Chef Venus Van Horn on catering at the age of eight and a kitchen on four wheels
Kansas City may some day look back on a round of buyouts at Sprint in 2005 as one of the key moments in the culinary development of the city. Venus Van Horn, a 20-year veteran of the telecommunications industry, came into work every day and sat in a cubicle just three rows over from Craig Adcock, the chef behind Belly Up BBQ and Jude’s Rum Cakes. And six years ago, Van Horn decided it was time to turn her passion for cooking into a career.
“I’m an early riser and I was usually at Sprint by 5:30 a.m. When the buyout notice came, I was probably the first in the whole company to respond,” Van Horn says.
