• About the Author
  • Author Opinions
  • Harvest Chefs Job Board

Harvest America Ventures

~ harvestamericacues

Harvest America Ventures

Tag Archives: New England Culinary Team 1988

Image

THE SIGNIFICANCE OF TEAM

16 Thursday Jan 2014

Tags

Culinary Olympics, Culinary Team, New England Culinary Team 1988, team

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

Share this:

  • Twitter
  • Email
  • Facebook
  • LinkedIn
  • Print

Like this:

Like Loading...

Posted by culinarycuesblog | Filed under Uncategorized

≈ Leave a comment

Image

OCTOBERFEST AND THE PHONE CALL THAT CHANGED MY CAREER

25 Wednesday Sep 2013

Tags

Culinary Olympics, Frankfurt, Germany, New England Culinary Team 1988, Octoberfest

Fresh-Food-1-1024x680

As we approach October I am always reminded of my time in Germany back in 1988. This year marks the 25th anniversary of my involvement with the 1988 New England Culinary Team competing in the Culinary Olympics in Frankfurt, Germany. Octoberfest, of course, means beer and celebration to many, but to the 10 member New England Team and its advisors, it meant sleepless nights in a Frankfurt kitchen, putting together the show food program that we had planned and practiced over the previous 18 months.

In 1986, I received a call from Master Chef Anton Flory (Anton was one of the first 5 chefs to be certified as master in the United States). Tony, who at that time I had only spent a few days with at American Culinary Federation events, suggested that I try out for the first ever, New England Culinary team to represent the United States in the Culinary Olympics. Honored and nervous, I agreed and spent a few weeks planning and preparing for the tryouts in Boston. Feeling that I held my own, but not expecting to earn the honor, I was floored when Tony called back a few weeks after the competition to congratulate me and offer a position on the 10 man team.

We met for the first time at a reception at the Ritz Carlton in Boston to introduce the team. The guest of honor was Julia Child. After a few warm toasts and words of encouragement the Team Captain was announced (Roland Czekelius from the Park Plaza Hotel) and the first planning meeting was scheduled. Over a period of 18 months we scheduled cooking sessions in Boston twice per month, worked through individual programs and assignments, critiqued and re-invented, strategized and argued, and eventually wound up a tight team of chefs that were hopeful, confident that we would not embarrass ourselves, and seasoned enough to not take ourselves too seriously.

We packed up at the Dole and Bailey plant outside of Boston, loaded two cargo containers full of food and equipment and our able bodies on a Lufthansa flight to Frankfurt.

The competition was held at the Convention Center in Frankfurt that would house over 1,000 chefs each of five days through the competition. Over 60 countries that were members of the World Association of Cooks were represented. It was simply amazing. In the second blog in this series I will give more details of the five days of competition and our results, but for now let’s talk about Germany in October.

The picture at the lead of this post is a corner of the Kleinmarkthalle in Frankfurt. This enormous hall is where we went to select our ingredients every day. I have been to many markets, but this was by far the most expansive, filled with extraordinary ingredients, helpful people, produce, charcuterie, fresh meats and seafood. It was Disneyland for chefs.

What struck me about the Germans was their attention to detail. Most parts of the city were very clean, the kitchens were spotless, the hotels were white glove clean, and the people were a mix of very friendly and stoic professionals. The food in the restaurants was very good, not terribly imaginative, but always fresh. The beer, of course, was exceptional.

We shared a kitchen with the Austrian National Team and became very good friends with them as well as the chef of the kitchen that we borrowed (later to his dismay).

The streets of Germany are filled with history of dedication to exactness, a commitment to industry, and stark reminders of the remnants of two world wars. As a competing team our only exposure to Germany was from the inside of our kitchen, set-up in the Convention Center and occasional trips to the Kleinmarkthalle. Fortunately, our spouses took plenty of pictures for us to see afterward.

Whenever October comes around, I always reflect on our experiences there in 1988. For those who may be interested, another post will follow next week that details the team and our time in the kitchens of Frankfurt. My reflection is especially relevant this year since the remaining members of our team will be meeting for a fundraiser in Vero Beach Florida this coming January. Sadly, three of our original members have passed away since 2009. We will be celebrating our friendship, sharing remembered stories, drinking a few German beers, and toasting our lost friends.

