Tag Archives: Culinary Team

OUR DAILY BREATH: CHEFS & OPERATORS – KEEPING YOUR TEAM TOGETHER

22 Sunday Mar 2020

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This is another time when we can rely on what we know about human nature and what keeps people whole: physically, mentally, and emotionally. I once again turn to the wisdom of Abraham Maslow as a guide through this difficult time, a crisis unparalleled in modern times.

Those of us in the restaurant industry are in shock at the speed and severity of destruction to the core of our businesses. Everyone seems to be gasping for breath and starved for direction. While we may not know what is next, how long this will last, or what we will look like in six-months or a year, we can depend on human nature and how we all approach dramatic challenges.   History has shown that Maslow’s understanding of this human approach is always applicable. So whether you are an owner/operator, manager, chef, or hourly employee let’s look at this reality and how we might learn from it moving forward.

[]         SURVIVAL

The first reaction of all who face a crisis situation is to think and act internally. We have an inherent need to protect ourselves and those closest to us. We gather, quickly reflect, and act in the best interest of those parties – this is part of our DNA. Parents protect their children and siblings, children protect their family members, especially those who are most vulnerable, friends protect friends, and so on. Those who are outside of this “family” are far less important in those initial moments of a crisis. We will do whatever we can to protect our own health and wellbeing, and that of those who have earned the family label. As giving as people may be, until this group is safe, nothing else matters.

As owners/operators, managers, and chefs – if we have served the role of leader well then our employees will think of us as part of that family. If we have not, then the safety and staying power of the restaurant is of little importance to the employee aside from the loss of a paycheck. If we hope to keep a core team together through crisis and be able to lean on them through eventual recovery then we must view them as family and treat them in that manner.

Do what family members do: be concerned, communicate, offer to help where possible, be sincere, and reassure them that the restaurant will be there when this crisis passes. A weekly touch base with all employees goes a long way: a call, text, email, card in the mail, FaceTime, or even a Zoom video meeting with your team every so often will keep that family feel in place.

[]         SECURITY

This is where government comes into play. We trust that in lieu of an immediate vaccine and end to quarantine – the government will do all they can through loan deferrals, unemployment benefits, rent controls, and medical assistance to help everyone get through this. When crisis strikes – government organizations need to step up and citizens need to feel as though those in the administration have their backs. We watch everyday as this unfolds and hold our breath until we are comfortable that this will happen. Owners and the organizations that they belong to need to invest their energy in ensuring that our government steps up to the plate.

[]         BELONGINGNESS

Feeling part of something special, something that is larger than the individual, something that people can wrap their arms around and invest their time in is critical to peace of mind and a desire to stay engaged. When we treat our employees like family, then they feel as though they belong as a member of that business. When professional groups rally behind the needs of their members then employees feel as though they belong as a member of that organization, and when government steps up and does everything in its power to help citizens then there exists a deep-seated pride in being an American.

When belongingness exists then hope of recovery and future wellbeing feels certain. This is an essential step in moving forward and building trust.

[]         SELF-ESTEEM

When we isolate from others – self-doubt begins to creep in. “What am I doing with my life?” “Is what I am doing really important?”, “Why did this happen?”, are questions that will seep into a persons feeling of worth. It is critical that communication with employees focus on the importance of the work that cooks, chefs, servers, bartenders, etc. are involved with. What we do IS IMPORTANT! We are responsible for not only nourishing our guests, but also providing comfort, a way to gather and communicate, a place of celebration, and a time to forget our problems and laugh, and a reward when it might not otherwise exist. Your employees will see just how elated guests will be when they are able to return to their neighborhood restaurant and take control of their lives again.

Help your employees feel great about what they do and the role that they will play in the recovery from this crisis.

[]         ACTUALIZATION

This is the time to start conversations with your staff members that go beyond their jobs. What do they want to do with their lives, what are their dreams, what skills and talents do they have beyond food, what inspires them and makes them want to jump out of bed in the morning? Know what the answers are to these questions and make it part of your responsibility to help them reach those dreams. This is what leaders do, this is your assignment while we “shelter in place” and think about what might come tomorrow. This is how you keep a team together.

