Leadership by Example

In my previous blog post I gave a "shout out" to Denise Schultz, cookbook co-chair with Aspen Kohl at the Junior League of Tampa. I mention this League often because of their strong commitment to publishing through their six cookbook titles. Amazingly some of the very best leaders I have encountered through the years have come from this League. Obviously, the League itself has seen the same leadership qualities in the cookbook committee chairs, as many of these women have gone on to serve on either the Board or as President of the League.

Denise sent me a story and some photos of an event she recently hosted.  I found it inspiring, humourous and fun. I hope you will enjoy it as much as I did. This story serves as a perfect example of leadership and supports the theory the that it is impossible to lead if you aren't passionate about what you are doing.

Thanks Denise for taking the time to share--no doubt others will be inspired as well.

Sunday, July 24, 2011 – Mission Accomplished

If you know me it’s no secret the main appliance I use in my kitchen is my microwave to reheat food that I got from eating out the night before. In fact, I lived in my house for over a month without a stove or oven – not kidding. I realize this is not a good thing.

I sat down and started to reflect on my positions in the Junior League of Tampa (JLT). I noticed that The League is determined to have me in the kitchen. Last year I was the Kids in the Kitchen Chair and this year I’m one of the Cookbook Co-Chairs. I thought about it more and both of these positions have been MY FIRST CHOICES; therefore, it’s not The League that wants me in the kitchen I obviously subconsciously want to be there. Don’t get me wrong, it’s not like I’ve never hosted a dinner or lunch, etc. but I realized I have been fortunate enough to always date men who love to cook. I just figured I would be on permanent dish duty forever. I’m now single and realize that I need to work on my MRS skills and start to take charge and ownership of this quest I obviously want to go on.

I decided to give myself my first mission: host a brunch. I had to decide my first victims, I mean guests, carefully. I needed to choose people that would be honest with me, ones I could potentially cook dishes that were complete flops for but would also challenge my ability. After much thought I choose my good friend Sarah Herbling, who spent a month with me in Brazil (after that trip you either love the people you are with or hate them), Michelle Bremer (one of my dearest friends for the past fourteen years and after-college roommate) and I was very daring with my last invite. I thought about inviting her to another mission, once I had some practice but then I reconsidered and thought why not bring in the big guns in the beginning? I’ll really find out if I’m on the right track or not by having her taste my food and she’ll be honest, so I made the call: Mrs. Aspen Kahl. In my opinion Aspen Kahl is the host of all hosts. Every party she has is pristine, detailed oriented and picture perfect – literally. It’s one guest list everyone wants to be on. Besides being fortunate enough to be a guest at her events a number of times through out the years, she is my other half on the Cookbook Committee, the other Cookbook Co-Chair and very good friend. She has been warning me that at the first Cookbook Committee meeting I would have to say my favorite dish that I’ve cooked from the cookbooks… I think she keeps warning me knowing FULL WELL I have cooked NOTHING from them. From a leadership perspective, how can I help lead more than 40 women to sell something that I have no knowledge of? I have to get to know the product, period. The guests confirmed and I have to say with this line up I was nervous but it was all so much fun and exciting at the same time! The date was locked in on the calendar.

I woke up the Saturday morning before the big event and pulled out all of The JLT cookbooks. I poured over them for hours trying to determine the best brunch menu I could come up with. I choose the following:

• Champagne Lime Cooler (Capture the Coast, pg. 31)
• Brie with Herbs in a Baguette (EveryDay Feasts, pg. 27)
• Asparagus Pecan Stack (The Life of the Party, pg. 64)
• Strawberry Spinach Salad (Savor the Seasons, pg. 39)
• Mushroom Frittata (Savor the Seasons, pg. 95)
• Fresh Orange Sherbet (Capture the Coast, pg. 118)

I have to be honest, when I choose the Fresh Orange Sherbet I truly had no idea how I was going to make it but I thought I would put it on the list and go from there. I entered my kitchen and started looking at my sparse kitchen counter space and thought I really need to purchase a rolling island. There was no way I could cook everything I needed to at my house so I headed over to a kitchen that I could borrow, my parent's.

I got there, made my grocery list and realized I was now going to spend hours in the grocery store given I had no idea where the items were kept and I wasn’t familiar with the store at all. Luckily my mother offered to go with me to the store.

Once everything was bought I headed home and started on my quest. The rules were no short cutting anything and my mother could observe and add comments but not do anything. She said fine, sat at the kitchen table and enjoyed her glass of sauvignon blanc watching me work away, must have been nice.

I reviewed all of the recipes and realized that by complete chance everything I choose could be prepared at least the day/night before. This was great news especially given I did not want to worry about having to cook everything in the morning! I looked at the prep time of all the dishes and decided to start with the sherbet. Once I told my mother how I wanted to create this tasty dessert but I had no idea how to pull it off, she said, “I’ll call Connie – if anyone has an ice cream maker it would be her.” Ah, Mrs. Galbraith. Mrs. Galbraith is the cook of all cooks on the street I grew up on, San Mateo – another Aspen in regards to cooking. Of course she would have one!

