Thursday, March 18, 2010
Saturday, March 13, 2010
Tuesday, March 2, 2010
WHAT IS YOUR BRAND?
On days like today, the following scribbling is often a reflection of the swirling activity in my mind and writing it seems to be somewhat cathartic ! As I revisit the world of raising capitol for my business I seem to be faced with many, who really dont seem to understand my brand. Am I not explaining it well? Is it not there in black and white or is customer service something that seems so basic to individuals that it is overlooked?
Born and raised in Ireland, I was never a stranger to hard work. My father ran a chain of 'Newsagents' as they were called then. From an early age, I stocked shelves,cleaned floors, wiped down counters and put out the newspapers. Not so glamorous. I watched or rather lived the customer experience through my father. He was and still is the shining example of what large companies such as 'Nordstrom' adopt for their brand............
One of the shops my father owned was located in the Mardyke Parade, Cork City. Extremely lucrative at the time as it was next to a hospital and University College Cork Campus. These were the days , long before gift shops in hospitals and vending machines on college campus ! Also nearby was a shelter for battered women. I was acutely aware that my father treated every single person with the respect they deserved. The person buying flowers and chocolates for the patient did not take precedence over the homeless woman spending 5p on a lollipop for her child.
Gaffney's in Cork was a brand in my mind like Nordstrom. It was the customers experience.
From here, I worked in a butchers at the age of 18 slicing meat, whilst still studying.My father told me that if you are going to slice meat for a living, "Be the best meat slicer there is" He was so right. Take pride in your work. The customer will feel this.
In 1990, I moved to London and worked for 'The London Tara Hotel' which was owned then by 'Aer Lingus' , the Irish Airline. Standards were high. Training was rigorous. They mirrored the standards my father Tony Gaffney instilled in me.
In 1992, in walked the Director for Marketing Services for Coca Cola Great Britain. It was late at night and my shift was almost over. I remember this American all too well. Tired and agitated. With every reason to be. His family were stranded in Paris. They were being transferred to London and there had been a hiccup with Visas. Not knowing this at the time, I was ready to leave. This man had to be checked in. At the time he did not have access to a bank account etc. I was also a cashier. At that moment in time I made a decision. I did not call a manager. This man needed my help. At best I was going to help him, at worst he was a scam artist and I would be down money in my till.
However , having spent years growing up with my father and working under the management of Eoin Dillon (London Tara) I felt safe to make my own decision for this customer. This is why I mention Nordstrom. 2 years ago when I was struggling to pay bills for my business, I took another job working at Nordstrom working evenings and weekends. Having climbed the ranks in Sales & Marketing over the years, it was at first a little tough to go back into basic customer service training. I decided that I needed to learn something here. I did. I learned that Nordstrom is not a good store because their Chanel make up is better than that of Neiman Marcus !
The customer matters...............End of story. Yes, it really is that simple.
Now as the owner of my own company, Rachel Gaffney's Real Ireland my brand is everything to me. My brand will tell a story. The people working for me are my brand. More than the logo and the color scheme. Whilst,these are important to me, the experience my customer receives is in actual fact the brand.
In case you are wondering, the Director for Marketing Services for Coca Cola Great Britain moved back to the United States to become National Vice President, Sales for Hills Pet Nutrition, then Vice President National Accounts for Coors Brewing Company. How do I know this about Peter Leahy? Peter Leahy,is now partner and COO for Rachel Gaffney's Real Ireland
Born and raised in Ireland, I was never a stranger to hard work. My father ran a chain of 'Newsagents' as they were called then. From an early age, I stocked shelves,cleaned floors, wiped down counters and put out the newspapers. Not so glamorous. I watched or rather lived the customer experience through my father. He was and still is the shining example of what large companies such as 'Nordstrom' adopt for their brand............
One of the shops my father owned was located in the Mardyke Parade, Cork City. Extremely lucrative at the time as it was next to a hospital and University College Cork Campus. These were the days , long before gift shops in hospitals and vending machines on college campus ! Also nearby was a shelter for battered women. I was acutely aware that my father treated every single person with the respect they deserved. The person buying flowers and chocolates for the patient did not take precedence over the homeless woman spending 5p on a lollipop for her child.
Gaffney's in Cork was a brand in my mind like Nordstrom. It was the customers experience.
