We Serve You The Best Healthy Food

Greetings,

Chef Mugg here, aka Robi’On Fountain. For me the desire and passion for all things culinary is deeply embedded, a gift I’m honored to possess, and I certainly don’t take it lightly. This gift has been a generational torch which has planted its roots in my family.

In 1962 Charles Henry Freeman (my grandfather aka Papa) was drafted in the U.S. Army to serve his country. Here we find major significance in the lighting of this torch. Just a few years later papa was honorably discharged from the U.S. Army. The one thing about a servant’s heart is if you take away one area to serve, they will find another capacity to serve in. Oh, yea by the way, this is when our story began. Papa remained persistent in serving, trading in his uniform and boots for a spatula. Yes I know quite the contrast. But when passion calls, you answer. Feeding thousands of people over the years, you could say “Charles had a recipe for that”. In his later years he began transitioning the skillful methods and depositing his techniques down to his daughter, as the torch continued to burn.

Tearna Young (my mother) born into a forming legacy, it came naturally.  For years of watching her dad cook and feed the multitudes, she grew to love the spatula in the same manner.  Although her father never got to open a business, it was certainly a dream of his. Tearna made sure to live out his dream, by opening a business of her own. One day in discussion about the concept of the business, papa suggested a name for my mom’s business, “Sea -Food and- Eat”. To-date the name he gave her is still held and it’s a growing sought after business. As you can see what papa started long ago had already begun to leave an imprint. I really didn’t understand as a kid why I was so fascinated by the art of cooking. I would observe both my papa and my mom in the kitchen. As I got older the passion grew deeper. Entering my Junior and Senior year of High School I enrolled in a Culinary Vocational class to learn the fundamentals of cooking and hone my craft. This was just the beginning of the love for food I’d soon develop.

The day before my 18th birthday I enlisted into the U.S. Army, as a Culinary Specialist. Immediately after summer break from graduation I departed to begin my career. Serving as a multifaceted Soldier. I worked in several positions including, a Shift Leader, Night Baking Manager, Flight Steward, Flight Instructor, briefly served as a General’s Aide, and held the position as the Manager of the Fort Campbell Culinary Arts Team.

The gift was evolving. From shadowing to my high school culinary program, and to the various positions held in the military. I can look back on all of my experiences and see the formation of something greater than me. My grandfather made cooking an experience that to this day I am still intrigued by. It now makes sense, as to why I gleaned and watched him over the years in many facets. That desire to follow in his footsteps, made me too decide to trade in my boots for the spatula. Little did I know the ever-glowing spatula was essentially the torch all along, and though it was inevitable to be passed, that time just hadn’t yet come.

Although papa served just a short stint in the U.S. Army, he dedicated his life to serving others and ensuring they left full and happy. For me, the feeling is mutual and before his transition on June 17th, 2022 from earth he passed the torch so that I may carry on the legacy, I made a vow to continue the carrying of the torch.

Chef Mugg