First off, I must apologize for the lack of posts. I've been busy! This is a very good thing, duh, but it also means I opt out of the things I should be doing for my dear readers, all 4 of you.
The past few weeks have been full of amazing cheeses that I've been posting regularly on my Facebook account, which is automatically linked to my Twitter account. That's where you can find almost daily updates of what's hip-hop-happening at the shop.
In the meantime, I've been consumed with the lovely ordeal that is scheduling. I remember so many other jobs I've had where the people in charge of such a beastly task were constantly complaining about "the schedule", and I often thought, "how hard can that possibly be?" Well, now I'm eating my words along with my daily cheese intake, and I have more sympathy with my former managers than I ever imagined I would (and that was a lot to start with).
I've said it before and I'll say it again: I am incredibly lucky to have the amazing employees I have. They are a large part of what has brought me the very nubile success I have, and I love them to death. However, I know that I can't pay them enough to be completely committed to just me, and understanding that I have to work with them to accommodate the other jobs they have that essentially afford them being able to work for me. So it turns out that I need to have many a part-timer willing to sling cheese alongside me.
I've been on the hiring end of many different jobs in the past and I always hate it, the whole Human Resources part of being Mrs. Bosswoman is my least favorite part by far. But it has taught me over the years that there are a few things I personally need to take into consideration when hiring people. First, I hire based on personality almost entirely. I can't count how many times I've watched my employers wave off amazing candidates because they don't have experience in an entry level job. So, so stupid. How do you get experience at entry level without being hired at entry level? Anyway, I'm much more concerned with how I'm going to get along with someone personally than how much they know about cheese, learning what's available in the deli case and beyond in an ongoing process that will never end. One of the best ways for me to gauge how I'm going to get along with someone is with humor, so I employed an old tactic that got me hired as a baker at one of my all-time favorite jobs ever a million years ago: tell me a joke. You can tell a LOT about a person by what they're willing, or not willing, to reveal in a joke. I know it's kind of flippant but I don't even read the emails or the resumes unless the joke makes me laugh out loud or snort.
So there you have it, my golden rule for hiring. So far, so good.
Tuesday, July 13, 2010
Monday, June 21, 2010
Ah, to be the bosswoman
While the past few weeks have been a steady continuation of making great cheese meet wonderful cheese freaks, there have also been many reality checks around what it really means to be "the boss". Since I know I have readers out there who are interested in potentially starting their own shop some day, I figure it's more than worthwhile to share some insights on this otherwise incredibly droll subject.
When you open your own business, regardless of industry or trade, you suddenly take on a ton of responsibility that is pretty delicate in nature. You may be the boss, but really every person you make a transaction with is the boss, plain and simple. It's definitely an odd feeling to have so much and yet so little power all at the same time. While I am the end where the buck stops to my employees, and to some degree, my suppliers, I am on the other end of the spectrum in relationships with customers and neighbors. I would definitely say that if you've never managed subordinates in one way or another, you'll be ill-prepared to run your own show. Of course, there are exceptions to every rule, I've known a handful of people who just have the type of personality that lends itself to assuming authority without being an asshole - a very delicate balance indeed. One thing that I've noticed, as much as I absolutely abhor making generalizations based on gender, is that men are given much more wiggle room when it comes to asserting themselves in the workplace. I don't agree with it, I really wish it wasn't this way, but the fact remains that when a man is in charge and asserts himself in the eyes of those under him and his equals, he can get away with a lot more and still remain simply assertive and demanding of respect. When a woman does the same thing, it's a fine, fine line between asserting the power she has in her position and being perceived as a squaking, arms-flapping, irrational bitch.
I've crossed this line a few times in the past few weeks, and while I'll save you all the details, it's overwhelmingly frustrating. You speak up for yourself diplomatically over and over again, it repeatedly falls on deaf ears, and when you finally decide that enough's enough and make a more bold statement in the spirit of finally being heard, suddenly you go from being seen as a Cathy to The Chicken Lady. If only I could lay fresh eggs!
