Tag Archives: Thanksgiving

REMEMBERING THE PROFESSIONAL LEGENDS IN YOUR LIFE

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We are a blend of our experiences and the people whom we let in to our lives.  Everyone and everything influences the personal and professional product that we become.  It is important to note that to whatever degree we allow it to happen – influencers are all around us – shaping and molding the cook, chef, and person that others will see.

If you were to write your story that answers the question: “ how did I become the cook or chef that I am today” – how would you answer?  At Thanksgiving time it is beneficial to stop and take note, to remember those influencers and give personal thanks for their contributions to you.  So, for better or worse – here are my remembrances.  I would encourage you to do the same.

  • Thanks to my grandmother for showing me that cooking is an act of caring, something of yourself that sends a clear message to others that you want to honor them.  She also told me that when you make chicken and dumplings to make sure that you use a young chicken from the farm and to never serve day old pie.
  • Thanks to my great aunt who always baked her own bread.  She showed me that it’s all about the crust and baking is a process of becoming one with the dough.
  • To Millie, my first boss at a local diner – she was the breakfast cook and, at the age of 15, I was the dishwasher.  She would bring me over to her station when it was busy to flip pancakes, butter toast, and keep the home fries coming.  This was my first introduction to “cooking” – I was hooked.
  • To my parents, who during my early teenage years, both worked – leaving me at home after school to finish dinner and get it ready for the family meal.  Being a latch key kid helped to formulate my interest in the kitchen.
  • To Meta Bofinger, owner of the Blue Gentian Restaurant in Saranac Lake, who told me that the flavor of the food you prepare is influenced by the love that you have for the craft and the appreciation you have for the guest.
  • To that Hotel GM who interviewed me for a supervisor position right out of college.  He took the time to point out all that I didn’t know, said no to my application and told me to spend more time in the kitchen and gradually work my way into management.  I took his advice.
  • To the chef at the Buffalo Statler Hilton Hotel who accepted my application into the kitchen apprenticeship program.  I learned about team and spent time in every department during my two years at the property.
  • To Frank Shores who brought me on board at his restaurant in Orchard Park and showed me that to be successful in the restaurant business you have to count all the oranges and watch every penny.
  • To Ed Weibrecht who hired me at his newly acquired Mirror Lake Inn even though he didn’t have an opening.  He just had a good feeling about me and took a chance.  He showed me that your gut feelings are important.  We have maintained a strong professional relationship for 44 years.  He taught me that dining in a restaurant is best when it is part of a total experience that encompasses all of the human senses.
  • To Dr. Woods at Paul Smith’s College who hired me as a totaling inexperienced teacher without even asking for a resume.  I spent 26 years there, finished a bachelors and masters degree, started the culinary programs, and helped to build them into prominence.  I never knew that this would be part of my professional destiny.
  • To Fran Peroni who was my first cooking skills teacher and later peer educator who helped me build the first culinary curriculum for Paul Smith’s College.
  • To Master Chef Anton Flory for encouraging me to compete as a chef and brought me into the fold of the New England Culinary Olympic Team.  More than anything else in my career – this changed and solidified my path.  We competed and brought home the gold from the Culinary Olympics in Germany.
  • To my teammates on the Culinary Team:  Roland Czekelius, Anton Flory, Neil Connolly, Danny Varano, Michael Beriau, Joe Faria, Charles Carroll, Walter Zuromski, George Higgins, and Lars Johansson – who taught me about the power of team, the importance of honesty in critique, the dynamic of friendship, and the significance of confidence.  Of course, my culinary skills improved immensely during the process.
  • To Dick Marecki from Rochester Institute of Technology who convinced me to pursue a masters degree and dedicate my teaching life to relaying the importance of service economics.
  • To Jim Jacobs who was a consummate teacher who frustrated the hell out of me, but showed me that growth comes from asking “why”.
  • To Mary Petersen who helped me to grow my network of exceptional educators – people who always make me realize that I still have so much to learn.
  • To Kenneth Weissberg who provided countless opportunities for me to visit and learn from European chefs, bakers, wine makers, cheese enthusiasts, and historians.  He made the connection between French cooking and American cuisines a personal mission.
  • To so many cooks and chefs – many of them former students, who always helped me to question my own abilities, taught me more than they realize, and made me so proud to say that I am a chef and a teacher.  To name a few:  Curtiss Hemm, Kevin O’Donnell, Tim Hardiman, Tim McQuinn, Jamie Keating, Jamie Prouten, David Frocione, John McBride, Vicky Breyette, Jarrad Lang, Jody Winfield, Kris Angle, Jennifer Beach, Rebekah Alford, Jennette Siegel, Michael Garnish, Mark Fitzgerald, Robin Schempp, Steve Schimoler and hundreds of others.
  • To those who are masters of hospitality and know that service is as, if not more, important than the food that we love to prepare.  Thanks to Tracey Caponera, Kristin Parker, Katie Welch, Christine McCoy, Anne Alsina, Noelle Weissberg, Brian Perry, and Wally Ganzi to name a few.
  • To David Meyers for including me in his incredible placement service allowing me to work with clubs looking for that right chef to bring their brand into prominence.
  • To Curtiss Hemm who encouraged me to start writing a blog.  Harvest America Cues is well on the way to hitting 2 million views in the near future.
  • To Jack Edwards, Alfonse Mellot, Daniel Chotard, Terry Robards, and all of my fellow wine lovers who helped to build my appreciation for the beverage made from the fruit of the vine, and the passion of the wine maker.
  • To all of my consulting clients over the past eight years who helped me to grow in understanding and build on my portfolio of knowledge with each project that comes my way.
  • And, of course, to my wife of 45 years, my incredible children, and pretty spectacular grandkids who humor me, put up with my flaws, and keep me centered while giving me enough space to do what I love.

