My Hospitality Story: TJ Quinn, Food Director

TJ Quinn
Food Director, Kitchen Kettle Village

What was your first job in the hospitality industry?
I worked as a prep cook in a small restaurant after failing out of college.

What does a "typical" day at work look like for you?
My days can be so much fun! I typically start and end my day with desk work and emails. I then plan for the day and make any adjustments to schedules or processes needed for any of the different profit centers under my care. I usually am working a station somewhere during our lunch rush. This could include anything from cooking to pulling shots of espresso or bussing tables. Throw in a few meetings throughout the day and that pretty much completes it.
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When did you know this industry was right for you?
I knew this was the correct choice after working in the industry for a few years and committing to go to culinary school. I loved the challenges and camaraderie of the kitchens.

Briefly describe your career path and how you got to where you are today.
I guess you can say I “fell into a food service career”. My ambitions and dreams were in math and science. I was going to be an electronic engineer and had prepared throughout high school by taking many independent study classes on the subject. My other love was sports…more particularly full contact sports. Football and kickboxing were my activities of choice, and ones I had started at an early age. That was my entire high school….train and study. Finally, the day came when I needed to decide on a college. It had to be one that offered the things I was passionate about….physics (engineering) and a spot on the football team. I chose Franklin and Marshall in partnership with the University of Pennsylvania. Three years and Franklin and Marshall and Two years at UPenn. My life had become everything I had ever hoped for. However, after bouts of pneumonia and refusal to seek help my fast track program slowly began to fade away and eventually, I surrendered to failure. While on academic suspension from the college I would take classes at Millersville and I switched my major about three times. I worked at places like Clair brothers and the post office as a casual employee. I had no direction, broken dreams, no ambition, and needed something to change.

I was introduced to working in restaurants by friend of mine who was on a career path to be a chef. He had been working at Market Fare in Lancaster and the Chef needed help, so he offered me a job. I thought “what do I have to lose, let’s give it a shot.” My first day was a disaster—I showed up in fluorescent orange Umbro shorts and flip flops. I was asked to use a large mixer to make salad dressing. No one informed me of the speeds on the mixer and it had been left on 4…the fastest. I coated the walls and myself multiple times, sure that this was just a messy process.
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Months passed and I began to love the job. It was competitive, fast paced, you had to think all the time, and it involved somewhat of a social aspect. Although I was excited about going to work every day, there was a sense of shame in becoming a cook. I mean, I was supposed to be an engineer! I still remember the distinct conversation that owner Tom Rothfus had with me after work one day about my career path. He encouraged me by telling me I was really good at this and to seek further knowledge. That was all I needed to continue down this path. Sadly, the restaurant sold, but I then continued to work for more and more talented chefs around the area. One of them being Greg Gable. Greg had worked for many years as chef de cuisine at Le Bec-Fin in Philadelphia. This man was talented and was highly respected and successful! I thought hey if I play my cards right, I too can be like Greg.

This further encouragement of my new career led me to going to school at the Culinary Institute of America in Hyde Park, NY. I was 25 at that point in my life and wanted nothing more than to make something better out of the past 7 years of my life. I was focused and did extremely well. Those past 5 to 6 years of restaurant experience had set me up for success! Upon graduating I moved to Florida and worked for The Ritz Carlton in Naples Florida. What an eventful experience. 5 star and 5 diamond is no joke! I would work sometimes 115 hour weeks in search of perfection. I survived this experience for about 1.5 years and walked away with a whole new outlook on professionalism, quality, and leadership.

I then moved to Montauk, NY and had a blast using all my new tools in a more relaxed environment. Life was good there, but I knew I wanted to eventually come back home. While in Montauk I took advantage of the market and purchase an old bed and breakfast in Marietta, PA with dreams of utilizing it as such. I then interviewed with Kitchen Kettle Village on a recommendation from the same man who had encouraged me to make a career out of cheffing. Tom Rothfus had been working at Kitchen Kettle Village ever since selling his restaurant. I interviewed and was offered the position to run a whole restaurant. I was nervous! I only knew how to cook, and people scared me. I eventually became very comfortable with being uncomfortable and reminded myself that change is necessary if growth is desired. Fast forward nine years later and now I’ve been entrusted with care of all the food service operations. While I could have never imagined my path in life to take me here, I am so happy it has.

What is your favorite part of your job?
I love that my job is different every day and that I have the opportunity to assist in the growth of team members as well as spread happiness to all who I encounter.

What is the most challenging part of your job?
The most challenging part of my job is having to be at two places at one time. Every once in a while, there are multiple call offs in multiple profit centers, or we simply don't have enough help for the volume of business.

What advice would you give to students interested in your profession?
There is no substitute for hard work.

What achievement are you most proud of?
I have had two things happen this past year believe it or not. I was able to assist in saving a patron's life by using CPR and I was also awarded a "Hometown Hero" award for hospitality. This meant so much to me because almost 20 team members nominated and submitted paperwork on my behalf.

What do you like to do outside of work?
I love to trail run, kayak, and play guitar.

What is your favorite food to make or eat?
Pizza.

What's at the top of your bucket list?
I'm currently training to run a 100 mile race. That will be pretty epic. I'd also like to go to Easter Island.