Press "Enter" to skip to content

A long and winding road in food service led to MYC

Nancy Krogh has loved cooking from a very early age. “We lived on a little island off the coast of North Carolina where my father ran a fishing pier. At age 14, I was a short order cook.”

With this experience behind her, Nancy decided to move to Key West where she started working at the Pier House, first as a server, and then moving up to line chef. She stayed in Key West for some time, fell in love and was married. But things were going to change.

Nancy and her husband Rick moved to West Virginia. “It was due to my father-in-law.” Once settled, they bought a restaurant on the river featuring freshwater trout, and together they ran it for 12 years.

Deciding they needed a break, the Kroghs bought a farm in the mountains of Helvetia, West Virginia. It wasn’t long before Nancy was back in the food business. She worked as a waitress and together she and Rick started making cheese. “I was a milk maid. We did five-pound wheels. It was very successful. We sold all we could make. We ...

To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.