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At the age of 15, Keith Sarasin started working at a local sub shop washing dishes and making subs. By 2012 he held titles from Sous Chef to Executive Chef, and eventually private chef before founding The Farmers Dinner.
The Farmers Dinner concept came about from Keith’s time working with local farms in the New England area. He wanted a way to support local farms while sharing the stories he learned from his time with various farmers.
Since 2012, The Farmers Dinner has hosted over 81 farms to table events across New England and fed more than 20,000 customers raising over $140,000 for local farms.
In addition to his time in the kitchen, Keith is the author of two books, The Perfect Turkey and co-author of the 2019 release, The Farmers Dinner – A Story in Every Bite. He's also got a Third book in the works.
Show notes…
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Favorite success quote or mantra:
- “You did what you knew how to do, and when you knew better, you did better.” -Maya Angelou
In today's episode with Keith Sarasin we will discuss:
- Open-mindedness
- Psychology of hospitality
- Belief systems/breaking habits
- Vulnerability
- What is success?
- What can we do to maintain good staff?
- What is a “farmers dinner?”
- Email list generation
- Various insurance needs for popups/events
- Opening your first restaurant with a partner to then leave the operation
- Opening stress
- Multiple channels of revenue
Today's sponsor:
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Knowledge bombs
- Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
- What is your biggest weakness?
- Being healthy in both mind and body
- What's one question you ask or thing you look for during an interview?
- Career-driven yet also a creative team player
- What's a current challenge? How are you dealing with it?
- Don't let a past grief control how I am in the course of a day
- What is one uncommon standard of service you teach your staff?
- We want someone to feel like they're walking into our home
- What's one book we must read to become a better person or restaurant owner?
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- They forget what it's like to be the server
- Name one service you've hired.
- Dole & Bailey – “A Food Hub and Farm Gate for Chefs”
- Black River Produce – “Premier Local Food Distributor”
- Sid Wainer & Son – “Specialty & Fine Food Distribution”
- What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
- Legacy is greater than currency
- Life is about letting go of expectations of yourself and others
- We don't define people through judgement, judgment defines you
Contact info:
Keith's website: www.keithsarasin.com
Instagram: @thefarmersdinner | @keithsarasin
Facebook: @TheFarmersDinner
Website: www.thefarmersdinner.com
Thanks for listening!
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Huge thanks to Keith Sarasin for joining me for another awesome episode. Until next time!
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The post 742: Keith Sarasin on The Power of Vulnerability appeared first on Restaurant Unstoppable.