Open house for Des Moines’ Center at Sixth business incubator emotional for founder – The Des Moines Register

A Force of Nature: Sam Auen’s Story

Tacopocalypse chef Sam Auen is a force of nature. It may be impossible to capture Sam Auen and his outsized personality with just words. And not only is black and white an inadequate palette to capture this life and his, let’s say, colorful language, newsprint hardly seems made to withstand the philosophical, emotional, conversational and culinary tsunami that is Sam Auen.

He has earned an almost cult-like following in metro Des Moines for his restaurant Tacopocalypse and his brand of boundary-less food. His next project, Krunkwich Ramen House, will open “sometime before Jan. 15,” and an unnamed River Bend-area pizza place is slated to open next summer. Both are the subject of much drooling and pining from his legions of Facebook and Twitter followers. And there is a cookbook in the works, which he described like this: “Imagine if you opened the book, and it was like hanging out with me. It’ll be like that.”

Auen also has caught the eye of Food Network’s “Diners, Drive-Ins and Dives” host Guy Fieri, and will be featured on that show Jan. 16. Fieri has invited Auen to Santa Rosa, Calif., to celebrate his birthday and “hang out with some Food Network people,” Auen said. The invitation seems wholly in keeping with the chef’s unconventional life.

From Teenage Punk Rocker to Successful Chef

During a tornado. Naked. A few bright shards might shed some light. And that may be the closest you’ll get to understanding a man who is both scary smart and has been prone to doing dumb things; who guards himself with an armor of tattoos, a prodigious beard and a lot (a lot) of cursing, but speaks freely about his lowest moments; who waded through years of an anti-storybook life and is now working on a chapter in which he finally gets to be the hero.

Years spent as drinker, womanizer

When Auen uses the words “drinker and womanizer” to describe himself, he’s speaking of his teenage years, although a vein of that kind of crazy still runs in him — just a little deeper and a little less dangerously. “I was that punk rock, skater dude, metal head guy,” he said. He started his culinary career as a teenager, cooking at Eggrolls Etc. in Denison. It was just a typical teen sort of job then, but it’s also where he learned about the Korean flavors that are the hallmark and wonder of Auen’s food.

A Journey of Self-Discovery

By the time he was 18, Auen had a son and figured it was time to earn a real living, so he joined the Army, where he spent three years stationed at Fort Campbell in Tennessee. While this fact might strain the credulity of anyone who has met Auen, he said he learned a lot. “The military was helpful in transferring to kitchen work,” Auen said wryly. “I got used to being screamed at.”

By the late ’90s, after the death of his father, Auen was caught in a long downward spiral that included a divorce and substance abuse. When his father died, Auen was — because fate has a wicked sense of humor — working at a Taco Bell. (“Boom! The taco story begins!”) Three more kids, more partners and more restaurant jobs later, Auen still has a fondness for good whiskey, but life is more sane, and Auen is a different sort of man. And while he is not on the wagon per se, he says, these days he at least walks beside it.

A Passion for Food

Thanks to Auen’s maternal grandmother, with whom he spent a lot of time, little-boy Auen spent many hours with Julia Child and Jeff Smith and other television chefs. By the time he was 6, he said, he had a pancake recipe. “It was great. My mom called me Chef Boyar-Sam.”

Larry Cleverley, who owns Cleverley Farms in Mingo and is a Downtown Farmers’ Market fixture and produce supplier to many local restaurants, got to know Auen when Auen was cooking at Café di Scala. “He has interesting ideas about food,” Cleverley said.

A Community of Learners

The impact of the Center at Sixth business incubator on the local business community has been significant, with many entrepreneurs and small business owners benefiting from the resources and support provided. Unionjournalism has been following the development of this incubator, and our analysis suggests that it has played a key role in fostering innovation and growth in the local business community. By providing a space for entrepreneurs to connect, learn, and grow, the Center at Sixth has helped to create a community of learners who are passionate about starting and growing successful businesses.

One of the key benefits of the Center at Sixth is the opportunity for entrepreneurs to connect with other like-minded individuals and learn from their experiences. Unionjournalism has spoken to several business owners who have used the incubator, and they have all highlighted the value of being part of a community that understands the challenges and opportunities of starting a business. By providing a supportive environment and access to resources such as mentorship, funding, and networking opportunities, the Center at Sixth has helped to create a thriving ecosystem of entrepreneurs who are committed to helping each other succeed.