And so it goes. I knew I'd come up against situations in which I'd feel my novice status reeking off me like onion breath, so it's not a huge surprise, but it still sucks.
On the positive side, I have the pleasure of being "the boss", of some really amazing employees. I seriously could not be operating without them, and I am forever grateful that they happened up on me right out of the starting gate. I've been through the hiring process before in several different jobs, however I was never the final say in who got the job. I've always been one who leans towards hiring for personality; learning curves are learning curves no matter how much experience a person brings to the table, but if you can't work well together then what's the point? I've looked for people with a passion for cheese and personalities much like my own; vibrant, friendly, and hard-working. So far, so good, and just two months in I already have a full day off that I can enjoy stress-free knowing that my shop is being cared for by people who mirror my own level of commitment as much as I could possibly ask. So cheers, Calf & Kid Cheese Vixens!
When you open your own business, regardless of industry or trade, you suddenly take on a ton of responsibility that is pretty delicate in nature. You may be the boss, but really every person you make a transaction with is the boss, plain and simple. It's definitely an odd feeling to have so much and yet so little power all at the same time. While I am the end where the buck stops to my employees, and to some degree, my suppliers, I am on the other end of the spectrum in relationships with customers and neighbors. I would definitely say that if you've never managed subordinates in one way or another, you'll be ill-prepared to run your own show. Of course, there are exceptions to every rule, I've known a handful of people who just have the type of personality that lends itself to assuming authority without being an asshole - a very delicate balance indeed. One thing that I've noticed, as much as I absolutely abhor making generalizations based on gender, is that men are given much more wiggle room when it comes to asserting themselves in the workplace. I don't agree with it, I really wish it wasn't this way, but the fact remains that when a man is in charge and asserts himself in the eyes of those under him and his equals, he can get away with a lot more and still remain simply assertive and demanding of respect. When a woman does the same thing, it's a fine, fine line between asserting the power she has in her position and being perceived as a squaking, arms-flapping, irrational bitch.
I've crossed this line a few times in the past few weeks, and while I'll save you all the details, it's overwhelmingly frustrating. You speak up for yourself diplomatically over and over again, it repeatedly falls on deaf ears, and when you finally decide that enough's enough and make a more bold statement in the spirit of finally being heard, suddenly you go from being seen as a Cathy to The Chicken Lady. If only I could lay fresh eggs!
And so it goes. I knew I'd come up against situations in which I'd feel my novice status reeking off me like onion breath, so it's not a huge surprise, but it still sucks.
On the positive side, I have the pleasure of being "the boss", of some really amazing employees. I seriously could not be operating without them, and I am forever grateful that they happened up on me right out of the starting gate. I've been through the hiring process before in several different jobs, however I was never the final say in who got the job. I've always been one who leans towards hiring for personality; learning curves are learning curves no matter how much experience a person brings to the table, but if you can't work well together then what's the point? I've looked for people with a passion for cheese and personalities much like my own; vibrant, friendly, and hard-working. So far, so good, and just two months in I already have a full day off that I can enjoy stress-free knowing that my shop is being cared for by people who mirror my own level of commitment as much as I could possibly ask. So cheers, Calf & Kid Cheese Vixens!
Sunday, June 6, 2010
A tidbit of downtime
Today marked a really important achievement for me: my first Sunday off! After just six weeks open, I think that's one hell of a thing. I have my amazing staff to thank for this, as I feel entirely comfortable leaving the cheese reins in their hands so I can take a few hours off here and there. Tomorrow will be the last Monday "off", spent running errands and catching up for the week, after which I will be open 7 days a week to meet the demands of the cheese-loving population of Seattle.
On the business end, I could not be happier. I can't believe so much time has gone by so quickly, and that's a testament to how busy we've been. Every week I order hundreds of pounds of cheese, and I look at my overstuffed deli cases and fridge of back storage and think "crap, how am I going to sell all this?" Then by Sunday the case is down to three quarters of it's capacity and I am amazed over and over again at how much the product just sells itself. Of course, it's not really all as cut and dry as that, I monger the heck out of my cheese, and I love it. Long ago when I was coming up with bits and pieces for my "elevator pitch" for investors, one of my favorite lines was "You will walk away with a cheese you love and a great story to tell." I'm so plussed to say that is really the case. If you ask me what day of the week it is, I'll be stumped for five minutes, but ask me about amazing washed rind cheese from Jean Faup of the Pyrenees and I'll give you a 2 minute history lesson.
