FORT ATKINSON, WI–Shaun Edwards ran off and joined the circus in 2006, putting a recent bachelor’s degree in business and finance from Lipscomb University to use as a roadie with Cirque de Soleil. While on the road, a concession job selling hot dogs soon became one managing the Cirque’s VIP bistro dining tent. A decade later, with a degree from The Culinary Institute of America in Hyde Park, NY, stints working with Certified Master Chef Rich Rosendale at the Greenbrier Hotel in White Sulphur Springs, WV and Top Chef Masters winner, Floyd Cardoz, at the North End Grill in Battery Park, NY, Edwards has become a chef in his own right. Chef Shaun is now responsible for product development at Jones Dairy Farm, a packaged food company located in Fort Atkinson. He also makes many of the artisan delicacies offered in the company’s retail market.
At the end of August, Shaun will be working the tents once again. On Thursday the 26th, he and his crew will cook for the guests of a local couple at an informal supper following their wedding rehearsal. The bride is of Spanish descent; the food served will include many of her favorites. To ensure authentic flavor, imported Spanish olives, cheese, almonds, saffron, pimenton and Calasparra rice will be used for the tapas and paella. The next evening Shaun will be responsible for the picnic reception after the wedding ceremony. The menu will feature local favorites. Shaun has been encouraged by the groom to offer new interpretations of family recipes. The groom accepts full responsibility for the decision to mess with tradition; full credit for any magic goes to the chef.