Nassim: Nashville restauranteur makes room in her kitchen for helper with autism
Every now and again, you meet someone who takes your life in a new direction. That’s what happened to chef Dustie Condon of Nashville, Indiana, the day a woman came into The Ferguson House Bistro and asked if her younger sister Kathryn would be able to work with the restaurant. Kathryn is diagnosed with autism spectrum disorder, but Condon agreed, and what happened next changed the future for them both.
According to a June 2021 article in The Brown County Democrat, Kathryn came into her job very quiet. She mostly kept to herself. However after playing some music and asking her questions such as where she would like to travel and about her other interests, Kathryn slowly began to open up. With time, Condon left The Ferguson House Bistro to open her own restaurant, the Nashville House Kitchen. Condon did not go alone. Kathryn came, too.
“I saw a lot of potential in her,” Condon said. “More than I usually see in the kitchen."
When the two began coming up with recipes together, their conversations grew and slowly, so did Kathryn’s confidence.
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Restaurants and other food service venues employing teens and young adults with developmental disabilities is not new. Others in the business aiming to do the same thing include No Label at The Table Food Company, a gluten and dairy free bakery located in Carmel, Indiana, staffed by employees on the autism spectrum. Another example is Bitty and Beau’s Coffee. The company’s original location opened in 2016 in Wilmington, North Carolina, and employed 19 young people with intellectual and developmental disabilities according to their website. The idea for the shop came from Amy and Ben Wright whose two children, Bitty and Beau, are diagnosed with Down Syndrome. The company has now grown to 24 locations in 13 states.
The more she saw Kathryn blossom, the more Condon kept thinking, "Where are the rest of the young people like Kathryn, those who have the desire to work but need to be given the skills and the opportunity?" Eventually, Condon got in touch with Brown County High School’s transition coordinator Barb Kelp. Together, the two created The Essential Ingredient, a culinary skills job training program for teens and young adults with developmental disabilities. The program is housed at Nashville House Kitchen and focuses on teaching participants the Indiana Employability Standards whose four main categories are self-confidence, effective communication and problem solving, professionalism, and social and emotional skills.
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In addition to Nashville House Kitchen, Condon and her staff, several of whom are diagnosed with various developmental disabilities, are hoping to open an additional restaurant, The Tasty Plate. She is currently looking for a suitable location. She had recently found a space she hoped would work temporarily, but had to pull out due to issues with the restaurant’s equipment, she said. Condon hopes to have a Kickstarter page up and running soon to help fund a brick-and-mortar location for The Tasty Plate, as well as a taco truck and funding for higher education for employees. Condon said she focuses primarily on plant-based dishes but loves to feed everyone, so she plans to have several protein options available. She also loves to do Asian fusion cuisine, but she plans to feature a rotating menu of several American and international dishes.
Kathryn has continued to flourish. According to a Facebook post authored by Condon, Kathryn now texts, teaches others and shares a laugh with her coworkers. Along with Kathryn, many other young adults with developmental disabilities have found a new place and a new purpose through food. Everyone has a place at the table and a paycheck, too.
This article originally appeared on The Herald-Times: Column: Restaurant work more than a job for those with disabilities
