It really helps the design consultant to have that type of information,” Malody explains. “Before I hand a project over to an operator or design consultant I pass along a detailed menu, outline of the type of cooking required, and even recommend some of the equipment. It can be a struggle when there is no menu or concept in place prior to the build-out and then the operators have no idea how to operate equipment or choose menu items that make sense. The manufacturers will then recommend someone like her to make sure people know how to cook with the equipment they purchase. “People will go to manufacturers because they’ve fallen in love with equipment at a show,” she says. She is often hired via a referral from another project or from equipment manufacturers. I wish I could work more collaboratively with the design people – they really go hand in hand.”Īlthough she does collaborate from time-to-time, one of her biggest frustrations is that many people don’t know consultants like her exist. “So many times other consultants are hired to design kitchens without a menu or culinary concept in place. “There can be some frustration with that,” she says. Her consultancy focuses on the menu development side, helping restaurants create overall concepts and execute menus. Malody runs the operation, with her husband, Charles Malody consulting on bar design and drink development. With all that experience behind her, she decided it was time to launch her own consultancy, and in 1997 Culinary Options was born. It was the start of a new era of drinks and processes for the company.” Working hand in hand The operations folks were apoplectic, both because of the noise of the blenders, and the labour distraction created by the drink’s popularity. ![]() “It was a fascinating project – to take something that a store partner had made up during a hot California summer and commercialise it into a product that could be blended and remain in suspension in the cup,” she says. She was there when the Frappucino was created. She later served as menu development director. ![]() The cooking school drew quite a few chefs in the Seattle area and later, in 1989, she joined the large Seattle restaurant group Satisfaction Guaranteed Eateries to run their menu development.Īfter that she had a stint with Larry’s Markets (an upscale grocery store chain) before joining the Seattle mecca, Starbucks, as their food and beverage director in 1993. So, she did just that, working as a cheese expert in a cheese shop then, in 1977, opening and running a catering firm and cooking school. She decided to start at the bottom and learn the food industry from the ground up. What people eat, the history of why they eat it and how they prepare and share food is a lifelong fascination and study.” During this trip I realised that food and culinary ethnology were my true passions. “I realised my emotional structure did not align with a job that needed me to be both compassionate, yet appropriately distanced,” she recalls, “I left my job – from an agency I had co-founded, so it was a tough choice – sold everything and went to Europe alone for six months. In a career with a high burnout rate Malody worked in the particularly difficult sector of crisis intervention and suicide prevention. Instead, she became a psychiatric social worker. She always loved food but didn’t originally choose that as her career path. Karen Malody exemplifies that sometimes following your dreams actually is the way to go. "I realized that he wasn't saying this out of hate, he was saying this out of fear." Since, the family has strengthened its relationship.With an award-winning career advising on cutting-edge foodservice concepts for multinational companies, Karen Malody FCSI tells us how it started when she decided to quit social work "It really, really hurt to hear those words," Ramzi said. When Ramzi told him what he wanted to hear, his father became quiet and said "why don't you just put a bullet in my head." Ramzi's sister, who is also queer and had come out before, was also present. ![]() His father ended up forcing the coming out, having already suspected, in an extremely intense scene. When he came to the realization that wasn't his future, he told his mother who was very supportive. "I was so scared of what it actually meant to call yourself gay so even the first man I dated, I still thought that afterwards I was going to eventually meet a girl and get married because that's what men did," he said. It took until age 21, even after dating someone for the coming out to occur. "I grew up in an Armenian-American community and I grew up in a divorced family so I feel like I had to come out twice," he said. Ramzi's story was more complex than some.
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