Flagship Features: Serving up Corporate Culinary Solutions

Video Transcript

Hi my name is Chef Joseph Dircks. I am a Corporate Executive Chef of Flagship and I am over seeing North America. Focusing on training of each of the cafes.

What are some of the benefits of bringing culinary services into today’s office environments?

So providing a healthy meal and providing that it tastes great and looks great will bring people in and also will draw a community of people to stay together. The other part that I like is that when we cook something that’s ethnic that’s close to where the people are coming from their country. Had recently had a conversation here where they’re talking about the ramen that we had and she was telling me how so close to her mother when she was she would make ramen in Japan and we’ve talked about her food and that just made me you know kind of gave a little bit like bubbly feeling and because of that she emails me ask me when we going to do the ramen again.

She wants to come back and have that. So having that food made to do it culturally and closely in tradition as possible will bring people back and bringing people back into office and that community will get set up to it.

What are some ways we demonstrate safety as a core value to both our team members and our clients?

Well Flagship has taken extreme measures by hiring experts in this field and they have done a wonderful job. Many, many other companies do not have this. They usually have the chefs kind of overlooked and see a lot of these things that are happening. Having one individuals in each of the cafés focusing on this area makes it crucial difference. A lot of times when we have conversation about food safety is that we talk about the word trust.

If you do not prepare the food the way it should be and in a correct manner we break their trust. When we ask to follow these environmental safety and safety standers is that we care that you are safe every day and you walk out the door and you’ll walk back in. So those are two words that we like to use more to as connected when we speak about food safety and environmental safety.

Beyond safety procedures, what types of training do our team members receive?

When we get the product we actually do a micro training with the cooks and the junior sous chefs how to best utilize the product. How to get the best flavor out of it how to get the best quality, texture, or the looks of it, and smell it and feel all senses to it on each of the product. So they take it to the next level on the product they receive. Some of the things we also talked about like when we buying something we want to make sure we buy the right product.

So dry pasta we want to look for a packaging that says low temperature dry pasta, because it’s body digest that protein and carbohydrate better than pasta that’s heated high.

They’re learning how to choose and how to use it well and I think that’s where Flagships size shines the most.

Can you share a standout moment when our team went above and beyond for a client?

One of the campus that we did had a large group of guests were there about 12 to 14,000 people and we were asked to provide some simply simple stuff and logistically it was extremely difficult but everybody put their heads together. We pointed out the leadership to it of each of the section. We prepared for weeks on end to final detail to where we’re going to park, what time we’re going to show up, what uniform we’re going to wear, what group chat we’re going to do all these little granular things we checked and when the event happened execution was flawless and the feedback that we got from the client was, over the moon. That really shows that when pressure is put on that Flagship has leadership to get together and really practice the word what teamwork means.