Before the busy holiday season, we sat down with
Donna Dooher of Mildred's Temple Kitchen to discuss her views on the hospitality industry. Donna -- who is Terroir IV's committee chair -- happily chatted with us about the industry, shared personal stories and left us feeling inspired -- a lovely afternoon conversation with a gracious host.
Donna – you have over 25 years of professional experience in the kitchen.
Why is the hospitality industry important?
The hospitality industry is such a significant industry to driving our economic engine and it's undervalued too. We're overworked and overstressed. Hospitality is so important to the well-being of our society. Externally speaking, we carry lots of responsibility. Internally, we work collectively to make stuff happen, spread the magic 'machine' of the business.
What if eating out didn't exist?
We can't - our live aren't the same anymore -- we no longer have one person at home taking care of large families. It's in our nature to want to do it - that is to share meals -- but it's not realistic. We 'return to the table' through our hospitality experiences - we're not at home anymore.
We shouldn't feel guilty about eating out as it's hard for people to maintain a comparable experience at home. People want to go to restaurants that are busy and feed off the energy in the room. People want restaurant experiences because they're fun.
What's hospitality to you?
Genuine hospitality is back. We're not in it for the wrong reasons - it's not about showcasing consumer goods. Hospitality is about entertaining, being genuinely hospitable -- it's not about the most expensive wine or meal or the best house. It's about opening the doors and welcoming your guests.
What's next?
It's about the whole experience versus food at its best. People want more for their money.
Fifty years ago we had big families, now the collective ego of our society is tech-focused and there's less hugging and closeness. It's a challenge to monitor comments on Open Table when we have to focus on work, but in an environment of genuine hospitality, if something doesn't work well people feel comfortable letting you know because it's a dialogue. But how do we make our guests feel that hospitality? It goes back to Terroir - and what we're doing with this symposium - collectively we're developing this. In Canada there's a huge opportunity to establish ourselves as an eco-tourist destination but we have yet to seize on this. We need to work together to reposition our industry.
Did you mean to work in hospitality?
It started out as an accident - like many of us - to earn cash during school. I was in Ottawa bartending. I was studying engineering at the time, I had dreamed of being an architect, and when I showed up for my first engineering assignment in the field they looked at me and said "God, they sent me a woman." I didn't finish my training and felt drawn instead to the hospitality industry, which was and still is a male-dominated industry, funnily enough. I like to think that "if you're not prepared to take risks, you;ll never know." In the end I did 'choose' to be in the business. I was miserable in engineering and I missed and loved the hospitality industry. I planned my career out methodically and empowered myself through education.
Did you get the Early Bird Terroir Tickets? The Early Bird tickets give you admission to our January 26 Pre-Party Extravaganza at Niagara Street Café. Buy Tickets at www.uofttix.ca
Donna – you have over 25 years of professional experience in the kitchen. Why is the hospitality industry important?
The hospitality industry is such a significant industry to driving our economic engine and it's undervalued too. We're overworked and overstressed. Hospitality is so important to the well-being of our society. Externally speaking, we carry lots of responsibility. Internally, we work collectively to make stuff happen, spread the magic 'machine' of the business.
What if eating out didn't exist?
We can't - our live aren't the same anymore -- we no longer have one person at home taking care of large families. It's in our nature to want to do it - that is to share meals -- but it's not realistic. We 'return to the table' through our hospitality experiences - we're not at home anymore.
We shouldn't feel guilty about eating out as it's hard for people to maintain a comparable experience at home. People want to go to restaurants that are busy and feed off the energy in the room. People want restaurant experiences because they're fun.
What's hospitality to you?
Genuine hospitality is back. We're not in it for the wrong reasons - it's not about showcasing consumer goods. Hospitality is about entertaining, being genuinely hospitable -- it's not about the most expensive wine or meal or the best house. It's about opening the doors and welcoming your guests.
What's next?
It's about the whole experience versus food at its best. People want more for their money.
Fifty years ago we had big families, now the collective ego of our society is tech-focused and there's less hugging and closeness. It's a challenge to monitor comments on Open Table when we have to focus on work, but in an environment of genuine hospitality, if something doesn't work well people feel comfortable letting you know because it's a dialogue. But how do we make our guests feel that hospitality? It goes back to Terroir - and what we're doing with this symposium - collectively we're developing this. In Canada there's a huge opportunity to establish ourselves as an eco-tourist destination but we have yet to seize on this. We need to work together to reposition our industry.
Did you mean to work in hospitality?
It started out as an accident - like many of us - to earn cash during school. I was in Ottawa bartending. I was studying engineering at the time, I had dreamed of being an architect, and when I showed up for my first engineering assignment in the field they looked at me and said "God, they sent me a woman." I didn't finish my training and felt drawn instead to the hospitality industry, which was and still is a male-dominated industry, funnily enough. I like to think that "if you're not prepared to take risks, you;ll never know." In the end I did 'choose' to be in the business. I was miserable in engineering and I missed and loved the hospitality industry. I planned my career out methodically and empowered myself through education.
Did you get the Early Bird Terroir Tickets? The Early Bird tickets give you admission to our January 26 Pre-Party Extravaganza at Niagara Street Café. Buy Tickets at www.uofttix.ca
