I recently had the honor of being mentioned/interviewed in Foodservice Director Magazine as a “Foodservice Stars on the Rise”! I am truly humbled that the hard work my team puts in on a daily basis can be appreciated nationwide. Below are excerpts from the article. To view the full online version visit: Foodservice Director website.
These wunderkinds are making their mark on the industry
In a culture obsessed with youth and cracking the cipher to the ever-complex millennial, young people appear to be an overvalued demographic in nearly every sphere but one: the workplace. It takes confidence, persistence and respect to stand out among more experienced peers, which is why FoodService Director is taking a moment to recognize the young people with gumption, grit and a thirst for change.
Top foodservice personnel—from contractors to professional association staff and seasoned directors—nominated individuals who are changing the noncommercial foodservice game. These fresh-faced foodservice superstars do not only bring demographic insights and fresh ideas to the table; their leadership style and operational perspectives are all their own.
Here’s what was said:
Bivins Foundations (senior living)
Creating a Chef Demo Day to prepare fresh meals in front of residents
Organizing a culinary internship program
Writing menus that challenge the notion of food served in long-term care facilities
What has been your most successful culinary creation?
I’m a country boy, so I measure success by the flavor, doneness and moisture of every piece of protein I prepare. My most successful creation to date might be my bone marrow pasta—I use the marrow in the dough.
What career advice would you give to your 20-year-old self?
Don’t be arrogant. Just because you have a culinary degree doesn’t mean that you know everything or you are above anything. If you need to wash dishes … roll up your sleeves. Soak everything in, and assume that you can learn from anyone.
As a leader in the kitchen, what do you think is your most important role?
I feel like it’s important for me to bring a positive attitude and high energy every day. Attitude is contagious, and you can taste it. If I’m in a bad mood, my staff will be on edge and mistakes happen that literally are palatable.