Chef Royal

First round of strawberries from our garden . What should we make?

Dear Friends,

The New Year is a time for change – people make resolutions ranging from losing weight and getting in shape to more intangible things like finding work/life balance.

This last item is one I have wrestled with for the past few years. Running a successful catering company while being an involved dad for my two young sons, Cooper and Sterling and a helpful husband for my wife Lisa has been a challenge.

After much soul searching and discussion with my family, I have come to the conclusion that owning a business where most of the activity takes place on weekends and holidays is not conducive to being as present for my family as I would like. I have spent most of my adult life in the hospitality industry. Over the past 26 years, I have worked as a line cook, restaurant chef, executive chef, and as the proud owner of Chef Royal.

Anyone who has worked in the hospitality industry knows that you expect to work odd hours and holidays. You deal with (but never get used to) missing birthdays, anniversaries and holidays as well as kids’ sporting events and school plays. I have decided that I no longer want to make those sacrifices. My sons are 6 and 8 years old. I figure I have about 10 years until they leave home for college, and I want to spend that time being home for the holidays, being able to attend school functions and take family vacations without working around the busiest catering times of the year.

As to what that next chapter may be, I wish I could tell you. I don’t currently know what my next adventure will be. Over the years, I have developed a wide range of skills that I hope to put to use in a job that involves more family friendly hours. Being a chef isn’t only about the food; over the years, I have developed many skills that are valuable in any career. I have extensive experience in team building, budgeting, business development, staff management, project management and teaching. I have also become adept at sales and marketing. As I explore my options, I look forward to hearing from any of you who have ideas or suggestions on where I can put my skills to use.

Over the years, I have had the privilege of meeting and working with a wide range of amazing people, from co-workers to restaurant diners to valued catering clients. I would like to thank all of you for everything. I know those relationships will be a source of encouragement as I change courses. Thank you for your support, both for Chef Royal and for my new endeavors.

Please feel free to contact me at [email protected]

thank you all again..

Tune in tomorrow morning for Fan outdoors at 6:15 am on Kfan 100.3 e mail the booth and let's answer your wild game and fishing questions

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