We were lucky to catch up with Jeffrey Schlissel recently and have shared our conversation below.
Jeffrey , looking forward to hearing all of your stories today. Risking taking is a huge part of most people’s story but too often society overlooks those risks and only focuses on where you are today. Can you talk to us about a risk you’ve taken – it could be a big risk or a small one – but walk us through the backstory.
In the realm of business, embracing risks is paramount for unlocking substantial rewards. Without venturing into the unknown, how can one expect to achieve greatness? Remember, resisting change only invites change to shape your path.
Having accrued extensive experience in consulting within the restaurant industry, I’ve noticed a recurring obstacle: owners often obstruct their own progress. Consider this scenario: you step into a restaurant that has maintained its appearance and menu unchanged for a decade. What culinary experience do you anticipate? Predictably, the same old offerings. Does this perpetual sameness signify excellence? How does a business appear to its patrons when it clings to the status quo for a decade?
Reflect on the repercussions of neglecting evolving trends and innovations. By refusing to step outside your comfort zone, you inadvertently limit your potential for growth and innovation. Even the cruise line industry periodically revamps its dining concepts every five years to stay relevant and enticing to customers.
After spending eight and a half years in a job where I felt I had reached my peak, I made a bold decision. This wasn’t just any leap; it was akin to leaping into the Grand Canyon. I departed from my secure corporate job to launch a gastropub amidst the challenges of the COVID era. Despite the daunting circumstances, I seized the opportunity to test my capabilities honed over years of assisting others, and it proved successful beyond my expectations.
One pivotal day, as I busied myself in the kitchen, I unearthed a profound realization—my sense of self-worth. The following day, I made the difficult choice to inform my employer, not my partner, that I was moving on. Despite the uncertainty of being unemployed, I ventured into private chef work and found both financial success and personal fulfillment.
Life took an unexpected turn when tragedy struck, prompting me to uproot my life and relocate to Tampa to support my family. At fifty-three, I found myself starting anew once again, guided by my belief in constantly seeking out what exhilarates and fulfills me.
Throughout my journey, I’ve embraced failures as opportunities for growth and rejections as stepping stones to new prospects. While I have yet to define my ultimate success, I have found fulfillment in my current endeavors. I now co-host the leading food podcast on Apple, reaching audiences across 85 countries and amassing over 2.18 million downloads.
Furthermore, I’ve established two successful dinner series, championed farmer advocacy, ventured into food competitions, and secured a book deal for my upcoming memoir, “Craveable Obsessed: Memoirs of a Food Addicted Chef.” By daring to take risks and step beyond my comfort zone, I have transcended mediocrity and embraced a life of perpetual growth and exploration.
Jeffrey , love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
Introducing Chef Jeffrey Schlissel, affectionately known as Cheffrey or the notorious Kingpin of the Bacon Cartel! With over 30 years in the culinary arena, Chef Schlissel’s journey began innocently enough, cooking alongside his mother, only to evolve into a lifelong odyssey of gastronomic adventures.
Renowned for his prowess in crafting delectable dishes that blend Pan Asian Floribbean influences—a fusion he fondly dubs “Floribbeanasian”—the Kingpin thrives on infusing locally sourced and sustainable ingredients into his culinary creations. Notably, he’s even delved into the realm of modern cuisine, mastering the art of smoking and, believe it or not, conjuring up the most tantalizing VEGAN bone marrow!
Hailing from the vibrant culinary landscape of South Florida, Chef Schlissel’s palate was shaped by the bold, fiery flavors of Latin cuisine and the sweet, tropical symphonies of the region. The result? A harmonious dance of flavors that promises a Zen-like experience for your taste buds.
With a diverse background spanning corporate restaurants, independent eateries, hotels, and country clubs, the Kingpin has left his mark on the culinary world. A seasoned presenter at the National Convention of the American Culinary Federation, he advocates for sustainable practices and collaborates with local farmers to elevate the quality of ingredients while minimizing waste.
