VAGABOND
KITCHEN

I started cooking professionally while I was in college at West Liberty University, back before it was even a university, around the end of 1999.

Sloppy Joes don't need reinventing. They need doing right, the kind of right that gets lost when everybody's rushing. Real ground beef, mashed fine, tenderized the same way a diner cook would, and a sauce built layer by layer instead of dumped from a can.