There are about 70 supper clubs in the United States.  In Canada, the number is unknown.  For the most part, unlike the United States and Europe where private supper clubs are legal, Canada is on the border and has yet to officially rule them as legal business ventures.

The Ghetto Gourmet

Founded in 2004, The Ghetto Gourmet was created by brothers, Jeremy and Joe Townsend in Oakland, CA.  Referred to as underground dinner parties, random strangers meet for food and entertainment at a private place which may include a home, museum or an organic farm.  In order to be part of this private gathering, an online reservation is required along with a donation ranging from $30 to $75 depending on the event. Strangers receive a restaurant quality setting from printed menus, glassware and lit candles.  The difference is there are no waiters hovering over you and no additional noises from other tables.  It is strangers meeting strangers all seated at one table.  The Ghetto Gourmet hosts about 75 events across the country each year.

The Hidden Kitchen

Located in Sacramento, CA, husband and wife team, Dennis and Mary Kercher founded The Hidden Kitchen.  The Kercher’s believe that people are seeking a different kind of dining experience and supper clubs like theirs are filling that gap.  The couple host a five course dinner once a month for 10 to 12 people at their home.  Currently, The Hidden Kitchen has a three year waiting list of 400 people.

The Hidden Lounge

Gillian Young, 21, is a bartender and Durant Ellis, 28, is a professional chef.  They are the founders of The Hidden Lounge located in their Toronto loft.  Inspired by the founders of The Hidden Kitchen, Ms. Young and Mr. Ellis believe their underground supper club can be a profitable venture.  Phil Sheckley, a Toronto restaurant manager who has participated in one of the couple’s events believes that The Hidden Lounge fills a niche that is not offered in mainstream restaurants and that is exclusivity.  For a fee of $30 to $120 per person, guests can enjoy a gourmet meal accompanied with good wine and a chance to meet new people.  Interested guests can sign up on their website where they will be contacted by email for directions.  Ms. Young and Mr. Ellis plan to grow their business by focusing on business meetings, birthdays and foodies across the city.

Controversial Parties

Because of the bordering laws in Canada of hosting private parties for profit, underground supper clubs are deemed barely legal.  Classifying what makes a restaurant versus what is classified as a business is a controversial issue.  A home based catering business can be labeled as illegal due to government regulations. However, people continue to run food businesses from their home hoping never to be caught.

Interestingly, private events such as those conducted by The Hidden Lounge, avoid several regulations.  According to Jim Chan, manager of Toronto Public Health’s food-safety program states, “if only private guests are invited, the lounge isn’t a restaurant. That would be classified as a private party.”  Registering it as a restaurant would require mandatory add-ons such as a commercial dishwasher, extra bathroom and insurance to cover the guests.  If this is the case, why do catering businesses have to hide? Isn’t the only difference the way we sell our food?  We still have to prepare the food in our own home kitchen.

So a business prepared from home and sold to customers is considered illegal, but a business hosting a private party for a profit is considered barely legal.  Confused? It doesn’t seem to make sense.  I predict more private dinner clubs will be launched.  The Hidden Lounge may be one of many other supper clubs that exist in Canada but due to laws, their identities may be kept as a secret.

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The other day my wife asked me a question: “If you are a manager and you were asked to train a new employee, which style of training would you use?”

1. Direct
2. Supervisory
3. Coaching
4. Supportive

I said (A). If you answered (B), then you answered like most people since the first thing that comes to mind is you are a manager therefore you would supervise the new employee. Unfortunately, (B) is the incorrect answer and “Direct” is the right one. This question was posed to my wife and the rest of her team at a workplace meeting. The whole point of the exercise was to show how everyone could become a better manager and trainer.

The Management Approach

Direct Approach

The direct method is the very first step in training. The first thing that comes to my mind is “What” and “How.” Part of your goal is to direct the new employee in:

1. what are the tasks and responsibilities of the job and
2. how do you want the new employee to carry out the task.

Each manager has their own level of standards of how a person should perform. First you are showing the new employee what needs to be done and how you want it to be done. Some managers view the direct approach as being too aggressive while others believe it is an information overload for a new employee. By delaying the use of the direct method, you are also delaying the training. The longer the training, the more time and money has been wasted. Ultimately, you want the new employee to observe the duties presented and to listen what you have to say. This is the time in which the employee should ask as many questions necessary to fully understand the job.

Supervisory Approach

The second stage of training should be the supervisory approach. At this point you feel comfortable enough to allow the new employee to perform on their own. This is the time when you step back and allow the new employee to carry out the job functions. Your job as a manager is to oversee the employee whether the duties and responsibilities are being appropriately met to your standards. When a task is done incorrectly, your job is to guide the employee in the right direction.

Coaching Approach

The third stage of training is coaching. By this time the employee should have been given sufficient time to absorb the information of what has been taught. During the training period you have observed the employee’s performance. It is your job to coach the employee in how to become a better. For example, this may include how to provide better service or how to become more productive. Your goal is to improve the way the employee has been performing.

Supportive Approach

The final step to training is the supportive approach. By this stage the employee has integrated into the team. He/she has gone through multiple stages; observing, learning, performing and improving. The final stage is discovery meaning an employee may have discovered new ways in performing certain tasks. Perhaps it is an improved method of increasing efficiency. The supportive approach allows for this change. As a manager, you should be open to new ideas and suggestions by your employees.