On the cheese end, I am beyond stoked to have some really unbelievable cheeses in stock this month. Locally, Gothberg Farms up in Bow, WA has been making greek style yogurt that is transcendent, as well as some amazing grilling cheese called Queso Blanco: pressed curd with a little apple cider vinegar that carmelizes upon hitting heat and is just Delicious with a capital D. Also from Ancient Heritage in Oregon comes an aged cow and sheep mixture called Hannah Bridge. I am doing cartwheels over this cheese. I'm twiddling my fingers with delight at the thought of the first rounds of Queso de Oveja from Black Sheep Creamery near Chehalis, WA, which should be leaving the cave very soon. There are so many more, but those are a few at the forefront of my brain right now.
From across the giant pond, I am expecting my first delivery from Neal's Yard Dairy, which will bring all the great cheddars and stinky Stilcheton my devoted customers have been pining for. From France, I have a few rounds from Jean Faup, a third generation cheesemaker and affineur from the Pyrenees. His cheeses are absolutely divine; perfectly balanced and delivering a flavor experience that makes you feel as though you're sitting among the high mountains of northern France. Also arriving next week will be a small air-shipment of lovely, delicate cheeses from France and Italy, including my much-loved La Tur, a three-milk bloomy rind mound of cheese ecstasy, and more of the "brain cheese" from France; the stinky, creamy, gorgeous Langres.
I'm very proud of Seattle for loving these crazy cheeses that make my knees buckle every time they hit my mouth. Vive la fromage!
On the business end, I could not be happier. I can't believe so much time has gone by so quickly, and that's a testament to how busy we've been. Every week I order hundreds of pounds of cheese, and I look at my overstuffed deli cases and fridge of back storage and think "crap, how am I going to sell all this?" Then by Sunday the case is down to three quarters of it's capacity and I am amazed over and over again at how much the product just sells itself. Of course, it's not really all as cut and dry as that, I monger the heck out of my cheese, and I love it. Long ago when I was coming up with bits and pieces for my "elevator pitch" for investors, one of my favorite lines was "You will walk away with a cheese you love and a great story to tell." I'm so plussed to say that is really the case. If you ask me what day of the week it is, I'll be stumped for five minutes, but ask me about amazing washed rind cheese from Jean Faup of the Pyrenees and I'll give you a 2 minute history lesson.
On the cheese end, I am beyond stoked to have some really unbelievable cheeses in stock this month. Locally, Gothberg Farms up in Bow, WA has been making greek style yogurt that is transcendent, as well as some amazing grilling cheese called Queso Blanco: pressed curd with a little apple cider vinegar that carmelizes upon hitting heat and is just Delicious with a capital D. Also from Ancient Heritage in Oregon comes an aged cow and sheep mixture called Hannah Bridge. I am doing cartwheels over this cheese. I'm twiddling my fingers with delight at the thought of the first rounds of Queso de Oveja from Black Sheep Creamery near Chehalis, WA, which should be leaving the cave very soon. There are so many more, but those are a few at the forefront of my brain right now.
From across the giant pond, I am expecting my first delivery from Neal's Yard Dairy, which will bring all the great cheddars and stinky Stilcheton my devoted customers have been pining for. From France, I have a few rounds from Jean Faup, a third generation cheesemaker and affineur from the Pyrenees. His cheeses are absolutely divine; perfectly balanced and delivering a flavor experience that makes you feel as though you're sitting among the high mountains of northern France. Also arriving next week will be a small air-shipment of lovely, delicate cheeses from France and Italy, including my much-loved La Tur, a three-milk bloomy rind mound of cheese ecstasy, and more of the "brain cheese" from France; the stinky, creamy, gorgeous Langres.
