You learn a lot more from your mistakes than you do from your successes. I invite risk in our companies, and I invite people to make mistakes. We learned to make sure when you hit the market with any product that you’re really ready and that you understand what you’re doing.Īn overarching lesson is that you make mistakes because most of the time you’ve taken some type of a risk. But we were really hungry to get the product out there, and we worked a little bit too fast. We really weren’t ready, both from packaging or taste point of view. It was my first go-round doing that product line, and we just hit the market too soon. This new (planet-friendly snack) business that I’ve entered, Eat the Change, well, we had a product to develop: mushroom jerky. There’s a lot of turnover in the restaurant business, but we started to see so much better job retention, keeping the same faces in our business, and I wish I would have done that earlier in my career. We run a vegan burger chain that has 13 locations, and we do a lot of culture training-we focus on it a lot.Īnd you know, once we decided to focus on it, we saw so much more positive performance. I learned our kitchen staff is like your second family and you have to treat every position with respect, whether you’re washing dishes or plating something or you’re the front-of-house manager-you have to really make an effort to make everyone feel comfortable at work. The chain’s flagship location opened in September 2019 as the first vegan concept of chef Spike Mendelsohn, a restaurateur known for his appearances on Bravo’s Top Chef and the Food Network. Marshals evicted Good Stuff Eatery chef and owner Spike Mendelsohn and his friend and business partner, Mike Colletti, from their Capitol Hill rental house this. Prince George’s County man arrested in 2000 Gaithersburg rape incidentĮventually I was able to conquer and learn from that over the course of many years. Today, vegan eatery PLNT Burger is opening its fifth location inside a Whole Foods Market in Washington, DC. But it didn’t do justice to the business or the employees-it would do the opposite, and that was a big mistake. I used to be that chef, and it felt good to me for some awkward reason because I was getting respect. I kind of carried that into my own career. It was an intense kitchen, with lots of yelling, and things would get thrown at you if you didn’t do something right.
But when I was younger, I had a much more ego-driven style of management, and I think that maybe was born from training in the north of France, in a kitchen with a brigade of 60 chefs. I’ve been in the kitchen since I was about 12 years old, so I’ve learned a lot. restaurants, including Good Stuff Eatery, Santa Rosa Taqueria and We, the Pizza. James Bethesda fitness center, and oversees several D.C. He launched PLNT Burger in Silver Spring in 2019 and has since added 12 more locations, crafted the menu for Vim & Victor at the new St. Aspen allowed me to take a much needed deep breath and recharge before returning home to opening up my family’s second Good Stuff Eatery.Chef Spike Mendelsohn, 42, runs a restaurant empire from his Bethesda headquarters. What you can’t see is that it was really a great relief to step away from the restaurant stress going on back in DC. Despite being such a relaxed city, Aspen is dynamic and I can’t wait to go back.Ĭhances are, I might have come off as aloof in Aspen, but it was just the opposite. Aspen is such an incredible place that combines upscale with down-to-earth people who love nature. When I arrived in Aspen, I felt so preoccupied with the chaos surrounding the restaurant openings in DC, that having an escape - where I was even able to go whitewater rafting and hiking - was awesome. Being a part of the Food & Wine Classic in Aspen was such a highlight for me this year. Cooking for the Food & Wine crowd is amazing - the event is filled with chefs and members of the food media that I truly respect.Ī million thank yous to Dana Cowin for the amazing opportunity.
Although I expect a bunch of phone calls from my mom and sister, who will undoubtedly give me an earful.Īspen was such a blast. Come on Indonesia, step up the cable programming! I am counting the hours until I get back to DC and watch the show with my family.
What’s up? I’m writing to you all from Jakarta, where I unfortunately cannot watch Bravo TV.
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