Is there a Middle Approach?

We have explained that there are four management training styles and the order in which each one should be applied. However, there is a middle management approach, but you need to know when it is appropriate to move in that direction. As you can see on the grid there is a horizontal and vertical axis which separates each approach. Beginning with the direct approach, you have just been introduced to the new employee. As you become more acquainted and feel that the employee has grasped the concepts presented, you may decide to slowly move towards a supervisory approach. Therefore, you have not quite left the direct approach yet you haven’t full submerged yourself in the supervisory approach. Managers using the middle approach must be careful and avoid jumping back and forth between two training approaches. This could lead to confusion and miscommunications to the employee. It all comes down to being able to read the employee and knowing when its time to proceed forward.

What Management Style Do You Use?

Being firm and direct may sound too much for some, but it’s the correct approach. It doesn’t mean you have to change your attitude and be less caring, but it is rather adjusting your approach on how you can become a better manager and trainer. Direct your employees to perform the way you want them to perform. Supervise them to make sure they are meeting your standards. Coach them to be better at what they do and support them because you believe in them. Keep in mind these four approaches of training styles the next time you need to train someone new.

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I am constantly on the lookout for the latest kitchen gadgets and tools on the market.  Whether I am vacation or at home, you will often find me in a kitchen store.  Most of us have heard or have been to home stores like Williams-Sonoma and Crate & Barrel.  They are both nice stores and offer almost everything you can think of, but they are not necessarily the most reasonably priced stores.  Once in while, I will drop in just to take a look at what’s new, but most of the times, I will visit one of my favorite stores that I know I can count on.

Listed below are four of my favorite kitchen stores that I believe are among the best for selection, service and value.

1. Tap Phong Trading

Located in the heart of Toronto’s Chinatown district, Tap Phong is well known to the community. Jam packed with cookware, plates, cutlery and large commercial equipment, Tap Phong is a destination for restaurant owners and chefs.  The store offers a wide range of popular brands as well as Japanese and Chinese imported names.  You don’t have to be Chinese to shop here.  There are plenty of friendly assistants who speak English and are willing to direct you in your purchases.  Because the store is a wholesale distributer for restaurants, prices are relatively low for the public.  Just remember, if you are a business, let them know so you can receive wholesale prices.  Planning a kitchen makeover?  With two long rows of designs to choose from, Tap Phong is a place to purchase your new china and accessories.  Even better, volume discounts are offered from 10% to 15% for everyone.

Tap Phong Trading, 360 Spadina Avenue, Toronto, ON M5T 2G5

2. C.A. Paradis

My one and only visit to C.A. Paradis was in 1999.  I have been longing to return, but I seldom travel that way.  The last time I have heard, people in the Ottawa region continue to speak highly of C.A. Paradis.  Upon entering the store, metro shelves line the walls which are filled with kitchenware from top to bottom.  From bakeware to glassware to linens, C.A. Paradis carries only the best.  Unlike some other restaurant suppliers, there is no intimidation here since everyone who comes through the door is greeted with a friendly smile.  This family operated business does it right.  If you can’t find something you are looking for then ask for one of the many complimentary manufacture catalogues.  Good chances, you will find it in there.  Since C.A. Paradis is a restaurant wholesaler, prices for the public are reasonably set.  So if you haven’t been there, it’s worth the visit.

C.A. Paradis, 1314 Bank Street, Ottawa, ON K1S 3Y4

3. Le Gourmet Chef

With over 50 store locations, Le Gourmet Chef is an all-in-one kitchen store offering gourmet foods including jams and spreads to cookware and cookbooks.  It’s not quite your typical kitchen store. Think Williams-Sonoma, but a much scaled down version and without any of the posh finishing touches.  However, the store offers a bit of everything at reasonable prices and is more geared for the everyday cook.  If you are fan of Calphalon cookware or are in need of high quality pots and pans, then you must take advantage of Calphalon’s Limited Time Offer deals which can be found at the store.  I have travelled to Buffalo for the sole purpose of purchasing discounted Calphalon cookware.  Don’t miss these super deals which include a special package of two non-stick fry pans (12” and 10”) for only $49.99 US.  Regular price at the Calphalon store is $275 US.

Le Gourmet Chef, Walden Galleria (Shopping Mall), Buffalo, NY 14225

Visit www.legourmetchef.com for additional locations.

4. Kitchen Arts

Since 2001, Kitchen Arts has been featured in Boston Magazine for the “Best of Boston” for cookware, kitchen supplies and most recently for kitchen gadgets.  Located in Boston’s trendy neighborhood is a small space featuring the latest kitchen gadgets including a large section of baking tools.  Here you will find a dozen different rolling pins, whisks, and piping tips that any baker or pastry cook would need.  Kitchen Arts may be slightly higher in price, but that doesn’t mean you won’t be walking out empty handed.  For the everyday cook or the aspiring chef, Kitchen Arts offers an abundance of professional knives such as Wüsthof, Forschner as well as a line of Japanese brands that include MAC, Shun, Global and Kasumi.  For a non wholesale distributer, the knives are well priced and approximately a third less than Canadian prices.  So far I have been pleased with my Kasumi sashimi knife and a santoku knife I purchased six years ago. Shop wisely and you will still find great bargains.

Kitchen Arts, 161 Newbury Street, Boston, MA 02116

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