He’s a laid-back quiet guy but he’s also an effective team-player. A strong and consistent member of the Academy and specifically the Culinary Arts team, he puts his shoulder into his work. He gladly mentors newer members, and he is as no-drama as they come. This is not to say that he hasn’t had his share of challenges; he has. But he doesn’t bring it into the team. He may communicate to staff if he needs help or perspective, but he takes care of his business. He was an easy choice for our newest Transitional Employment site at Tripletail Seafood & Spirits.

Soft skills such as communication, stamina for accepting feedback, punctuality, commitment, and consistency are some of the things that we look for when deciding who is offered a Transitional Employment. We don’t consider how much experience members might have in the field. It’s far more about where they are in their recovery and to what degree the job will move them forward. Jerry was an easy choice for our newest Transitional Employment site at Tripletail Seafood & Spirits.

Because he will be the first Academy member to work at Tripletail, he will set the tone for the program. His success will be measured by his willingness and his attitude (those soft skills!) far more than his ability to slice a tomato. We chose him because he has put in the work to embody those traits, with humility and a touch of wry humor. For his part, he said “I’m honored to be the first member chosen for the food prep position at Tripletail. The Academy totally prepared me for this. I do prep work at the Academy every day, and that’s exactly what I’ll be doing at Tripletail. I’m ready for this.”

Above left, Tripletail Executive Chef Trea Peavey with Jerry Clancy.

Members of the Culinary Arts team were on-point, coordinating service so that each of the four courses was served simultaneously to everyone. The meal began with fresh Florida shrimp ceviche with homegrown tomatoes, avocado purée, radish, red onion, cilantro and lime, served with crispy plantain chips. We didn’t think it could get any better than that, but we were so wrong!

Like a dance, plates were cleared away seamlessly as the next course arrived. Tender white fish was presented in hearty bowls of rich consommé with wild mushrooms and bok choy and finished with a Parmesan foam. It was as beautiful as it was deeply satisfying in textures and flavor.

Meanwhile, members in the back of house were artfully plating the entrée. Sous vide chicken looked almost too good to eat next to bright spring asparagus, a glossy pool of potato purée and a verdant drizzle of chimichurri. Servers mingled throughout the room, refilling glasses with our choice of refreshing Arnold Palmers or strawberry-infused water, making sure that our every culinary need was satisfied.

While we don’t often offer sweets, this was a special occasion and, as such, dessert was on the menu! Plant City strawberry shortcake, served on delicate buttery biscuits with fresh whipped cream and garnished with a strawberry fruit roll-up; it was playful, light and not-too-sweet but still oh so decadent.

When the last course was served, the culinary crew came out from the kitchen and were met by a round of raucous applause.  This meal was a sort of soft opening for our new Fine Dining concept, and it was a big hit. The Fine Dining Day is just one of many examples of innovative ideas that come out of our team planning days. Culinary Arts knocked it out of the park with this one; we hope, the first of many.

Beth attends the Academy virtually for now, keeping in touch through Slack and Zoom, and participating in several of our teams. She recently shared her goal of recreating an Academy lunch entrée once a week. Each week she chooses one entrée from our weekly menu and collaborates with the culinary team for the recipe and instruction. After creating her masterpiece, she posts a photo on Slack, and then documents her culinary journey in PowerPoint. I guess she’s what you might call a Renaissance member. For her part, Beth shrugs it off, saying, “nothing is impossible with the right tools at your fingertips.”

It got us thinking. Maybe one way to describe the Academy is that of a well-stocked toolbox. Some of those tools are tangible; the hardware and software of our technology teams, the knives and the mixers of culinary. Other tools are more elusive, such as the pace of instruction that helps build confidence, the opportunities to stumble without judgement which foster resilience. The box is wide open and available for our members to use at their will.

It’s gratifying to see members like Beth take the wheel of their recovery, discovering inventive ways to create their experience at the Academy, and in their lives. Beth is one of many members forging a path in this new virtual reality. We are proud and excited to be along for the ride with them.

The Culinary Arts team outdid themselves with an Academy first: Housemade fettuccine! This labor of love began the day before it was to be served. The dough was made and then formed into rounds, and then chilled overnight. Next, members took turns feeding the dough through a pasta machine to stretch it. The trick, we learned, is in knowing how thin to get the dough. It takes many times through the machine, adjusting the settings at each pass to get it just right. The dough was then cut into the desired width and voila (!!) we had fettuccine! Ours was served with grilled shrimp, a little chopped tomato, fresh basil, and shaved parmesan. It just doesn’t get any better than this! As delicious as it tasted, what we are sure to remember is the experience of learning this new skill together. In the words of Academy member Matthew Thomas, “Wow! This is so much fun!”