In writing the last post, which I neglected to spell check - my apologies, I came upon 3 insights:
1.) The hijacking of the 'Aha Moment' by an insurance company for an ad line is insidiously clever but I'm thankful for anything that celebrates those mysterious, magical moments in our lives - we should be singing those songs more often
2.) In the past 8 months, whenever I thought that I was at the end of my rope with only a long way to drop, something or someone was there to mitigate the damage and support me in my adventure - a timely check wired to my account, a reconnection to an old and treasured friend, the blooming of a new one - a band rehearsal that went great and filled my heart with glee, my daughter's unfettered smile; everything has been falling into place albeit not what I may have imagined or prayed for but always and ever there has been an 'event' that has shown me how textured my life is, how rich and quite luxurious, although not in the classical sense - but MY GOD, how grateful I am for all of it and how thankful I am for all of you.
3.) Expectations can be a tricky thing, in business or personal life; I went on this past interview for a position that I'm overqualified for and end up getting a position that will require me to learn and puts me right to my 'edge', my comfort zone and causes me to stop, consider myself as a professional and man and encourages me to 'lean into my edge' as a means to push past any self limiting beliefs and opens up a whole new world to me.
Who would have thought all that would come from such as simple exercise as going on an interview AND, the more I learn about the company, it's founders, it's culture and mission I run up against my OWN beliefs again and again; I don't want to tell tales out of school but this may be, may be the perfect place for me to be right here, right now.
Hope springs eternal for me every moment that I take a breath - now I get to take action to make my beliefs a living breathing part of my life instead of some intellectual exercise in semantics.
All My Best to All of You!
Wednesday, April 15, 2009
Just When You Thought All Was Lost, Here Comes Life
Stop the depression, cease and desist with the negative thoughts, discontinue the discomfort; halt the procrastination!
“This just in – Optimism Is Possible…..”
Last July I lost my last full time gig – this was at the beginning of the downturn before everything got really hairy – before anyone knew how bad things could really get. I had been working with a small start up with big plans and ambitions and I, as the Corporate Chef was working on things way outside my comfort level and skill set but I was learning things about building a business from the ground up that I knew, in my heart of hearts, that would pay off huge in the future – financial plans, construction project management, preopening critical paths; all that really fun stuff.
I had the feeling that something was coming my way although I hoped that things would work themselves out. I saved a bit, held out for a decent severance package and set up a few leads for consulting work should the bottom drop out.
And, drop out it did. Even though my intuition was telling me to be prepared it still came as quite a shock to me when the conversation finally came, you know how they go, ‘No hard feelings, you’ve done an excellent job, just a matter of economics…’. No matter how they framed it, it still meant that I was outside looking in.
Having planned a bit, I scheduled a long overdue back surgery; the rationalization being that I needed all my strength for the next chapter of my adventure.
For the first time in my life I filed for unemployment; no pride involved – I had paid in, I deserved the cash.
I worked my network, reaching out to past associates and co workers, polished up my Linked In profile, got on FaceBook, started my own blog – anything to work the process.
I figured that the energy I was expending would return ten fold when the perfect job I had envisioned, meditated on and wrote about would surely come.
I sent out 6 resumes a week, sure that my crafty cover letters would woo some hard hearted Human Resources Director to my cause; I could be an valued asset to their organization after all – couldn’t they see that?
My smiles became more strained, my posts in my gratitude journal started to sound more like pleas and I slowly realized that I had become very bitter over my past dismissal.
Very bitter, and with that the depression hit me in the head like an empty Tequila bottle after eating the worm. The depression lay there simmering under the surface mixing with my bitterness until it became a lethal brew, enough to knock any wise ass to his knees; and there I remained, prostrate wondering at once how the hell I had gotten here, and where, o where, would I end up?
And that’s when I woke up from my fog and got back up on my feet. I straightened my shoulders and raised my head up because I knew that no one, no one was going to make this work except for me and the first step was to let it go; release and allow, change my stinkin’ thinkin’ and get myself out there.
The minute, I mean literally the moment when I let go of my feelings of bitterness over my last job and my desperation over my present predicament I got a call. I went on an interview for a Kitchen Manager position, under my pay grade but who was I to turn my nose up at a decent day’s work.