I know I have left some people out – not intentional.  I appreciate you and realize more and more every day that you are a part of who I am today.

Who’s on your list during this Thanksgiving week?

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

www.harvestamericacues.com  BLOG

CAFÉ Talks Podcast

IT’S STILL A TIME OF THANKSGIVING

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For most people this will be a different Thanksgiving, a day without the traditional celebrations of large family gatherings, a day with far too much leftover turkey as we attempt to keep some semblance of normality through the bounty of the table.  Even though those we care about the most may remain spread out across the country and social distancing is measured in hundreds of miles instead of six feet – there is still plenty to be grateful for.  We can be grateful for whatever health we are able to enjoy, for the memories of those whom we have lost over the years, and the prospect of a happier and hopeful 2021. 

We can be grateful for faith and science that has carried us through this most difficult time and that will allow us to rise up anew – refreshed and positive as the virus is slowly brought under control.  We can be hopeful that what seems to have separated us will now help us to heal and come together.  When we look in a mirror there will always be more that unites us than tears us apart.  We can be thankful that Mother Nature carries on with her work – the snow will be here soon, the crisp air will wake us in the morning, holiday lights will brighten our day, and the season of giving will have even more meaning this year.  We can be thankful that this crisis serves as a wake-up call – an alert that allows us to remember what is truly important: family, health, friends, traditions, and that our longing to bring all of those blessings together will be rewarded soon enough.

We can be immensely thankful for those tireless individuals who risked their own wellbeing so that we could continue on with our lives during this pandemic: doctors, nurses, grocers, cashiers, first responders, medical technicians, postal carriers, farmers, fisherman, cooks and chefs, servers, FedEx and UPS drivers, teachers, and those in the trades who still managed repairs when their safety was tested.   How would we have managed through this without them?  We can certainly be grateful for ZOOM – this is a gift that allowed us to work from home, stay connected with our families, and even talk with our health care providers when a person-to-person visit was not possible.

For restaurants, chefs, cooks, and servers – this is a particularly difficult holiday season.  Thanksgiving and Christmas Week, New Years Eve, Presidents Week, and Valentines Day are some of the busiest restaurant days of the year – especially during a season that has little to offer small restaurant businesses otherwise.  This year will not be the same.  We won’t see the elaborate holiday buffets, full dining rooms of families looking for a break from cooking at home, restaurants enjoying the seasonal increase in marriage proposals and planning for weddings, and of course those Santa visits to eager youngsters dressed up for the Christmas Eve buffet.   There will be less need for kitchens filled with cooks working overtime, and servers hoping to receive those extra generous gratuities that will make their family holiday season a little brighter.  Maybe it’s a good thing – maybe the industry needs to re-evaluate the importance of allowing their staff to be home with their own families during this time of the year and maybe those traditions of family kitchens filled with relatives trying to lend a hand at dinner will return as we collectively relish the way it once was.

Like other businesses, especially those small businesses that make up the backbone of our economy, this has been a catastrophic year.  Some closed their doors and will not reopen; others have struggled to hang on with hope of a better tomorrow.  Those who remain will be different when this is all over.  They may look different, offer a new product or service, and will certainly be aware that how they deliver those products or services to the public will be different.  They will need your support as never before.  Those who could not weather the storm should know that other opportunities will arise and they will need our encouragement and engagement as well.  We will be different in another year – different, but in many ways better, stronger, and more in tune with what needs to be done.

We may not enjoy those large gatherings at home or in restaurants this year, but we still know that the heart and soul of this season is all about appreciating what we have and looking forward to what will come next.  This can happen in your dining room, in your local restaurant, or breaking bread via a ZOOM call that brings everyone together to smile, laugh, and enjoy the moment, even if virtually.

