Donnie Ferneau: Building Relationships with Local Food

About this Episode

Ferneau is quick to point out that he has a good team. His method of management lines up with his own personal philosophy -- being able to learn from mistakes and move forward. “Competition is natural, and you always want to be the best, but I guess you have to be beaten down a bit or be born a little bit wiser to be able to take a step back and look at your failures, rather then brush them under the rug and say they never happened,” Ferneau said. “Something I’ll say to people, if they look at it through a peephole or somewhat of a closed mind, it will piss them off, but whenever I see somebody fail, and they come and tell me about it, usually complaining, I just ask them, ‘Did you learn anything? What did you learn?’ And sometimes, if they’re already aggravated, they’re quick to think I’m being condescending with them, but literally I’m asking a question. ‘What did you learn from this? Okay, it might have cost you x amount of dollars, but what did you learn from it?’ When my cooks burn something or they mess up a stock, or just little weird things that cost me money, I’m investing in that person right there. ‘What did you learn from this? It was an expensive mistake, so tell me you learned something. ‘Cause I just don’t want to just fire you.’ It took me a long time to get there. You have to put your ego in your pocket sometimes.”