…with Executive Chef, Laura Comer
Story by Dave Eckert | Photos courtesy of Aramark Sports
It’s not unusual for chefs to change jobs. It happens all the time. But recently, one of Kansas City’s most renowned chefs took a big new challenge that really piqued my interest. Laura Comer, whom I’m proud to call a friend, left the Kauffman Center for the Performing Arts to work for Aramark Sports + Entertainment as the Executive Chef at Kauffman Stadium. Comer told me she went from a staff of six to a staff of 60! I wondered what it was like to manage food for 30,000 hungry fans every night, and what motivated her to make the leap after an extremely successful eight-year tenure at The Kauffman Center?
“It was constantly challenging and kept me on my toes. I think a lot of us in this industry need to stay engaged and be in a constant state of growth. Every event, every client brought a new chance to be creative. There were several different aspects of service, from our Resident Artists and corporate clients, to being a part of someone’s wedding day, to running a small pre-show restaurant, that I really grew in my abilities as a chef and leader. It was extremely difficult to leave. As I mentioned before, this was a home to me, and I took a lot of pride in what my team and I accomplished there. They were, and still are, my family,” Comer reflected.
Comer says she was attracted to the Executive Chef position at Kauffman Stadium on a number of fronts, including the new to grow professionally and return to a more multi-unit experience. But, she says, those attractions were, and are, accompanied by a number of challenges.
“Just taking it all in and learning everything! There are a ton of different moving parts for each game, as well as events that we cater for the stadium. I had been at my previous position for so long, I went from being the person who knew every aspect of the job, to starting over and learning a lot of the day-to-day processes from scratch again. I love the energy here and am lucky enough to be surrounded by a great team, that is willing to let me be creative,” Comer shared.
And, lest you think ballpark food consists of peanuts and hot dogs, Comer says there’s more to it than that-a lot more! “We run several different specials in each of the outlets, and so much of the food here is made from scratch. There’s a lot of creativity and fun in the menus, and they are constantly evolving. Everyone here takes a lot of pride in their work. We understand that going to an MLB game is quite an experience. From spending time with your family, to celebrating special life events, these things create memories, and we’re honored to be a part of that,” Comer told me.
A variety of Comer’s dishes available for catered events
I asked Comer what type of mark or impression she’d like to make at Kauffman Stadium and if she viewed this job as a long-term position? “I think the most important thing when starting a new experience is to learn it all, and take it all in. Once I understand everything, we can see where our major successes are and look forward to setting goals for next season. I, of course, want us to be known for having great culinary experiences and for reflecting the best of Kansas City. Changing jobs is a very difficult decision and it takes quite a bit of time to get your arms around any executive chef position. Success takes time. I’m working on making this my new home,” Comer said.
And a delicious new home at that! Cheers!
