Many of you may have heard that I was nominated as a semi-finalist for the “Best Chef: South” by the James Beard Foundation. This year wasn’t our year, but I can’t explain how honored I felt to have been nominated. I can’t talk about the honor without giving credit where credit is due. My name may have been on the nomination, but my name would have never been called without the very hard work of everyone that walks in the door at SpringHouse every day and puts everything they have into making the restaurant what it is.
Five years ago, when I signed on to run SpringHouse, the number one question that everyone — and I mean everyone — had for me was, “how are you going to staff the place?” I never really thought about it. All I knew was, if this was God’s plan for me, he would take care of it and take care of it he did.
I have never been more excited for summer to get here, because we have one of the best staffs that we’ve ever had going into the “season.” Everyone has a clear and present sense of why they are here, and that is to provide great food and great service at what we all hope is seen as one of the best restaurants in the South.
That being said I will travel to New York in early June with four other chefs and a beer maker to cook a dinner at the James Beard House. This has always been a dream of mine. It would not have come true had it not been for the opportunity that has been given me by Russell Lands, SpringHouse and the amazing people who make up the life blood of this amazing restaurant we call home.
As a footnote, many people have asked me about attending the dinner at the James Beard House. You can get more information about the “Hot and Hotter Alabama” event on their website.
— Rob McDaniel, Executive Chef, SpringHouse
06.2013
