Jeff Baygents

This introduction of Jeff Baygents (Jeffrey Thomas Baygents) is part of the “About Us” page. Here is his bio summary.

• Raised in Poplar Bluff, Missouri
• USAF for 4 years, Command & Control Operations, youngest USAF Command Post Training Sergeant
• Food Services Industry for 14 years: Operations, Management, and some IT
• IT: Software Development, Management, & Consulting for over 40 years
• Federal Manager, 16 years
• Co-owner of a few websites

About Jeff

My interests in cooking and management developed at a young age because of influences from my father and oldest brother in the fast food industry. After the Air Force, my first civilian job was as an assistant manager at an Italian sub shop in Florida. Following that, there were many years of a career in food management across several states in the southeast. Because of this, it involved a lot of hard work and 60 to 80-hour weeks. Subsequently, most were in fast-food restaurants. However, home cooked foods from scratch at Morrison’s Cafeterias balanced that out. While in New Orleans, those were the longest and hardest 90-hour weeks.

I thoroughly enjoyed learning how to create great tasting meals while saving steps, time, and money. Because I was always in management, I could be creative and shorten steps and improve recipes for better taste.

Also, I worked in management at my brother’s restaurants. He had Dog n Suds and a pilot franchise store co-owned with Frostie Enterprises, Inc. So, it was my foundation in the foods industry.

In the 1980s, I was at Foremost-McKesson as a Distribution Manager and Analyst over 4 states. So, in those years, I incorporated early IT technology into foods distribution analysis. So, this added to an education of foods cost control, nutrition, foods safety, quality control, and waste reduction.

I thoroughly was the luckiest man in the world, having met my wife in the 90s and 2 sons. After retiring, my wife and I work more together to improve Southern meals more speedy, easy, and tasty. Our dog, Trudy, is our cost control manager and ensures there is no excess leftover. Learning and improving never ends. And I’m always open to others’ ideas.

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