I'm very proud of Seattle for loving these crazy cheeses that make my knees buckle every time they hit my mouth. Vive la fromage!
Monday, May 24, 2010
Seattle, I salute you!
The past week has been crazy busy, thank you Seattle cheese lovers!
I've been selling out of many favorites such as Kurtwood Farms Dinah, the lovely Camembert-style round that is taking the Pacific Northwest by storm.
Also in demand lately; Gioia Burrata, authentic Italian family-made Burrata from L.A. It is affordable, delicious, you'd never know it wasn't coming from across the giant pond as the family moved their entire production from Italy to California years ago and continue to make a stellar product.
New in the case (and almost sold out!); Ascnootney Mountain from Cobb Hill (aged by Jasper Hills in Vermont), this cheese is one I'm saying should have a 12 step program named after it. Also from Jasper Hill, a new favorite of mine, Oma from the Von Trapp Farmstead Creamery, this cheese is way up on my list of amazing washed rind domestic cheeses. Kudos to the Von Trapp folks, and to Jasper Hills for this amazing cheese!
In other news, last Friday, May 21st, marked the one month anniversary/birthday of the Calf & Kid! Thanks SO much to everyone who has made it into the shop, I can't believe that I already have "regulars", and to boot there are people waltzing in every day figuring out that we're open. I am just over the moon as a new cheesemongress :)
I've been selling out of many favorites such as Kurtwood Farms Dinah, the lovely Camembert-style round that is taking the Pacific Northwest by storm.
Also in demand lately; Gioia Burrata, authentic Italian family-made Burrata from L.A. It is affordable, delicious, you'd never know it wasn't coming from across the giant pond as the family moved their entire production from Italy to California years ago and continue to make a stellar product.
New in the case (and almost sold out!); Ascnootney Mountain from Cobb Hill (aged by Jasper Hills in Vermont), this cheese is one I'm saying should have a 12 step program named after it. Also from Jasper Hill, a new favorite of mine, Oma from the Von Trapp Farmstead Creamery, this cheese is way up on my list of amazing washed rind domestic cheeses. Kudos to the Von Trapp folks, and to Jasper Hills for this amazing cheese!
In other news, last Friday, May 21st, marked the one month anniversary/birthday of the Calf & Kid! Thanks SO much to everyone who has made it into the shop, I can't believe that I already have "regulars", and to boot there are people waltzing in every day figuring out that we're open. I am just over the moon as a new cheesemongress :)
Tuesday, May 18, 2010
By popular demand: Stacey Von Cheesemongress!
It took me a few weeks to nail down my other fabulous employee, Stacey, for a quick photo op so I could give her the blogging love she so deserves.
Stacey came to find me in a roundabout cheese-geeky way that makes for an awesome story. She had just finished reading Gordon "zola" Edgar's awesome memior, Cheesemonger: Life on the Wedge, and was in love, both with his book and with cheese. She emailed him with well-deserved compliments on his book, and to ask if he had any advice for getting into the cheese biz. Gordon, the awesome dude that he is, remembered me from last year's ACS conference in Austin, and told her to look me up. She did, months later we met for an informal interview over coffee, and the rest is history.
Stacey's deep love of fine food took her to Chocopolis where she has been since they opened just over a year ago. While honing her expert knowledge in all things chocolate, she continued to learn about cheese on her own, and snagged the coveted Seattle Cheese Festival Scholarship in 2009.
Stacey clearly has a great foundation for her budding new career in cheesemongering, but it's her outgoing, friendly personality that made me hire her. She's a ton of fun to talk cheese with, and I'm super happy to have her in the shop. Here she is with a round of cheese that I'm calling my new boyfriend, Le Grand Lou Bren, a raw sheep milk cheese from the Larzac region of France.
