Young Restaurateur Overcomes Tourette Syndrome
Most 18-year-olds living with Tourette syndrome, like Dylan Larson, often struggle to find steady employment. But Larson, now 21, is challenging that narrative. He runs the Rare Earth Goods Cafe in Ishpeming, Michigan, all by himself.
As the sole employee, he takes on every task—from taking orders to cooking meals, and even washing the dishes. It’s all him, managing the cafe from dawn until dusk, and oddly enough, this constant activity helps ease his Tourette’s symptoms.
Larson recently shared, “Continued activity is more effective than therapy. It’s a lot of work, but managing this restaurant is my passion and my dream. I don’t feel like I have Tourette’s anymore.” It’s a striking perspective.
Having faced Tourette’s since he was six, Larson has learned to harness the excess energy that comes with the disorder. Instead of being overwhelmed, he directs that energy into his 12-hour workdays, operating the cafe he acquired three years ago.
“I’ve wanted to cook since I was two,” he added, which is quite the commitment. He cleverly uses a small electric griddle, a four-slice toaster, and a countertop convection oven to prepare meals. During busy hours, some patrons might have to wait up to 45 minutes for their food.
Yet, the customers don’t seem to mind at all. Sue Johnson, a regular, remarked, “We want to see him succeed. It’s a nice little place with great food. He’s really accommodating and being local makes it even better.”
This community support is significant; Larson grew up as one of three boys raised by a single mother who understood hardship. Angela Olin, his mother, proudly stated, “I’ve been unemployed for 10 years. Dylan went to food banks with me. It makes me proud to see him give back to the community that supported us.”
When Larson was six, his father, Orin, noticed something was off with his son. “He was just so loud and energetic, I thought it was just the caffeine or chocolate,” he recalled. After being diagnosed with Tourette’s at eight, Larson underwent various treatments.
Years later, he took the initiative to find work at the cafe. At 17, he approached the previous owner, Pam Perkins, asking for a job. She recounts, “He was so eager to cook. He did all the dishes and kept asking, ‘What can I do next?’”
That drive led them to sign a contract when Perkins decided to retire. Larson juggled his restaurant duties with a job at McDonald’s for a while. “That was 80 hours a week,” he noted. “But once the cafe started thriving, I left McDonald’s.”
Now, Larson is really coming into his own and following his dreams. He had some heartfelt advice for others: “Dedicate your heart and soul, never stop believing, and your dreams will come true.”