PLAN BETTER – TRAIN HARDER

TOMORROW WILL COME AND THE SUN WILL SHINE AGAIN

Harvest America Ventures, LLC

www.harvestamericacues.com BLOG

 

 

TWENTY-EIGHT YEARS AGO – THE TEAM OF TEAMS

17 Monday Oct 2016

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It was October 1988 – I was looking out the window of a Lufthansa 777 jet en route to Frankfurt. It seemed like a dream – after two years of relentless practice and a few trials and tribulations along the way, our team was on the way to the Culinary Olympics. I thought back to that tryout competition in Boston two years earlier and the subsequent call from Certified Master Chef and team manager – Anton Flory letting me know that I made the cut for the New England Culinary Team. To be honest, I was stunned. I was sure that I was not worthy, but thrilled to have this incredible opportunity. Now, we were just a few days away from laying down our first day of work for the international judges to critique.

Every four years when a new U.S. team is preparing for that same experience – I reminisce. I think about the effort that it took to get to that point and how hard it is for every team preparing to represent the U.S. at the most intense international culinary event. There are internal and external challenges that hover over a team in training. There is the looming challenge of raising enough funds to support the team and finding sponsors that will help with product and equipment – this is always on the mind of competing chefs, but they know that their most important job is to develop a winning program, perfect their skills, openly share critique, and most significantly – build a team with a common goal.

Only National Teams are allowed to compete in the hot food arena, regional teams such as ours must focus on cold food tables that include buffet platters, hot food presented cold (appetizers and entrees, hors d’ oeuvres), centerpieces (salt dough, chocolate, pastillage, vegetable carvings, tallow), pastry and dessert platters, plated desserts, and petite fours sec and glace.

Our team was comprised of 10 chefs, 10 individual talents who grew to become my most treasured friends and colleagues. Our bond became unbreakable and over the years there have been numerous opportunities for us to rekindle our spirit that came together that October in 1988. When it came down to it, the real win for us was more than the critique of judges and the medals pointing to performance – it was the chemistry that evolved and grew, the mutual respect that we shared for each other, and the tone that was set for each of our careers following the Culinary Olympics.

The team was:
ANTON FLORY, CMC – One of America’s first certified master chefs – past Executive Chef at Topnotch Resort in Stowe, Vermont and The Inn at the Mountain, and honored faculty member at the Culinary Institute of America. Tony was our Team Manager, a true mentor, a consummate professional, and a humble perfectionist. He was the reason that we came together and were able to show what we were made of in Germany. Tony passed away in 2010.

ROLAND CZEKELIUS, CEC – Roland was full of energy, a proud Austrian who made his mark in numerous operations in the U.S. – including The Boston Park Plaza Hotel, Chatham Bars Inn on the Cape, Planet Hollywood as Corporate Chef, New England Culinary Institute, and as Executive Chef in the Caribbean, a place he grew to love. Roland pushed us to get better while still serving as our big brother. Roland was the Team Captain. Chef Czekelius passed away in 2011.

MICHAEL BERIAU, CEC, AAC – Michael (Mickey) most recently – past Executive Chef of White Cliffs Country Club on Cape Cod, has been a prominent culinary figure in the Massachusetts culinary scene for 40 years. In addition to his time with our team he was Corporate Chef for Dole and Bailey, the ACF Northeast Regional Chef of the Year, past coach of the U.S. ACF National Team, and runner up for the National Chef of the Year. He was, in many cases, the glue that kept our team focused and together.

JOE FARIA, CEC – Garde Manger at the Boston Ritz Carlton (the hotel where Escoffier made his mark in the U.S.) when our team was formed. Since then he has spent much of his career in Florida, most recently as Executive Chef at Quail Valley Golf Club. Prior to this he served as part of the team at Chatham Bars Inn on the Cape, the Royal Sonesta Hotel in Boston, and Orchid Island Club among others. Joe remains one of the most meticulous and accomplished garde mangers and chef operators that I have ever known.