My can do attitude, that attitude of gratitude came shining through me and was told that instead of the KM position they wanted to offer me the GM position.
I already had more than most to be grateful for, a roof over my head, my body was healing nicely, my children were healthy – my word, what did I have to complain or worry about? Can’t seem to remember right now………
GM, well hell yes; praise God and pass the ammunition; time to roll up my sleeves and starting hittin’ it hard – tall and frosty, here I come.
Now, I ask you – what came first, the chicken or the egg?
What are you capable of with a heart full of gratitude and a head full of optimism?
Hold True my very dear friends -any of you who may be experiencing difficultes at this time - Hold True, night always passes into the light of a brand new day and who knows what thay may bring....
“This just in – Optimism Is Possible…..”
Last July I lost my last full time gig – this was at the beginning of the downturn before everything got really hairy – before anyone knew how bad things could really get. I had been working with a small start up with big plans and ambitions and I, as the Corporate Chef was working on things way outside my comfort level and skill set but I was learning things about building a business from the ground up that I knew, in my heart of hearts, that would pay off huge in the future – financial plans, construction project management, preopening critical paths; all that really fun stuff.
I had the feeling that something was coming my way although I hoped that things would work themselves out. I saved a bit, held out for a decent severance package and set up a few leads for consulting work should the bottom drop out.
And, drop out it did. Even though my intuition was telling me to be prepared it still came as quite a shock to me when the conversation finally came, you know how they go, ‘No hard feelings, you’ve done an excellent job, just a matter of economics…’. No matter how they framed it, it still meant that I was outside looking in.
Having planned a bit, I scheduled a long overdue back surgery; the rationalization being that I needed all my strength for the next chapter of my adventure.
For the first time in my life I filed for unemployment; no pride involved – I had paid in, I deserved the cash.
I worked my network, reaching out to past associates and co workers, polished up my Linked In profile, got on FaceBook, started my own blog – anything to work the process.
I figured that the energy I was expending would return ten fold when the perfect job I had envisioned, meditated on and wrote about would surely come.
I sent out 6 resumes a week, sure that my crafty cover letters would woo some hard hearted Human Resources Director to my cause; I could be an valued asset to their organization after all – couldn’t they see that?
My smiles became more strained, my posts in my gratitude journal started to sound more like pleas and I slowly realized that I had become very bitter over my past dismissal.
Very bitter, and with that the depression hit me in the head like an empty Tequila bottle after eating the worm. The depression lay there simmering under the surface mixing with my bitterness until it became a lethal brew, enough to knock any wise ass to his knees; and there I remained, prostrate wondering at once how the hell I had gotten here, and where, o where, would I end up?
And that’s when I woke up from my fog and got back up on my feet. I straightened my shoulders and raised my head up because I knew that no one, no one was going to make this work except for me and the first step was to let it go; release and allow, change my stinkin’ thinkin’ and get myself out there.
The minute, I mean literally the moment when I let go of my feelings of bitterness over my last job and my desperation over my present predicament I got a call. I went on an interview for a Kitchen Manager position, under my pay grade but who was I to turn my nose up at a decent day’s work.
My can do attitude, that attitude of gratitude came shining through me and was told that instead of the KM position they wanted to offer me the GM position.
I already had more than most to be grateful for, a roof over my head, my body was healing nicely, my children were healthy – my word, what did I have to complain or worry about? Can’t seem to remember right now………
GM, well hell yes; praise God and pass the ammunition; time to roll up my sleeves and starting hittin’ it hard – tall and frosty, here I come.
Now, I ask you – what came first, the chicken or the egg?
What are you capable of with a heart full of gratitude and a head full of optimism?
Hold True my very dear friends -any of you who may be experiencing difficultes at this time - Hold True, night always passes into the light of a brand new day and who knows what thay may bring....
Monday, March 23, 2009
silver clouds - platinum linings
Here in Florida, now that the days are slightly longer, about an hour before sunset, the light reflecting off of the towering clouds shine silver and serves to remind me that although things may be looking dim in the news nowadays I firmly believe that these economic times will turn out to be, in retrospect, the greatest time of opportunity that I'll likely see in my life time.
