not as risky, I knew the cafe had been successful and well loved thats why I decided to purchase it rather than stating my own.
How did restaurant evolve and come to be what it is today. What there a lot of change or not much?
Since owning the cafe I decided to change the interior aesthetic but still keep the relaxed vibe. I also added on to the the deck to accommodate more outdoor seating, and added some new items to the menu (crab roll, salmon bagel, matcha latte, golden milk, house made granola bowl) These are all things I enjoy eating, so I guess the cafe evolves with my own personal taste as well as suggestions from customers.
What menu items are most popular and how do you develop menus? Do you change the menu a lot or try to keep it mostly the same? Do you change it seasonally? For example do you buy avocados in the winter or change it to something seasonally. I know avocado is a fad right now and something that people cant live without these days.
Thats a good question. The most popular items are the crab roll, clam chowder and crab and eggs. I keep the menu mostly the same with the addition of specials. Like local mushrooms and hot house tomatoes when they are in season. It is challenging to accommodate what customers want (or can't live without) and still buy in season.
What is favorite or most rewarding part of the job?
My favorite part of the job is being out on the coast (almost) everyday. The most rewarding part I would have to say is being a community hub. I love interacting with customers and hearing their travel stories and getting to know locals who consider us part of their traditions.
What is your least favorite part?
My least favorite part is all the responsibility. Its a 24/7 365 day job. Even tho I have lots of support, the job is never over.
Do you have any advise for a culinary student who is weary about the idea of owing my own place some day and risks involved?
Trust your gut and follow your passion. It's a lot of work but if you love what you do, they say you will never have to "work" a day in your life.