There are a lot of perks to my job. I've worked really hard to get
where I am and everything is so rewarding, yet being able to have an
influence on a cook is the greatest of them all. I recently made a
short "Bible" for my staff: papers that will help motivate them, show
them their worth and help them establish their own personal goals. I
look to all of them as students, not hourly employees here to clock in
and clock out. To begin the packet I shared an email thread between
Michael Mina president Patric Yumul and a Mina employee on "Good vs.
Great". It was this email that really showed me that going with the
Mina brand was the right choice. Since then, I've adopted the saying,
"Good is the enemy of great" and preached it many times.
going over the "3 Things". Three things that they could do better on
and what they did great on that night. I have always done this for
myself, whether it is just for a particular situation of for an entire
day. At the end of the packet was what I found to be most important. I
wanted the cook to give me three things they wanted to work on or
master while working with me. I truly believe in my staff and want to
help them in every way possible so they can achieve their own personal
goals, because without them I would not be able to attain my own.
My intention was not to share their "3 Things", yet one of my cooks
goals were so inspiring I had to: this is why I do what I do, for