Tami and Jaret Blinn own CraftKitchen, a breakfast, brunch and lunch spot in Henderson that recently launched CK Friday Recess, opening its doors one night a week for seasonal dishes and wine specials. Both enjoyed successful culinary careers working for renowned restaurants before venturing out on their own to open their own place in 2015.
What is the most challenging and rewarding positions you’ve had?
Tami: When we decided that we wanted to start a family, it was challenging to walk away from a career that I enjoyed. Being a stay-at-home mom and raising our kids was the happiest and most rewarding accomplishment I had ever felt. But sometimes, I would literally dream about working in a kitchen again … like pulling a speed rack or checking an oven. So I realized that I truly missed it. When the kids were more independent and went off to school, Jaret and I started to discuss our dream.
Jaret: Challenging yet rewarding would be my executive pastry chef position at Le Cirque and Osteria del Circo at the Bellagio. Due to the volume of business on the Strip, every night we would be slammed with guests.
What is the best professional advice you’ve received?
Jaret: My executive chef when I worked at the Ritz-Carlton in Maui said, “You will always have a job, but you have only one family.”
Describe your management style.
Tami: I joke around at work, but I get the point across, so I feel we’re very approachable to our staff. It’s a lot of open dialogue at work so we’re told we’re the “coolest bosses.” Our restaurant is our second home, so we like to think we treat our staff like family.
How do you balance work and family time?
Tami: It’s tough, but the clock determines my schedule. Picking up the kids from school allows me to switch into mom mode and move on to their extracurricular activities. Jaret moves on to coaching sports, and then we’re all together again at dinner time. If needed, we later finish up administrative work after they have gone to bed, so it’s pretty hectic yet routine for us.
Who was your greatest cooking influence?
Tami: My grandma. I used to spend summers with her, helping her tend to the garden, cook from the garden and even take the bus to Chinatown to pick up meat and produce for the day. I enjoyed helping her prep and make everything from scratch. When she passed away, my only request was to have her wok and cleaver.
Jaret: Cooking with my family and watching Martin Yan’s cooking show, before there was Food Network. I would also enjoy watching his travel journeys, and it would often pique my interest about traveling abroad.
Tell us about a secret ingredient.
Tami: White pepper is a simple spice that isn’t overwhelming but gives food just a little kick.
Jaret: Mascarpone makes everything taste better.
What’s your favorite place to have fun in Las Vegas?
Tami: Mount Charleston in the snow with the family, teaching our kids to ski, was a blast.
Where do you see yourself in 10 years?
Jaret: Watching my son play college ball and helping my daughter finish her degree to take over our family business.
What is your dream job outside of your current field?
Tami: Test driving fast cars.
Jaret: I had always wanted to be in the military or a police officer. I have so much respect for what they do.
If you could live anywhere else in the world, where would it be?
Jaret: Italy. Everything tasted so fresh. The quality of food was amazing. There’s so much to see, too.
What is the worst meal you’ve made and for whom?
Tami: Probably “Champagne sauce” for Jaret while we were dating. I realized we were out of white wine for sauce. I thought, “Why not?”
Jaret: I tried making a flan for my roommates while I was in culinary school and burned the heck out of it. The smell of burnt sugar lingers for days.
What is something that people might not know about you?
Tami: I get too many speeding tickets for the average driver.
Jaret: I have tried every diet known. I guess I just love food too much. My favorite motto is “never trust a skinny chef.”
What would you want your last meal to be?
Tami: Being gluten-free, I would want a big bowl of miso ramen. If it’s my last meal, I wouldn’t be around too much longer to react to the gluten anyway.
Anything else you want to add?
Jaret: When naysayers tell you that you can’t and that you will never amount to anything, just go out and prove them wrong. Believe in yourself.