Meet Jake Alpert | Chef, Soup Lover, & Seasonal Fly Fishing Guide

We had the good fortune of connecting with Jake Alpert and we’ve shared our conversation below.

Hi Jake, other than deciding to work for yourself, what else do you think played a pivotal role in your story?
I think interfacing directly with my customers has been not only the single most important decision but also one of the most enjoyable decisions! My “storefront” is my booth at the Rillito farmers market here in Tucson so I get the opportunity to interact face-to-face with other local soup fans shopping around the market. Also, my business in Tucson is only part of the year (November – April), so seasonal farmers markets seemed like a great way to test different products and get direct feedback from the consumers. My previous kitchen work always had me tucked away as a chef in the back of the kitchen. I’ve never had the opportunity to spend time with the people eating my food. Now I have the pleasure of chatting with them, to find out what types of soups they are looking for, what I could improve on and maybe pivot towards next. And, most of all, to see their faces light up when they taste my seasonal soup samples! It’s both an affirmation and an important business strategy to build relationships directly with my customers. Not to mention that I also get to interact with local farmers and vendors directly on-site at these markets, where I get to learn about their products and potentially feature them in my soups!

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I have been a chef between Arizona and Colorado for over 20 years. I love making people happy with food, both professionally and personally. I have had amazing mentors a long the way, dedicated chefs and restauranteurs who I’ve worked alongside to teach me the ropes. I never went to culinary school, I just showed up from the beginning and worked hard. Working in a kitchen is not an easy job. It’s long hours, weekends and holidays, with not a lot of time for a social life. Kitchen work is physically demanding and can be very dangerous at times–lots of hot, sharp and heavy things around.. But also so rewarding! I’ve learned how to be efficient in a commercial kitchen by watching others around me, asking questions, always offering to lend a hand, and not being afraid to ask for help myself. I love all sorts of food but soup has being one of my favorites from a very young age. Before I could cook I could use a can opener! But now with my culinary skills I want to show off how from-scratch soups can be the star of the meal and not just “the appetizer”. Soup is more than delicious (and nutritious)–it’s a carrier of our stories and connections. Everywhere you travel there is a unique soup that shows off the local tastes and ingredients, and every cook has their own spin on it. You never make the same pot twice even when you try–the ingredients come from real living things and their essence and flavor is always changing with different soils and seasons. Every bowl is a new experience, and I never get sick of that.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Tucson has some amazing Mexican food so we’d probably hit some of those favorite spots, but there are too many to mention here…. La Chaiteria, Juanito’s and Rollies come to mind. Also we’ve have to stop at Tortillas Bryan, the best flour tortillas I’ve ever had–if you get there at the right time, you get one hot off the press. For more local baked goods we’d definitely swing by Time Market and Barrio Bread for pain au levain and seeded baguettes. Dinner would be Noodleholics, our favorite Chinese noodle shop in Arizona if you ask me! From one soup lover to another, these folks are legit! The Coronet (where I was previously head chef) would be the fine-dining spot to take friends, with it’s wonderful patio and cozy bar room. Located in a historic adobe building downtown, it’s hands down the most beautiful location in the city. If you’re looking for something more casual, the food at Seis is fantastic (also another kitchen I honed my skills in) and their courtyard seating in the Mercado San Augustin is incredibly charming and family/dog friendly. For entertainment I’d check the itinerary at the Fox Theater or Rialto, they get some great musical acts. If you’re lucky you can catch Sergio Mendoza y la Orkesta and dance your butt off to some local cumbia-mambo-indie rock madness. And then there’s just the natural beauty of the Sonoran Desert all around the city, it’s never too far to get out for a hike in the gorgeous desert and breathe in some creosote and listen to some quail calling. The Mission Garden is also a great place for food and plant fans to see some of the rich heritage of our agricultural community that goes back thousands of years. We’re on the ancestral lands of the Tohono O’Odham and Yaqui people and there are ingredients and techniques here that exist no place else on the planet. Our local raspado shops are often open surprisingly late, so a paleta run (Mexican fruit, cream or nut popsicle) is a great way to finish off a long day.

Who else deserves some credit and recognition?
Wow, there is no way I could have started this small business without the love, support, and hard work from my family. My wife has been my guiding light, a cheerleader, a recipe tester, graphic designer, number cruncher, market helper, and so much more. Both my mom and dad have spent time helping me at my market booth selling soups and handing out samples. They’re part of the booth’s “front-of-house” team. Not to mention they have deep ties in the Tucson community, I couldn’t tell you how many times people at the markets recognized them and stopped to say hi! My in-laws have let me borrow tons of equipment to help make my booth a reality and are fantastic marketers–even our dentist knows I sell soup now. My father-in-law has taken great photos of my setup as well, which I use for advertisement on my website and social media. Without my family I could not have made it this far so fast.

I also have to give a shoutout to other market vendors and farmers. It’s such an amazing community. I had so many questions going in and everyone I’ve met has been so willing to chat and give advice.

Website: https://dry-river-deli.square.site/

Instagram: @dryriverdeli

Other: November – April every Sunday at the Rillito Farmers Market 9am to 1pm!

Image Credits
Reynolds Saunders and/or Jake Alpert