A mind is like a Parachute, it doesn't work unless its Open...

Setting Goal, Making Action Plans, Getting Results and Finding Solutions... When it comes to problem solving and solutions and achieving goals: Yes, unless you can have an open mind, rethink things, be flexible and listen...listen...and listen to your surrounding-you will never get the answers. Often we spin our wheels searching for that light at the end of the tunnel or the 'great hope' but all along I think we have always had the answers. It is when we open up, shut up and get up is when we start finding solutions to simple things that become big things/problems. I am always amazed at how long it takes for that first word of advice, suggestion, hint or what have you to finally sink in. It sometimes takes a toll before I guess we wake up and make the coffee before we can smell the coffee. What I mean is that we often want to get better, fix things and be the best but unless we can define that in terms of a goal, quantify it, assign it in terms of an action plan, monitor it & evaluate it against a time line; we will never realize the goal. It is quite simple, very academic and it just means doing what we know in our mind and soul to do. Just do it. Step One: Smash It. Throw out all our prejudices and 'whys of why it can't work' or 'I don't knows' and 'We can'ts', ect. Start from ground zero. Rethink it all. Step Two: Define the problem. This is not as easy as it may seem. Define the problem as it relates to what you hope to achieve. What are your goals. Step Three: Create a Plan of Action. What steps do you need to take to accomplish this. Try to quantify your plan, hold it accountable against a timeline with measureable results. Step Four: Evaluate the progress of your plans, action, and if needed adjust. Get & give feedback on the successes, results that are being done. Step Five: Achieve your Goals. Get to mission accomplished. Take a look at your end product, result. Is it right. Is it inline with your goals. Does everything go inline with your Mission Statement, Business Statement. Last Step: Take it and go with it. Continue to evaluate, get feedback and allow for changes. You know things don't have to be done in hard ruled steps but its illustrated here to explain things. The point is to look at things and be willing to grow and give your customer what they want. One of the beauties of our government is our Constitution of the United States. A wonderful document and admired by so many and used as a history and current training/learning tool of creating a government. The founding fathers didn't have all the answers but they were smart enough to know that things would have to change, improve, ect toward the will of the people. So the founding fathers created provisions in the constitution to allow for change, admendments, judicial branch, legislative branch, voting, ect. When you really study this 'piece of paper', you can only marvel at the genious of it. It truly is genious. Its genious because such beautiful work still allow itself to be be progressed over time towards, hopefully one day, perfection. And the founding fathers knew that day if it ever truly can come is so far, far away that they allow room in the constitution for all of this. You see, they knew it then that unless the mind is open to change, it cannot trully work. Never stop growing. Never stop learning. Never stop sharing. And never stop willing to take risks in doing this. Be a true leader. And I say this..."Those who can,Do! Those who can't, Teach! Those who do neither-Do Nothing!"

Rudyard Kipling's THE LAW OF THE JUNGLE

I often seek inspiration from other great Chefs and what others are doing in the wonderful world of Culinary Arts. But also being open to all creative aspects of learning, I seek inspirational mentorship from great people legends from all walks of life. This post was inspired by the great Phil Jackson who spoke on some of his success as the greatest winning basketball coach of all time. Although being a Chef and a Head Basketball coach may be totally different careers-they are strikingly similar in countless ways. And definitely their similarities outweigh their differences. And this is what I look for when I seek winning guidance. Phil commented on some of his past inspiration and credited it to Rudyard Kipling, the infamous author of the Jungle Book. Rudyard attributed the success of a wolf pack to the single act of being a 'pack' versus an individual and the the pack lives while the individual dies. Phil put this philosophy to work in coaching the winning Chicago Bulls & Los Angeles Lakers. He applied it to the 'Team'-Team Building. It is what I believe in also as a Chef that the team and team building is what makes or breaks the operation. Sure I am happy to be blessed with the skills and talents of a Chef and feel totally confident in my ability to rock as a chef. But it is with and through my team that I shine and I know that. Such was with Phil Jackson and his team and he knew that. So a word to the wise and a lesson to the renegade chefs; its all about the team, always was and always will. It is what you can do 'with' them. As I learned from a great teacher: "Tell them what you're going to tell them...Tell them...Tell them what you told them! (the basic principle of teaching, you can apply this to showing, doing, ect.) And now for the famous words from Rudyard Kipling's The Law of the Jungle, that inpired Phil Jackson and in turn inspired myself and hopefully can inpire you as well and then another and another...get the point. Rudyard Kipling The Law of the Jungle (from The Jungle Book) Now this is the Law of the Jungle -- as old and as true as the sky; And the Wolf that shall keep it may prosper, but the Wolf that shall break it must die. As the creeper that girdles the tree-trunk the Law runneth forward and back -- For the strength of the Pack is the Wolf, and the strength of the Wolf is the Pack. So remember that the strength of the Wolf is the Pack so in that the strength of the individual is the Team

