my name is Kevin kado
I’ve been cooking 30 years I know I
don’t look that old I’m young but I have
30 years in the hospitality I think
about that for a minute 14 years old
14 years old it was my first job what
I’d like to talk about a little bit
tonight is hospitality pressures fails
and successes all due to pressure I want
to open your eyes a little bit to my
worlds the world that one in five
Americans have worked in at one point in
their life that’s hospitality any way
shape or form it’s a lot of people
pressures of hospitality can be pretty
pretty brutal I’d like to kind of start
with my first job and how I fell in love
with what I’m saying is a brutal
industry 14 years old
mom I want a dirt bike she said go get a
job said what’s that don’t you buy that
for me she said okay son
so as my mom was a single mother raising
two boys can imagine on that went
we’re both knuckleheads and all we want
to do is beat each other up so she said
all right we’re gonna go to school
you’re gonna get your working papers I’m
gonna go to town hall these are the days
and do all that stuff first job is in a
restaurant washing dishes making salads
okay I get dropped off on the bus
three o’clock 3:30 three days a week
work till 10 11 o’clock at night at 14
years old what I really remember most
about this job was the one man that ran
the whole entire thing the whole entire
thing
one man probably 45 50 seat restaurant
new england-style I grew up in Plymouth
mass I don’t know if my accent kicked in
yet but this guy was just wrong
these things out he’d have jethro tull
blaring like nobody’s business in the
background and he would just be a
one-man show just doing so much stuff
I’d help when I could but I was a 14
year old kid I didn’t know what to do I
made salads and washed dishes
this guy will just go and go and go and
he never ever swarthy guy never said
anything LLL never did anything mean
never just just took it waitresses
waitress managers everybody screaming
out I missed that and the other thing
and he would just go and go and go and
go I was amazed I was hooked I get goose
bumps I was hooked that moment that
night that first night I saw this after
that I was like man how’d you do that he
said nobody can do it I can do he was
just that confident again logos pumps
look at that let’s fast forward a little
bit
I’ve been 30 years since that day in
this business
I’ve been fortunate enough to put my
nose to the grind do what I think is the
right thing to do
just tough tough tough unforgiving
business sometimes probably a little
reward except a personal self reward and
that’s kind of the way I took things you
are under a crazy amount of pressure but
through that I was able to do a couple
of good things through the next
individual that I’m gonna talk about I
was able to achieve I think through my
ambition and talents I guess if you will
to get my culinary status to where it
needs to be but this one man taught me
about pressure taught me how to
decompose of pressure and how you can do
that I met this man about eight years
ago that face huh that says it all I
don’t know if you know this show I don’t
know if you know him it’s really not
that bad of a guy
but it’s called Hell’s Kitchen for a
reason this man Chef Ramsay taught me
lessons that I didn’t really know I knew
or needed to know at the time I wasn’t
going on the show to learn how to cook
was on the show to win half a million
dollars that’s why
come on the show I knew how to cook but
I didn’t know the lessons he was about
to teach me for whatever reason he took
to me then I’m on the show but then I
don’t know first I don’t know how they
do in that first couple episodes I broke
my ankle they set out you got to go home
I said no I’m not going home and come
all this way to do this to go home they
said all right well you got to be on
meds I said no I’m not gonna be on meds
give me some Tylenol give me a boot and
I’ll be good you know like okay so I did
that I signed off said okay let’s go do
this so I went and I worked and I worked
harder and I tried to work smarter and
the whole point of the show is to put
you into a situation where you just are
not used to pressure you’re not used to
things other than what you know you’re
in a box and they push that box this way
and that way and shut this off and throw
this ingredient away and do this and do
that to to see how you react under
pressure I didn’t know that at the time
I didn’t know that after I left I
figured it out though
that while I was there he would give me
all kinds of good inspirational good
things that I didn’t know at the time
but I was starting to understand I was
always doing stuff I’m doing I’ve got it
I got it word we’re good we’re good
we’re good he’d say would you stop Kevin
don’t think about now think about what’s
next what’s next next next think ahead
always always think ahead don’t let the
pressure consume you okay didn’t know
that at the time never back down stand
your ground don’t succumb to the
pressure use it to your advantage
its energy what that does is up to you
you can make it faster you you can make
it push you I chose to push and push
harder and work smarter simple simple
very simple a couple of sentences the
man said to me just a couple of simple
tokens of reason though I just never
thought about
I did pretty well that went all the way
down to the end I think I won butthole
no it’s another story through this
lesson what I’ve learned that is that
this is a business where it can consume
you it can take you over your strive for
excellence standards high standards
standards need to be the best
it’s the fork in the right place is the
table iron is the chair right is the
four position where it should be
thumb nail ahead whose thumb nail my
thumb nail your thumb nail I don’t know
these are all the things that have to
think and go on these are all the things
that can consume your brain that’s how
you deal with that so there’s there’s a
couple of things that have happened in
my career a lot of people would call
these less Desirables and you know
people may have had some troubles in
life I found it kind of my mission to
take them whomever they are and use them
and work with them and try to create
them and take their life’s pressures a
little bit easy and try to mentor them a
little bit more I’ve made that my
mission for the last I don’t know 10
years at least that’s something that’s
inspiring for me that’s something that
takes the pressure off of me some of
these chefs that are just amazing chef
can’t – 2015 took his own life he was on
top of the world
had an empire one of the best culinary
gastronomic chefs ever to live ever had
everything going for him he didn’t do
too good with the pressure for whatever
reason I don’t know
there’s a man right here was the number
one chef in the world
the world chef oye 2016 his restaurant
was number one in the world he was the
one chef in the world God he worked so
hard he was amazing legendary man
legendary still is sure come to pressure
a month after he received the award he
died committed suicide I don’t want to
get all morbid because those are very
hard true line facts of what to strive
for excellence perfection can consume
you and overtake you and take everything
away from you that you ever worked your
entire life for these are the things
that I try not to consume my life
although I want to be the best that I
can be I want to be absolutely certain
that I’m doing everything I can to make
sure your bellies are full your models
are tasty and you’re happy whether it’s
the carpet that you see when you walk
into one of my restaurants whether it’s
the tablecloth that has a stain on it
doesn’t matter it’s everything all of
that matters all of that creates a giant
giant steam kettle that’s how you deal
with that I would like to think that
I’ve done a good job I’ve stumbled I’ve
fallen as we all have I’d like to think
that getting up and showing some sort of
inspiration I don’t know it’s something
so how many of you have seen
rear-admiral speech it’s all over the
Internet set a task for yourself
first task that you know you can
complete making your bed you should set
a task you had a goal you executed it
you completed it check task one done I
love that speech if you haven’t seen it
you should look at it pressure is a
tough tough tough thing all of our
businesses have that all of our lives
have that if there’s one thing I want
you to know or at least take from this
take from just this little tidbit of
experience that I had
of things that I can give you the next
time you go into a restaurant and you
pull out your Yelp review to demolish
somebody just think for a minute before
you do that just think for a second of
everything that went into it
and sometimes people have rough days not
asking you to forgive or forget just
understands just understand what went
into that burger what went into that
fois gras
what went into that silverware being an
80/20 polish so right you can see your
teeth I mean just everything and every
step of the way
somebody was responsible for nine times
out of ten it’s the chef overseeing
everything that needs to happen and
making sure because we’re little
egotistical maniac but we want
perfection we strive for it it’s what we
do and the first thing you see is this
restaurant you see the waiters you see
the you see the tablecloth you don’t see
our food so we stress about that so
before you do that review please think
about that stuff just a little bit I
hope to see you guys soon thank you very
much
[Applause]
I’ve been cooking 30 years I know I
don’t look that old I’m young but I have
30 years in the hospitality I think
about that for a minute 14 years old
14 years old it was my first job what
I’d like to talk about a little bit
tonight is hospitality pressures fails
and successes all due to pressure I want
to open your eyes a little bit to my
worlds the world that one in five
Americans have worked in at one point in
their life that’s hospitality any way
shape or form it’s a lot of people
pressures of hospitality can be pretty
pretty brutal I’d like to kind of start
with my first job and how I fell in love
with what I’m saying is a brutal
industry 14 years old
mom I want a dirt bike she said go get a
job said what’s that don’t you buy that
for me she said okay son
so as my mom was a single mother raising
two boys can imagine on that went
we’re both knuckleheads and all we want
to do is beat each other up so she said
all right we’re gonna go to school
you’re gonna get your working papers I’m
gonna go to town hall these are the days
and do all that stuff first job is in a
restaurant washing dishes making salads
okay I get dropped off on the bus
three o’clock 3:30 three days a week
work till 10 11 o’clock at night at 14
years old what I really remember most
about this job was the one man that ran
the whole entire thing the whole entire
thing
one man probably 45 50 seat restaurant
new england-style I grew up in Plymouth
mass I don’t know if my accent kicked in
yet but this guy was just wrong
these things out he’d have jethro tull
blaring like nobody’s business in the
background and he would just be a
one-man show just doing so much stuff
I’d help when I could but I was a 14
year old kid I didn’t know what to do I
made salads and washed dishes
this guy will just go and go and go and
he never ever swarthy guy never said
anything LLL never did anything mean
never just just took it waitresses
waitress managers everybody screaming
out I missed that and the other thing
and he would just go and go and go and
go I was amazed I was hooked I get goose
bumps I was hooked that moment that
night that first night I saw this after
that I was like man how’d you do that he
said nobody can do it I can do he was
just that confident again logos pumps
look at that let’s fast forward a little
bit
I’ve been 30 years since that day in
this business
I’ve been fortunate enough to put my
nose to the grind do what I think is the
right thing to do
just tough tough tough unforgiving
business sometimes probably a little
reward except a personal self reward and
that’s kind of the way I took things you
are under a crazy amount of pressure but
through that I was able to do a couple
of good things through the next
individual that I’m gonna talk about I
was able to achieve I think through my
ambition and talents I guess if you will
to get my culinary status to where it
needs to be but this one man taught me
about pressure taught me how to
decompose of pressure and how you can do
that I met this man about eight years
ago that face huh that says it all I
don’t know if you know this show I don’t
know if you know him it’s really not
that bad of a guy
but it’s called Hell’s Kitchen for a
