A sweet career shift

Sad beginnings with happy endings.

Returning to the office Monday after a weekend-long illness, I was desperately seeking some feel-good news. I found it in my e-mail inbox, in the form of a link to an article in last Saturday’s Wall Street Journal.

The write-up was part of a group of articles about executives at Lehman Brothers who lost their jobs when the financial firm went bankrupt a year ago. One of those executives was Sally Saltzbart Minier, who oversaw the foodservice program for the multinational company’s offices in North and South America.

The one-time president of the Society for Foodservice Management has started a new life, as a baker and head of new own little company, Sweet Sally’s Bakeshop. Working out of a kitchen—rent-free, for now—in Whippany, N.J., Sally is pulling 16-hour days recreating baked goods from recipes passed down from her mother and grandmother. She began taking orders last month for her first two specialties, a chocolate rugelach and an item she calls “big apple crackle,” made with matzoh and caramel.

Sally takes only online or wholesale orders to save on the cost of a retail outlet. Telling the WSJ that “food is in my blood,” she expressed no resentment at Lehman for her career shift. Rather, she called it the impetus she needed to do something she had dreamed about but was afraid to act on. I can relate to that; something similar happened to me earlier in my career.

I wasn’t surprised by the article, as Sally had sent me information earlier this year about Sweet Sally’s. Still, it was good to read a story about someone I know turning a negative into a positive, and I hope the media coverage gives her fledgling bakery a boost.

Sally, if you read this, I know we probably won’t see you at the SFM conference later this month in San Francisco, but on the off-chance you do make the trip, could you bring rugelach?

Keywords: 
new concepts

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources