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OUR DAILY BREATH – OUR DAILY BREATHE: A CHEF’S RESOLVE

02 Saturday May 2020

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Breathe in – breathe out. Fill your lungs and then slowly exhale. To breathe is to engage in a process unlike a breath – which is a short moment in time. We breathe to cleanse our soul and to refresh our heart, to take time to reflect and put aside our anxiety, to pause and think more clearly, to contemplate the bigger picture and to start anew as an individual or part of a group. Our daily breath is a moment in time – our daily breathe is a process of being alone/together and take a step in a different direction, to think differently and to become open to the possibility of change.

A breath is a short moment that is in control. A breath happens hopefully on its own – we take a breath to survive, we gulp in air and fill our lungs with oxygen, a gas that is transported through the respiratory and circulatory systems via the lungs and blood vessels – this gives color to our skin, allows our heart to beat in rhythm, gives us the ability to think, to move, to react, to see, to hear, and to sense what we touch. One breath is followed by another- until we are comfortable that it will occur automatically without pause. When we struggle for that breath we open the door for fear to override everything else. All that we can focus on is finding that next breath. When panic strikes around that next breath then nothing else matters.

When we breathe we become at ease for we are in control, to a degree, of all processes. A deep breathe process fills the lungs with hope and strength and a slow exhale allows the trials and tribulations of the moment to pass with it. This is a conscious cleansing process that puts the mind at ease, allows the heart to find a relaxed pace, and clears the system of fear and anxiety.

Our current situation is ripe with fear and anxiety. Fear of the unknown and anxiety that stems from a sense of helplessness. “What will happen next, how will I take that next breath, what can I do to prepare, and what will I do if the virus strikes?” In this situation even a healthy next breath can feel raw and uncertain. This is a time to train yourself to breathe and think more clearly.

Chefs depend on their ability to stay ahead of situations, to be in control, to think clearly and depend on past experience to find the answers. Cooks and other kitchen employees depend on the chef’s ability to plan effectively and problem-solve when need be. When there are too many unknowns for the chef to feel as if he or she is in control, then either chaos or hopelessness ensue. To a degree – this is where we are. There are far too many unknowns, far too much uncertainty, far too many things out of the chef’s control for there to be any semblance of calm and confidence. Chefs and those around them are worried about taking their next breath – they are living in the precise moment-to-moment world where certainty and resolve are replaced with fear and anxiety. So – what can a chef do?

Here are some thoughts:

[]         BREATHE MORE THAN YOU TAKE A BREATH

Remember when you focus on the “breathe” process you will be able to push aside much of the anxiety, think much more clearly, relax, analyze, and shift to an effective action mode rather than a reactive one.

[]         TAKE A STEP BACK AND LOOK AT THE BIGGER PICTURE

The first inclination is to immerse in the crisis of the minute and react to what is thrown at you (and there will be a limitless number of challenges that hit you in the face), but progress will only come from your ability to train others to be decision makers and for you to invest the time in planning for a brighter future – eliminating further problems from occurring rather than simply reacting to them when the take control of your time.

[]         RELY ON YOUR FOUNDATIONAL SKILL SET

Never lose sight of the fact that you have a significant skill set that can be relied on. Your skills are why you are in the position that you currently hold. You are an exceptional cook, a communicator, a planner, a problem solver, a team builder and a business savvy chef with an entrepreneurial spirit. Fall back on those skills and many of the in the moment crisis situations will find their match.

[]         REFLECT ON YOUR EXPERIENCES

Skills are essential, but it will always be your experiences in applying those skills that allow you to be viewed as a leader and a problem solver. Learn from your mistakes, and hold on to your successes – they will continue to serve you well through any crisis.

[]         SHARE WITH OTHERS

You are not alone. Every other restaurant owner, manager, and chef is facing the exact same challenges that you are. Don’t ever assume that you must bear all of the weight of a crisis, nor should you ever assume that you must have all of the answers. Talk with other chefs and operators, share your challenges and ideas, and don’t shy away from asking for help.

changin

[]         RELY ON YOUR TEAM

Every chef understands that the success of a restaurant is in the hands of the team that he or she is able to put together, train, and support. This team makes it possible for you to hold a position of merit so make sure that you include them in finding solutions to the challenges that this crisis brings.

