667: Brad Cecchi on Recognizing Leadership

Raised outside Sacramento, CA Chef Brad Cecchi is a graduate of the Culinary Arts program at American River College and the Culinary Institute of America. He would go on to spend the next 7 years working between Sacramento's Mulvaney's and Grange restaurants. Next, Cecchi made the move to Cleveland, OH where he held the executive chef position at Urban Farmer and the Westin Downtown. In 2016 Cecchi made the move back to CA when he was recruited by Michelin starred Solbar, as the chef de cuisine and later as the executive chef were he was able to maintain the Michelin star status for 2 years. in 2017 Cecchi joined forces with Clay Nutting to open Canon, which is recognized as one of Sacramento's best restaurants and just recently got It's on Michelin nod when named to the Michelin guide’s Bib Gourmand list.

Check out episode 662 with Oliver Ridgeway as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

• "Chance favors a prepared mind."

In today's episode with Brad Cecchi we will discuss:

• Organization
• Giving compliments to your staff is key
• Importance of travel
• What Brad learned from working in a mom and pop pizza shop
• To go to culinary school or not to go?
• The passion and desire to be taken seriously
• Cooking for Dick Chaney
• Helping other chefs open restaurants before opening your own
• Tensions in the kitchen
• Thinking through problems; stepping away
• The pressure of the Michelin star
• Cashflow
• Opening undercapitalized
• Farm to table/fork

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Organization
2. What is your biggest weakness?
   • Aspirations, "trying to do more than I'm ready to do."
3. What's one question you ask or thing you look for during an interview?
   • How clean are you own your real life
4. What's a current challenge? How are you dealing with it?
   • Butts in seats
5. Share one code of conduct or behavior you teach your team.
   • Mise en place
6. What is one uncommon standard of service you teach your staff?
   • Tasting trays
7. What's one book we must read to become a better person or restaurant owner?
   •  Letter to a Young Chef by Daniel Boulud
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Think
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Google Drive
10. 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?
    • Andewy Sausage Recipe
    • Family-style shareable dining
    • Community

Contact info:

Website: www.canoneastsac.com

Instagram: @canoneastsac

Facebook: @canoneastsac

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

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Huge thanks to Brad Cecchi for joining me for another awesome episode. Until next time!

 

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