For Chef Schlissel, smoking food isn’t just a cooking technique—it’s a primal ritual that brings people together around the flames, sparking conversations and kindling connections to simpler times. Achieving that perfect balance in the smoker to produce culinary perfection is his ultimate quest!
Among his accolades, the Kingpin has reigned as the President of the Palm Beach Chefs Association and earned prestigious titles such as Best Asian Fusion Restaurant in 2012 and Cutting Edge Chef of 2016. His culinary prowess was further recognized with the Chef of the Year award in 2017 and the prestigious 2021 Presidential Medallion from the National President of the American Culinary Federation.
When he’s not ruling the kitchen, you can catch Chef Schlissel co-hosting the top-rated food podcast, “The Walk-in Talk,” serving up a delicious blend of culinary insights, humor, and perhaps a dash of bacon-infused mischief. So, if you’re craving a culinary experience that transcends the ordinary, join the Kingpin on his flavorful escapade—it’s a journey worth savoring!
How did you build your audience on social media?
Social Media for restaurants Growing your audience takes some steps to do that. I think the first step is to have 4 cups of patience. You also have to look for 8 quarts of “I really don’t care.” The next item you need is ½ cup of pictures. Now, this ingredient is a tricky one; with pictures, there is another recipe for that one. I will include it in the note section of this recipe. You need 1 tbsp of content, ½ tsp of hashtags, and 1/8 tsp of the written word. Now, you can also add 4 tbsp of trending music as an option. You can also take 30 grams of when to post. After you add this into the bowl, and bowl, I mean the social media platform hit send. Kick back and watch everyone enjoy your content. Oh, you need the recipe for the picture…
Pictures –
1 cup of lightning; the more natural light there is, the better.
½ cup of filters – yes, SOME filtering is good, but as the old saying says, “moderation” goes for saturation as well.
4 cups of color and contrast – use a color wheel to offset your color for the food you will shoot and the plate you will use
1 gallon of texture check, look at the soft foods like a puree or steamed food offset with roasted or crunchy
Throw all these ingredients into a blender and mix until smooth.
Unfortunately, there is no one correct way to gain an audience, but there is an old saying. Here goes, “the squeaky wheel gets the oil.” You have to post at least three times a week. You should be getting content every day, no excuses. You should interview your team and post them. Post a reel about the most popular dish that you have and show a cook making it. Get your guests involved and run a contest with them. Go to your Facebook page, take two different guest photos, and run a contest, “Who took the better shot?” The winner gets a dinner for four. You have created two things right. One is the crowdsource appeal and FOMO. For the guests, they get the bragging rights, and you get repeat guests, and hopefully, they bring new friends to dine in your restaurant.
The biggest thing is that if you are a restaurant and are not using social media, close your doors. That is how important social media is
How do you keep your team’s morale high?
Effective team management and maintaining high morale are essential for a productive and harmonious work environment. To achieve this, it’s crucial to prioritize open communication, provide support and development opportunities, promote a positive work culture, set clear goals and expectations, lead by example, encourage work-life balance, address conflicts promptly, and recognize and reward team achievements. By fostering a culture of trust, collaboration, and appreciation, teams can thrive, stay motivated, and achieve their goals collectively.
The bottom line is, do not be a boss; be a leader!
Contact Info:
- Website: https://www.baconcartel.com/
- Instagram: https://www.instagram.com/bacon_cartel/
- Facebook: https://www.facebook.com/baconcartel/
- Linkedin: https://www.linkedin.com/in/jeffrey-schlissel-9432047
- Twitter: https://twitter.com/BaconCartel
- Youtube: https://www.youtube.com/@baconcartel4236
- Other: https://www.pinterest.com/kingpin0778/ https://www.imdb.com/name/nm15213702/?ref_=fn_al_nm_1
Image Credits
John Hernandez Ibis Images https://www.instagram.com/ibisimages/