402: Recognizing & supporting your team with Chef Jeff Deloff

In this episode we discuss how Chef Jeff Deloff got his start in the industry, why you need to follow your heart and “go for it”, the importance of finding a mentor, hard work paying off, every role in a restaurant being critical, how being young, inexperienced, and hungry can hinder and help you, how to handle people, not taking a closing restaurant personally if you’re a young executive chef, the impact of running a sustainable restaurant, emotional sustainability, knowing when you’re wrong, and trusting in your employees.

Born and raised in Oswego, NY, Jeff Deloff,  at 16 Jeff took a job as a dishwasher and has never left the restaurant business.  He enrolled in the Culinary Institute of America in 2005.  After graduating he worked in several restaurants in NY, the most recent as Executive Chef at Bistro 197 in Oswego.  In the fall of 2015, Jeff left for Charlottesville to take the position of Executive Chef at Threepenny Cafe.  Jeff is committed to developing relationships with area producers and to spearheading Threepenny’s mission to source locally, sustainably, humanely and healthfully.

Show notes…

Favorite Success Quote or Mantra.

“Laugh and grow fat.”

Resources Mentioned

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Knowledge bombs

  1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

  2. What is your biggest weakness?

  3. What’s one question you ask or thing you look for during an interview?

    • Values on how food should be treated.
  4. What’s a current challenge? How are you dealing with it?

    • Being a small fish in a small pond.
    • You need to make to for PR.
  5. Share one code of conduct or behavior you teach your team.

    • Treat your knives with respect.
  6. What one uncommon standard of service you teach your staff.

    1. Don’t clean your hands on your apron.
  7. Share an online resource or tool.

  8. What’s one book we must read to become a better person or restaurant owner?

  9. What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?

  10. If you got the news that you’d be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be.

    1. Pigs are meant to be fat and grown outdoors
    2. Everything his father taught him.
    3. Laugh and grow fat.

Thanks for Listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

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Huge thanks to Chef Jeff Deloff for joining me for another awesome episode. Until next time!


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