CHARLES CARROLL, CEC, AAC – It would be difficult to fit all of Chef Carroll’s accomplishments in a short bio – in 1988 he was the youngest member of our team, replacing a chef who had conflicts with his job. Charles turned out to be a treasure- extremely talented and confident. After 1988 he continued to serve as Executive Chef at the Balsams Grand Resort, then on to Oak Hill Country Club in Rochester and eventually on to Executive Chef of River Oaks in Houston. He served in various capacities on 7 Olympic teams, won the ACF National Chef Professionalism award, was recognized as the ACF Educator of the Year for his time as facilitator of the Balsams Apprenticeship Program, organized “Operation HOT” through which he and a troupe of volunteers entertained and fed more than 5,000 troops in Afghanistan, authored three books, and recently finished his time as the president of The World Association of Cook’s Societies (WACS).

NEIL CONNOLLY, CEC – Crusty, talented, funny, and opinionated, Chef Connolly served as Chef for the Kennedy Family for more than 12 years. In subsequent years he gravitated to operations in Florida – including Avilia Country Club, and Doc’s Restaurant that he owned and operated. Chef Connolly was as accomplished a pastry chef, as he was a savory chef. His chocolate sculptures and dessert platters remain some of the most impressive I have ever seen. A close friend of Emeril Lagasse, this world-renowned peer referred to Connolly as his mentor. Chef Connolly passed away in 2013.

DANNY VARANO, CEC, AAC – Danny was a teacher’s teacher. He spent a good portion of his career as a high school culinary instructor in Connecticut. Accomplished and highly respected, Chef Varano was extraordinary with cold food presentations and one of the country’s finest salt dough sculptors. Aside from his recognitions from the ACF he was also inducted into the Order of the Golden Toque.

LARS JOHANNSON, CEPC – Lars was our teams’ YODA. As the seasoned veteran of culinary competitions and former member of the ACF National team, he was able to offer valuable critique that gave us the substance for improvement and preparation. An extraordinary Swedish trained master pastry chef, Lars went on to found and direct the International Pastry School at Johnson and Wales. When he retired, the school named their bakery outlet after Chef Johannson. I have never seen detailed pastry work that can rival his excellence at the craft.

GEORGE HIGGINS, CMB – George was the George Harrison of our team. Incredibly talented, quiet, focused, humble, and always supportive of the team effort, George produced pastry work and centerpieces that seemed to come to life. He taught at Johnson and Wales and later moved to the Culinary Institute of America where he continues to serve as a senior faculty member. His time in industry included The Dune’s Club and the Ritz Carlton in Naples, Florida where he served as Executive Pastry Chef. George is a Certified Master Baker who always gives more than he expects in return.

WALTER ZUROMSKI, CEC – Walter pushed our team in new directions. His approach towards food was ahead of his time and in that role he relished the opportunity to make us all a bit uncomfortable with our knowledge. This is always what drives a team to improve. He served as Executive Chef at the Charles Hotel in Cambridge, MA where he was recognized as the Boston Chef of the Year. Later in his career, with his Research and Development background firmly in place, Walter formed Chef Services Group that works with restaurants on product development, concept validation, and operational consultation.

AND ME: PAUL SORGULE, AAC – Time with the team was a springboard for my career. I stayed in culinary education for nearly 30 years, was recognized by the American Culinary Federation as its Chef Educator of the Year in 2001, returned to industry as Executive Chef at the award winning Mirror Lake Inn and guided them to 4-diamond status, cooked at the James Beard House, served on various ACF committees including as chair of the National Education Services Committee, and in 2012 formed Harvest America Ventures – a consulting and training company for restaurants and culinary schools nationwide. Our lives changed forever in 1988.

THE 11TH AND 12TH MAN – There are many others who bring a team together the 11th man would have to be all of our advisors who drove us, ran errands, picked up supplies, cooked for us, and critiqued our work. They are too numerous to even attempt to list, but certainly Gino Corelli, John Carroll, and Tim Klauder, and our apprentice Heather Miller are at the top of the list. The 12th man is shared between The Epicurean Club of Boston and Dole and Bailey (Bud Matheson and his daughter Nancy) for their financial and moral support. They remain our dearest friends to date.

