Daily Inspiration: Meet Adam Fehrenbacher

Today we’d like to introduce you to Adam Fehrenbacher.

Hi Adam, please kick things off for us with an introduction to yourself and your story.
I grew up on a small family farm in the Midwest. Food preparation was an important aspect of our daily lives. Hunting, fishing, gardening, farming, and butchery helped to feed a large family of 9. From an early age, I was interested in cooking 27 meals a day from a home kitchen, which was quite a large operation. I have always been interested in seeing the world and experiencing new cultures and cuisines. At age 19, I left home to pursue a career and education in the culinary arts, first studying at Joliet Junior College’s accredited culinary program and then at Johnson & Wales University in Miami, FL. Since that time, my career has spanned 26 years and 7 countries. I have recently found myself in Gainesville, Florida, by happy accident. When I opened Fehrenbacher’s Artisan Sausages in 2016, a unique combination of a meat market and lunch counter offerings and an ever-changing array of rotating menu options as well as retail meats and seafood

You wouldn’t say it’s been obstacle-free, but so far would you say the journey has been smooth?
Life as a Chef can be challenging. Long hours, constant stress, and missed holidays are all status quo in this industry. That being said, I’ve been afforded many opportunities, amazing people, sights, and of course, food I’ve encountered while working, traveling, and eating my way around the globe. For me, the biggest hurdle was always time missed with loved ones, time that one can’t get back.

As you know, we’re big fans of you and your work. For readers who might need to be more familiar, what can you tell them about what you do?
Currently, we boost a rotating selection of over 80 handmade original recipe sausages at the shop. Always make small batches with no additives and fillers for preservatives.

Do you have recommendations for books, apps, blogs, etc.?
I am a collector of cookbooks; my home library is incredible and ever-growing. I love to learn and experiment with new books and reread old ones. As a history buff, I have a particular interest in older books to experience how food and practices were handled generations ago

Pricing:

• Lunch Items $9-$20
• Sausages average $10lb
• Bacons $10.50lb
• Wagyu Ribeyes $48lb
• Duroc Pork Chops $12lb

Contact Info:

• Instagram: fehrenbachersausage
• Facebook: Fehrenbachers Artisan Sausages