Harvest America CUES BLOG

(PART ONE)

I want to pass on a very important lesson – a lesson that begins the day you walk into that first kitchen job. As soon as you step foot in the kitchen a magical door opens. It is a door that only you have the key to; no one else has the power to open it and discover what lies ahead – your world, your future is in your hands. It may be hard to see a decade or more into the future and patience seems to be in short supply nowadays but listen when I say you have just as much chance as anyone else of becoming a successful chef, of owning a restaurant or restaurants, and making your mark in the culinary world. You have an equal opportunity to put your signature on the next great concept, of leading a group of eager culinarians, of seeing your name on the menu and of reaching your creative and financial goals. You hold the key, and it all begins TODAY.

Maybe you feel that this is just another one of those over-zealous, cup is half full, confidence building speeches that looks good on paper but is far from accurate. Go ahead, believe that if you will, but I’m telling you, with absolute confidence that your future is as bright as you want it to be. How do I know this? Because I have seen it played out countless times through the people I know, those with whom I have worked and admired, and I have seen it in the mirror that I use to shave in the morning. Whatever you would like to see in your future, wherever you would like to end up, and however you choose to define success – you can achieve it.

What’s the catch? The formula is simple: Know what you want, understand what it takes to get there, establish a plan, live the plan, and stay the course, be patient but never afraid to take the next step, build your network of mentors and supporters, treat everyone with respect, don’t burn bridges, and always, always, always – be positive. Okay, maybe it’s not easy, but remember the only place where “success” comes before “work” is in the dictionary. No more truthful words have ever been spoken.

Now, it may seem too monumental a task as you walk through those kitchen doors for the first time and likely stand behind a dish machine for eight hours a day but somehow the vision of a great future is all you need to move through the day with enthusiasm. Yes, it is your first day but what is most important is how you approach it. You can view this day as something to get through or you might just view it as the first step towards your future as a chef, entrepreneur, and successful person. How will you spend today, tomorrow, the first week, and maybe the next six months on the job?

Listen to me, pay attention, and think like the person in this parable:

THE FIRST DAY OF YOUR CAREER

Jack was 17 years old, a senior in high school (at least he will be in the Fall), and a bit anxious to start his summer job at The Main Street Grill. He stopped in to visit the chef after seeing a “help wanted” sign in the restaurant window, hoping to land a position until school started in a few months. As a senior he was faced with trying to figure out what to do with his life. Would he go to college or simply start working and hope that he figures out what he might become. The chef sat him down, poured Jack a cup of coffee, and closed the office door.

“So, Jack, why are you here?”

“I was hoping to get a job for the summer and saw your sign in the window.”

There was a moment of silence and then the chef said:

“Why do you want to work here and why in the kitchen?”

“I don’t know, I want to work, and I have a few friends who work in restaurants, so it seemed like a good idea.”

“Have you ever worked before?”

“No, this would be my first job.”

The chef looked him up and down, took off his chef hat and ran his hand through his thinning hair.

“Now, Jack – why would I hire someone who has never had a job before and never been around the environment of a kitchen? Put yourself in my place for a minute -would that be a wise decision for me?”

Jack looked down at the floor for a minute and then stood up.

“I understand, but I am willing to learn, my teachers would say I was dependable and a hard worker, and I want to be busy.”

The chef smiled and laughed out loud. After a moment he extended his hand:

“Jack, you may not realize it, but that is exactly what I’m looking for. If I can trust that what you just said is true, then I would be happy to add you to the staff for the summer with one condition.”

“What’s that”, said Jack enthusiastically.

I want you to visit three local friends of mine who are chefs – here are their restaurants and phone numbers. I want you to ask each one two questions: First, how did they start out in kitchens, and second, how do they feel about the work they do right now. Bring their answers back to me and let me know what you think. You are still in school for a couple weeks until the semester ends, so I’ll tentatively put you on the schedule after that for 40 hours a week.”

“Wow, thanks, chef.  I’ll get right on that. Thank you, thank you, thank you.”

They shook hands and Jack left the office with an ear-to-ear smile. He spoke to himself on the way home.

“I can’t wait to tell my parents that I have a job. Talking with these three chefs should be easy, although I’m not sure why he is making me do this.”

PART TWO coming soon.  Stay tuned.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

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