_________________________________________________________________

Walking from the plane in Frankfurt, we passed through customs with our 2 tons of equipment and product and transitioned into our temporary kitchen home just a few miles from the Olympic venue. Our team was able to use this kitchen, after business hours from early afternoon until 6 a.m. each of the next seven days (five of which were competition days). When we weren’t working on our individual programs, we were helping other teammates with theirs. When we finished in the kitchen we all helped with the set up at the venue. Those chefs showing on that day would stay at the venue until the judging was complete – the rest of us returned for a few hours of sleep, breakfast, and return to the kitchen. We worked 20 hours every day for seven straight days – it was exhausting, but our adrenaline was so high that we kept the pace throughout. Two different chefs showed each day for the five days of judging.

Without dwelling too much on performance – our team finished the Culinary Olympics with 19 gold (4 perfect scores), 2 silver, and 1 bronze medals. Every chef won gold and as a result the New England Culinary Olympic Team was awarded the coveted Best of the Olympics. As stressful as the experience was – we stepped off the plane in Germany with a determination to do the best we were capable of while enjoying the experience. Mission accomplished.

As our three current teams (ACF National Team, ACF Youth Team, and The U.S. Military Team) start their engines at the 2016 Olympics in Erfurt, Germany, they should know that every American chef who has been there before is cheering them on. We know what it takes and how much work went in to getting to this point. Our teams are the best of the best – they represent every cook and chef in America and will serve as role models and standard bearers for what will wind up on restaurant plates for the next few years.

Speaking for the New England Team of 1988 – we are with you! Be the best that you can be and enjoy the experience. To every cook and chef in the U.S. – stand up and cheer on your representatives. To my teammates from the Cinderella Team of 1988 – NEVER FORGET.

Go U.S.A. !!!!             

Follow your teams’ performance on the following sites:

You can follow the event via social media using the hashtags #ACF4Gold and #IKA2016 on the following channels:

ACF Facebook:  www.facebook.com/acfchefs

ACF Culinary Team USA 2016      Facebook: www.facebook.com/acfculinaryteamusa2016

Twitter:  www.twitter.com/acfchefs

Instagram:  www.instagram.com/acf_chefs

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant and Culinary School Consulting and Training

AMERICA’S CULINARY TEAM

03 Monday Oct 2016

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Painted in Waterlogue

This is the motherlode time of the year for sports fans. Hockey, Football, and Baseball all intersect for a month making it difficult for many to choose what to watch. There is another sport that takes place during October – once every four years. It is the sport of cooking known as the Culinary Olympics. Yes, I consider it a sport and will elaborate later in this article.

Most people, many whom even work in the restaurant industry, do not know that there is such a thing as a cooking Olympics, and many might even scratch their heads in wonderment – what would a cooking Olympics entail?

America, like many other countries who belong to the World Association of Cook’s Societies (WACS) send a team or teams to represent the millions of cook’s who tie on an apron every day. The process of team member selection may vary, but it is safe to say that those who wear the colors of their country are among the most talented, and passionate professionals from a country’s kitchens. The U.S. has been sending teams to the Olympics, held every four-years in Germany, since 1956. Over that period of time our representative chef’s have changed world opinion about America’s food and the talent responsible for its preparation.

The multi-day event is grueling, highly competitive, focused on demonstrating the highest level of culinary competence in both cold and hot food preparations, and relevant as a source for new directions in food preparation that will define the restaurant business over the next few years. After years of intense preparation, our team will be flying to Erfurt, Germany later this month to test their skills against a field of the best chefs in the world. The Culinary Olympics (as they have become known) will begin on October 22.

I know, from personal experience, that the preparation necessary and the character required of team members parallel that of a highly focused sports team. Side-by-side, the requirements are the same.

