TJ’s Smokey Meats is new to Saint. Francois County, but the recipe of smoky flavor is one that owner, Tom Isabel, has guarded and perfected for years. Isabel and his wife Sharon, opened the restaurant in October at 4260 Frye Road in Farmington, Missouri Hours of operation are 8 am – 8 pm, Monday – Saturday.
“Many years have been spent in the perfecting of our smoked meats and cheeses,” Isabel said, “along with original recipes using various hardwoods, spice-rubs and sauces to perfect the unique flavors incorporated in the final product.”
Isabel is one of seventeen culinary entrepreneurs who graduated from the Operation Jump-StartTM small business training course held in Park Hills in September and October. The 6-week course, sponsored in part by the East MO Action Agency (EMAA) of Park Hills, Southeast Missouri State University’s Center for Innovation and Entrepreneurship, and the Workforce Investment Board (WIB) of SE Missouri, was taught in an effort to promote culinary and food-based businesses in Ste. François and Washington counties. The instructor along with two other guest speakers shared small business ownership ideas, trials and triumphs. Two University of Missouri- Extension agriculture experts also spoke to the class about some of the latest food-based information and trends.
“The Jump-Start class really made us aware of the positives and negatives of starting your own business,” Isabel said. “We would recommend that anyone who is an entrepreneur and thinking about starting a business, attend a Jump-Start class.”
Shanna Ashton from the EMAA also graduated from the class, and promoted the assistance of two excellent resources for food-based businesses, the River Hills Restaurant and Commercial Kitchen in Park Hills, funded by the EMAA and Southeast Missouri State University. The restaurant and commercial kitchen give culinary students hands-on experience running a restaurant, preparing meals from scratch for large groups, as well as serving, hosting and sanitation regulations. Small businesses, like caterers, utilize the commercial kitchen’s large freezers, ovens, stoves, refrigerators, and cooking utensils and work in the kitchen usually in the overnight hours when the restaurant is closed.
“Both WIB and EMAA are instrumental in the continuation of these types of training classes,” said Gina Harper, Innovation Center training coordinator. “The Operation Jump-Start Training program provides individuals in our region the opportunity to launch a successful small business during a time when we are experiencing workforce reductions and high unemployment. Our funding agencies allow us to give entrepreneurship a chance to thrive in our communities.”
Operation Jump-Start, which started in early 2006, has become a nationally-recognized, highly successful training model delivered to individuals considering starting or expanding a small business. The program teaches participants essential business planning and preparation skills with hands-on, practical training. The Jump-Start model consistently produces businesses that are still in operation at an astounding rate of 95% after more than two years.