Chapter 5: The Tech World
Journey into Tech Corporate Dining
In every journey, life tends to throw in a surprise. That surprise was a fork in the road that led me from the conventional world of private restaurants into the exciting realm of tech companies' corporate dining. It felt like I was stepping into an alien landscape, far removed from the familiar environment of restaurant kitchens I had grown to love. Now, I found myself venturing into the domain of tech giants like Google and Microsoft.
While undoubtedly intimidating at first, this shift presented an entirely new kind of challenge. Corporate dining was no longer about just culinary skills. It demanded a blend of technological knowledge, logistical aptitude, and, most importantly, the skill to manage diverse teams. It was a beast of a different kind, but the prospect of taming it, learning and evolving through it, piqued my interest.
A New Perspective on Food at Google
My first stint was at Google, where my understanding of food underwent a significant transformation. Food was no longer just about taste or presentation. It became a more holistic concept, encompassing sustainability, nutritional value, and the environmental impact of what we served on the plate. It was about integrating technology to elevate the entire dining experience, from sourcing ingredients to waste management. All the while, I was forging deep, meaningful connections with 'Googlers' and authors alike.
Influential Encounters: Mark Bittman and "VB6"
One such significant connection was with the esteemed Mark Bittman during the launch of his enlightening book "Vegan Before 6:00" (VB6). Our encounter had a profound impact on me. It shifted my perspective from a chef focusing solely on crafting delectable meals to a consumer, mindful of their dietary restrictions and conscious of the need for balance and nutrition in their meals. I began to appreciate the importance of catering to dietary-conscious and dietary-restricted individuals who deserved the same culinary experience as everyone else.
This realization underscored the significance of diversity, equity, and inclusion in food menus (read more here). Every decision we took reflected Google's unwavering commitment to a better future - a commitment that resonated deeply with my ethos.
Team Management Challenges and Lessons
An intrinsic part of the transition to corporate dining was managing more extensive and diverse teams. The challenges were manifold - dealing with complex forms, maintaining time-temperature logs, and ensuring adherence to strict quality assurance standards. Back at La Mar, our team of seventy-five was like a close-knit family united by our shared love for Peruvian cuisine. In contrast, the team sizes at Google were far more variable, ranging from a tight-knit group of ten to a sprawling team of two hundred fifteen diverse individuals.
This vast cultural mix was a microcosm of the global tech giant's persona. Managing these teams required an entirely different skill set. It was about nurturing a culture of collaboration and respect, navigating the intricacies of a diverse workplace, and inspiring teams comprising individuals from varying cultures, backgrounds, and experiences. This journey, despite its steep learning curve, proved invaluable. It highlighted the power of diversity, the necessity for inclusivity, and the importance of fostering unity within teams through empathy (read more here). The challenges I faced in team dynamics made me a better leader and chef and a more understanding and patient individual.
Microsoft: Expanding Culinary Horizons and Sustainability Practices
Post Google, my journey led me to Microsoft, where I experienced a more comprehensive range of culinary demands and expectations. Catering to a diverse workforce spanning continents with varying dietary preferences was daunting. But it also allowed me to expand my culinary repertoire, experiment with novel flavors and techniques, and create meals as diverse as those I was serving.
During my time at Microsoft, I had the opportunity to contribute to the redevelopment of their Silicon Valley Campus (SVC). This initiative aimed to make SVC the greenest campus of Microsoft to date, and it allowed me to explore sustainability further. I incorporated culinary techniques that align with Microsoft's net-zero emission goals, the WELL-Building certification process, and the Nourishment Concept.
By leveraging Microsoft's advanced technology, I implemented intelligent kitchen appliances to simplify operations and utilized AI-powered tools to forecast demand, reduce waste, and track carbon emissions. Through this experience, I've come to see innovation through sustainability and technology as a crucial aspect of my culinary journey.
As I reflect on my experiences in the tech industry, I’ve realized how crucial it is to be open to change, even in difficult times. Although these unexpected changes have presented challenges, they have also given me chances to broaden my perspective and progress in my personal and professional development. Adopting a “growth mindset” is essential if we want to make a positive impact on the world.