Stacey came to find me in a roundabout cheese-geeky way that makes for an awesome story. She had just finished reading Gordon "zola" Edgar's awesome memior, Cheesemonger: Life on the Wedge, and was in love, both with his book and with cheese. She emailed him with well-deserved compliments on his book, and to ask if he had any advice for getting into the cheese biz. Gordon, the awesome dude that he is, remembered me from last year's ACS conference in Austin, and told her to look me up. She did, months later we met for an informal interview over coffee, and the rest is history.
Stacey's deep love of fine food took her to Chocopolis where she has been since they opened just over a year ago. While honing her expert knowledge in all things chocolate, she continued to learn about cheese on her own, and snagged the coveted Seattle Cheese Festival Scholarship in 2009.
Stacey clearly has a great foundation for her budding new career in cheesemongering, but it's her outgoing, friendly personality that made me hire her. She's a ton of fun to talk cheese with, and I'm super happy to have her in the shop. Here she is with a round of cheese that I'm calling my new boyfriend, Le Grand Lou Bren, a raw sheep milk cheese from the Larzac region of France.
Thursday, May 13, 2010
That stride, I'm feelin' it
Just over two weeks into the shop and I am amazed at how much I already feel at home in my new second home.
Business has been great, the first weekend and week were full of those who have been devotedly following my progress and no less than a dozen congratulatory bottles of bubbly, beer, and vino have been graciously handed over to my blushing face. It has been so exciting to meet many well-known food purveyors of Seattle. Each time a chef, cook, small foodie business owner or otherwise has stopped in to buy some cheese and introduce themselves I have been maximizing my plussed factor. The rest of the crowd have been those foot-traffiker's I've been waiting for; those who are wandering around the area in our glorious Seattle spring weather and just happen to stumble upon us. So many people are just realizing that we are, in fact, open while other construction is being done, and they are just as excited as I am about our new space. Already we have regulars, and they love trying new things out each time just as much as I love recommending them. In the mix have also been a few of the self-important food snobs of the area making their stink among the cheese, but at the end of the day they are a good, grounding reminder that although I am now "the boss", I am really answering to every person who walks through the doors of the Melrose Market. Oh, and yes, that is now our live site! Big fat thanks and kudos to Dax Borges of Dax Digital Design for cutting us a great deal on website development. He will certainly be getting some massive cheese love from yours truly.
Onto cheese news, the Burrata and Burricota has been flying out of the deli case! I am so incredibly happy and proud of the Seattle community for loving this product. Fresh products are always a bit of a gamble as they have a much shorter shelf life than aged cheese. While I had a few people out there tell me prior to opening "if you carry Burrata, I will be your whore", I was still a bit nervous about putting this delicacy on the shelves as it is something I can't really sample out, and I worried that people who weren't familiar with it wouldn't "get it". Turns out, so many shoppers have had that awesome face light up and almost inaudible squeak when they say "you have Burrata!" Those who I have "sold" it to, in the sense that they hadn't encountered it previously, have come back just days later for more. I am super happy to say that I cannot supply the demand for this luscious product.
In addition to all of the amazing cheese, both local and from beyond the giant pond, I am really stoked to be carrying Washington's own fresh farmhouse butter and mozzarella from Golden Glen Creamery, fresh cheese and sheep's milk Ricotta from Black Sheep Creamery, a wide selection of delectable fine goat cheese from Gothberg Farms, and gods, so many others this post could go on forever!
Keep checking in for daily news via Facebook and Twitter for the goods as they arrive!
xoxoxoxoxo to you Seattle
Business has been great, the first weekend and week were full of those who have been devotedly following my progress and no less than a dozen congratulatory bottles of bubbly, beer, and vino have been graciously handed over to my blushing face. It has been so exciting to meet many well-known food purveyors of Seattle. Each time a chef, cook, small foodie business owner or otherwise has stopped in to buy some cheese and introduce themselves I have been maximizing my plussed factor. The rest of the crowd have been those foot-traffiker's I've been waiting for; those who are wandering around the area in our glorious Seattle spring weather and just happen to stumble upon us. So many people are just realizing that we are, in fact, open while other construction is being done, and they are just as excited as I am about our new space. Already we have regulars, and they love trying new things out each time just as much as I love recommending them. In the mix have also been a few of the self-important food snobs of the area making their stink among the cheese, but at the end of the day they are a good, grounding reminder that although I am now "the boss", I am really answering to every person who walks through the doors of the Melrose Market. Oh, and yes, that is now our live site! Big fat thanks and kudos to Dax Borges of Dax Digital Design for cutting us a great deal on website development. He will certainly be getting some massive cheese love from yours truly.
