In my last blog I offered up a few of my own sentiments and highlighted the gratitude I feel, and I’m sure you all share, for our healthcare and frontline workers, truck drivers, grocery store workers and so many more that keep our engine running. I was asked not to forget about the restaurant and hospitality industry. Forget?... never! It’s my heart and soul and simply needed its own blog.

Before switching to R&D in 2009 I was entrenched in the restaurant, hotel, resort and catering side of the business from age 15. I have a profound affection and possible addiction for the business. If it weren’t for this addiction there wouldn’t be a restaurant business. No normal person could handle the 15 hour-plus days, missed holidays and the level of cray it takes to hang on. It has served me well and my food roots are more than 50 years old. The opportunities I’ve had are countless: Traveling the world, meeting people from all walks of life, showing my kids a version of work ethics, owning a family business where all are welcome, continuing my love and passion for food, preparing a meal, writing a recipe, sharing my thoughts and passing on the knowledge to others —for me this has all been a blessing.

I want to share a family story. My youngest son decided he wanted to become a chef. We tried to talk him out of it, but I guess it’s in the blood. He has been in the industry, on his own journeymanship, for six-plus years now, getting top-notch experience with several notable chefs in Chicago, Cape Cod and now Portland, Ore. Girl and a Goat, Ceraldi, Beast and now Han Oak, and some in between, all taught him priceless technics and styles along with "what to do" and the very important "what not to do." He is serious about honing his craft. He landed at Han Oak in Portland back in November 2019, working with Chef Peter Cho as a line cook, but more than anything, part of a restaurant family. COVID-19 hit the Northwest hard and as has been the case throughout our nation and the world, the restaurant had to close.

Here’s the part I want to acknowledge, highlight and thank! Knowing that the virus was gaining ground and not knowing how long it would impact his business, Chef Cho bought cases of meat, produce and extras which he and my son divided up equally and gave to the entire staff on their last day. He didn’t want his staff to have to venture out and possibly contract the virus in trying to survive and to stay healthy so they all could return when things reopened. Additionally, he had the entire staff bring their laptops etc. to fill out their unemployment to make sure everyone had it properly submitted. He told the staff that depending on the length of closure he would restock their boxes in the weeks to follow if needed.

Simple acts of sharing and caring and the respect for his valued staff’s, and families, well-being. In his own words, "It’s about so much more then food." Kudos to this chef's vision and thank you for watching out for our guy. For all my other readers, I recommend you watch this for some insight into how Cho thinks.

There are so many amazing food industry stories out there. Please share something positive.

My query this week: What are your thoughts on how to best support the restaurant and hospitality industry?

Live well.

Restaurant addiction

Join for free* to continue reading.