Next year will require that we remain vigilant and patient.  It will require that we muster up the positive energy and courage to do what is right for our families, our neighbors, and ourselves.  This is a time to give thanks for those connections and to remain strong while science does its work and the world collectively takes another step towards winning this battle.

After we have persevered – whether it is the Spring, Summer, Fall or beyond – it may be time to ask:  “what have we learned and how will we act moving forward?” One thing for sure, we have all assessed and reassessed our priorities over the past few months – let us not forget what we learned in the process.

Happy Thanksgiving everyone; be safe, be well, love your family, cherish your friends, break bread and raise a glass, and let’s move through this as a stronger, more unified, compassionate country of 330 million people.  

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consultant

www.harvestamericacues.com  BLOG

CAFÉ Talks Podcast

https://cafetalks.libsyn.com/

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SETTING THE HOLIDAY TABLE – A New Role for Restaurants

21 Thursday Nov 2013

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SETTING THE HOLIDAY TABLE - A New Role for Restaurants

Good, bad or indifferent, the reality for the holidays is that they mark some of the busiest days of the year for restaurants. To our guests it may simply reflect their desire to truly relax and avoid the hustle of pulling together their largest family meal of the year, it might reflect (another whole topic) their lack of skill or desire to cook, or it might simply be a interest in the local restaurant’s interpretation of a special meal. To the restaurant employee it becomes “another day” in a busy operation and one more instance where they are unable to spend time with their family. On the business side, this might be one of the few opportunities over the next two months to generate some sales since aside from those areas that are a shopping destination, people are somewhat reluctant to spend their discretionary income on dining out when there is a struggle to find the money to buy gifts.

The question is “how do we make something very positive out of this restaurant reality”? Restaurants live in a different climate today. Our role has sped past simply providing nourishment. We are now in the business of providing appropriate nutrition, looking out for guest health, accommodation of special dietary needs, a source of entertainment, a center for food education, a resource for rewarding guests when others outside the restaurant ignore their contributions to society, a place where individuals celebrate each other, and now a substitute for the family table. This is not a burden, it is a much broader role that allows restaurants to play an integral part in people’s lives and in turn create the chance for us to survive and occasionally thrive as a business. It behooves us to add this reality to the training that we offer employees – they need to be on-board and we need to create a reward system that recognizes their efforts and sacrifices.

It is now the role of restaurants to re-create that family table that was depicted in the Norman Rockwell painting of this American tradition. This cannot be simply another dinner out – it must be special and memorable. It must be our pleasure to provide this for every guest who chooses to share his or her family time with us. This may be cliché and seemingly unrealistic, but this is our role. So – how can we create this experience and feeling in our restaurants and do so with a real sense of caring?

A quote by: Sarah Henry in her novel: “A Cold and Lonely Place” sums up the answer to this question: “Sometimes home is where you’re at, and family is who you’re with.” Restaurant people, as I have previously mentioned, are some of the most thoughtful and caring people that I know – yet when asked what distresses them most about working in the business, the answer is almost always universal. What upsets them most goes beyond the hard physical work, beyond the hours that they must commit, even beyond the 5% of guests served who can be rude; the primary stressor is an employees inability to spend quality time with his or her family – especially during the holidays. As restaurateurs and chefs we cannot ignore this fact. The employee may be physically present but their hearts are miles away with their spouse, children, parents, siblings and friends. This feeling cannot be put aside, it is there and will, without a doubt, impact on the employees’ ability to put on a smiling face and provide that exceptional guest experience. So how can we take advantage of the wisdom in Sarah Henry’s quote?

The answer should be a focus of those in our human resource worlds, a topic of discussion and planning in manager meetings, and a commitment on the part of owners. We are, after all, in the service business. James Heskett from the Harvard Business School once said: “if you are not serving the guest directly you must serve those you are”. To provide that level of guest experience that fulfills our new business reality we must insure that our employees feel good about their role and feel that their time away from family is taken into account.

There are some excellent examples of ways that restaurants can, and in many cases have built on the premise of Sarah Henry’s quote. Re-creating opportunities for the “restaurant family” to break bread and celebrate each other with great food, comfortable family meal environments with all the trimmings, toasts to this and their biological families can go a long way. This should be built into the holiday schedule and focused on with the same enthusiasm and attention to detail that we put into the guest experience. Employee turkey’s and other products as a bonus for their families to enjoy at home is a small price to pay with a big return. Thank you cards from owners and managers and even in-kind donations to local charities and people in need that carry the names of your staff members will help them to sense the spirit of the season. Scheduling staff for shorter shifts on holidays so that they can spend time with their families is a considerate approach, especially for those with young children. I am sure that with a concerted effort, each restaurant can come up with their own ideas on how to turn lemons into lemonade.

On the guest side, building that environment of celebration will become real when an appreciated staff exudes the warmth of the holidays and a sincere approach towards service. Give it some thought this holiday season as we set the table for guests in our busy restaurants.

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