Meet Dave Schy

We were lucky to catch up with Dave Schy recently and have shared our conversation below.

Dave, so excited to have you with us today. So much we can chat about, but one of the questions we are most interested in is how you have managed to keep your creativity alive.

Creativity drew me to my profession as a chef 50 years ago and it still gets me out of bed every morning. So many ingredients at our hands and endless combinations with still so much to learn after all this time. One of the best jobs I ever had was working for a restaurant group that had a number of different concepts. My job was to visit the concepts and create new menu items using existing ingredients, labor and equipment. This job was a perfect match for me. A few years later when I opened my own restaurant, I realize that my creativity was suffering because I had so many more responsibilities and my mind was always on other things. Like so many others, I found that exercise was the key to slowing down my brain and reaching back into my creative side. 20 years ago, I moved to the desert and began swimming outside every day year-round. For me swimming is the key to creativity and happiness. Once you start swimming, you fall into a quiet meditative breathing where your mind is free to run. Everything I have created in the last 20 years was dreamt up while I was swimming.

Thanks, so before we move on maybe you can share a bit more about yourself?

I started flipping pancakes when I was 14 and then when I was 15 I became a line cook at a steakhouse. At 17 I worked for a wonderful chef who taught me things that I still think about today. At 20 I apprenticed under a renowned French Chef, and after that went off to study at the Culinary Institute of America. I have had a number of fascinating jobs and also owned a very popular restaurant in Chicago. When I closed my restaurant it was actually on the front page of the Wall Street Journal. The last 20 years I have been working for myself, consulting for clients and creating new products.
Clients use me for projects such as developing and enhancing their current menus, creating on trend LTO’s and I even developed 100 nacho recipes for a popular nacho concept.
Clients don’t really use me for cost-cutting projects as I am basically just a creative idea guy. As far as my products, I spend a lot of time in Las Vegas where around 200 bars and casinos use my Michelada/Bloody Mary mix. I enjoy visiting them, having a drink and chatting about all things related to the food and beverage industry.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

#1- Be honest and direct with the people you interact with. If you love them tell them. If they are bothering you tell them. If you need some advice ask them.. If you need help ask for it. Only give your opinion when asked.
#2- Follow your gut. If you have a good idea and nobody seems to understand it don’t worry. Keep moving ahead in one direction. One day you may realize it was a bad idea, but that’s OK. Most likely others will come around any eventually think it was their idea.
#3-Don’t be afraid to walk away. If you find yourself in a bad situation you do not have to stay. Don’t be afraid of rolling the dice and trying something new.

To close, maybe we can chat about your parents and what they did that was particularly impactful for you?

My parents set a great example for our family. They were hard-working, honest, and very involved with friends and community. Work was important to them, but it wasn’t everything. I realize I was lucky to be brought up in a strong, loving family. I have tried to do the same for my children and grandchildren.

Contact Info:

• Website: www.Michelada Love.com
• Instagram: Michelada_love
• Linkedin: Dave Schy

Image Credits

Dave Schy