From FIG to something new
At 25, everything I owned fit in a decrepit Land Rover with one windshield wiper and windows that were eternally open. I slept on a couch for three months. Change was easy. I was great at closure. The consequences were insignificant. Sixteen years later, I found myself walking out of FIG after my last service into the unknown. Life looks a little different. I spent the past decade and a half creating a life on James Island with my brilliant wife for my two feral boys. I was leaving a kitchen that I grew up in, a team that inspired me every day and a platform that empowered me to cook for my favorite city in the world.
The nervous excitement of a new path wasn’t strong enough to drown out the sheer terror of uncertainty. Could I cook outside of that kitchen? Would my body hold up? Is this a good decision for my family? FIG is 20 years old. Am I organized enough to build systems from the ground up? My mentor and my wife both assured me that I was capable of creating something great. I spent over a quarter of my life in the same kitchen. Understanding the nuances there brought me peace of mind. I knew where everything lived and how to finesse every corner to maximum efficiency.
When I started talking with the team at Method Co., I told them I was happy with my situation. This was true, but I also yearned for more. I had no shortage of prospective partners over the years. I dreamt up amazing concepts with great people. Change was hard, and moving on from my comfort zone was difficult. I couldn’t load up the Land Rover and ramble on anymore. It was during a pizza and Champagne party in my backyard when I realized that it was time to take the leap. The old adage proved to be true: I have to change to stay the same.
As cooks we can work anywhere, anytime. It’s probably too easy to change. I chose to spend 10 years at one restaurant, instead of one year at 10. My original plan went a little long. I love this industry, and I wanted to learn more than cooking. Mike Lata and Adam Nemirow are genuine. They live their brand, always put their team first and never stop practicing the art of hospitality. I was at the front of their classroom taking notes. I learned those infallible systems and adopted them as my own. We were blessed with great accolades and worked tirelessly to give every guest a memorable experience. There were plenty of failures along the way, but we were relentless. The real reason I left the nest is simple. It was time. I’m grateful that I was strong enough to embrace change and chase my dreams. I’m lucky to be surrounded by people that I admire. I’m still terrified but know that we are capable of creating magic on King and George.
Jason Stanhope is the executive chef at Lowland Tavern and The Quinte.
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