When I was a kid I only wanted to be outside. I would let my mother know I was going out to explore and I would be gone for several happy hours. I loved being in the woods. I would gather things from my exploration and bring them home with great pride. I would collect ferns (thinking I could keep them alive in my bedroom), tadpoles, toads, and sparkly rocks. I decided one day after amassing a sizable amount, of what I thought were valuable rocks that I would sell them. The more valuable ones contained the “fools gold” or mica. I dragged my yellow and red miniature picnic table to the end of the driveway and set up shop. I carefully labeled all of the rocks with red crayon indicating their prices. I sat for hours waiting for someone to stop, admire and purchase my rocks. To my dismay I didn’t sell one rock, not even a pity sale. Perhaps my pitfall was my lack of experience in merchandising or that I hadn’t learned the art of carnival barking, “ROCKS FOR SALE, BEAUTIFUL AND EXOTIC ROCKS FOR SALE, DON’T MISS THE CHANCE TO OWN ONE OF THESE BEAUTIES, THEY ARE SURE TO GO FAST!” After a long day of sitting at my picnic table I expressed my disbelief to my parents about how shocked I was that no one was buying my very special rocks. This went on for a few days without discouragement from my parents.
I was the youngest of four. Reflecting back, perhaps they were just tired of parenting and they let me, to some degree, manage my own endeavors. I also arrived at the realization that their parental fatigue led me to pursue without boundaries. I am pretty sure my “rock shop” was one of my many experiences of rejection and tenacity that set me up to think I could open a restaurant. I can’t precisely remember my parents reaction when I told them I was going to open a restaurant. What I do remember is my dad saying, “I wish you would have taken that position in Stockholm, Sweden with the Biotechnology company.” It was safe and lucrative. Maybe that was his subtle way of expressing his uncertainty about my restaurant endeavor. No one could have stopped me from opening Out of the Fire. My banker at the time, Mike Menzies (a wonderful person whom some of you may remember fondly) tried to talk me out of opening a restaurant. Even Mike couldn’t stop me. My stubbornness drove the process. I wrote a business plan and thoroughly researched the success and failure rates in the industry. I uncovered all of the reasons and unfortunate statistics that pointed to a high likelihood of failure. In my mind those negative statistics did not apply to me. I ignored all of them.
I know for a fact that all of the research never addressed the most important variable of success…..the people with whom you choose to surround yourself. I am surrounded by the best! I have the great honor of working with incredibly talented and passionate people. They are passionate about life which translates to our food and service. Chris, Jed and the entire kitchen continue to elevate the interesting and thoughtful food we offer. The creative and innovative food is accompanied by a team of people who care about executing an entire experience. I wish I would have had the Out of the Fire team at my “Rock Shop.” I am eternally grateful that the “Rock Shop” wasn’t a success because I wouldn’t have landed in Talbot County. This is a lovely and beautiful place. There is no place I would rather be other than the woods!
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