This week, we’re shining the TEDxNormal speaker spotlight on Ken Myszka, a professional chef and entrepreneur who is passionate about supporting, growing, and showcasing a thriving local food culture. We’re excited to hear Ken’s message at TedxNormal this winter. Here are the four and a half questions we asked Ken Myszka (he got to ask the second half of question 4.5 and then answer it).
1. Why do you think TEDx talks are valuable?
The TEDx talks are super Important for sharing and spreading ideas. It allows a very large audience the ability to find informative, unbiased talks about ideas and concepts that may be of interest for the audience. This information comes from innovative leaders from around the world who wish to share information and move society forward through educational talks and presentations.
2. If the world ends on November 6, 2015, the day before TEDx Normal, what would people die without knowing?
They would miss an opportunity to be inspired about the future of good food, healthy communities and a regenerative ecosystem. Also, missing out on the story of how a high functioning team here in Central Illinois is working towards a more sustainable future.
3. The TED tagline is “ideas worth spreading.” What’s an idea you wish would stop being spread?
Climate change denial, corporate greed, corporate ran governments and war are just a few things that need to go away. All of them only hurt the future of our world.
4. What’s your best piece of advice for the person reading this?
Everything is connected. Grow something and enjoy nature.
4.5 What was one time in your life when you…”had an epiphany?”
There was one time in my life when… I had an Epiphany and realized that I had to do something special with my life. I decided to build a company that can help rewrite the future and influence people in a positive direction. The future of business can be profitable and beneficial to society.
Watch Ken share his message live on November 7, 2015 at the Normal Theater in Normal, Illinois. Limited seating is available, but depending on your demand and support, live simulcast may be available. This would allow thousands to celebrate the inaugural TEDxNormal event and see over a dozen impactful leaders share their idea(s) worth spreading.
Chef Ken Myszka, of Downs, IL, graduated from the Culinary Institute of America in New York, and the University of Nevada in Las Vegas. He worked in the elite kitchens of renowned hotels, Restaurant Guy Savoy and Bradley Ogden at Cesar’s Palace, and Bouchon at the Venetian. Despite an early career in some of the country’s finest restaurants, Ken never lost sight of his roots in Illinois. Armed with a vision for a sustainable farm/restaurant, Ken returned to Illinois in 2009, where he began Epiphany Farms Enterprise (EFE), with a mission to create a diversified, pasture based food system- one that blends beyond organic farming with impeccable food. In 2014 EFE was able to expand on its vision by opening Anju Above and Epiphany Farms Restaurant in the historic Central Fire Station in Bloomington. Ken is wholeheartedly committed to supporting, growing, and showcasing a thriving local food culture.