Chef Shares Lessons with Cattlemen
BOZEMAN, MONT. (Sept. 15, 2010) — Chef John Doherty, former executive chef of New York City’s famed Waldorf=Astoria, addressed Angus breeders during the National Angus Conference & Tour Sept. 15-17 in Bozeman, Mont. Doherty told the more than 600 cattlemen in attendance, “We have a lot in common. We manage money, processes and people to run our businesses.”
Chef John DohertyThat said, Doherty offered insights about being a successful leader in business and managing employees, while also offering some of his perspectives about the beef industry. Specifically, Doherty emphasized that there is a difference between managing and leading.
“A manager is trying to manage process and get things right," he explained. "A leader has the ability to inspire someone to be their best. They become part of your vision of what you want to achieve.”
From his experience, Doherty said it is important to build a team by getting employees involved in the business. As an example, he said, “Instead of saying, ‘Here’s what I want you to do,’ ask, ‘How do you think we should do this?’”
Likewise, he said, he has found praise to be a powerful motivator. “It’s contagious, people want to be recognized for what they do,” Doherty said.
Doherty noted that once he recognized the difference between managing and leading he was able to elevate the entire kitchen output at the Waldorf=Astoria's renowned Bull and Bear Steakhous.
His message to Angus producers in taking this concept back to their own operations was this: “If you continue to do what you’re doing, you won’t change. Working harder doesn’t equate to change. You’ve got to change what you are doing.”
He added, “Quality always works, and doing the right thing always works.”
Regarding a quality beef product, Doherty complimented the Angus industry, saying, “Certified Angus Beef® (CAB®) is one of the many products that helped change the face of the Waldorf. Our goal is to get people talking at the table. We want them to take a bite and start talking about the food because it is so good.”
Since 2001, Doherty has offered both CAB Choice and Prime beef on the Waldorf’s menu.
Doherty shared that a CAB Prime New York Strip steak on the Waldorf menu sold for $46. Last year his cost to purchase that Prime steak was $25. In 2010 that price has climbed to $37 due to the tightened supply for beef. Because of that increased cost and lower margin, Doherty said the Prime product was recently taken off the Waldorf’s menu.
“When it’s losing you money you just can’t do it,” he said. Thus, he told the producers in the audience, “We need more Prime meat; can you work on that, please?”
In closing, Doherty said he always tells his students, “There are no special people, just ordinary people who have done great things.” He told the cattlemen, “You can do great things, so go do great things.”
Presently, Doherty is principal of the New York-based Wolfpak Hospitality Group, which hopes to have a contract for a new restaurant in place by the end of 2010.
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