Farm Story

Twenty years ago when we met during Navy flight training, we never imagined the path that would lead us to our farm near Lincoln, Nebraska….

Jerry Cornett, Farm Manager/Owner, grew up in Omaha, Nebraska and graduated from the University of Nebraska, Omaha in 1990 with a BS in Political Science. He was commissioned an Ensign in the US Navy upon completion of Aviation Officer Candidate School and earned his designation as a Naval Aviator in 1992. He proceeded to fly the H-60 Seahawk helicopter for 10 years and over 2800 flight hours. During his 21-year career he served in San Diego, CA; Vicenza, Italy; Yokohama, Japan; Bellevue, NE and his final tour was Defense Attaché/Senior Defense Official at the US Embassy in Tirana, Albania. He retired from active service in August 2011 with the rank of Commander. Lakehouse Farm started growing certified organic fruits and vegetables in 2012 and provides most of the produce for Prairie Plate Restaurant.  The farm also runs a market stand and sells to local restaurants and grocery stores in the Omaha and Lincoln area.

 

Renee Cornett, Chef/Owner grew up in Maryland and was commissioned as an Ensign in the US Navy in 1990 upon graduation from the US Naval Academy with a BS in Mathematics. She completed flight training in 1993 earning her designation as a Naval Aviator. She flew the H-46 helicopter in HC-5 based in Guam and deployed to numerous locations in the Pacific. She served in various squadron and staff positions through her 11+ years of service concluding with an honorable discharge in 2001. After several tours as a military spouse, she graduated with an Associates Degree in Culinary Arts with Honors from Metropolitan Community College, Omaha NE in May 2008. Most recently the family was stationed at the US Embassy in Tirana, Albania.

The many travel experiences throughout the world allowed her to experience flavors and ingredients in their native environment – from fresh mangoes in the groves of Indonesia to Ono grilled and served pier-side in Guam, and young wines out of the cask in Tuscany. These opportunities reinforced her appreciation for the ‘terroir’ of ingredients and culminated in a month-long ‘stage’ at a restaurant in northern Italy.