For someone, or some group, with the courage of their convictions, with the tenacity of their expectations, with the drive of a dream that only they can see - this is indeed an auspicious time. There are deals to be made, bargains to be found and partnerships to be established that now, while it's the right time - the time right before the right time, that will reap huge benefits for those involved and those affected, influenced, led and illuminated by the subsequent bold action, massive intent and consistent movement forward.
I have no evidence of this: no reliable data, no quantifiable detail, spreadsheets, exit polls nor experts to extol the virtue of my wisdom yet there is something insistently nagging me here, deep inside my heart and mind that urges me to believe that it is so - some innate cellular memory of difficult times mastered that reminds me that all one really has to do is see these times for what they are and not merely what they look like:
The chance of a lifetime.
I, for one, am going back to my business plan, tighten up my numbers, equate a reasonable balance between profit and life for all involved in the project and talk to everyone that'll listen to me to take this adventure with me; with all of you.
To that end I'm going to start an on line blog/diary/journal that will serve as a report, of sorts to those that might take a similar step and a how to guide that might serve to save others from whatever hiccups I might experience along the way called 'The Red Wing Coop Kitchen Project' ; I'll post a link when it's formatted.
I'm going to come up with a completely compelling reason why people will come and be in relationship with me and share some of their hard earned money with me as customers and why, oh why, some will make the decision to trust me, my experience, skill, good humor and insight and to entrust in me some of their money in partnership with me in joy.
All of this just feels too big to keep all to myself, so don't be surprised if I call you soon and ask you to be a part of what I'm about to create; something that will work for everyone and something that will embody what foodwerks inc, and I stand for - at the core, "Making lives more meaningful, one dish at a time."
Oh, what a time to be alive, to take a chance, to look beyond the clouds to the platinum linings just beyond our view - but that are there nonetheless.
Blessings
For someone, or some group, with the courage of their convictions, with the tenacity of their expectations, with the drive of a dream that only they can see - this is indeed an auspicious time. There are deals to be made, bargains to be found and partnerships to be established that now, while it's the right time - the time right before the right time, that will reap huge benefits for those involved and those affected, influenced, led and illuminated by the subsequent bold action, massive intent and consistent movement forward.
I have no evidence of this: no reliable data, no quantifiable detail, spreadsheets, exit polls nor experts to extol the virtue of my wisdom yet there is something insistently nagging me here, deep inside my heart and mind that urges me to believe that it is so - some innate cellular memory of difficult times mastered that reminds me that all one really has to do is see these times for what they are and not merely what they look like:
The chance of a lifetime.
I, for one, am going back to my business plan, tighten up my numbers, equate a reasonable balance between profit and life for all involved in the project and talk to everyone that'll listen to me to take this adventure with me; with all of you.
To that end I'm going to start an on line blog/diary/journal that will serve as a report, of sorts to those that might take a similar step and a how to guide that might serve to save others from whatever hiccups I might experience along the way called 'The Red Wing Coop Kitchen Project' ; I'll post a link when it's formatted.
I'm going to come up with a completely compelling reason why people will come and be in relationship with me and share some of their hard earned money with me as customers and why, oh why, some will make the decision to trust me, my experience, skill, good humor and insight and to entrust in me some of their money in partnership with me in joy.
All of this just feels too big to keep all to myself, so don't be surprised if I call you soon and ask you to be a part of what I'm about to create; something that will work for everyone and something that will embody what foodwerks inc, and I stand for - at the core, "Making lives more meaningful, one dish at a time."
Oh, what a time to be alive, to take a chance, to look beyond the clouds to the platinum linings just beyond our view - but that are there nonetheless.
Blessings
Wednesday, March 11, 2009
Do Your Best
Dear Readers
Sorry it's been a while since I've last written but I've been focused on doing my best, in the moment, every day - and I'm very glad to be back.
A couple of weeks ago I had an unfortunate experience. While in the Bahamas, I was hurriedly walking down a flight of stairs and twisted my ankle severely. It could have been the 3 black russians I had in me or the fact that I was in a slightly wet bathing suit getting back to the hot tub before lights out.
In any regard, when I twisted my ankle I fell down the last flight of stairs and ended up fracturing my fibula, the smaller bone in the lower leg, when I impacted the stair edge with my leg, trying vainly to protect my head.