A Food is a Food no matter how Small (a twist on the famous words of Horton hears an Who)

So definitely a food is a food no matter how small. I also have a curious mind when it comes to food, what we eat, why, how and when-you know foodie stuff...Ok, so my dog watches me as I eat, I get it...people food rocks, dog food bites...we use herbs, spice, love and it tantalizes our taste buds. I mean, when was the last time you tasted dog food-see! Heck, we barely taste baby food before serving it, and dog food never. How many times do we taste a savory Bolognese Pasta Italiano before serving it. Dog food should be somewhat on the radar of flavor. Just food for thought. Whats on your palate?

When you work in Hospitality Food & Beverage-you're on a stage, literally...

It is often said in our business of hospitality -guest service, "when you walk in (enter to work) through the door that you leave the world behind and put on a smile because you're on stage-its Showtime!"

By that we mean, there are certain guest expectations from us and all along our service is being carefully watched, observed and critiqued ending
in an applause or a thumbs down from the guest. Essentially during the guest's experience we are on stage as actors fulfilling a role. As a culinary Chef myself, I definitely want the standing ovation so my teams and
I strive to achieve that. And that should be the goal of any fine group.

So to shed some light on this theme in an inspirational, humorous way that I hope can motivate you in your next guest service experience; I present the following links. These links are funny youtube movie clips centered around the dining experience. Did you notice how so many great, classical movie moments are centered around the dining experience? Well,
take a break and enjoy some of the funnier moments in our business of Hospitality Food Service.

(note: you may have to copy & paste the links into your browser since they do not highlight)

Lights, Camera, Action!

http://www.youtube.com/watch?v=F-bsf2x-aeE

http://www.youtube.com/watch?v=1NCPyd0sWVs&feature=related

http://www.youtube.com/watch?v=XUhTKMBXWNg&feature=related

http://www.youtube.com/watch?v=szPQoqjjRcA

http://www.youtube.com/watch?v=DZN4r8p6KbU

http://www.youtube.com/watch?v=3OPE8kZ7Ah4

http://www.youtube.com/watch?v=LvHk4wLtQnE

http://www.youtube.com/watch?v=yecJLI-GRuU

http://www.youtube.com/watch?v=MAp8j4c2LGs

http://www.youtube.com/watch?v=-SClmiso_2Y

http://www.youtube.com/watch?v=Yd91A3Qcfkw

http://www.youtube.com/watch?v=kDExqoycK84

Wisdom is the humility of being teachable. -Anthony Michael Sesma, Culinary Chef-

Yep, thats my quote, both learned and lived. Be a Sponge, Be Inspired!

I just recently had the honor to work with a reknown California Chef by the name of Chef Dominigue who heads up a very exclusive, prestigious private club. I won't mention the name or the location of the high end club but it
is of the recreational, resort nature. I just want to illustrate out my experience walking into his kitchen and working with his staff.
It was a beautiful Saturday morning as I walked in experiencing a culinary team of approximately 25 professionally dressed Culinarians each with a pro tool set of knives and kitchen tools self-starting their work smoothly. The entire kitchen was calm, cool and collective which was remarkable because at this time several productions were underway. While a third of the staff was busy prepping the next day's Sunday holiday special event, a full service kitchen hot line was expediting an A La Carte meal service, a bakery/pastry team was independently preparing sweet sensations, and still another team was catering a private party plate service.
I really hard to peek around to all of the activity as there was no yelling, no screaming, no rushing or running-just calm, cool & collective.
I attribute this to the expertise, employee-friendly leadership of Chef Dominique. I never heard one word of profanity, no sighing, not a single note of pessimism. He made his rounds around the kitchen, supervising and instructing the team with a hands-on approach giving demos and knowledge. I was really impressed. As an experienced Chef myself and continuingly practicing the Art of Culinary, I learned so much of watching Chef Dominique in action. Which comes to my entire point here-Remain Teachable-and absorb wisdom, be a sponge. Although I feel very experienced, I strive to remain teachable. I definitely learned more of the kind of Chef I constantly strive to be by just meeting Chef Dominique.
"Wisdom is the humility of being teachable"...and was never more true as I watched as Chef Dominique mentored me on finer knife cutting skills. I humbly accepted his insput even though I feel I can 'Benihana' my knife work but I can always learn more. It has been awhile since I had to break down a watermelon for a fruit platter and it was probably back in my pantry cook days when I did that daily. But as a Chef, it is easy to lose some of those honing skills because we have a staff that does this for us. So just like 'riding a bicycle', its good to get back into the seat. But it did come back, of course after my third watermelon...
My experience with Chef Dominique reinforced my belief in being experienced but yet teachable, being humble to accept the wisdom in growth, and to continue to refine all my culinary skills from busting down a watermelon to orchestrating a multi-faceted food production venue.
I hope to pass this positive experience on to others...

