Our employees are what make Total Source what it is. Which is why we enjoy sharing our Employee Spotlights! This month, we're talking to our Utah Account Executive, Michael Adams. Michael comes to us with a background in helping to establish new restaurants. Let's learn a little more about him, who inspired him to be in the foodserive business, and his encounter with Guy Fieri.
You’re an alumnus of the California Culinary Academy in San Francisco. How did you discover your passion for the culinary world and was that always a field you wanted to be in?
I discovered my passion for food while cooking with my grandmas, specifically the love to feed the people I care for. I wanted to get into the culinary field since I was a kid.
You spent 10 years getting new restaurants up and running. What were some of the biggest challenges that you ran into or some of the most common ones?
The biggest challenges have always been developing menus that fit the concept and then putting systems in place to ensure consistency.
How can companies like Total Source help someone in a similar position?
One concept I helped develop was a crêperie, and I had no idea about crêpe griddles. I would have loved to have had a foodservice equipment rep to work with. I had to become the expert, and ultimately, having an expert educate me would have saved countless hours and many mistakes.
How was it being on Food Network and Diners, Drive-ins and Dives? Did anyone recognize you in public afterward?
It was exciting and nerve-racking. There was so much prep to do to get ready for the filming. So many rules when Guy was on set. I was not recognized after because the owner actually filmed the spot. I was seated at a table as a diner.
When talking to people in the foodservice industry, how impactful is the experience you’ve had in both front-of-house and back-of-house roles?
Having front-of-house and back-of-house experience has definitely helped me make connections with other industry professionals. It’s a special kind of character that works in this wild industry, and being one of them surely helps.
Now, to the good stuff. What are some of your favorite dishes to make?
A few of my long-time go-to’s have been Chicken Cordon Bleu, Pan Seared Duck Breast with a Blueberry Cabernet reduction, and Pistachio Crusted Rack of Lamb. In the last couple of years, I have gotten really into smoking and love a good pulled pork or brisket.
When you’re not working in the foodservice world, what do you like to do in your free time?
I am an avid movie buff, but my ultimate free-time hobby is karaoke. Some go-to favorites are “Making Me Look Good Again”- Drake White, “Lose Control” – Teddy Swims, and “Let Her Go”- Passenger.
Ready to start working with our expert Total Source team members? Take our Foodservice Assessment to get started:
