I have not been in the hospitality business my whole career and if that is a surprise to some, I say “thank you”. I spent the previous twenty five years in the transportation industry. Most of my friends had quite a chuckle when I told them of my future plans. They all said that I was crazy for getting into such a tough business and my reply to them was that I was coming from a very tough business.
Well, three and a half years later, here I am. My associates at the Inn have guided me and I have learned quite a bit. Like anyone else, there are functions that I look forward to and functions that I put off. One of the functions I look forward to involves changing the menus in the restaurant. We change our menus seasonally and it involves a great deal of planning by the kitchen. They begin preparation over a month in advance. Don’t think for a minute that I’m sitting with Corey, Craig or Vincent going over ingredients or presentations! No, my function involves tasting and sampling their suggestions. Can you think of a greater job than this? And with a breakfast menu, a lunch menu, a lunch dessert menu, a dinner menu, a dinner dessert menu and a bar menu, that’s a lot of tasting! The whole staff gets involved and it is truly one of the unique aspects of my responsibilities here at the Inn. I look forward to this four times a year.