Jordon was introduced into the foodservice consulting business by chance. After graduating from college, Jordon was hired as a CAD technician at a firm in Omaha, which specialized in designing commercial foodservice facilities. Little did he know, that was the beginning of a long-term career in the foodservice design industry. After learning some of the basic kitchen design elements, Jordon realized how much time, effort, and knowledge went into the overall design of commercial kitchens. He has always enjoyed being able to analyze situations and come up with potential solutions, and designing commercial kitchens gave him the chance to do this daily.
As a leader in the industry and a firm project manager, Jordon has been a part of many unique projects, but one in particular made an impact on his career; his very first project design. It consisted of a renovation and the addition of a high school. Problems arose when the existing kitchen was located in the basement and required the students, faculty, and staff to walk up and down stairs for their lunch period. This problem caused individuals to not want to eat the provided meals at school and go off campus. The district decided to build a new kitchen and cafeteria space in the existing courtyard. The new design needed to accommodate not only refrigeration and dry storage for other schools within the district, a central bakery, and a warewashing area, all while providing meals for all high school students on-site. The result brought efficiency through new equipment, location, and modern aesthetic that allows everyone to enjoy their meals in a new, beautiful environment.
Jordon believes that the satisfaction of being in the design field is when the project comes to life and you can see and hear the client’s appreciation and enjoyment of working and being in the facilities. The foodservice facilities must be safe, comfortable, and efficient for the client, their staff, and the end users. To achieve these design elements, the designers must stay up-to-date on current/new technologies and trends to provide modern foodservice spaces.
“The best satisfaction of being in the design field is when the project comes to life and you are able to see and hear your client’s appreciation and enjoyment of working and being in their facility.”