"Freedom to Fail"

For the past 15 years when I hire a new Sous Chef I let them know that I’m grooming them for an Exec Chef Position. This takes much more commitment and time on my end but it’s the “World I come from”. When I worked for Ehler in the mid 80’s I learned this. Any question, whether it’s large or small, he helped me. So I’m here for them as much as they need me. It’s up to them.

So during their interview process I say “ you can make 50 mistakes this year” “one every week” “just don’t make the same mistake twice” You can see the relief on their faces and off we go !!

I have so many examples of this that I cannot highlight them all. There’s Rocky Rivera, a dishwasher and after 18 years at Potowmack Landing, I made him a Junior Sous Chef. Practically every circumstance there’s a silver lining in setting up them for success. Unless they choose not to follow. Then it’s their choice.

Pictured is my Chef Team from opening Moon Bay at Gaylord National. We did $250k a week and “Wowed” 1,000 guests a day. We received a great review in The Washington Post and had a 20% net on $10Mil a year in revenue. This was an excellent example of success and there wasn’t a day that went by that my staff didn’t hear a thanks from me. Also is BHCC, Market Street and last but not least… The Opening Team of Managers hanging on to the Gaylord Atrium !

So today’s tip is groom the next generation of Hospitality Professionals.

We need them to be successful because “We all look good together”.

Have a great day,

Chef Keller