If you’re under 40, please skip the next paragraph. They’ll know if you read it, and you’ll be disqualified from the list. If you’re over 40, please continue.
We’ve all been there, working from the bottom to the top. We were learning, grinding, experimenting, sacrificing, growing, failing, and excelling. We wouldn’t be who we are today without those above lifting us up and showing us the path. That is what Club + Resort Chef‘s newest program, 40 Under 40, is all about. It’s a path for those established in this industry to recognize the individuals who will be carrying the torch after we hang up our aprons.
Think about your kitchen team. Can you name at least one individual who you trust to carry that torch? You know what makes that person great, why they shine the brightest, have come the farthest, have overcome some major hardships, and still show up to crush each shift. Nominate them.
As an Eagle Scout, I was taught to leave my campsite in better shape than I found it. I carry that mentality on through my kitchen. Whenever I leave Blackthorn Club at the Ridges, I want my kitchen to be in better shape than when I found it. The people we mentor will be our legacy. Use this recognition program to highlight those who have earned the recognition.
Now, if you’re under 40 and making your mark in the club industry, remember it’s a continual effort. We chose this path when put on a chef’s coat. Despite the challenges, the rewards are immense, and we’re paid to play with food. (What could our Kindergarten teachers say now? Jokes on you, Ms. Carroll.) But seriously, we work hard to give our members a quality experience every time they walk in the door. Few businesses can boast such a loyal clientele as ours. Keep pushing, learning, failing, and growing. This is the time to learn from everyone around you. Embrace it!
The significance of 40 Under 40 is immense. This honor is not just a token of personal achievement; it represents a profound acknowledgment of the remarkable influence and future potential of the young professionals in the club culinary industry. For them, it’s a significant validation of their commitment, hard work, and dedication to culinary excellence from the moment they first picked up a knife. Recognizing these talented individuals under 40 is not just about celebrating their current successes—it’s also about inspiring their continued journey toward shaping the future of our industry.