From here, I worked in a butchers at the age of 18 slicing meat, whilst still studying.My father told me that if you are going to slice meat for a living, "Be the best meat slicer there is" He was so right. Take pride in your work. The customer will feel this.
In 1990, I moved to London and worked for 'The London Tara Hotel' which was owned then by 'Aer Lingus' , the Irish Airline. Standards were high. Training was rigorous. They mirrored the standards my father Tony Gaffney instilled in me.
In 1992, in walked the Director for Marketing Services for Coca Cola Great Britain. It was late at night and my shift was almost over. I remember this American all too well. Tired and agitated. With every reason to be. His family were stranded in Paris. They were being transferred to London and there had been a hiccup with Visas. Not knowing this at the time, I was ready to leave. This man had to be checked in. At the time he did not have access to a bank account etc. I was also a cashier. At that moment in time I made a decision. I did not call a manager. This man needed my help. At best I was going to help him, at worst he was a scam artist and I would be down money in my till.
However , having spent years growing up with my father and working under the management of Eoin Dillon (London Tara) I felt safe to make my own decision for this customer. This is why I mention Nordstrom. 2 years ago when I was struggling to pay bills for my business, I took another job working at Nordstrom working evenings and weekends. Having climbed the ranks in Sales & Marketing over the years, it was at first a little tough to go back into basic customer service training. I decided that I needed to learn something here. I did. I learned that Nordstrom is not a good store because their Chanel make up is better than that of Neiman Marcus !
The customer matters...............End of story. Yes, it really is that simple.
Now as the owner of my own company, Rachel Gaffney's Real Ireland my brand is everything to me. My brand will tell a story. The people working for me are my brand. More than the logo and the color scheme. Whilst,these are important to me, the experience my customer receives is in actual fact the brand.
In case you are wondering, the Director for Marketing Services for Coca Cola Great Britain moved back to the United States to become National Vice President, Sales for Hills Pet Nutrition, then Vice President National Accounts for Coors Brewing Company. How do I know this about Peter Leahy? Peter Leahy,is now partner and COO for Rachel Gaffney's Real Ireland
Saturday, February 13, 2010
DEBUNKING THE IRISH SODA BREAD MYTH !
When St Patricks Day approaches, the stores beging to stock their shelves with 'Irish Soda Bread'. Only one small problem..........It's NOT IRISH SODA BREAD !
Nope, sorry to burst your bubble but it simply isn't Traditional Irish Soda Bread! Consider it's origins. We were a poor nation. This was an easy to make all-in-one mixture that was made with buttermilk. Buttermilk being a by product when making butter. Wholemeal flour was more widely available. Baking Soda was added as a leavining agent.
The average Irish home in the 1800's did not have an oven so thay baked the bread in a pot known as a 'Bastible'. This pot was hung/suspended over an open fire and baked.
Raisins were never used. These were imported and if anything were a luxury for the Irish. When white flour was added, this was indeed for a special occassion.
There are various myths/reasons behind the sign of the cross. Some think it was done to "let the devil out". Others say it made it easier to divide and was a symbol for "Breaking Bread". Being a catholic country, I'm pretty sure it did indeed have religious implications, however the baker in me also says it had a lot to do with the chemistry of baking........distribution of heat !
Recently, I gave the recipe to Chef and Cook Book Author Lauren Braun Costello. Lauren has written 'Notes On Cooking' and 'The Competent Cook'. Founder of Gotham Caterers, she has also worked as a private chef,culinary instructor,recipe tester for 'The joy of Cooking' food stylist for 'The Early Show' and has appeared on 'The View'. I asked her to let me know what she thought of this recipe when she made it.
So, true to her word she did !
We both made the bread last week. Lauren in snowy New York and I in snowy Dallas !
Here is what she wrote.
"IRISH SODA BREAD IN THE BIG APPLE............This bread screams 'hearty' from the outside in. It's nutty and earthy flavor is a far cry from the currant and caraway-studded sweet bread we consider, perhaps erroneously, to be Irish Soda Bread. This authentic version has an honest,unambiguous taste of a rugged and rich homeland. Just good,old fashioned BREAD! And with a healthy spreading of salted Irish Butter...lets just say it won't last long. But that's ok. It's easier than pie to make!"