The ARTISTRY of a Chef Vs. 'Working' as a Chef...the difference

...This is somewhat more on the creative edge, the intuition, the insight, the power and passion to execute the role of a Chef artfully versus just working as a Chef as a job. The artistic, creative Chef pursues a career strategically and doesn't just hang around versus the Chef that just wants a job and clock punch works it. Now all good bonifide Chefs all share the same given; administratively skilled, able to run numbers and train crews. The separation is the Chef artistry takes it to the next level setting a new bar imparting his spirit and inspiration executing the job with freshness showing great pride and passion while pleasing his customer/guest base and exceeding company expectations. While the working Chef just approaches it as a job, day in & out as bread & butter going through the motion. The true test being a true culinary art Chef will not compromise his integrity and will not be associated with negativity at all costs while another may just accept the unlikely status quo.
Now the goal is for all Chefs to eventually get to that higher state of being where they are culinary business artists. Such is possible, it is just a state of mind and personal integrity. To illustrate this, check out the link below; comes from the movie Amadeus where a talented but yet not gifted court composeer Salieri is envious to the talented younger Mozart.
Salieri struggles to compose a short musical piece as a gift to the visiting Mozart. Mozart upon hearing the piece one time, replays it on the piano exactly, then extends the melody and then corrects the harmony into a more uplighting, spirited piece that Mozart is known for. Kinda like taking great, delicious chicken salad and then reworking it into roasted, pulled chicken in curried lemon-orange yogurt with fresh mint, dried cranberries, ect. ect. you know the speel. Point is taking the norm up and beyond-ART! We are talking the passion of the culinary artistry...
cut & paste this link into your browser-Scene from Amadeus the movie
http://www.youtube.com/watch?v=-ciFTP_KRy4

FOODIE FRILLS for real! Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep. -Scott Adams- American Cartoonist of Dilbert

ok here's a freebie...my take on Enchiladas...remember you heard it here first-totally from me to you-'TRESCHILADAS' a delectable trio of Latino fushion rolled enchiladas in savory sauces & toppings-Chicken Mole rolled in a Ancho chile dipped Flour tortilla topped with queso cotija, Oven Roasted Seasonal Vegetable with Rondele Herbed Cheese (or Feta) rolled in Spinach Pesto dipped Wheat tortilla t
opped with a light slaw vinaigrette, Carne Asada with Pico de Gallo in a lime infused olive oil dipped Flour tortilla topped with Queso Fresco drizzle (from squeeze bottle). Garnish all lightly with cilantro, fine diced red onion and lime wedge accent. Plate on those rude looking pastel colored plates something awefully lemon yellow. Enjoy, remember real Chefs don't need pictures or hand holding-Just Inspiration! Do it...

but of course for training purposes you want to give your team a formatted recipe, pics, instructions and a demo (tasting) before you mass produce or if you got then go for it...

Another old school culinary story: One of my best desserts was a total accident back in my apprentice days: while making jello w/fruit cocktail, I tried to chill it faster by freezing it. Forgot about it and when I remembered it was frozen with 30 minutes to service. Fustrated, I consulted a more experienced cook, he paused and casually said to take it all and dump in the Hobart with the wire whip on high speed with a splash of cream and serve it up in goblets with a dollup of whipped cream & cherry garnish...we called it-Frozen Fruit Frappé! Mistake made marvelous especially how it was a sunny, warm day.