It all started, in a way, with Andrew Monk’s grandfathers. His maternal grandfather’s favorite poem was “Invictus” by William Ernest Henley. Monk, a 33-year-old State College resident, decided to track down the poem one day, and found it, ironically enough, in a poetry book his paternal grandfather carried with him in World War II.
“Invictus” lives on in Monk’s life, as a favorite poem and as a name for a business. Invictus Operations is Monk’s vision for a community-minded for-profit company that employs at-risk youth in trade jobs.
Currently, Monk is the sous chef at the Nittany Lion Inn, a position he’s held for the past four years. But as a first step in launching Invictus, Monk opened a food truck in July. He parks the truck at farmer’s markets (he’s at the Tuesday State College market and the Saturday North Atherton market) and outside local businesses (so far, he’s at Innovation Park, Applied Research Laboratory and Minitab), and turns out delicious meals using local ingredients. (Click on the gallery above for a picture of Monk’s version of the sausage sandwich—locally raised pork with caramelized onions and padron chili peppers.)
I first heard about the truck, dubbed “The Sustainable Kitchen,” after a friend commented on it on Facebook: Just had the best breakfast sandwich made with local eggs, cheese and sausage. Immediately my stomach started growling—few things make me happier than the simple breakfast sandwich. Made with local eggs and sausage? It’s probably what I’d request for my last meal.
Since moving to State College nearly four years ago, I’ve immersed myself in the local food movement. I pick up a weekly share of vegetables as a member of Tait Farm’s Community Supported Agriculture program and just yesterday drove 20 minutes to pick up my husband’s birthday cake from Sweet Indulgence Desserts in Pleasant Gap. So when something new pops up on the local food scene, I’m an early adopter.
My past two experiences at The Sustainable Kitchen didn’t disappoint. After eating the burger with local grass fed beef, I wanted to thank both the chef and the farmer for making such a perfect, delicious meal possible. Like most working mothers, I don’t have much time to cook in my own kitchen, so I’ll be hitting the Sustainable Kitchen as much as possible—especially now that Monk is selling pre-packaged meals (think roasted chicken with potatoes, braised beef with a side of soup).
After interviewing Monk, I discovered yet another reason to become a frequent customer. The Sustainable Kitchen truck is the start-up phase for Invictus, which will continue to operate out of State College. Over the next three years, Monk plans to use his truck to generate revenues, credit and community goodwill. As the business matures, he expects his bigger plan to unfold. That includes developing carefully selected real estate properties in economically depressed areas and housing for-profit trade schools attended by at-risk youth. Initially the schools will focus on the culinary arts, but Monk hopes to expand to other areas like construction, masonry and welding. Quixotic, perhaps, but Monk is confident.
So how did the son of academics end up working on a business plan involving trade schools—in a town that revolves around college? Various factors brought him to State College. But to get the answer, you need to go back to what Monk calls a “dismal” performance after high school. He didn’t last long at either SUNY Maritime College or a community college, and ended up enrolling in The French Culinary Institute at New York City instead. “I tried to find a socially acceptable way to be a successful person in this world.”
But that nod from society came at a high price. “I seemed to be paying a lot of money to cook in the school’s restaurant,” he says. “They were taking the employee’s money and making money off of that.”
From that business model, Monk created something altogether different: a free trade school that allows students to work while they learn. “You have to train them, but not to send them out into the workforce—to expand the company.” Under the supervision of trained professionals, the students will provide products and services to their own and neighboring communities. A trade school in Altoona might lead to a restaurant in State College.
So, by eating a cheeseburger at The Sustainable Kitchen, I’m not only supporting local farmers, I’m helping a local entrepreneur launch a business that might ultimately benefit our community.
Now that’s a happy meal.