[]         SKILL:

It goes without question that those who step onto the football gridiron or the baseball diamond are highly skilled professionals- individuals who have dedicated their lives to mastery of the skills necessary to hold their own when the game begins. The same is true of our culinary team professionals. Chefs who make the cut as a member of our Culinary Olympic Team are seasoned veterans of the kitchen who set the example for all of us to follow.

[]         TRAINING and INTENSE PRACTICE:

Focus, critique, pursuit of perfection, repetition, trial and error, and more repetition and critique are the roadmap for success of any team. Olympic chefs, like athletes, invest every spare moment outside of their already grueling schedule as a property chef, to hone their skills and perfect their competition dishes.

[]         CONDITIONING

Competition requires physical and emotional stamina. The hours of work and intense stress to perform at the highest level demand a conditioning regiment to strengthen the body and mind. Olympic chefs need this level of conditioning as well.

[]         DISCIPLINE

At this level of competition there is no room for “almost right”. Every step must be fully understood, practiced, and driven into the conscious and subconscious mind so that the steps in production and dish refinement become second nature. Olympic chefs must become conditioned to accepting this level of consistent excellence and never waiver from it.

[]         DEVELOP A GAME PLAN

Many would agree that the majority of sporting events that result in a “win” are those that begin with and stick to a well thought out game plan. This plan requires a full understanding of the game, the likely approach that will be taken by the competition, and the contribution that every team member might offer. Culinary competitions require a game plan as well that includes menu, understanding trends and potential trends, a full comprehension of ingredients, mastery of equipment, and understanding of what might get in the way of performance.

[]         KNOW THE COMPETITION

Just as a sports team will study film of competing teams and players so that everyone can fully understand how they perform in a variety of situations, so too must a culinary team study their competitors. Granted, the results of a food competition are measured in performance against a standard rather than competition with each other, but chefs know that a competing team that demonstrates something new, something executed at a never before seen level of excellence, will influence a judges assessment against the score. To this end – know your competition.

[]         CHEMISTRY

Team means team – not individual. Building a representative team of any type requires the ability and desire of members to work together and accept roles (even if that role is not what they would prefer) is as, if not more, important than the level of skill that each individual brings to the table. Teams without chemistry will eventually fail.

[]         PROBLEM SOLVE AND ADJUST

What can be predicted is that things will go wrong at some point. Even the best game plan may not work in certain situations, so a team must be conditioned well enough to “audible” at the line of scrimmage. Over time, a culinary team will learn to find solutions to problems. These solutions come from an ability to work through potential scenarios and plan for the unexpected. Teams get to know each individual’s strengths and weaknesses and when to support or follow the person who is carrying the ball or fumbling it along the way.

[]         COACHING IS THE KEY TO SUCCESS

Behind every winning team is leadership at all levels and a cadre of seasoned professionals who have “been there” and can coach team members to winning results. This is evident in every sport, including the sport of competition cooking.

[]         THE 12TH MAN STILL COUNTS IN COOKING COMPETITIONS

We (cook spectators) may not be working in the kitchen alongside our representative team, but our moral support is critical to their success. Our thoughts and cheers will become that endorphin boost that helps to carry them over the line to victory. This victory may not result in medals, but will always help them to look back and proclaim that they did their best.

Your 2016 American Team:

BEN GRUPE:

Executive Chef – St. Louis, MO

JOSEPH ALBERTELLI

Executive Chef – Sanibel Island, FL

GEORGE CASTANEDA

Executive Chef – Franklin, TN

ANDY CHLEBANA

Pastry Chef Instructor – Joliet, IL

JASON HALL

Master Chef – Charlotte, NC

SUSAN NOTTER

Pastry Chef Coordinator – Lancaster, PA

MATTHEW SEASOCK

Executive Chef – Fort Worth, TX

COREY SIEGEL

Corporate Chef – Charlotte, NC

 

Team Managers and Coaches:

Chef Joseph Leonardi – Team Manager

Chef Steven Jilleba, CMC

Chef Stafford DeCambra – Youth Team Manager

Chef Shawn Culp

Chef Dan Hugelier, CMC

Chef Tim Prefontaine

_________________________________________________________

Although you will not find coverage of the Culinary Olympics on your local or cable television networks, keep in mind how important your moral support is to the team. Keep your team in your thoughts and cheer them on as they represent the millions of cooks and chefs who work on the line in American restaurants.

