b'ITS AN OLD SCHOOL, NEW SCHOOL VIBE AND HES ON THE THRESHOLDI grew up in strict, cut-throat, regimented kitchens. Things are changing. Younger staff respond to a different personality. Our sous-chef, executive sous-chef and I are trying to create a better balance and facilitate a friendlier kitchen conversationreturning a simple thank you or looks perfect response when we ask for something necessaryresponding with energygiving small pats on the back throughout the day that suggest someone is going in the right direction. When team members feel appreciated, when they know their time matters and there is recognition that their jobs are being done well, I earn the right to say something isnt working or to suggest someone needs to step up. Over time, I solidify their confidence and can be stern. In my back years, I didnt communicate as well and would unload on my staff. Instead of hearing, Chef is just mean, I get a better responseYea, I knew I let you down there. We figure out the problem and move on. Now, when communication has to be more tense or vocal, it happens on top of an established relationship.STAMP ON HIS MENU: MEMBER OWNED!I appreciate growing up as a chef at this club, getting to know the members, sculpting the food I prepare. Getting great feedback keeps the bar high, keeps the imagination growing to produce more exciting dishes. Our members are so supportive and behind everything. This challenges me to want to bring in more local and specialty things, to serve what you wont find anywhere else in townto honor comfort food and balance it with creative ethnic foodsto bring top-of-the-line steak and seafood to the center of the plate. I want members to open the menu and find it hard to decide what to order, yet find what fits their moods. Relaxed, comfort food? Next-level cuisine? Lighter with flared spice? We have it all.There are traditions that accompany membership. We will endeavor to always match tradition with a stamped menu.16'