After a few xrays, and about $1000 dollars in CC preauthorizations, I was given good news - I would not need a cast and, in fractures such as these, the prognosis was a lot of ice and elevation.
I joked with the xray tech - 'They say to take lot's of pictures on holiday but I don't think they meant these kinds...' I tried to make light of it all but in reality I was scared that I might need surgery in order to repair the break.
I was referred to the local private hospital, "Doctor's" and was immediately put at rest by the attending physic an who not only looked after my physical aliments but took great pains to make sure that my emotional health needs were met as well - laughing and joking with me.
Side note: this has now been twice I've visited hospitals in Nassau and I can say that the quality of care in each case surpassed any experience in a US hospital; might have been the phenytenol that they gave me to calm me a bit but the staff seemed more genuinely caring instead of detached as some of our highly trained and world regarded medical staff can be in this country.
I had been on a roll previous to the accident and felt great. Now with a busted leg, egg on my face and the prospect of yet another period of healing (I had a lamenectomy fusion from L3 - S1 back in October of last year - if you have to ask then consider yourself lucky - that took me 5 months of carefully scrutinized healing to get back into shape), needless to say I was a bit depressed.
On the flight home I was confined to a wheel chair and let me tell you by the time I got home to my own bed I had become furious at how the disabled are treated; I had to look myself in the mirror when I got home and challenge whatever beliefs I had held about the handicapped or merely hobbled and found myself sadly lacking any real knowledge nor any previous desire to know until I got to experience myself - it taught me a lot about myself and less about others but that's not the point I'm working right here, right now.
A couple of days later, still frustrated at my immobility, angry and close to tears, I considered something I had read before.
In Don Miguel Ruiz's book 'The Four Agreements", one of the agreements he encourages the reader to commit to him or herself is, 'To always do your Best'; understanding that you're 'best' can fluctuate from day to day. One day you're physically active, responsive and capable, the next day Mercury goes retrograde and you can't even get a copier to work with you.
A slight exaggeration I know but the premise still holds; we're often the first to beat ourselves up if we somehow miss the mark or fall short of our, or anyone else's, expectations.
For the last two weeks, the best that I have been able to do is rest - alot, ice my leg - 10 minutes on, 20 minutes off, and keep off it and elevated - regardless of my responsibilities or what anyone else thought, this was the best use of my time.
That forgiveness and self - permission took a bit of work to get to but I got there and finally, finally feel good enough to get back doing what I love to do; write and be in relationship with you and all whom I love.
We get to stop our self judgement right in it's tracks and find the courage to be kind to ourselves. Our self flagellation will only prolong our healing, perhaps even make it impossible to do so and it's only through kindness and laughter that our bodies vibrate with healing energy and gets about the business of straightening bones, repairing ligaments and strengthening muscles.
I know there's a metaphor for our culture, our time and our economy in there, but I'll leave it to you to find it!!
Sorry it's been a while since I've last written but I've been focused on doing my best, in the moment, every day - and I'm very glad to be back.
Take a moment and drop the needle on Aerosmith's Rocks album and listen to 'Back in the Saddle' cause I am, and loving it.
Much, much more to come, I've got a bit of catching up to do.
Sunday, February 15, 2009
Heros
Alice Waters taking the time to school me on her 'Edible Classroom' Initiative. She was one of the first Chef's who really made an impression on me as a youngling; asides from the obvious female thing, I wanted to be just like her when I grew up!
Mission: Probable
Friends
One of the advantages of the consulting business is that, at rare wonderful times, one gets to travel outside of the country and get off the beaten path.
Often trainings and coaching occur away from the tourist attractions and one gets to see how the population really lives instead of the prepacked sanitized experiences ready for human consumption so often on display anywhere where the service sector drives the economy.
These can be sobering times and shout out for action and sometimes all that's neccesary is stepping in and taking a vested interest in people's lives. The reality is that no manager can coach, counsel or train anyone on just how the recipient works. One has to coach the entire soul, so to speak, in order to make a difference in their work life - the added benefit is that the coach-ee has a better life as well; their family benefits, their community and their nation.
Heady stuff considering it all started with proper hand washing techniques; yea that was a bit of sarcasm - but just a bit.
