Listen to this episode to find out where perseverance, good listening skills, a constant strive for improvement and having a solid sense of purpose can get in your career as a restaurant professional.

Chef John Sundstrom is a graduate of the New England Culinary Institute. He has worked in kitchens all over the country and has traveled the world in pursuit of  his culinary and personal purpose. His accolades suggest he’s found that purpose as he’s been named “Best New Chef” by Food and Wine Magazine and was named “Best Chef Northwest” by the James Beard foundation in 2007 following nominations in 2005 and 2006. Today, you’ll find Sundstrom serving as Chef/Owner of Lark Restaurant, Bitter/Raw and Slab Sandwiches + Pie in Seattle, WA.

Show notes…

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Success or Leadership Quote/Mantra

“Work hard and stay focused on whats really important.”

“It” Factor

• Perseverance
• Good listening skills
• Always trying to improve
• Having a solid sense of purpose

Industry Challenge or Failure

• Chefs time at a restaurant ran its course and the management made the decision to discontinue the work relationship.
• Instead of getting angry and playing the blame game, Sundstrom took ownership of the situation with self-reflection and asked, “What I do differently to grow, and improve going forward.”

Knowledge BOMBS

Fundraising Advice

• You have to have some savings in the bank, or somebody with money looking to back you up.
• If a bank is going to invest in you, they’re going to want to see that you have some stake in the game.

Employee Hiring

• Don’t overlook the resume. Look to see if they have good restaurants on their track record.
• While work experience is important, hiring really good people is important too. Look for people who are motivated, who have good work ethic, and integrity.

Employee Retainment

• Make a conscious effort to help your staff grow personally and professionally. Take then to the next level.
• Take your staff out to eat to show your appreciation.

Industry Resource

Books:

Becoming a Chef

Culinary Artistry

Magazines:

bon appetite– Bon Appétit is an American food and entertaining magazine published monthly. It was started by M. Frank Jones in Kansas City in 1956

Food and Wine Magazine–Food & Wine is a monthly magazine published by Time Inc. It was founded in 1978 by Ariane and Michael Batterberry. 

Lucky Peach– is a food and lifestyle journal that explores a monthly theme through essays, art, photography, recipes, and original video content.

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Advice on Marketing

• Get active on social media.
• If you’re in the position as a chef or young cook, get active on instagram to put yourself out there and interacting with the public.
• Develop you media skill. You need to be a little media savvy.

Objective Product/Service Review Suggestion

• Zirx-Smart Parking: The key to having a car in the city. From parking, to gas, to an oil change: we’ll take care of your car with the tap of a button.

Best Business Advice

• Challenge yourself and travel early in your career. The older you get the more liability you have and the harder it will be to get the experience.

Contact Info

Email: info@larkseattle

Website: larkseattle.com

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The post 158: John Sundstrom | On Perseverance, Listening, Constantly Improving and Living with Purpose appeared first on Restaurant Unstoppable.