INGREDIENTS
3 1/3 cups whole wheat flour
1/2 cup all purpose flour
2 tablespoons wheat germ
2 teaspoons rolled oats.........plus 2 teaspoons rolled oats for sprinkling
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 egg
2 tablespoons canola oil
1/2 quart buttermilk
METHOD
Pre Heat Oven to 375 degrees.
In a large bowl mix all dry ingredients. Make a well in the center and add liquid ingredients. Mix together well, trying not to handle too much. Form a ball gently with your floured hands. Do not work this bread like traditional yeast breads. Sprinkle with remaining oats.Place on a lightly greased baking sheet, make a cross in the bread with a sharp paring knife and bake for 45 minutes. Cool on wire rack.
Enjoy............
Nope, sorry to burst your bubble but it simply isn't Traditional Irish Soda Bread! Consider it's origins. We were a poor nation. This was an easy to make all-in-one mixture that was made with buttermilk. Buttermilk being a by product when making butter. Wholemeal flour was more widely available. Baking Soda was added as a leavining agent.
The average Irish home in the 1800's did not have an oven so thay baked the bread in a pot known as a 'Bastible'. This pot was hung/suspended over an open fire and baked.
Raisins were never used. These were imported and if anything were a luxury for the Irish. When white flour was added, this was indeed for a special occassion.
There are various myths/reasons behind the sign of the cross. Some think it was done to "let the devil out". Others say it made it easier to divide and was a symbol for "Breaking Bread". Being a catholic country, I'm pretty sure it did indeed have religious implications, however the baker in me also says it had a lot to do with the chemistry of baking........distribution of heat !
Recently, I gave the recipe to Chef and Cook Book Author Lauren Braun Costello. Lauren has written 'Notes On Cooking' and 'The Competent Cook'. Founder of Gotham Caterers, she has also worked as a private chef,culinary instructor,recipe tester for 'The joy of Cooking' food stylist for 'The Early Show' and has appeared on 'The View'. I asked her to let me know what she thought of this recipe when she made it.
So, true to her word she did !
We both made the bread last week. Lauren in snowy New York and I in snowy Dallas !
Here is what she wrote.
"IRISH SODA BREAD IN THE BIG APPLE............This bread screams 'hearty' from the outside in. It's nutty and earthy flavor is a far cry from the currant and caraway-studded sweet bread we consider, perhaps erroneously, to be Irish Soda Bread. This authentic version has an honest,unambiguous taste of a rugged and rich homeland. Just good,old fashioned BREAD! And with a healthy spreading of salted Irish Butter...lets just say it won't last long. But that's ok. It's easier than pie to make!"
INGREDIENTS
3 1/3 cups whole wheat flour
1/2 cup all purpose flour
2 tablespoons wheat germ
2 teaspoons rolled oats.........plus 2 teaspoons rolled oats for sprinkling
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 egg
2 tablespoons canola oil
1/2 quart buttermilk
METHOD
Pre Heat Oven to 375 degrees.
In a large bowl mix all dry ingredients. Make a well in the center and add liquid ingredients. Mix together well, trying not to handle too much. Form a ball gently with your floured hands. Do not work this bread like traditional yeast breads. Sprinkle with remaining oats.Place on a lightly greased baking sheet, make a cross in the bread with a sharp paring knife and bake for 45 minutes. Cool on wire rack.
Enjoy............
Saturday, January 30, 2010
My Montage 1/30/10 at OneTrueMedia.com
Click here to view slides from the MARTHA STEWART 'Dreamers Into Doers' trip to New York, Jan 2010
Thursday, January 14, 2010
FOOD FOR THOUGHT
As many of you know, food is my love, actually food is my passion. It comes in so many forms. For the most part,my days are consumed with feeding my family and not always 'Dinner Parties' and 'Cooking Classes'! Recently I was in Minneapolis teaching a class and was making 'Lamb Follain' (Follain is the Irish word for wild or wholesome) During this class a gentleman from the front row commented that my husband must be a lucky man ! Of course,he assumed that my husband was indeed being served this food on a daily basis and this man was ready to leave his wife for me !
Not so fast ! I quckly corrected him,and explained that he doesn't receive this food on a daily basis. My family get 'Shepherds Pie', 'Stews'and of course the infamous Take Out'as I have two very active boys and cannot be in the kitchen all the time.
What they do get however, as an ingredient,is me.