reason this man Chef Ramsay taught me
lessons that I didn’t really know I knew
or needed to know at the time I wasn’t
going on the show to learn how to cook
was on the show to win half a million
dollars that’s why
come on the show I knew how to cook but
I didn’t know the lessons he was about
to teach me for whatever reason he took
to me then I’m on the show but then I
don’t know first I don’t know how they
do in that first couple episodes I broke
my ankle they set out you got to go home
I said no I’m not going home and come
all this way to do this to go home they
said all right well you got to be on
meds I said no I’m not gonna be on meds
give me some Tylenol give me a boot and
I’ll be good you know like okay so I did
that I signed off said okay let’s go do
this so I went and I worked and I worked
harder and I tried to work smarter and
the whole point of the show is to put
you into a situation where you just are
not used to pressure you’re not used to
things other than what you know you’re
in a box and they push that box this way
and that way and shut this off and throw
this ingredient away and do this and do
that to to see how you react under
pressure I didn’t know that at the time
I didn’t know that after I left I
figured it out though
that while I was there he would give me
all kinds of good inspirational good
things that I didn’t know at the time
but I was starting to understand I was
always doing stuff I’m doing I’ve got it
I got it word we’re good we’re good
we’re good he’d say would you stop Kevin
don’t think about now think about what’s
next what’s next next next think ahead
always always think ahead don’t let the
pressure consume you okay didn’t know
that at the time never back down stand
your ground don’t succumb to the
pressure use it to your advantage
its energy what that does is up to you
you can make it faster you you can make
it push you I chose to push and push
harder and work smarter simple simple
very simple a couple of sentences the
man said to me just a couple of simple
tokens of reason though I just never
thought about
I did pretty well that went all the way
down to the end I think I won butthole
no it’s another story through this
lesson what I’ve learned that is that
this is a business where it can consume
you it can take you over your strive for
excellence standards high standards
standards need to be the best
it’s the fork in the right place is the
table iron is the chair right is the
four position where it should be
thumb nail ahead whose thumb nail my
thumb nail your thumb nail I don’t know
these are all the things that have to
think and go on these are all the things
that can consume your brain that’s how
you deal with that so there’s there’s a
couple of things that have happened in
my career a lot of people would call
these less Desirables and you know
people may have had some troubles in
life I found it kind of my mission to
take them whomever they are and use them
and work with them and try to create
them and take their life’s pressures a
little bit easy and try to mentor them a
little bit more I’ve made that my
mission for the last I don’t know 10
years at least that’s something that’s
inspiring for me that’s something that
takes the pressure off of me some of
these chefs that are just amazing chef
can’t – 2015 took his own life he was on
top of the world
had an empire one of the best culinary
gastronomic chefs ever to live ever had
everything going for him he didn’t do
too good with the pressure for whatever
reason I don’t know
there’s a man right here was the number
one chef in the world
the world chef oye 2016 his restaurant
was number one in the world he was the
one chef in the world God he worked so
hard he was amazing legendary man
legendary still is sure come to pressure
a month after he received the award he
died committed suicide I don’t want to
get all morbid because those are very
hard true line facts of what to strive
for excellence perfection can consume
you and overtake you and take everything
away from you that you ever worked your
entire life for these are the things
that I try not to consume my life
although I want to be the best that I
can be I want to be absolutely certain
that I’m doing everything I can to make
sure your bellies are full your models
are tasty and you’re happy whether it’s
the carpet that you see when you walk
into one of my restaurants whether it’s
the tablecloth that has a stain on it
doesn’t matter it’s everything all of
that matters all of that creates a giant
giant steam kettle that’s how you deal
with that I would like to think that
I’ve done a good job I’ve stumbled I’ve
fallen as we all have I’d like to think
that getting up and showing some sort of
inspiration I don’t know it’s something
so how many of you have seen
rear-admiral speech it’s all over the
Internet set a task for yourself
first task that you know you can
complete making your bed you should set
a task you had a goal you executed it
you completed it check task one done I
love that speech if you haven’t seen it
you should look at it pressure is a
tough tough tough thing all of our
businesses have that all of our lives
have that if there’s one thing I want
you to know or at least take from this
take from just this little tidbit of
experience that I had
of things that I can give you the next
time you go into a restaurant and you
pull out your Yelp review to demolish
somebody just think for a minute before
you do that just think for a second of
everything that went into it
and sometimes people have rough days not
asking you to forgive or forget just
understands just understand what went
into that burger what went into that
fois gras
what went into that silverware being an
80/20 polish so right you can see your
teeth I mean just everything and every
step of the way
somebody was responsible for nine times
out of ten it’s the chef overseeing
everything that needs to happen and
making sure because we’re little
egotistical maniac but we want
perfection we strive for it it’s what we
do and the first thing you see is this
restaurant you see the waiters you see
the you see the tablecloth you don’t see
our food so we stress about that so
before you do that review please think
about that stuff just a little bit I
hope to see you guys soon thank you very
much
[Applause]
Please follow and like us: