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Omaha Magazine

Line Cook Tim Sohl (and Mirio!)

May 29, 2020 02:49PM ● By Tara Spencer

Tim Sohl
Line Cook
The Collins (formerly J’s on Jackson)

After considering going into CSI and dabbling in animal science, Tim Sohl, 23, decided on a different course. 

Since he enjoyed cooking, Sohl enrolled in culinary school. “Because at this point, I really just needed to get a degree of some sort and move on with my life.”

Now he has worked in several service industry jobs. “I worked at Hy-Vee for four years in the bakery department, but I’ve never been into the sweet side of things.” He started at The Collins in January. They were in the middle of rebranding and reopening when the pandemic hit. 

During that rather brief period, his work at The Collins gave him the opportunity to have some creative freedom and develop recipes with the head chef. “My favorite part about working at my job is being given certain responsibilities and having my executive chef have confidence in my abilities. I usually never get this kind of praise in anything I do so it’s a very different experience,” Sohl said. “I also like how we all come together as a team to develop new recipes and ideas.” 

When he’s not cooking at home, he said one of his favorite spots is Ika Ramen in Benson. “When I found that restaurant, I went there every night for like a week and then at least once or twice a week after. It’s so good, best ramen in the city by far. I wouldn’t even bother eating at any other spot.” (He later adds that the new location downtown also puts out “quality food.”)

That has come to a stop. “The pandemic has completely shut off any source of income for me, unfortunately. With all restaurants being closed and potential worry of getting the virus, I have chosen to really stick to the social distancing guidelines.”

This article was printed in the June 2020 edition of Omaha Magazine. To receive the magazine, click here to subscribe.


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