To some this may sound a little trite, but I have never been more serious in my life. When you put yourself 'into' something it is always better.You can just taste it.All that matters to me is that the people eating it enjoy it.
Yesterday morning,I decided to start dinner at 8am because I had a busy day ahead which included reading a book that afternoon (reason for this blog post)collecting the kids from school, basketball practise,conference call with New York oh and did I mention that my husband was out of town, wish the gentleman from the front row could have been with me !
In making my 'Shepherds Pie' yesterday morning, I needed black pepper. I had run out so ,when refilling my mill, I got a little carried away. I purchase my black pepper in bulk as I use it constantly,(even my 12 year old is a pepper mill freak) When emptying the pepper corns into the mill, I spilled many. I decided to look through my hoard of empty jars and look for one that would hold them instead of the utilitarian container it came in. The visual filled me with such pleasure. I tell you this because even the seemingly mundane task of filling a peppermill can be something more for me.I loved to see the array of peppercorns layered in my new jar!Do what you love. When you do what you love,I think you do it well.
So, the book. Yes the book. I am going to New York next week and through a friend I was introduced to a lady by the name of Lauren Braun Costello. This is a lady I have not met ,but I feel like I know her well. She was the owner and Executive Chef of Gotham Caterers in New York, Recipe tester for the 75th anniversary edition of 'Joy Of Cooking',culinary producer,food stylist and so on. Her accolades are many.
Yesterday I picked up and read in it's entirity her book 'Notes On Cooking'
I sat in the coffee shop by myself,watched the world go by and read her book cover to cover .This book does not contain recipes ."Notes on Cooking is an essential primer of immediately useful and utterly relevant guidance that can help anyone become a better cook-without a single recipe" as it says in the inside jacket.
Note #16 was it for me "Don't TRY to be different" I love this and live this. Referring to openeing sentence regarding passion,when you are also doing what you believe you really never need to be'on' so to speak.
Why did I waffle along about my peppermill earlier? As I sat there with my coffee I came to #17 "Embrace The Mundane". Lauren tells us to "not bemoan the pedestrian tasks.Find pleasure in peeling a carrot,steaming rice,searing a steak,prepping,cleaning"
CLEANING,CLEANING??!! When I had finsihed preparing my dinner yesterday,I cleaned my countertops with 'Dettol'. For any Irish people reading this,you will know this trusty cleaner all too well! I find it in the import stores and costs more than a bottle of wine,but gives me huge pleasure! It reminds me of the home I grew up in.Quite literally,I inhale the fresh clean smell as I go,igniting my senses.
Our senses reward us when we allow them to. Lauren's book not only made me realise that it was perfectly ok to be excited about peppercorns and a bottle of Dettol! There are 192 notes in this book, and 16 & 17 did this for me,imagine what they can do for you..............I urge you to reward yourself by reading her book.
Not so fast ! I quckly corrected him,and explained that he doesn't receive this food on a daily basis. My family get 'Shepherds Pie', 'Stews'and of course the infamous Take Out'as I have two very active boys and cannot be in the kitchen all the time.
What they do get however, as an ingredient,is me.
To some this may sound a little trite, but I have never been more serious in my life. When you put yourself 'into' something it is always better.You can just taste it.All that matters to me is that the people eating it enjoy it.
Yesterday morning,I decided to start dinner at 8am because I had a busy day ahead which included reading a book that afternoon (reason for this blog post)collecting the kids from school, basketball practise,conference call with New York oh and did I mention that my husband was out of town, wish the gentleman from the front row could have been with me !
In making my 'Shepherds Pie' yesterday morning, I needed black pepper. I had run out so ,when refilling my mill, I got a little carried away. I purchase my black pepper in bulk as I use it constantly,(even my 12 year old is a pepper mill freak) When emptying the pepper corns into the mill, I spilled many. I decided to look through my hoard of empty jars and look for one that would hold them instead of the utilitarian container it came in. The visual filled me with such pleasure. I tell you this because even the seemingly mundane task of filling a peppermill can be something more for me.I loved to see the array of peppercorns layered in my new jar!Do what you love. When you do what you love,I think you do it well.