[]         STRATEGIZE AND SCENARIO PLAN

You cannot afford to live in the moment. Remember – BREATHE rather than simply look for your next breath. Build a series of strategies for the transitions ahead. How will you deal with that initial soft opening with loads of restrictions, how will you transition from that phase to one with more significant customer numbers and greater demands on menu and service, and how should the restaurant be perceived once the world returns to some level of a new normal? None of this should be a surprise – plan for it. Work through a limitless series of “what if this happens” scenarios and design a solutions based approach that can be quickly implemented if necessary. Remember – don’t leave the door open for too many surprises.

[]         KNOW WHAT YOU DON’T KNOW AND SEEK HELP

Self-assess while you are taking the time to breathe, identify where your weaknesses are and find ways to either build a skill set to address the weakness or plan on hiring the right people to complement what you offer.

[]         DON’T HOLD THINGS TOO CLOSE TO YOUR VEST

Share your frustrations, concerns, fears, and lack of confidence with others who are good listeners and who have the potential to point you in the right direction. The worst thing to do is to hold these uncertainties inside and try to pretend that you are in control. There is no shame in asking for help, for seeking words of advice and encouragement, or simply talking things through.

[]         ACCEPT THAT MISTAKES WILL BE MADE

Chefs hate to admit that they are not able to approach a certain task, admit that they are wrong, or reveal their weaknesses in decision making that lead to mistakes. EVERYONE MAKES MISTAKES – own up to them, find out why things went wrong, seek help and/or corrective action, and move on. Don’t let it eat you up.

chef

[]         THINK, DECIDE, RECORD, SEEK FEEDBACK, ANALYZE, CORRECT

Know that moving forward this six-prong approach towards managing and leading your team is a surefire way of setting the stage for success. Print these six steps in large font and post them on your door as a reminder. This is what solid managers and great leaders do.

Breathe new life into this challenge and regain control over the situation currently faced – this is the only way that you will find peace.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

We are in this together

Restaurant Consulting

www.harvestamericacues.com BLOG

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IS A LACK OF FOOD TRADITION AND DISCIPLINE KILLING US?

10 Wednesday Sep 2014

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In recent years America has wrestled with the challenges of providing opportunities for every citizen to have affordable health care. This is an issue that divides the country as we are challenged by “who pays for it?” What few seem to try and address as the real issue is not just providing care for those who are sick, but investing in a plan of prevention. From a cost perspective, this is what will lead to affordability. What is interesting to me is trying to identify what role, if any, restaurants and chefs should play in this effort of prevention.

Let’s look at some undeniable data. In the neighborhood of 60% (and rising) of the America population is overweight or obese. The obesity segment alone is more than 30%. This equates to 78 million Americans whose body fat index is dangerously high. Obesity is a major cause of heart disease, stroke, diabetes, and certain forms of cancer (according to the Center for Disease Control and the American Medical Association). Nearly 200 billion health care dollars are spent each year in treatment of these diseases among the obese. This information is not new; we probably have all heard this, countless times, and in various forms. The irony is that the message is not getting through to a significant portion of the population.

Simply stated, being overweight or obese is a result of consuming more calories than we are able to burn. Thus, we are creating this problem one fork full at a time. Is this obesity the cause of a major health problem in the U.S. or is this still an effect of something deeper?

If we look at the classic comparison of the people of France vs. the people of the United States, we can see a marked difference in obesity. Even though the French tend to enjoy many foods that are high in saturated fat (cheese in particular), their rate of obesity is 1/3 of what we experience in our country. Commonly referred to as the French Paradox, this statistic has puzzled many for quite some time. My unscientific theory points to what I believe the cause.