GOOD LUCK TEAM U.S.A.!

*I was fortunate to be a member of the 1988 New England Culinary Olympic Team that helped to set the standard for excellence – an experience that helped to set the direction for my career.

Check out this link and the imbedded video clip on Team U.S.A.

http://www.acfchefs.org/ACF/Partnerships/Team_USA/ACF/Partnerships/Team/

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting and Training

SHARE this article with your network in support of our AMERICAN CULINARY TEAM or for those readers who are from another country – send your thoughts of support to your respective team. These chefs represent you and they deserve your enthusiastic support.

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THE SIGNIFICANCE OF TEAM

16 Thursday Jan 2014

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THE SIGNIFICANCE OF TEAM

What are the differences between a group, teamwork and a true team? This definition may shed some light, however, it falls short of the real meaning of team:

TEAM – DEFINITION

“A group of people with different skills and

different tasks, who work together on a

common project, service, or goal, with a

meshing of functions and mutual support.”

Most people would agree with the interpretation offered in this definition, but does it really clarify why some teams consistently reach and exceed goals; goals that are focused on results both professional and personal? Any group can be directed to work together to accomplish a goal. This is, after all, why we have managers and supervisors. The question is “what happens in the absence of directive”?

Those of us who have experienced a real “team” situation understand how special that is. “Teams” go beyond the obvious: there is chemistry, a bond that stems from understanding, appreciation, support, dedication, resolve and friendship. This connection, once experienced, does bring about great results in the moment but also evolves into a sense of family that is just as strong as any biological family unit. Team members care for each other, are truly interested in what each member is doing and gains strength from that connection.

I spent last weekend with fellow chefs who were a part of the 1988 New England Culinary Olympic Team. I have, in previous posts, told the story of how this team came together and what we accomplished, but this weekend served as a reminder to me just how important this bond was and is. The four days we cooked together, broke bread, toasted with a few glasses of wine and simply enjoyed each other’s company, was by far one of the highlights of my year.

We became familiar with each other’s recent professional accomplishments, talked about family, and laughed constantly. We were humbled by Chef Charles Carroll’s work with “Operation Hot” in support of our troops in Afghanistan, were amazed at the work that Joe Faria was doing at Quail Valley Golf and River Club, were riveted to the stories that Michael Beriau shared about his ski patrol work outside of his culinary commitments at White Oaks Country Club and went to school watching Walter Zuromski demonstrate contemporary techniques for food preparation. It was a true demonstration of what can happen when “team” takes place.

Thank you Joe Faria and Amy Haase-Hughes for putting this weekend together. It is my understanding that the week of charity at their property will raise over $400,000 in support of children’s programs in the Vero Beach area. We were treated like kings and were proud to have contributed in some way to the success of the events.

Cooking together was so easy. It was like the 25-year separation from our group didn’t exist. From the moment we first hugged each other we were back in 1988. I wish that everyone would find an opportunity in their lives to experience this type of bonding. I feel very blessed.

The 1988 New England Culinary Team was:

Anton Flory – Team Manager
Roland Czekelius – Team Captain
Charles Carroll (pictured)
Michael Beriau (pictured)
Walter Zuromski (pictured)
Joe Faria (pictured)
Paul Sorgule (pictured)
George Higgins
Lars Johansson
Danny Varano
Neil Connolly

This weekend was dedicated in memory of the team members and advisors we have lost in recent years: Anton Flory, Roland Czekelius, Neil Connolly, John Carroll, Gino Correlli and Bud Matheson.

For more information about the team members in attendance:

Joe Faria: http://www.quailvalleygolfclub.com

Charles Carroll and Operation Hot: http://www.chefcharlescarroll.com

Michael Beriau: http://www.whitecliffscc.com

Walter Zuromski: http://www.chefservicesgroup.com

Paul Sorgule: http://www.harvestamericaventures.com

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