Matt Ulichney | Chef, Owner Square Scullery

He embodies blue-collar chef.

But not is all well for some working class cooks running their own business during #COVID-19, as the shutdowns have forced some to scrap entire facets of operations. When there’s no events, there’s no money to be made. It’s that simple. Matt ponders selling the food truck – one of three revenue streams, the two other being the brick and mortar restaurant, and catering sales.

“It’s literally one day at a time. The truck is my salary, and that sucks.”

“I don’t want to stop. I want to keep going.”

Despite the uncertainty and viability of the business, he remains aspirational about future goals. “My goal is a James Beard Award. Hopefully, that’s something we can bring to Akron,” he said.