Post 7 of 7 – Sugarbush Kitchen Series
I’ve learned from many chefs over the years, but the lessons that stayed with me weren’t about technique — they were about how to run a kitchen that works.
Jeremy Brunt and Jeff Stotts taught me that difference.
Jeremy: The Business Behind the Kitchen
I met Jeremy early in my restaurant years.
He had a calm way of leading, but every decision he made had purpose.
He taught me to think about the kitchen as a business — not just a place to cook.
Every dish had to earn its spot on the menu.
Every ingredient had to pull double duty.
Cross-utilization wasn’t just about saving cost. It was about awareness — knowing what you already have before you order more.
He showed me that creativity is great, but control is what keeps the doors open.
Jeff: The Rhythm of Execution
Jeff took that same philosophy and turned it into motion.
He showed me what leadership looks like during the rush — calm, efficient, and focused.
Jeff taught me that a good menu doesn’t depend on the head chef being there.
It depends on how well the team can execute it when you’re not.
He built systems that made success repeatable.
Watching him lead reminded me of a good golf swing — simple, consistent, and under control.
The Shared Lesson
Both Jeremy and Jeff made me understand that great cooking is repeatable cooking.
It’s not about how special one plate looks on a good day — it’s about how good every plate looks on a busy one.
They taught me to build menus the team could trust.
To write recipes that work in real kitchens, not just on paper.
And to measure creativity by execution, not applause.
The Reflection
I’ve worked in many kitchens since those days — Italian, Asian, and now at Sugarbush.
No matter where I go, their lessons follow me.
When I train cooks now, I hear their voices in my head.
“Make it simple.”
“Make it repeatable.”
“Make it something everyone can execute.”
That’s the kind of mentorship that lasts long after the shift ends.
Your Turn
If someone shaped how you work or lead, tell them.
The best teachers don’t just show you how to cook — they show you how to think.
Good mentors don’t need credit. But they deserve gratitude.