What the future of food and beverage looks like

As I step into my new role as Director of Culinary and Hospitality at CCNC (Country Club of North Carolina), I am taking a moment to reflect on the key factors that have made our culinary program successful. In this brief article, I go into some critical elements: the value of mentorship, crafting a clear team vision, staying humble, embracing significant changes, and keeping one’s ego in check. These observations are drawn from my individual experiences and are meant to offer perspective rather than advice. One crucial lesson I have learned is that yesterday's methods do not—and should not—apply to today's challenges.

Mentorship is a catapult for your career

Throughout much of my career, I relied primarily on those I worked for to provide mentorship. Looking back, I wish I had sought guidance from mentors outside my immediate organization sooner. Like anything worthwhile, you get out what you put in. A successful mentoring relationship requires a well-thought-out plan. Remember, the successful individuals you seek advice from are incredibly busy. If you approach them with intelligence, organization, and respect for their time, you will get valuable insights that can propel your career forward. The experience is like cliff notes for your career goals.

Create a mission statement for your team

My goal is to run the best restaurant in town, assemble the top culinary team in North Carolina, compete with the best club culinary programs in the country, and ensure my team never misses important family moments. I share this vision with everyone I interview. When I offer a job, I ask them to consider this mission carefully before accepting. I point to the kitchen doors from the ballroom and emphasize that everyone behind those doors is committed to this vision. If they do not share that commitment, it is better for all involved to part ways early on.

I’m not like any chef you’ve ever worked for

I may not be the most talented chef you’ve ever met, and I’m okay with that. Every culinarian I’ve hired in the past two years has heard me say this—and it's the truth. I never aspired to be like most of the chefs I have worked for, many of whom worked excessively, were in poor health, and lived lives I would not trade for anything. Sure, many of them were exceptional cooks and had remarkable business skills, but I always believed I could achieve similar success while maintaining a fulfilling family life and building an exceptional team without sacrificing everything else. Hard work beats talent every time.

The next generations are smarter than you were

To thrive in the future, you must recognize that Millennials and Gen Z are not interested in replicating your path. They will chart their own course, often achieving their goals faster and with less effort than previous generations. Accepting this reality will help you and your team adapt and progress more swiftly.

Just because you do not know how to do It does not mean It cannot or should not be done

Empathy is crucial to moving forward. If you think your employees’ personal lives, beliefs, and challenges are irrelevant to your team, you might be your own biggest obstacle. The era of the chef-manager is over. We need genuine, empathetic leaders in our kitchens and executive teams. If you are struggling with staffing or getting your team to listen, consider whether you are genuinely excited about industry changes or just fearful of them. The old ways are behind us, and that is something I am quite pleased about.

If you get offended by someone else’s criticism, you have an ego problem

Each day, I mentally set aside my ego as I drive to work. My focus is on my team and how I can support them. I aim to convey nothing but enthusiasm for their success. By doing this consistently, I demonstrate that I am the right person for the job and ensure my family's future is secure. If you make it clear that it is not about you, your team will feel more ownership of their roles. The best teams in the world are constantly thriving on feedback, constantly analyzing, and collectively deciding on the best path forward.

Lastly, the chef Is NOT always right!

I have always disliked the idea that "the chef is always right." It is important for employees to feel that their ideas, hard work, and experiences are valued. Much of life’s success comes from diverging from the conventional path. Surround yourself with capable people who do not need micromanaging. Lead by example, be understanding and empathetic, and let your team shine in areas where they excel. When they outshine you, celebrate it! You will find that this approach pays off in ways you will not regret.

As we move forward in this ever-evolving industry, embracing these principles can lead us to new heights of success and fulfillment.

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