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Leaders should always be a few steps ahead of their team

One of the biggest lessons I have learned in my 30 years as a business owner and consultant, is the importance of good leadership … in all areas.  Maintaining focus, a cool and calm demeanor and thinking about 10 minutes ahead of my staff is an everyday practice for me, and serves us all well.

Our industry is not necessarily unique, but I do think we have a very detailed profession and there are so many important pieces to every meal, every event, every new restaurant concept and every day.  Thinking ahead enables us to stay on target and also helps us circumvent any potential “disasters du jour”. I am grateful when I come across a small detail that was left behind but which we can now adjust because we are ahead of the game.

Mental lists give way to written and typed lists and all of it works to keep us organized.  Back in the day … my little scraps of paper were everywhere, but they worked.  Today my notes are digital and follow me wherever I go.  Neatly organized on my laptop and synched to my phone where I can disseminate almost any kind of info with a few swipes and pecks.

I feel lucky to have the benefits of technology but my brain still really gets a good workout. Today it’s rest and relaxation, time to shore up the energy reserves and gear up for the week ahead.

 

 

The pleasures of butterscotch

How about a trip back in time … can you remember the last time you had some Butterscotch Pudding?

For me, I had the pleasure of visiting my cousin in Tucson last year about this time.  We went to a restaurant called Wildflower and had a fabulous dinner.  Deciding to indulge in dessert, we ordered what they had on special that evening.  I can’t remember what it was exactly … but there was butterscotch involved!  It was the most wonderful taste sensation and brought me right back to my childhood. Since that evening, I have wondered what happened to butterscotch and why it has not been a part of my last 40 years.

When I returned to Chicago, I had butterscotch on my mind for awhile and thought I’d do a little research.  But then, as often happens to those of us in the industry, I got sidetracked and forgot all about the butterscotch … until a couple of weeks ago.  A friend of mine who is moving to Indy, sent me a recipe for Butterscotch Pot de Creme that needed to be converted to ounces from grams.  She was having a major craving and wanted to take the recipe to Indiana, get settled in her new home and then make it as a reminder of comfort and joy.

I consulted with a couple of my peeps and we did the conversions. However, I took it a step further of course, and I’m thinking you probably already know what I’m about to say.  Yep, had to make it myself and found the perfect occasion.  Last night there was a little farewell party for my friends and I volunteered to bring dessert.

Knowing it would be a great surprise and a great comfort for my friend, I sought the best Butterscotch Chips (Guittard), indulged in a fresh Vanilla Bean and set out to create these little pots of butterscotch pleasure.

Oh my. Topped with a little whipped cream and chocolate, there was indeed audible moaning going on around the table last night!  If you haven’t had a little butterscotch in a long time, I encourage you to go for it, click on the link for the recipe, you will not be sorry.  Enjoy!

Butterscotch Pot de Crème

Butterscotch Pot de Creme