596: Sharon Van Meter on The Best Possible Team

A graduate of Le Cordon Bleu in Paris, France, World Master Chef Sharon Van Meter brings more than 40 years of award-winning and acclaimed culinary experience to the Dallas/Fort Worth area.

Chef Van Meter has served the culinary world as Executive Chef of The Ritz-Carlton International, Professor of American Cuisine at Paris' Le Cordon Bleu and Executive Chef in the renowned kitchens of Neiman Marcus, Dallas, Texas. Currently, Sharon is President of SVM Productions, LLC, a leader in television, radio and culinary productions. In Dallas, she runs 30 15 at Trinity Groves and is a partner in Tacos y Vino as well as other ventures.

Show notes… Favorite success quote or mantra:

Never, never, never, never, never.....give up!

In this episode with Chef Sharon Van Meter, we discuss:

• Relentlessness.
• Chef Van Meter's beginnings and how she learned to cook.
• The pros and cons of fearlessness.
• Being the only woman in a male-dominated school/profession.
• Don't let your fears interrupt your success.
• Tackling obstacles one by one.
• Letting fear and discomfort motivate you.
• Kicking back and listening to others before you give your opinion.
• The best leaders create the best organizations and surround themselves with the best people.
• All power does not begin and end with one person.
• Territorializing your kitchen.
• Letting your individual team members grow.
• Work/life balance.
• The importance of family.
• The generations that come after you and how to judge them.
• Being more lenient and understanding of your younger team members.
• Diversifying your interests.
• Concentrate less on people's faults.
• The importance of making everyone around you feel their best.
• Don't just get a little involved, go in 200%.
• Create YOUR OWN work/life balance.
• team building

Today's sponsor:

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • I'm fearless
2. What is your biggest weakness?
   • I'm fearless
3. What's one question you ask or thing you look for during an interview?
   • Loyalty
4. What's a current challenge? How are you dealing with it?
   • Not enough time in the day
5. Share one code of conduct or behavior you teach your team.
   • Always put the customer first
6. What is one uncommon standard of service you teach your staff?
   • Treat this business like it's yours and it will be one day
7. What's one book we must read to become a better person or restaurant owner?
   • The One Minute Manager by Ken Blanchard and Spencer Johnson 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?
   • Not consistent enough
   • Training based on consistency
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations?
   • My iPhone is my office now
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?
    • One thing: we need to be better, kinder, more loving people.

Contact info:

3015 At Trinity Groves website

Instagram: 3015tg

Physical Address: 3015 Gulden Lane, Dallas, Texas

Thanks for listening!

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Huge thanks to Chef Sharon Van Meter for joining me for another awesome episode. Until next time!

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