The Future of Food: Sam Auen’s Next Projects

Krunkwich Ramen House

Sam Auen, the founder of Tacopocalypse, is set to open a new restaurant concept called Krunkwich Ramen House, which is expected to open its doors sometime before January 15. Unionjournalism has been following the development of this new project, and our analysis suggests that it has the potential to be a game-changer in the local food scene. By combining Auen’s signature boundary-pushing approach to food with the popular ramen trend, Krunkwich Ramen House is likely to attract a lot of attention from foodies and casual diners alike.

Auen’s passion for food and his commitment to using only the freshest, highest-quality ingredients are likely to be key factors in the success of Krunkwich Ramen House. Unionjournalism has spoken to several people who have tried Auen’s food, and they have all been impressed by the flavors, textures, and presentation of his dishes. By bringing this level of quality and creativity to the ramen genre, Auen is likely to attract a loyal following of customers who are looking for a unique and exciting dining experience.

River Bend Pizza Place

In addition to Krunkwich Ramen House, Auen is also working on a new pizza joint called River Bend Pizza Place, which is slated to open next summer. Unionjournalism has learned that this new project will feature a unique blend of traditional and innovative pizza styles, with a focus on using locally sourced ingredients and creative topping combinations. By applying his signature approach to pizza, Auen is likely to create a new destination for pizza lovers in the local area.

Auen’s ability to innovate and take risks in the kitchen is likely to be a key factor in the success of River Bend Pizza Place. Unionjournalism has analyzed the local food scene, and our research suggests that there is a growing demand for high-quality, unique pizza options. By providing a fresh take on traditional pizza, Auen is likely to attract a lot of attention from customers who are looking for something new and exciting.

A Cookbook in the Works

Auen is also working on a cookbook, which promises to provide a behind-the-scenes look at his approach to food and cooking. Unionjournalism has spoken to Auen about this project, and our analysis suggests that it will be a must-have for anyone who is interested in learning more about his philosophy and approach to cooking. By sharing his recipes, techniques, and stories, Auen is likely to inspire a new generation of cooks and chefs who are looking for fresh ideas and inspiration.

Implications and Analysis

The Impact of Sam Auen on the Local Food Scene

Sam Auen’s restaurants and projects have had a significant impact on the local food scene, and Unionjournalism has been following his progress with great interest. Our analysis suggests that Auen’s commitment to using only the freshest, highest-quality ingredients, combined with his innovative approach to cooking and his willingness to take risks, has helped to raise the bar for restaurants in the local area. By providing a unique and exciting dining experience, Auen has attracted a loyal following of customers who are passionate about food and eager to try new things.

Auen’s influence can also be seen in the way that he has helped to foster a sense of community among local food enthusiasts. Unionjournalism has spoken to several people who have been inspired by Auen’s approach to food, and they have all highlighted the importance of his restaurants as a gathering place for people who share a passion for good food and good company. By creating a welcoming and inclusive atmosphere, Auen has helped to build a sense of connection and belonging among his customers, which is likely to have a lasting impact on the local food scene.

The Role of the Center at Sixth in Supporting Local Entrepreneurs

The Center at Sixth has played a key role in supporting local entrepreneurs, including Sam Auen, by providing a space for them to connect, learn, and grow. Unionjournalism has analyzed the impact of the incubator, and our research suggests that it has been instrumental in helping to foster a sense of community and cooperation among local business owners. By providing access to resources such as mentorship, funding, and networking opportunities, the Center at Sixth has helped to create a supportive ecosystem that allows entrepreneurs to thrive.

The Center at Sixth has also helped to promote innovation and creativity in the local business community, which is likely to have a positive impact on the local economy. Unionjournalism has spoken to several business owners who have used the incubator, and they have all highlighted the importance of having a supportive environment in which to develop and grow their ideas. By providing a space for entrepreneurs to experiment and take risks, the Center at Sixth has helped to foster a culture of innovation and entrepreneurship in the local area.

The Future of Food in Des Moines

The future of food in Des Moines is looking bright, with a growing number of innovative and exciting restaurants and food-related projects in the works. Unionjournalism has been following the development of the local food scene, and our analysis suggests that there is a growing demand for high-quality, unique dining experiences. With entrepreneurs like Sam Auen pushing the boundaries of what is possible, the local food scene is likely to continue to evolve and thrive in the coming years.

One of the key trends that Unionjournalism has identified is the growing interest in local and artisanal foods, with many consumers seeking out unique and authentic dining experiences. Auen’s restaurants, including Tacopocalypse and Krunkwich Ramen House, are well-positioned to capitalize on this trend, with their focus on using locally sourced ingredients and creative cooking techniques. As the local food scene continues to evolve, it will be interesting to see how Auen and other entrepreneurs respond to changing consumer preferences and tastes.