Share this:

  • Twitter
  • Email
  • Facebook
  • LinkedIn
  • Print

Like this:

Like Loading...

Posted by culinarycuesblog | Filed under Uncategorized

≈ 1 Comment

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 4,600 other followers

Follow Harvest America Ventures on WordPress.com

Recent Posts

  • THE MOMENT WHEN YOU ARE IN THE ZONE – PART I May 16, 2022
  • THE LINE IN THE SAND WITH RESTAURANT PRICING May 12, 2022
  • FROM THE CHEF’S DESK – YOU NEVER KNOW – PART TWO May 9, 2022
  • FROM THE CHEF’S DESK – YOU NEVER KNOW – PART ONE May 8, 2022
  • A CHEF’S ADVICE TO 2022 CULINARY GRADUATES May 4, 2022
  • A CHANCE TO BE ALL THAT YOU CAN BE April 29, 2022
  • FOOD COST IS NOT THE CHEF’S RESPONSIBILITY April 23, 2022
  • THE TWO TYPES OF RESTAURANT OWNERSHIP April 18, 2022
  • CHEFS- REMEMBER THE EXCITEMENT AND SURPRISE April 16, 2022
  • WE EAT WHAT WE ARE AND WE ARE WHAT WE EAT April 13, 2022
  • AS A CHEF – A FEW THINGS I KNOW April 7, 2022
  • THE DICHOTOMY OF THE HAVES AND HAVE NOTS April 2, 2022
  • FINDING YOUR PLACE April 1, 2022
  • TWENTY COMMON MISTAKES INDEPENDENT RESTAURATEURS MAKE March 26, 2022
  • IN THE KITCHEN – ORGANIZATION IS EVERYTHING March 21, 2022
  • COOKS – HOLD YOUR HEAD HIGH March 18, 2022
  • COOKS FEASTING ON OVERLOAD March 15, 2022
  • ALL HAIL DISHWASHERS March 10, 2022
  • FIRE and HEAT March 7, 2022
  • THE REALITY FOR AN AGING CHEF March 4, 2022
  • COOKING DURING TROUBLING TIMES February 28, 2022
  • RESPECTING A COOKS INGREDIENTS February 25, 2022
  • COOKS BREAKING THE STEREOTYPE February 22, 2022
  • WHY DO YOU COOK? February 16, 2022
  • ADJUSTING A COOK’S SKILLS TO MEET A CHANGING INDUSTRY February 13, 2022
  • THE IRREFUTABLE LAWS OF BEING A CHEF February 9, 2022
  • TO BE A COOK – DON’T LET OTHERS DEMEAN THE JOB February 6, 2022
  • THE POWER OF MUSIC TO INSPIRE January 31, 2022
  • TO THOSE COOKS DEPRIVED OF A GREAT KITCHEN January 29, 2022
  • PERFORMING TO YOUR POTENTIAL January 25, 2022
  • SYNCHRONICITY – THE CHEF’S BRAIN January 19, 2022
  • A COOK FULFILLED January 15, 2022
  • IS THIS A GOOD TIME TO BECOME A RESTAURATEUR? January 11, 2022
  • CHEF OR NOT – THESE ARE LIFE CHANGING EXPERIENCES TO ADD TO YOUR LIST January 4, 2022
  • CHEFS – REMEMBER THE MAGIC December 28, 2021
  • THE LIFE WE HAVE December 24, 2021
  • THE END OF SERVICE TO SERVICE December 20, 2021
  • A COOK FOR ALL AGES December 12, 2021
  • AMERICA’S CULTURAL DESERT December 6, 2021
  • THE END OF BEING CIVIL, KIND, LAW ABIDING AND PROFESSIONAL December 1, 2021

Blog at WordPress.com.

  • Follow Following
    • Harvest America Ventures
    • Join 4,600 other followers
    • Already have a WordPress.com account? Log in now.
    • Harvest America Ventures
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.
 

Loading Comments...
 

    %d bloggers like this: