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1.91111PINIP

the high wage scale, or the fact that I
trust my staff and give them an oppor-
tunity to learn, but the employees have
done everything I've asked and more.
I've always had a policy of promoting
from within, and already a lot of the
dish washers and entry-level workers
have become line or prep cooks.
"The other day, I had four people
in Iridescence grab me as I was walk-
ing by — I always get out with cus-
tomers to keep an eye on things and
make sure they're satisfied — to tell
me how happy they were with their
entrees. So I took them back into the
kitchen, and they applauded the
cooks. I hadn't cooked the meals —
let the people who did get the reward.
"Another time, I took a cook out
front to get some kudos and later,
back in the kitchen, she started to cry.
`Nobody ever did that for me before,'
she said.
"So, on all counts, the doomsayers
and gloom-and-doomers have been
wrong.
"When things do get a bit hairy,
and the stress is beginning to build _
during one of my 12-hour days, I just
have to think back to some of the
best, most calming advice I ever got:
"Last year, when I was interviewing
for the position and pretty sure it was
mine for the asking, I had terrific
doubts that it would work. I mean,
was I crazy to leave a wonderful job at
the hunt club, with a small, faithful
clientele, to go_ to a massive operation
and what to me were unimaginable
volumes of meals to be. cooked on a
daily basis? It was, 'Oh my God, am I
going to be able to handle -that?'
"So I called a good friend and for-
mer teammate on the U.S. Culinary
Olympics team that had dazzled the
world in Berlin, Keith Keogh, who is
executive chef at Walt Disney
World/EPCOT. You think he's seen
large volumes?
"'You think I can do this?' I asked,
feeling pretty scared. "'Sure,' he said.
"'But what about the volumes?'
"'Do you make mashed potatoes?'
he asked. 'Yeah,' I answered tentatively.
"'Then just make lots of mashed
potatoes.'
"And suddenly it made sense.
Nothing would change in my philoso-
phy, or in my style. I would just do
things on a grander scale. I would still
hire good supervisors and entrust
them to handle the staff and many of
the day-to-day details. I'd just have to
hire more of them. I would still pre-
pare and serve food that was eclectic,
unpredictable and ever-changing. I
would still, when invariably asked

.

ur shanks to the

fi.)(41 critics

.the

area's most discerning

palates for the kind •

remarks and kudos

'Voy have bestowed

upon. us since on'r

remodel.

"America's TableTop Award" — Gourmet IV agazi ne

"Being a top seafood dining spot for so many years, as well as one of the prettiest, has
not gone unnoticed by the customers." ---Danny Raskin, Jewish News

"Charley's Crab has been given a half-million dollar face-lift, the menu has been overhauled
and is truly re-born as what it started out to be: a first-class seafood restaurant."

—

Ric Bohy„ our Magazine

"Memorable is th waitstaff. Charley's Crab has in its employ some of the
friendliest most informed staff I have encountered."

—

Beverly Hatcher, Daily Tribune

"The grilled yellowfin tuna demands attention. Topped with fig
m armelade, foi gras and pinot noir sauce and served over roast-
ed garlic mashed potatoes and Swiss chard, it exemplifies the
restaurant's new direction."
Jennifer Eger, The Observer Eccentric

—

"For 23 years, the restaurant has remained Metropolitan
Detroit's premiere seafood-restaurant. And now with a $500,000
Ron Rea refitting, Charley's Crab is ready to stay the course as a
leader in the relatively small fleet of tried and, true restaurants in
the Detroit area." -- Cynthia Krnett, Troy Somerset Gazette

ehaRteues erzab

5498 Crooks Rd.TrOy, MI s 248- 79-2060

3/3

2000

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