Farm to table is a way of life for Drake Wiggins.
Wiggins, a catering production manager at the University of Nebraska–Lincoln, indulges in his love of food and his love of nature both in his work and at home. Wiggins has a growing connection to every step of the food production process, from farming ingredients to presenting the final dish.
“Many of us in this industry pursue food service and hospitality because of not only our love for food but our love to serve people — creating experiences, serving beautiful, wonderful food and the ability to give that to others,” Wiggins said.
Wiggins’ grandfather was a chef and restaurant owner, so he grew up in the kitchen. He knew since he was a child that his future was in food and had a detailed vision for his career since childhood. He started working at the university almost four years ago at age 18 and then graduated from the Great Plains Culinary Institute.
“There’s a deep-seated love and passion for food on a family level. I personally believe food is one of the greatest expressions of love you could give to someone,” he said.
Digging deeper into how the food gets made, Wiggins and his mother, Bobbi, purchased a farm a few years ago. His fiancée, Addy, also has supported him in this and his other endeavors. Wiggins hopes to develop it into a place to grow high quality organic food that nourishes the body while also taking care of the land.
“We’ve been working very hard on this dream, because she shares this dream with me,” Wiggins said. “(We’ll focus) on very responsible, regenerative farming techniques.”
Wiggins has a long fascination with plants as well and is excited to further explore the almost symbiotic relationship between farming and cooking, he said.
“I fell in love with the growing, the nurturing, starting something from nothing from the ground up and taking something that’s already beautiful in nature and transforming it or elevating it to be served,” Wiggins said.
Wiggins also connects nature and food in fishing, one of his biggest hobbies. Although he isn’t always able to keep and cook what he catches, he does sometimes and enjoys the time either way.
“It is a mental reward of just the process itself, but being outdoors, being in the quiet and doing something you enjoy I’ve found very beneficial, especially for your mental health,” Wiggins said.
In his work, Wiggins can bring his full range of skills to the table. The position entails every step of the process, he said, from ordering to prep to production. The catering team serves a range of dishes and also serves different types of events, from student and faculty events to private plated dinners. Wiggins said the variation keeps the job interesting.
“Having the ability to switch gears, whether it’s the different types of service or offerings, does keep you on your toes,” he said. “It never gets boring.”
Wiggins loves exploring all types of cuisines, but Southern comfort food holds a special place in Wiggins’ heart. It’s a style of cooking he grew up eating.
“I absolutely love doing everything on a world scale,” he said. “I love the way food looks across the world and how deeply it’s rooted in culture…I’m kind of a history nerd and I’ve always loved seeing how cuisines have changed and the roles they’ve played throughout culture and how those have developed over time.”
On the service side, Wiggins enjoys the opportunity to meet people like university leadership and campus guests like Temple Grandin, who he met recently when she was on campus for an event.
“You get to meet some of the interesting and neat people and hear their stories,” he said.
Jobs in food service often require long, demanding hours, but Wiggins said the team he works with make it easier. Wahadi Allen, executive chef with University Dining Services, has been a great mentor for Wiggins, he said, but the whole team lifts each other up.
“There’s a peace of mind knowing at the end of the day no matter what you can rely on these people,” Wiggins said. “I know I’ve got a strong supportive team behind me and they know I’m there for them in the same ways…When you do what you love and you’re willing to work toward that, especially with people you love, it becomes easier to find balance.”
