Cooking for Fun and Profit

Last week I was able to get past the gatekeeper at a local, high profile seafood restaurant for an interview. My long standing relationship with a vendor paid off when he gave me a call about an open chef position at the restaurant and agreed to forward my resume to the General Manager. As it turned out I had worked with one of the front of the house managers in a previous life and was taken aback when I called her expressing interest about the vacancy.
'It didn't even occur to me that you might be interested in the job' she exclaimed.
By the time I had gotten to the interview the GM had two glowing references before I had said a word. The interview progressed with a comfort level usually reserved for a long standing friendship rather than a potential employee and suddenly I watched the stars align as he asked me to come back on Friday and cook for the owner.
He confided to me that they had received 551 resumes and I hadn't even seen the posting. He had gone through about 125 before his eyes started to glaze over and he realized that words on a piece of paper do a poor job at representing someone, no matter how well it's written.
I heaved a sigh of relief. His experience showed me, all too clearly, how hard it is out there right now for anyone looking for work by just submitting resumes and going through the usual process, regardless of how diligent they are.
Gotta get past the gatekeeper somehow.
Friday morning I woke up, wrote in my gratitude journal and opened the book I have been reading, 'Change your Thoughts, Change your Life' by Dr Wayne Dyer based upon his interpretation of the Tao - the oldest book of wisdom ever written.
I read Verse Three:

'Putting a value on status
will create contentiousness
If you overvalue possessions
people begin to steal
By not displaying what is desirable, you will
cause the people's hearts to remain undisturbed

The sage governs
by emptying minds and hearts
by weakening ambitions and strengthening bones
Practice not doing....
When action is pure and selfless
everything settles into its own perfect place'

I laughed out loud, got dressed and focused on 'not doing'. When I got into the kitchen I took a deep breath, got centered and imagined 'everything settling into its own perfect place'. In an hour I had knocked out a couple of portions of Shrimp & Grits with a Watercress Salad and Chive Au Buerre, Sauteed Sea Bass with Grilled Asparagus and Garlic Mashed Potato with a Citrus Relish and finished the presentation with Yucca Crusted Grouper with Sweet Potato Hash and a Roasted Corn Sauce and laughed the whole time knowing that no matter how things played out after the tasting - for the moment, everything was perfect and in it's place.
And so was I.

The Science of Hospitality

I've completed my first ebook called, The Science of Hospitality. For a month, I'm giving away a free copy to anyone who requests it simply be emailing me at cheflam@aol.com. Put the word 'Science' in the subject line and I'll get a copy to you right away with the request that, after reading, you send me your feedback so I can continue to make these ebooks something of real value for my readers.
Be A River!

Setbacks as Oppotunties

In my last post I waxed ecstatic about going to work at a small Italian restaurant in Boca. It was in the midst of a ownership change and I got involved through a friend of a friend. Because of the way I came to the job I didn't do my usual due diligence and it became a hand shake agreement. There was initially a little conflict in exactly who was going to be in charge of what but I figured everything would work itself out.
After the first week of working with the old chef cracks starting appearing in the organization; I took one person's word for how and how much I was getting paid even though someone else would be in charge of cutting the check and as the ownership change hadn't gone through yet I was left wondering how this was all going to get taken care of.
The next week the old chef started to balk at showing me all the recipes since the deal hadn't gone through; old school mentality - no money, no recipes.
I cleared all this with the money guy and he implored me to keep showing up and that he would 'take care of me'. Needless to say my check wasn't there on Friday as previously stated and I figured I would give it one more week.
The deal still hadn't gone through and the chef now wouldn't even let me suit up, so I cleared with the folks in charge and they told me to. 'take a job till the details get ironed out'; as if they're so easy to come by.
It's been a month and I still haven't been paid. I would make calls everyday and get more and more frustrated; my bank account now was upside down and the friend of a friend now pleaded ignorance.
How in the world could I have put myself in this position, I asked myself. The negativity of my situation was starting to color my outlook and even, heaven forbid, my self esteem.
My emotions scrambled, I decided to take the long view and wrote the following for ITB mangazine; I hope that this will serve anyone in this time of uncertainty to see that, even when things don't always go the way that we imagine there's still something to be gained:

