Molding Young Minds

Sam Beall’s experiences learning from top professionals across the industry shaped the influence and vision he brought to Blackberry Farm. In his honor, the Sam Beall Fellows Program was created to expose young professionals to one-of-a-kind experiences in order to encourage and grow their passion for impeccable service. In 2019, the first two fellows went through the program: Lindsay Fitzgerald of Blackberry Farm and Ingrid Hung of Union Square Hospitality Group. Here, after embarking on a journey to some of the nation’s best restaurants and hotels, where they received one-on-one mentoring from some of the greatest professionals in hospitality, they speak about sitting in “the box” at The French Laundry, embracing the unknown and culture shock.

The first two “hospitalitarians” to go through Blackberry’s Sam Beall Fellows Program share the indelible moments, lessons learned and fears overcome.

Lindsay Fitzgerald

BIGGEST MILESTONE
Working at The French Laundry, meeting Danny Meyer, as he is NYC restaurant royalty, and going to Williams Selyem Winery in Healdsburg, California.

BEST ONE-ON-ONE CONVERSATION
I was chatting with David Breedan, who is the chef de cuisine at The French Laundry, when I mentioned that I was nervous because it was my first time in a Michelin 3-star restaurant. He told me not to be because the three Michelin stars shouldn’t matter as long as you operate at a high level. They would still be doing what they are doing if they didn’t have them.

MOMENT YOU’LL NEVER FORGET
When I got to sit in “the box” at The French Laundry, which is essentially the chef’s office that looks out into the kitchen. I got the most special treatment in there: special courses to sample, flipping through special books (several of which I got to take home) and I even met Thomas Keller.

CHALLENGE YOU OVERCAME
Culture shock in New York City! It was so different than the other destinations (Tennessee, California and Colorado) I visited during the program. It took me two weeks to take the subway, I couldn’t believe how busy Manhattan’s Trader Joe’s was, and I even got stuck at Shake Shack in Madison Square Park in the rain! I was just a bit out of my comfort zone there.

YOUR ADVICE TO FUTURE FELLOWS
Do as much as possible. Explore as much as you can during your free time. Ask questions, and remember you are not on stage, and you will not be treated like you are.

Ingrid Hung

BIGGEST MILESTONE
Working on the hot line at Meadowood in St. Helena, California. I was only grilling bread, but I thought “Oh my god, I’m cooking something that will be served in the dining room of a Michelin 3-star restaurant!”

BEST ONE-ON-ONE CONVERSATION
It wasn’t technically a conversation but more like some personal advice Joseph Lenn, the chef and proprietor of J.C. Holdway in Knoxville, gave me. It was a bullet pointed list of things that helped him get to where he is today, like “sweat the details,” “never burn bridges,” “you can never learn everything” and “surround yourself with people more talented than yourself.”

MOMENT YOU’LL NEVER FORGET
Something that will always put a smile on my face were the Friday nights I spent at Blackberry Farm Brewery, when I’d go with Blackberry team members for happy hour. By my last time there, after only a couple of weeks, I felt like I knew everyone there. I will remember that feeling of community forever.

CHALLENGE YOU OVERCAME
Embracing the unknown. I had seven first days at new restaurants and, each time, I had to get to know seven new teams. Almost every day, I’d be doing something completely new to me, but by the end, I became much more confident and comfortable with being uncomfortable.

YOUR ADVICE TO FUTURE FELLOWS
You’re only going to get out as much as you put in. So, lean into what is uncomfortable and push
yourself to do things you wouldn’t normally do. Even if I was exhausted from travel, I’d allow myself one night to settle in to the new place, then I forced myself to go out and explore.