Alright – so today we’ve got the honor of introducing you to TODD HADLEY. We think you’ll enjoy our conversation, we’ve shared it below.
Hi TODD, thanks for sharing your insights with our community today. Part of your success, no doubt, is due to your work ethic and so we’d love if you could open up about where you got your work ethic from?
My wife and I have four adult children and cooking for them, their partners and friends is how we fell in love with cooking for people. To us food is about family and one of the most loving acts is to prepare a meal for one. My wife is my sous chef and so we bring a family vibe to the table, literally.
Although we are in the service industry we feel more like what we do is more about hospitality than service. Will Guidara says, “There is a difference between service and hospitality. Service is “black and white”, it means you are doing your job with competence and efficiency. On the other hand hospitality is about “color”, it makes the people you are cooking for feel great about the job you are doing for them.” One of our clients told me about this quote because they feel that is what we do. I was so encouraged by that because that really is our work ethic. We love making whatever event we are cooking for feel like family.
Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?
We love to cook Low Country Cuisine. Many of our clients are here in the greater Charleston area for vacation or a business event and when they dine they want to experience the local fare. Therefore, we aim to cook things that are native to Charleston and South Carolina. Lots of local fresh caught seafood like crab cakes and shrimp & grits. We have rave reviews about our southern style Banana Pudding and Peach/Blueberry Cobbler with a Bourbon Maple Syrup Candied Bacon Ice cream atop. Then there are our Braised Beef Short Ribs slow cooked in a Cabernet Sauvignon mirepoix for 4 hours in Dutch ovens. Every now and then our clients say they want to lick the plate.
We enjoy cooking for families or groups who are visiting the area whether it be a family celebration or bachelorette party or anniversary or birthday. We even have some groups come who have gotten together annually since kindergarten to celebrate their friendships. Additionally, we cook for a beautiful family in their 80’s with the hearts of 25 year olds, who are so fun and inspiring to cook for.
If you had to pick three qualities that are most important to develop, which three would you say matter most?
To us loving people and having a high regard for them is the most essential thing on the planet. If you practice that you can’t help but bring quality experiences to those you are providing for. If that is your aim, how you do what you will be transmitted in your product or service.
Honing your craft is a non-stop flight. Having a beginners mind keeps you humble and always in growth mode. So stay curious and open no matter how long you’ve been at it. There is always more to learn and room for expansion in your craft.
Alright so to wrap up, who deserves credit for helping you overcome challenges or build some of the essential skills you’ve needed?
Chef Emily Lane, who mentored us and encouraged us to step out into this line of work. Absolutely couldn’t have done it without her. Our community of friends that continue to love us well and test our newest dishes and give genuine feedback. Our Children, who are our best cheerleaders. Many of our dishes were birthed from family dinners. Our first client, Scott, who believed in us enough to be our first booking when we first got started and the many wonderful clients that followed. They all encourage us so profoundly every time we cook for them. We are beyond encouraged and feel the love from our clients more than we ever imagined.
Contact Info:
- Website: https://www.charlestonpersonalchefhadley.com/
- Instagram: https://www.instagram.com/chef_hadley_/
Image Credits
Lydia Hadley Photography