Gratitude
Last month we went over the importance of energy as it relates to how our minds’ attitude affects our feelings which resonates with a particular pitch of energy – in many ways we don’t get what we deserve but rather we draw to ourselves what we most resonate with; what we resist persists.
We also went over how, given everything being equal between two operators, chefs or servers, the one that works at finding the best in the most daunting situations will be the one that will be successful regardless of money, talent or effort.
In his landmark book, ‘Power Versus Force’ Dr David Hawkins was able to calculate a hierarchy of emotions based on the science of kinesiology. Rage and Anger were towards the bottom of the list, he and his team were able to show scientifically how those types of emotions actually makes one weaker. Acceptance was the middle or neutral emotion with Gratitude being at the top of the list of emotions and the one that makes one emotionally and physically stronger; even above that of Love or Happiness.
It turns out that an ‘Attitude of Gratitude’ is the emotional state that resonates or vibrates the highest amongst all possible states. If what we resists, persists then we set up an energy field around us that continues to reinforce the way we feel and can only bring us more of the same; that’s why constantly stating and feeling like something is missing or incomplete will only result in more of the same.
On the recommendation of a friend I took a handshake deal to work in a small restaurant in Boca that was undergoing an ownership change. I went three weeks without getting paid before I thought that I should stand for myself, friend of a friend or not.
Turns out that I’ve been chasing the principal in the deal for a month to get paid; calling sometimes three times a day, cajoling, pleading, shaming – I was ready to try anything to get paid. First came the promise of the wire transfer, then the FEDEX package, then – well, you get the picture.
The worst part of it was that I was starting to lose myself in the chase, not only was my bank account upside down but emotionally I started to feel like a fool, a failure or at the least a dummy for having allowed myself to get in this position. Every day I would start fresh, feel confident and by mid afternoon I’d feel mad, sad, taken, used, abused and a total sap for being so trusting in the first place.
Emotionally this started to affect all my relationships and before long I sounded like a broken record; one I didn’t even want to listen to anymore.
I had forgotten one very important thing – how Grateful I was for this experience.
I was suddenly and irreversibly thankful for this man for all the things that I had learned because of him; things which I couldn’t have learned any other way in such a way as I’ll never forget, nor in some cases one’s I never had the stones to ask: Who’s in charge, really? Where’s the money coming from? How well are they funded? Always have a written agreement, always be clear on the terms and you only have one chance to make the deal so strike the best one you can; one can never, ever go back.
No matter how bad things are, there are always reasons to be grateful – our health, our integrity, our families, our reputations and our possibilities. Even though I haven’t seen any money, it no longer matters so much to me because I ended up getting something much more valuable – wisdom earned.
My Attitude of Gratitude will inevitably bring me my perfect job, which I see as clearly as day and all the abundance I can imagine because, in my heart, mind and soul, it’s already mine and for that, I’m grateful.
Next Month; The Success Paradigm

In Defense of Chefs

~from dinnerreviews.com~
A couple of weeks ago I took a sabbatical of sorts from my consulting work and writing to get back in touch with something I had lost; my love for cooking – my passion to be in service to others.
As such things go, a friend of a friend makes a phone call and I find myself in a small, intimate Italian restaurant in Boca. The names have been changed but it’s something like, ‘Alfredo’s Tuscan Grill’; the kind of restaurant that we’re all familiar with, white table clothes, informed waiters, an expressive wine list and a sound, grounded Southern Italian menu. It turns out that the owner, the chef, after being in the same location for 25 years had decided to retire to his importing business and to spend more time with his family. The only person he felt comfortable selling to was his nephew.
I was brought in to learn from Chef Alfredo; mimic his techniques, taste profile and cooking methodology – the thought being that the established and loyal clientele would crave Chef’s food even when he’s gone – it’s ‘Alfredo’s Tuscan Grill’ after all.
I spent a few weeks shadowing him while the details of the sale worked it’s way through the legal and financial morass that’s killed many a deal. I silently took mental notes on a spoon full of spice here a dash of aromatics there – no recipes written down of course. I strained past chef’s shoulders to watch him make Tiramisu and Ricotta Cheesecake; Filleto Pomodoro, Sauce Ragu and how he built a sauce Sorrentina in a pan at the last minute.
All these things I memorized till I felt I was ready to take control and run a shift on my own.
I had everything down except for one thing, I was not Chef Alfredo and that’s who the guests were coming to see.
I had recognized the European business model early on in my training; it’s something that we American’s have either forgotten or overlooked.
In my own experience in restaurants in Paris, Bern and Locarno Switzerland, The Black Forest in Germany and throughout England I saw first hand how the Chef ran the show. The Chef was there at the front door to welcome his guests, to cajole and joke amicably with his friends, to suggest new menu preparations or to hint at hidden gems in the kitchen not available to all. If there were front of the house managers or General Managers, they all deferred to the Chef as being the resident expert and the true reason that guests came.
Chef Alfredo worked in the same manner, showering his guests with attention, shouting into the kitchen to his assistant, with a knowing wink, to use the freshest mussels for table 5; hurriedly running into the kitchen, with a flash of hands over a pan personally perfecting a dish for table 8 - all the while choreographing the movement of the staff, the tempo of the dining experience, the lighting, the music and the final rounds of Lemoncello.
That’s the European way; something that we in America have held at bay, preferring consistent chains, cookie cutter food, systems, efficiency and profit over passion, daring, family, closing for a month in the summer to give everyone the same holiday off and the feeling of inclusion.
Somehow I think we could use a little more of later and a little less of the former; for guests and for staff.
The thing that Chef Alfredo, I and the legions of our brothers and sisters in arms who are connected to the sanctity of our chosen craft offer is not food nor ambiance but relationship; a connection to something bigger than us, a family, a home away from home.

