{"id":21972,"date":"2024-04-13T01:00:00","date_gmt":"2024-04-13T01:00:00","guid":{"rendered":"https:\/\/goodnewsmags.com\/franklin-county\/?p=21972"},"modified":"2024-04-11T19:50:59","modified_gmt":"2024-04-11T19:50:59","slug":"mountain-mobile-meals-is-on-the-rise","status":"publish","type":"post","link":"https:\/\/goodnewsmags.com\/franklin-county\/mountain-mobile-meals-is-on-the-rise\/","title":{"rendered":"Mountain Mobile Meals Is on the Rise."},"content":{"rendered":"\n

\u03a4HE SCENT of simmering garlic and oregano hung heavy in the air, clinging to the worn denim apron tied around his 16-year-old frame. Condensation gathered on the stainless steel counter as he sliced onions, the chop-chop-chop <\/em>echoing through the bustling kitchen. That’s it!\u00a0<\/p>\n\n\n\n

Chef Jason Heydweiller (\u201cchef Jay Hey\u201d) began his journey to culinary acclaim at his father\u2019s restaurant. Starting as a part-time delivery driver at 16, he soon discovered a passion for food, propelling him through kitchens in Boise, Idaho; Nashville, Tennessee; and even Maui, Hawaii. Now, he’s back in the Volunteer State, bringing his unique blend of deliciousness and dietary inclusivity to Franklin County with his catering company, Mountain Mobile Meals.\u00a0<\/p>\n\n\n\n

From Father’s Kitchen to\u00a0Full-Service Fire:\u00a0<\/strong><\/p>\n\n\n\n

Working alongside his father ignited Heydweiller’s culinary spark. He rose through the ranks, soaking up knowledge and witnessing the artistry of plating and preparation. <\/p>\n\n\n\n

\u201cI worked my way up in his company from being a part-time delivery driver to being his assistant manager,\u201d he explained. <\/p>\n\n\n\n

This experience laid the foundation for his desire to create tasty and visually stunning dishes. Under his father’s tutelage, Heydweiller’s culinary journey transcended apprenticeship, kindling a passion that ushered in a new era of artistic expression through food. <\/p>\n\n\n\n

\u201cWhen we got rid of that restaurant, I moved into full-service kitchens. Once I got into full-service kitchens and started seeing how things were made and plated, it sparked my passion for it.\u201d\u00a0<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Island Escape and Culinary Growth:\u00a0<\/strong><\/p>\n\n\n\n

Beyond his father\u2019s kitchen, another culinary influence awaited. In 2014, his older brother, Mike, invited him to show off his culinary skills in his restaurant in Maui. The move to Maui offered stunning scenery and a chance to hone his skills in a bustling kitchen. <\/p>\n\n\n\n

Heydweiller quickly became a sous chef, leading a team and mastering the art of running a high-pressure kitchen. <\/p>\n\n\n\n

\u201cAfter six months or so, I became the sous chef of the kitchen we ran together. We worked there for five years and ran a well-known restaurant on the island,\u201d Heydweiller recalled. <\/p>\n\n\n\n

The breathtaking scenery refreshed him. The crashing waves inspired his creativity. But the island’s isolation fueled a longing for family and friends, ultimately leading him back to the mainland. <\/p>\n\n\n\n

Family, Nashville, and a New Focus:<\/strong>\u00a0<\/p>\n\n\n\n

Fueling growth became his forte. Culinary business expansions were soon his domain, with restaurants seeking his expertise to unlock growth through menu innovations. <\/p>\n\n\n\n

Once back in Nashville, Heydweiller helped manage Katie’s Plates, a gourmet food delivery service specializing in paleo diets. Within the first year, he successfully doubled the amount of money the restaurant made each month. <\/p>\n\n\n\n

His experience at Katie\u2019s Plates sparked his interest in catering to diverse dietary needs. He then met his wife, a naturopathic doctor, further solidifying his commitment to healthy and delicious food. Reflecting on his time in restaurants, he emphasizes the importance of a relaxed atmosphere. <\/p>\n\n\n\n

\u201cI like to make sure that when I’m in charge, I’m not creating stress just because, you know, I’m making it a stressful environment.\u201d <\/p>\n\n\n\n

This realization shaped his future endeavors.\u00a0<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Birth of Mountain Mobile Meals:\u00a0<\/strong><\/p>\n\n\n\n

With years of experience and a passion for inclusivity, Heydweiller launched Mountain Mobile Meals. This mobile catering company caters to Franklin County and beyond, offering satisfying dishes and catering to various dietary restrictions. <\/p>\n\n\n\n

While his wife, Lauren Laurino, runs Mountain Mobile Massage, he runs the kitchen at Walnut Hill Coffee Company in Winchester, both driven by a shared desire to enrich the lives of Franklin County residents through food and wellness.\u00a0<\/p>\n\n\n\n

Overcoming Obstacles:\u00a0<\/strong><\/p>\n\n\n\n

Trading brick-and-mortar for mobility, Heydweiller relishes the freedom to cater across the county. But without a central location, building community requires strategic thinking. Through social media, Heydweiller actively engages with wedding groups on Facebook, overcoming mobility obstacles while expanding his reach.\u00a0<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Signature Flavors and Dietary Delights:\u00a0<\/strong><\/p>\n\n\n\n

Heydweillers’s signature dish, the chicken carbonara casserole, proves his ability to make healthy food taste amazing. This gluten-free and dairy-free dish features shredded chicken, spaghetti squash, bacon, artichoke hearts, and eggs, offering a unique and flavorful twist on a classic comfort food. <\/p>\n\n\n\n

His chocolate chip cookies, made with coconut and almond flour, coconut sugar, and coconut oil, are another example of his talent for creating delicious treats without compromising health. <\/p>\n\n\n\n

\u201cYou can eat everything you still like. You just need to use different ingredients.\u201d <\/p>\n\n\n\n

Advice for Aspiring Chefs and Food Entrepreneurs:\u00a0<\/strong><\/p>\n\n\n\n

To aspiring chefs and food entrepreneurs, Heydweiller offers sound advice: “Just go with it.” <\/p>\n\n\n\n

He believes in taking risks, putting yourself out there, and letting your passion guide you. In the unpredictable world of food, the only way to succeed is to embrace the journey and create something you’re truly proud of. <\/p>\n\n\n\n

Mountain Mobile Meals is the culmination of Heydweiller\u2019s lifelong journey through kitchens and cultures. His dedication to deliciousness, inclusivity, and healthy eating is evident in every dish he creates. So, the next time you’re in Franklin County, try Mountain Mobile Meals and experience the culinary magic of chef Jay Hey. GN <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

\u03a4HE SCENT of simmering garlic and oregano hung heavy in the air, clinging to the worn denim apron tied around his 16-year-old frame. Condensation gathered on the stainless steel counter as he sliced onions, the chop-chop-chop echoing through the bustling kitchen. That’s it!\u00a0 Chef Jason Heydweiller (\u201cchef Jay Hey\u201d) began his journey to culinary acclaim […]<\/p>\n","protected":false},"author":11,"featured_media":21974,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-21972","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories"],"yoast_head":"\nMountain Mobile Meals Is on the Rise. - Franklin County, TN Good News Exchange<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/goodnewsmags.com\/franklin-county\/mountain-mobile-meals-is-on-the-rise\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mountain Mobile Meals Is on the Rise. - Franklin County, TN Good News Exchange\" \/>\n<meta property=\"og:description\" content=\"\u03a4HE SCENT of simmering garlic and oregano hung heavy in the air, clinging to the worn denim apron tied around his 16-year-old frame. 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