Onto cheese news, the Burrata and Burricota has been flying out of the deli case! I am so incredibly happy and proud of the Seattle community for loving this product. Fresh products are always a bit of a gamble as they have a much shorter shelf life than aged cheese. While I had a few people out there tell me prior to opening "if you carry Burrata, I will be your whore", I was still a bit nervous about putting this delicacy on the shelves as it is something I can't really sample out, and I worried that people who weren't familiar with it wouldn't "get it". Turns out, so many shoppers have had that awesome face light up and almost inaudible squeak when they say "you have Burrata!" Those who I have "sold" it to, in the sense that they hadn't encountered it previously, have come back just days later for more. I am super happy to say that I cannot supply the demand for this luscious product.
In addition to all of the amazing cheese, both local and from beyond the giant pond, I am really stoked to be carrying Washington's own fresh farmhouse butter and mozzarella from Golden Glen Creamery, fresh cheese and sheep's milk Ricotta from Black Sheep Creamery, a wide selection of delectable fine goat cheese from Gothberg Farms, and gods, so many others this post could go on forever!
Keep checking in for daily news via Facebook and Twitter for the goods as they arrive!
xoxoxoxoxo to you Seattle
Monday, May 3, 2010
My new familia
Among the many saving graces I have for the opening and ongoing success of the shop are my staff. Other cheese shop owners I know in various parts of the country have had great luck finding people who are smart, capable, and have a deeply vested passion for fromage. In fact, some of their employees have been with them from day 1 and still going strong years later. I was hopeful that this would be the case for me, but expected to slog through hundreds of replies via craigslist and the whole hiring thing was not something I was looking forward to. Fortunately, I started getting inquiries and resumes from interested people almost a year before opening, so when it came time to start interviews I had a good handful of awesome cheese lovers to chat with, without having to post a help wanted ad at all.
Among those gregarious cheese freaks are my first two employees, Kristin and Stacey, and they both deserve a big fat kudos for helping me get my cheese baby off the ground.
Kristin hails from San Francisco, and has been an avid foodie for years. She was a server at The Corson Building since it opened just a few years ago, and she has a passion for great food that matches my own. She is one of the most fun, energetic, magnetic personalities I've come across in a while, and it's no surprise that she's formed many great relationships with other members of the Seattle food community. If you're a food lover, chances are you've encountered Kristin and her adorable smile and wicked wit at some point.
She is an absolute natural behind the cheese counter. She loves people and talking to them about cheese and food in general, I couldn't be happier and more grateful for getting her awesome energy in the shop. Here she is on the day before opening with our first round of cheese cut and ready to go into the deli case.
You'll likely see and speak with Kristin just as much as myself when you come into the shop. She is one hell of a cheese vixen in training.
Among those gregarious cheese freaks are my first two employees, Kristin and Stacey, and they both deserve a big fat kudos for helping me get my cheese baby off the ground.
Kristin hails from San Francisco, and has been an avid foodie for years. She was a server at The Corson Building since it opened just a few years ago, and she has a passion for great food that matches my own. She is one of the most fun, energetic, magnetic personalities I've come across in a while, and it's no surprise that she's formed many great relationships with other members of the Seattle food community. If you're a food lover, chances are you've encountered Kristin and her adorable smile and wicked wit at some point.
She is an absolute natural behind the cheese counter. She loves people and talking to them about cheese and food in general, I couldn't be happier and more grateful for getting her awesome energy in the shop. Here she is on the day before opening with our first round of cheese cut and ready to go into the deli case.
You'll likely see and speak with Kristin just as much as myself when you come into the shop. She is one hell of a cheese vixen in training.
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