In these days of contracting economies and declining checkbook balances there’s something to be said for a place where the chef knows your name, where he greets you at the door and whisks you off to your table; where you feel doted on and included in the mystery of food, libation and good friends.
There’s a large, affluent family of contractors from Philadelphia that come into Chef Alfredo’s once a week; one side of the family one week, the other side the next week. As they walk in the door, depending on which side of the family it is, the staff starts to buzz and orders are being fired because, without fail, they order the same appetizers every time to start. It’s as if coming to this restaurant, sitting around their table is a ritual of welcoming, of coming together, of embracing once another after a hard week out in the world. Chef Alfredo provides this family with the opportunity to come together, once again, to savor something familiar in a world of constant change and to let them get back to what’s truly important – each other.

If you only could only afford to go out once a month wouldn’t you choose a place, and an experience that goes beyond eating and epitomizes the best attributes of dining?

I’m not Chef Alfredo, nor will I ever pretend to be, but what I’ll be there, at the front door, welcoming you in, grateful for your presence and quietly telling you about all wonderful dishes I have in mind, only for you. There’s nothing finer than taking a group of your friends to a little out of the way place just because, ‘The chef is a personal friend of mine’.

Contrast as Clarity

Everyone needs to make a living, not everyone needs to ‘work’. I believe that too many of us have allowed the fear of financial security, or the lack of it, to swallow us up whole and allow our circumstance to completely consume us; forgetting that work, or the pursuit of it, is a poor substitute for actually living our lives, connected to our families, our creative spirit and our communities.
At least I was.
Last month I wrote about the strange way life seems to work and the possibilities we find ourselves in if we allow them in to our lives. It looked like I had found a job that would challenge me intellectually and stimulate my passion. It would mean that I would be slightly outside my comfort zone and precipitate a steep learning curve. I believed in all of it.
Alas things didn’t work out the way I imagined. It wasn’t for a lack of trying; I put forth a mountain of effort everyday. The concept was solid, brilliant minds were in play, the future looked limitless. Yet something was nagging me in the pit of my stomach and I chose to ignore it; everyone needs to earn after all.
But in the last couple of months I had forgotten something fundamental, lost something quite important and it eluded me for many nights until one morning I went down to the beach, sat and watched the waves come in.
Then I remembered.
Twenty five years ago, as a hopelessly romantic teenager and half hearted dish washer, I watched two women work the kitchen in a restaurant. A local 24 hour joint called ‘The Big Wheel’ on Indianapolis Blvd in Hammond Ind. It was a Saturday night and the ticket wheel was full and spinning, guests jawing with one another about the days events; the stalwart gals behind the counter cracking jokes with the regulars and making them feel right at home.
Back in the kitchen, Artellia White and her compatriot moved together, assembling orders, wide grins on their faces; silently engaged in what I would come to call, ‘The Dream of the Dance’ – a perfectly orchestrated symphony of movement, smells and action.
It was at that very spot in time, in that very place where I said to myself, ‘I don’t know what that is, but I want me some!’ and set out on my course to become a great chef.
In the intervening years I was reminded of what Lori Walker, a sous chef of mine once told me, ‘Adam you weren’t a very good cook when I first met you but you have become an excellent chef.’ If you know Lori and have had the profound blessing to work with her, you’d know what tall praise that is.
I came to realize during this last work experience that I like being called ‘Chef’, I like the preparation, I like the music of the ticket machine during service and I love bangin pans.
It’s what I got into this business for and I owe a debt of thanks to Artellia White, Lori Walker and the legions of co workers, artisans and professionals who have helped to hone me into who I am today.
I had forgotten all about that, but I remembered.
As soon as I did, a position was offered, accepted and I am now joyfully back to cooking – back to my joy; all else in irrelevant.
Find out what gives you joy, celebrate it, do it – every day, stay with it – be consistent; all else follows, money, position, respect.
Coming from your heart is the only way to earn a living, everything else is just work.

Realization of a life lived

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!

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....