It has been years since I have written down anything outside of my own personal journals, so go along with me on this one. The last time I was online doing anything of this sort, I was in a completely different state and working in the wine and culinary world of Napa Valley, California. Living in the far North of Bozeman, Montana, the work I do has changed quite a bit.
Coming back to my “home” of Bozeman five years ago after moving to San Francisco for culinary school in 2007, it is amazing to see what all has changed in the Bozeman culinary scene. Further, how much it continues to change every six months it seems is both invigorating and a cause for concern all at the same time. I do not want to be reticent about the culinary development in this small town of fifty nine thousand people, it is just that I continually hear about the issue of labor shifting every new season it seems. Then from the labor worker side, how much the Chefs, Sous Chefs, and Owners all seem to be either burnt out or working with no clear concept whatsoever.
To say that this very conversation is happening across the country would be an understatement. The situation in America is, to say the least, uncertain. With no clear outlook on the economy or consistent direction from local governments, the conditions for restaurants to succeed are becoming increasingly challenging. Add to that the slowing pace of agricultural development—and that’s putting it optimistically—the need for chefs, owners, and restaurant groups to build stronger relationships with local farmers and ranchers has never been greater. It's more apparent than ever that communities must come together and work harder at the local level. The core idea behind this business plan—that when we work together, we all rise together—is, in my view, essential not only for the future of the culinary scene in this little mountain town, but for the future of the American culinary industry as a whole.
So now, I am going to be working on doing exactly that. Working at the local culinary school to develop the next generation of skilled labor for this area. I work hard in having classes go to the many different farms and ranches so that the students can see what and how the great produce around us grows. We as culinary professionals need to be part of the cycle of growth for the agriculture of the region we live in. We as cooks and Chefs need to absolutely know what the farmers and ranchers around us are doing from season to season. Time we roll up our sleeves and pop the cap up a bit to let that light in. Get outside and start talking with one another, because we have to do something about this problem we are living in right now. No more time to sit and wait.
Thanks for sharing and for being so supportive, thoughtful and generous, always. You are a gem Alex. We are so lucky to have you in our community ❤️
I can't think of a better guy to bring people together. It's a gift you have, and just part of who you are. I know you'll kick ass at that.