That's why foodwerks inc. has adpoted a new mission statement, and I've found a new focus: 'Making Lives More Meaningful One Dish at a Time.'
Given that's where we start, who knows where we'll end up?
Stick around, we'll keep you up on our progress!
One of the advantages of the consulting business is that, at rare wonderful times, one gets to travel outside of the country and get off the beaten path.
Often trainings and coaching occur away from the tourist attractions and one gets to see how the population really lives instead of the prepacked sanitized experiences ready for human consumption so often on display anywhere where the service sector drives the economy.
These can be sobering times and shout out for action and sometimes all that's neccesary is stepping in and taking a vested interest in people's lives. The reality is that no manager can coach, counsel or train anyone on just how the recipient works. One has to coach the entire soul, so to speak, in order to make a difference in their work life - the added benefit is that the coach-ee has a better life as well; their family benefits, their community and their nation.
Heady stuff considering it all started with proper hand washing techniques; yea that was a bit of sarcasm - but just a bit.
That's why foodwerks inc. has adpoted a new mission statement, and I've found a new focus: 'Making Lives More Meaningful One Dish at a Time.'
Given that's where we start, who knows where we'll end up?
Stick around, we'll keep you up on our progress!
Monday, February 9, 2009
Where have all the bus boys gone?
Sounds like a bad 50's song but the reality is during this current economic downturn it seems that some operators have taken a look at their P&L's and have come up with the decision to do away with the busboys.
Now some operators never had them in the first place. J Alexander's and Houston's employ what's referred to as the 'Scatter Method' of managing the front of the house. Typically servers have a 3 - 4 table primary station and then an additonal 4 -8 tables in their vicinity that are their secondary stations to which they bring refills of beverages, run food and progressively bus the tables. You might see 'your' server twice during the entire process - once to take the order and then to present the check. I'm making it sound very simplistic but I know it's not. It's fascinating to watch the floor coverage and by the looks of their business - it works. I like the idea of the servers bussing their own tables - it forces them to be proactive and keeps them ahead of the service path; 'marking' tables with a steak knife there - steak MR, or a large dessert spoon designating the person who ordered the creme brulee.
But that's how they started their operation and have created a regimented system that covers all the bases.
I went to a beachside restaurant the other night, which has many locations and can be considered a local institution. I waited patiently with my daughter, our usual Wednesday keeping-up-with-the-child dinner, as the hostess looked around the seating field in desperation for a place to seat us. Most of the tables were still dirty from the last patrons and the girls on the floor looked a bit exasperated as they tried to keep up with the ebb and flow of the guest count.
It could have been that they were understaffed or had been busier than normal; being in the business I made a mental note and practised patience - the last thing they needed now was an unruly guest demanding to be serviced.
A kind and knowing smile is sometimes all that's needed to settle someone down and allow them to catch their breath.
The hostess looked at me, as if to throw her arms up in defeat and says, "We don't have any busboys."
'You mean they all called off on the same day?" I asked.
"No, the manager let them all go and now we're supposed to do it." Again a sad look crossed her face.
Okay, I thought, business decision - I can see why they would want to cut their payroll. Oddly enough though the manager was nowhere to be found and when he did stick his head out of the doorway it was to use that old chestnut of watching the action without actually meeting anyone's gaze or walking the tables. Not an easy feat I can tell you but some managers have it down to an art how they can be 'of the space' but not anywhere 'in the space'.
Two things lept to mind as I bussed an adjacent table so that the four German tourists could sit down and start spending some of their Euros:
1.) It's all too often that operators take a short term approach to bad times. To cut one of the most crucial, and grossly underpaid, positions in the front of the house just dosn't make any sense from a customer service point of view. I watched three groups of customers come in, take a look around, gauging the operations readiness to service them - and walk out.
At a $15.00 per person check average they lost at least $180.00 worth of business, more than three times what they would have paid one busboy for the shift and for those that stayed, they were left - how can I put it? The remaining guests, such as myself, were left with a bad taste in their mouth.
2.) These are the same kind of managers who won't buy the tools in order to do the job correctly, such as forks, spoons and glassware; believing that they can squeeze a few more dollars from the Direct Expenses Checkbook and look like heroes.
3.) If you're going to cut these positions, like busboys and dish washers, at least be present to show your commitment to the decision. Pitch in and support the rest of the staff with the added work; it dosn't have to be all night - just long enough to get the job done and send the signal that these types of decisions affect everyone and as such, everyone gets to jump in.
I heard it said once that 'fools get to be young once too' but hospitality managers who have the livelihoods of their staff and the satisfaction of their guests in their hands have got to be more thoughtful and intentional about how one handles a crisis or economic downturn.
Want a fix? Increase your revenue. If not, then roll up your sleeves and get a little dirty in the pursuit of your convictions. You'll score points with the staff and the guests will appreciate it as well.
I love to mop a floor every now and then; makes everyone wonder what the hell is wrong with chef.
Now some operators never had them in the first place. J Alexander's and Houston's employ what's referred to as the 'Scatter Method' of managing the front of the house. Typically servers have a 3 - 4 table primary station and then an additonal 4 -8 tables in their vicinity that are their secondary stations to which they bring refills of beverages, run food and progressively bus the tables. You might see 'your' server twice during the entire process - once to take the order and then to present the check. I'm making it sound very simplistic but I know it's not. It's fascinating to watch the floor coverage and by the looks of their business - it works. I like the idea of the servers bussing their own tables - it forces them to be proactive and keeps them ahead of the service path; 'marking' tables with a steak knife there - steak MR, or a large dessert spoon designating the person who ordered the creme brulee.
But that's how they started their operation and have created a regimented system that covers all the bases.
I went to a beachside restaurant the other night, which has many locations and can be considered a local institution. I waited patiently with my daughter, our usual Wednesday keeping-up-with-the-child dinner, as the hostess looked around the seating field in desperation for a place to seat us. Most of the tables were still dirty from the last patrons and the girls on the floor looked a bit exasperated as they tried to keep up with the ebb and flow of the guest count.
It could have been that they were understaffed or had been busier than normal; being in the business I made a mental note and practised patience - the last thing they needed now was an unruly guest demanding to be serviced.
A kind and knowing smile is sometimes all that's needed to settle someone down and allow them to catch their breath.
The hostess looked at me, as if to throw her arms up in defeat and says, "We don't have any busboys."
'You mean they all called off on the same day?" I asked.
"No, the manager let them all go and now we're supposed to do it." Again a sad look crossed her face.
Okay, I thought, business decision - I can see why they would want to cut their payroll. Oddly enough though the manager was nowhere to be found and when he did stick his head out of the doorway it was to use that old chestnut of watching the action without actually meeting anyone's gaze or walking the tables. Not an easy feat I can tell you but some managers have it down to an art how they can be 'of the space' but not anywhere 'in the space'.
Two things lept to mind as I bussed an adjacent table so that the four German tourists could sit down and start spending some of their Euros:
1.) It's all too often that operators take a short term approach to bad times. To cut one of the most crucial, and grossly underpaid, positions in the front of the house just dosn't make any sense from a customer service point of view. I watched three groups of customers come in, take a look around, gauging the operations readiness to service them - and walk out.
At a $15.00 per person check average they lost at least $180.00 worth of business, more than three times what they would have paid one busboy for the shift and for those that stayed, they were left - how can I put it? The remaining guests, such as myself, were left with a bad taste in their mouth.
2.) These are the same kind of managers who won't buy the tools in order to do the job correctly, such as forks, spoons and glassware; believing that they can squeeze a few more dollars from the Direct Expenses Checkbook and look like heroes.
3.) If you're going to cut these positions, like busboys and dish washers, at least be present to show your commitment to the decision. Pitch in and support the rest of the staff with the added work; it dosn't have to be all night - just long enough to get the job done and send the signal that these types of decisions affect everyone and as such, everyone gets to jump in.
I heard it said once that 'fools get to be young once too' but hospitality managers who have the livelihoods of their staff and the satisfaction of their guests in their hands have got to be more thoughtful and intentional about how one handles a crisis or economic downturn.
Want a fix? Increase your revenue. If not, then roll up your sleeves and get a little dirty in the pursuit of your convictions. You'll score points with the staff and the guests will appreciate it as well.
I love to mop a floor every now and then; makes everyone wonder what the hell is wrong with chef.
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