Local Chef Comes Out Of Retirement To Raise Money For St. Jude
Tracy Jacobsen is no stranger to the kitchen. He has been cooking since the age of 8 years old back in Iowa and pursued a career as a chef that has spanned 30+ years. However, he developed a medical condition that changed his life. He has decided to give back and came out of retirement in 2008 to make bread and share recipes to donate the money raised to organizations that have helped him continue to thrive in his life's passion despite obstacles.
Tracy and his wife Gwen love Lake Superior and that lead them to the North Shore where they worked at Bluefin Bay Resort. Their efforts helped Bluefin Bay achieve the "Best Resort Restaurant In Minnesota" award and inspired them to launch the Coho Café & bakery. And together they now run “Jacobsen’s Chef's Service” in an effort to raise funds for St. Jude Hospital and research centers.
North Coast Breads started with a few accounts then expanded not only to restaurants along the North shore of Lake Superior but are now featured and selling very well in a variety of Whole Foods Co-ops and local grocery stores such as Mount Royal Fine Foods. Their hand crafted fresh baked breads boasts natural ingredients like hand cut slow roasted sweet onions, homemade pesto, fresh grated orange rind, imported old world spices, and Minnesota wild rice. All of their breads are also made with very low amounts of salt or sugar and no preservatives added.
Tracy and Gwen's businesses donate 20% of their personal earnings to the kids of St. Jude Children's Research Hospital.