So, the book. Yes the book. I am going to New York next week and through a friend I was introduced to a lady by the name of Lauren Braun Costello. This is a lady I have not met ,but I feel like I know her well. She was the owner and Executive Chef of Gotham Caterers in New York, Recipe tester for the 75th anniversary edition of 'Joy Of Cooking',culinary producer,food stylist and so on. Her accolades are many.
Yesterday I picked up and read in it's entirity her book 'Notes On Cooking'
I sat in the coffee shop by myself,watched the world go by and read her book cover to cover .This book does not contain recipes ."Notes on Cooking is an essential primer of immediately useful and utterly relevant guidance that can help anyone become a better cook-without a single recipe" as it says in the inside jacket.
Note #16 was it for me "Don't TRY to be different" I love this and live this. Referring to openeing sentence regarding passion,when you are also doing what you believe you really never need to be'on' so to speak.
Why did I waffle along about my peppermill earlier? As I sat there with my coffee I came to #17 "Embrace The Mundane". Lauren tells us to "not bemoan the pedestrian tasks.Find pleasure in peeling a carrot,steaming rice,searing a steak,prepping,cleaning"
CLEANING,CLEANING??!! When I had finsihed preparing my dinner yesterday,I cleaned my countertops with 'Dettol'. For any Irish people reading this,you will know this trusty cleaner all too well! I find it in the import stores and costs more than a bottle of wine,but gives me huge pleasure! It reminds me of the home I grew up in.Quite literally,I inhale the fresh clean smell as I go,igniting my senses.
Our senses reward us when we allow them to. Lauren's book not only made me realise that it was perfectly ok to be excited about peppercorns and a bottle of Dettol! There are 192 notes in this book, and 16 & 17 did this for me,imagine what they can do for you..............I urge you to reward yourself by reading her book.
Friday, January 8, 2010
THE GIFTS KEEP COMING
This morning,when I opened my email, I received confirmation from ANCHOR HOCKING stating that they had shipped out 3 pallets of product to the 'Safe Horizon' shelter in New York. They have graciously donated 24 sets of Bakeware, 24 sets of Mixing Bowls and 24 sets of glassware. Thank You so much Anchor Hocking. For this cook, I must admit to being more than surprised by the fresh and new updated look to their products. Who knew they had so much to offer. Dont forget to check out their web site. http://www.anchorhocking.com/
Another shout out must indeed go to the fabulous Mike Michalowicz aka 'The Toilet Paper Entrepreneur'. I kid you not. Mike has a wonderful web site www.thetoiletpaperentrepreneur.com. Mike's down to earth and more importantly, very real look at business is refreshing,funny and oh so honest! Mike has been a frequent guest on CNBC's 'The Big Idea' by Donny Deutsch. Mike has been there and done that. Started a business, struggled ,toiled hard and sold businesses.
He too has agreed to donate to the shelter. He has already shipped 55 Inspirational books to the shelter for each and every women to have. He will also be meeting with the Dreamers in New York and giving each and every one a copy also.
This is beginning to look like Oprah's Favorite things !!!!
Lastly,I want to say "Thank You" to Stephen Redford Sales & Marketing Director at the Hotel Indigo in Chelsea,New York for agreeing to arrange a special rate for us Dreamers. Ladies will be arriving at the hotel on Monday Jan 18th and I'm pretty sure more than 1 or 2 will be meeting in the Rooftop Bar...............
Another shout out must indeed go to the fabulous Mike Michalowicz aka 'The Toilet Paper Entrepreneur'. I kid you not. Mike has a wonderful web site www.thetoiletpaperentrepreneur.com. Mike's down to earth and more importantly, very real look at business is refreshing,funny and oh so honest! Mike has been a frequent guest on CNBC's 'The Big Idea' by Donny Deutsch. Mike has been there and done that. Started a business, struggled ,toiled hard and sold businesses.
He too has agreed to donate to the shelter. He has already shipped 55 Inspirational books to the shelter for each and every women to have. He will also be meeting with the Dreamers in New York and giving each and every one a copy also.
This is beginning to look like Oprah's Favorite things !!!!
Lastly,I want to say "Thank You" to Stephen Redford Sales & Marketing Director at the Hotel Indigo in Chelsea,New York for agreeing to arrange a special rate for us Dreamers. Ladies will be arriving at the hotel on Monday Jan 18th and I'm pretty sure more than 1 or 2 will be meeting in the Rooftop Bar...............
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