In this episode with Gail Hopps-Page, we discuss getting out of your comfort zone, how gail got her start in the restaurant business, being the best you can be in any given moment, building on your experience if you have no formal culinary education, why people burn out in the restaurant industry, identifying key employees, investing in key employees, embracing food values, keeping it simple, not taking short cuts, always moving forward, teaching what you know, replacing yourself, regulations limiting small farmers, subsidies, certain etiquette when sourcing from local farms, and the importance of food culture.
Gail Hobbs-Page spent 26 years as a professional cook, working in restaurants including Magnolia Grill and the Fearrington House, both in North Carolina, and Hamiltons’ at First & Main, in Charlottesville. Eventually, the restaurant business burned her out. Today Gail is the Owner, Farmer, and Cheesemaker at Carmont Farm located just outside of Charlottesville, NC.
Show notes…
Favorite Success Quote or Mantra.
“Happiness begins at the end of your comfort zone.”
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Resources mentioned
Contact Info
Twitter: @CheeseGail
Instagram: @caromontfarm
Facebook: caromontfarm
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Huge thanks to Gail Hobss-Page for joining me for another awesome episode. Until next time!
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The post 405: Food as life- not a commodity with Gail Hobbs-Page appeared first on Restaurant Unstoppable.