With excitement allow me to introduce to you today's guest, Chef/Partner of Earth's Harvest Kitchen, Chef George Bezanson. After years of traveling and cooking through Boston, New Hampshire, and Florida Chef George returned to Manchester, NH to open The Bridge Cafe, Mint Bistro, and Pressed Cafes. After a series of unfortunate events, Chef George made the conscious decision to step down from his leadership position to focus on his mental health.

Now living on the NH Seacoast, Chef George most recently was part of the Row 34 team in Portsmouth before joining Earth’s Harvest. Chef George is inspired by the farm-to-table vision that is becoming more prevalent in the culinary community and he wants to bring the quality of fine dining to everyday food.

Show notes…

Calls to ACTION!!!

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Favorite success quote or mantra:

“You are the most important person.”

In today's episode with George Bezanson we will discuss:

Learning from a mentor instead of culinary school
Learning by failing early on as a chef
Learning how to gain respect instead of demanding it
The differences between chef and owner
Advice for young Sous/Executive chefs
Controlling costs
Writing menus
The responsibility of leaders
Start small
Partnerships
Importance of contracts
Making the decision to step down

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Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Stamina
What is your biggest weakness?
- Insecurity
What's one question you ask or thing you look for during an interview?
- Do you have a passion to do this?
What's a current challenge? How are you dealing with it?
- To stay inspired
Share one code of conduct or behavior you teach your team.
- Respect and keep internal issues out of the eyes of the guest
What is one uncommon standard of service you teach your staff?
- Clean
What's one book we must read to become a better person or restaurant owner?
- Kitchen Confidential by Anthony Bourdain
- The French Laundry y Thomas Keller
  GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one thing you feel restaurateurs don't know well enough or do often enough?
- Offer health insurance
Name one service you've hired.
- North Country Smokehouse
- Favorite Foods in Somersworth, NH
What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
1. Toast Online Ordering
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
- Experience, Spend time with your family, Take care of yourself mentally and physically

Contact info:

Earth's Harvest on Facebook

Earth's Harvest on Instagram: @earthsharvestkitchen

Thanks for listening!

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Huge thanks to George Bezanson for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

831: George Bezanson Chef/Partner at Earth's Harvest Kitchen & Juicery

Restaurant Unstoppable with Eric Cacciatore

831: George Bezanson Chef/Partner at Earth's Harvest Kitchen & Juicery