Concerning food and dining, the French get it and we still do not. Sure, there is a growing population of Americans who understand and focus on the traditions and habits that set the stage for a healthier nation of consumers, but for the most part, we just don’t get it. Let’s go back to the simple definition of obesity: “consuming more calories than we are able to burn.” What habits and traditions exist in French culture that do not within our borders? Here are some factual differences:

  • Americans eat constantly, the French respect definitive meal periods
  • Americans consume, on average, 56 gallons of soda, per capita, per year. Without adequate exercise this would add 24 pounds of weight to an American’s frame. The French consume less than 1/3rd that amount.
  • Americans drive, take elevators, sit, and seem to avoid exercise more than any other country.   The French have no problem indirectly exercising more than 30 minutes (typically much more) every day.
  • The tradition of sitting down to a table for a period of time and enjoying a meal is no longer part of the average American’s day. We eat whenever, however, and whatever we want, at our individual convenience. Americans have lost sight of what the dinner table means. In many cases it is a counter, coach in front of the TV or even automobile. When you lose sight of the importance of space, you skew the meaning of the experience and the control over its value.
  • Far too many American’s no longer know how to cook. Cooking traditions are not being passed down as in the past, home economics (cooking classes) have disappeared from schools, and convenience foods reheated in a microwave is just too darn easy.
  • Portion sizes are out of whack in the U.S. Bigger is not always better. The average male adult should consume between 2,000 and 3,000 calories per day depending on age and activity and the average female between 1,600 and 2,400, given the same parameters. It doesn’t take long for those calories to add up. Here are a few examples:
  • A Big Mac, Fries and Milk Shake = 1,310 calories
  • Double Shack Burger at Shake Shack = 770 calories
  • An Applebee’s Chicken Caesar = 800 calories
  • Olive Garden’s Shrimp Alfreado = 1,190 calories
  • One 12 oz. Mountain Dew – 165 calories
  • One 12 oz. Sam Adams Beer = 150 calories
  • Americans, as a whole, are easily bored. When they are bored, they eat.

Now, some progress is being made through the efforts of Michelle Obama’s campaign for fresh food, exercise and a fairly dramatic change in the school lunch program, but little of this has crept into the daily lives of adults. Certainly, there is a growing percentage of younger people seeking opportunities to run, walk, visit the gym and eat right, yet, over 60% of the population remains overweight or obese and at risk.

What role can restaurants play in an effort to help American’s take food and health seriously? Restaurants are businesses and I fully understand the theory that in order to be successful, a business must provide what a customer wants to purchase. To this end, many restaurants continue to propagate the approach that bigger is better. Large portions are the norm on most menus. Center of the plate is the focus with protein and flavorings to entice the American palate and cooking methods that are an easier foray into flavor enhancement are the primary tools in many restaurants’ bag of tricks. Pan frying, deep frying, use of butter, high fat and caloric cheeses and sauces certainly peak a person’s taste buds, but at what cost?

One of the ways that cooks and chefs can show their real understanding of food and talent for coaxing interesting flavors from dishes is to gravitate towards different ingredients and methods of cooking. Roasting, braising, poaching and grilling are a far better way to demonstrate a cook’s abilities. Using fewer primal cuts of meat and smaller portions, fresh herbs instead of relying solely on salt, building an appreciation for chiles and how to use them for flavor instead of just heat, and using fresh produce as the center of the plate with meat as a complement are just a few ways that chefs can help to change the public’s mindset. It takes time and effort to gradually change menus, but is it not part of our responsibility as professionals? Isn’t part of smart business, doing what is right and purposeful?

There are positive signs as concepts like farm to plate and vegetarianism have become mainstream, moving beyond a fad, evolving into a new standard.   The only way that wholesale change takes place is through public demand and through the efforts of strong, vocal advocates. Educational programs such as those initiated by Michele Obama in elementary and secondary schools will help to modify the habits of the next generation, but chefs can have an even more significant impact today through advocacy and action.

A chef’s menu is a reflection of his or her philosophy of cooking. This is what makes a restaurant unique. Chef’s have a power over America’s dining habits like never before, so taking a stand today through menus designed for flavor, exciting presentation, health and long-term value will be taken seriously.

Helping to fill in the gap of tradition by viewing the meal as a time to bring families, businesses, advocates and adversaries together to break bread and share in each other’s company, will build on those traditions that were once American and are still European. This may be our way to change our world, for the better, one plate at a time.

What do you think?

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

http://www.harvestamericaventures.com