I made the mix and started to grate the orange peel. Let’s just say the grater won. My whole thumb was bleeding (the peels were spared) and I thought great, I have to take a time out to mend a cooking wound on my first dish. This could be a long day. While the sherbet was mixing I began the brie with herbs in a baguette. Once I figured out how the recipe was telling me how to cut the bread (remember I am only a beginner) it was a pretty easy dish to make. My favorite part was making sure the bread was smashed like a Cuban sandwich.

From there I just kept going. It seemed to take some time but luckily I was drinking wine. I have a new appreciation for items that help you prepare the food. For example, I used my mom’s chopper so I immediately went out and bought one. Using only knifes would have drove me crazy. I was so exhausted by the time I completed everything I stayed the night at my parent’s house and went to bed.
I woke up early the next morning to head home, clean my place, bake the frittata and get the last details completed. The guests arrived and they were all pleasantly surprised. They enjoyed everything that was made and I have to say it felt good to be able to say how the food was prepared. I felt like I now know the jargon of a secret club I wasn’t in before. They left that afternoon stating that I had earned my ‘M.’


Mission accomplished until next month. I’ve decided to invite the close guy friends of mine to dinner. I figure if I really want to work on my MRS skills I have to let the guys let me know if I’m heading in the right direction or not. Until then happy cooking!

If you are marketing a cookbook, what about the job are you passionate about?

The Series Continues... There's Never a Dull Holiday With Savor the Seasons

In 2005, Taylour Shimkus flew into Nashville to discuss and investigate responsibilities for  leading the third cookbook in The Junior League of Tampa Culinary Collection. Taylour exhibited a strong "can do" personality and expressed definite ideas for this title.  Her top goal in this initial meeting with the FRP team was to get a better feel for the commitment that would be required of a volunteer with a full time career. Upon some thoughtful reflection following the meeting Taylour agreed to the task and was placed in the leadership role for this book. Little did she realize that one unplanned event during her tenure of the development was her first pregnancy. "Oh well, just one more thing to keep me on track" Taylour said.

I do not really know if the holiday theme was Taylour’s, or the committee's, but it turned out to be a great addition to the collection. The overall body of work in this collection would now consist of party planning, fresh everyday favorites, and now new holiday recipes and menus.  The collection was certainly rounding into great form.

As with the previous titles, the format remained the same. The color pallet was a peachy shade with some slightly darker orange tones. The League continued to promote its good community projects on page 8 by listing all of the worthy projects they had supported and to tell the buyers how the books give back to the community.

Kristie Salzer and Rob Adamo again teamed up for the photographs. Generous sustainers and active members of the League donated to underwrite the cost of the outstanding photography.  Savor the Seasons features menus and recipes for New Years, Valentines, Easter, 4^th of July, Halloween, Thanksgiving and Christmas or Hanukah. 

The December holiday section is perhaps one of the more unique of the series as the committee decided to draw on the Spanish influence in Tampa and focus on tapas—delicious little Spanish dishes. These delicious treats allow one the freedom to build an entire meal around multiple choices of small dishes packed with big flavor.

Since I am a holiday lover, this particular title has great appeal—I particularly enjoy the photos of this book just to pick up some decorating ideas for celebrations. Of course, I should clarify that my wife likes this aspect of the book as she is the creative one in our family.  With over 100 recipes, great photographs and menus, this is a “must have” cookbook.

One last thought, the committee added a great touch on pages 120-121 by drawing attention to how the League supports their community each season.  They've highlighted projects they participate or fund throughout the year. This was a super creative touch following the recipes.  Not surprisingly, the launch party of this title, held in a sustaining members' newly renovated home,  was spectacular.

A Unique Approach and Lesson in Commitment

This post is going to take place in multiple parts because it is so unique and so personal I don't want to leave anything out of the story. Over the last decade I have been privileged to meet and work with some of the "BEST" and most dedicated volunteers in the US. Along the way I have developed friendships with many of the individuals that will last long after I retire.

In 2001, I noticed that two members from the Junior League of Tampa were attending FRP's Cookbook University, an annual seminar for those who want to learn more about developing and marketing cookbooks. I was excited to know that they were thinking about producing a new book. Little did I realize, the power of long-term relationships, and how important these two ladies, Danielle Welsh and Kristie Salzer would be in both the life of their books, but in my life as well.

We took a short drive from the seminar to my office and they presented me with the challenge of coming up with something that hadn't been done before in the world of community cookbooks. The idea I shared with them was a simple one which I had presented unsuccessfully to another prospect: Create a series of smaller books each with its own theme, but with a consistent look and design.

Both Danielle and Kristy loved it and proceeded to "make it happen". They, along with other leadership within JL Tampa were the creators of The Junior League of Tampa Culinary Collection, a four volume set of cookbooks. The first three titles have collectively sold approximately 60,000 copies thus far with the fourth and final book coming out in September.

What started out as a rough idea has turned into over $300,000 in profits to better the community of Tampa, FL.

One lesson to be learned from watching this group in action is how important commitment is to a plan. I can assure you that obstacles presented themselves to this League over the last decade that could have caused others less committed to a plan to throw in the towel and say, "we've done enough." Little events like hurricanes ripping through the state--not once, but several times, is just one example. Or, how about Danielle finalizing the manuscript before sending it off for printing while going into labor? Yes, these ladies were committed.

In the next installment I will share with you some details on each book plus more information about how the League and the community have benefited from this pioneer effort of grit and determination.