902: Kevin Scharpf Chef/Owner at Brazen Open Kitchen

With excitement allow me to introduce to you today's guest, Kevin Scharpf. Born and raised in Galena, Illinois, Kevin attended the Le Cordon Bleu of Culinary Arts in Minneapolis, MN. His past culinary experience includes the Hotel Sofitel's fine dining restaurant, La Fougasse, the acclaimed Restaurant Daniel in New York City, and a 6-year stint as the Executive Sous of Diamond Jo.

In 2014 Kevin received First Place at the Taste of Elegance competition and competed in the National Pork Summit in Napa Valley. In 2016 Kevin was named one of FSR magazine's "40 under 40" Risings Stars. Kevin competed in season 16 of Bravo's 'Top Chef' and was awarded the 2019 Iowa Restaurant Association's Chef of the Year.

In November 2019, Kevin and his team were invited to the James Beard House in NYC as the Featured Chef for the "Dubuque Debut" dinner.

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Favorite success quote or mantra:

• "People are drawn to things that are authentic and real, and that's inspiring."

In this episode with Kevin Scharpf we will discuss:

• Authenticity
• Awareness
• Mentors
• Culinary school
• Working in casinos
• Structured lifestyle/workstyle
• What we learn from corporate environments
• James Beard Awards
• Location and interior space/decoration
• Partners
• Prime Cost
• Operating a food truck

Today's sponsor:

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Weird
2. What is your biggest weakness?
   • Sensitivity
3. What's one question you ask or thing you look for during an interview?
   • Passion
4. What's a current challenge? How are you dealing with it?
   • Personal growth
5. Share one code of conduct or behavior you teach your team.
   • "Hello."
6. What is one uncommon standard of service you teach your staff?
   • Treat guests as if they are guests in your home
7. What's one book we must read to become a better person or restaurant owner?
   • Setting The Table by Danny Meyer
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Social media
9. What is one thing you feel restaurateurs don't do well enough or often enough?
   • Not genuine enough
10. Name one service you've hired.
    • Retail Financial Services - Lance Nieland
11. 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?
    • Passion
    • Love
    • Awareness

Contact info:

Instagram: @kevinscharpf

Facebook: @KevinScharpf

Email: chefscharpf@gmail.com

Thanks for listening!

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Huge thanks to Kevin Scharpf for joining me for another awesome episode. Until next time!

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