Jerry and Ben went into this training focused on specific areas in which we would like to improve. For example, a resounding matter for us is our early morning and late afternoon attendance. As one part of their Action Plan, they suggested adopting Fountain House’s practice of serving a daily hot breakfast (we already serve a hot buffet in place on Fridays and it’s no coincidence that it’s often our highest attendance of the week). This is just one example of how this type of training helps us to grow.Flashing forward to this week, Fountain House colleagues Micaiah King and Delaina Peek visited us as a follow-up to that training last fall. They checked in on our Action Plan to see where we have successfully implemented new strategies and where we might seek more coaching. They celebrated our accomplishments, rolled up their sleeves in our teams (and took away some new ideas to bring home to Fountain House), and presented a dynamic presentation on the role of a social practitioner (a title and concept that they coined and developed). It was educational, inspirational, and a whole lotta fun hosting them in our community! It’s a gift to collaborate with those who share our passion for recovery and the belief in the power of community and productivity. 

He’s a laid-back quiet guy but he’s also an effective team-player. A strong and consistent member of the Academy and specifically the Culinary Arts team, he puts his shoulder into his work. He gladly mentors newer members, and he is as no-drama as they come. This is not to say that he hasn’t had his share of challenges; he has. But he doesn’t bring it into the team. He may communicate to staff if he needs help or perspective, but he takes care of his business. He was an easy choice for our newest Transitional Employment site at Tripletail Seafood & Spirits.

Soft skills such as communication, stamina for accepting feedback, punctuality, commitment, and consistency are some of the things that we look for when deciding who is offered a Transitional Employment. We don’t consider how much experience members might have in the field. It’s far more about where they are in their recovery and to what degree the job will move them forward. Jerry was an easy choice for our newest Transitional Employment site at Tripletail Seafood & Spirits.

Because he will be the first Academy member to work at Tripletail, he will set the tone for the program. His success will be measured by his willingness and his attitude (those soft skills!) far more than his ability to slice a tomato. We chose him because he has put in the work to embody those traits, with humility and a touch of wry humor. For his part, he said “I’m honored to be the first member chosen for the food prep position at Tripletail. The Academy totally prepared me for this. I do prep work at the Academy every day, and that’s exactly what I’ll be doing at Tripletail. I’m ready for this.”

Above left, Tripletail Executive Chef Trea Peavey with Jerry Clancy.

“Sushi? Gross!” one member groaned.

Another member laughed, “I guess you should have attended menu planning!”

“Have an open mind,” our culinary instructor Ben Burnside encouraged.  “I bet I can change your mind.”

Member Neil Blake was excited, saying that he had never tried sushi, let alone attempted to make it. But he was definitely up for the challenge. He described the process, “you put the seaweed down on a bamboo mat and then press the sushi rice on it in an even layer. Then, you put your other ingredients on the rice. You use the mat to keep everything together when you roll it. The trick is not to put too much in the roll, or it will be hard to roll up tightly. That was the most challenging part.” Neil added that working with his culinary teammates was the best part of the experience.  There is always a great camaraderie in our kitchen, but often times it’s when we step out of our comfort zone that we have the most fun. It’s a bonding experience to try something new together.

All told, the team created three different maki rolls: tofu and cucumber, crab and avocado, and smoked salmon and cream cheese.  And, Ben was correct. He made sushi lovers out of even the pickiest of diners.

Pictured above, (left to right), Jerry Clancy and Neil Blake hone their sushi rolling skills.

In typical fashion, we begin the New Year by reflecting on our lives and setting goals for the future. Here are some of our New Year resolutions:

“Donate money to the homeless.” – Raheem Vassell • “Read more, spend time with nephews and learn as much as possible to be a great teacher.” – Terrell Henry • “Get healthier and lose weight.” – Dariel Paredes • “Continue my three-day per week Academy schedule.” – Kevin Luckner • “Maintain good health by practicing self-care.” – Jeff Jean • “Lose 10 pounds.” – Matt Thomas • “Volunteer more with the Florida Eagle Watch program.” – Joanne Campbell • “Act as if each day is the last day of my life.” – Lisa Hillje • “Reach a healthy weight for my physical wellness.” – Jerry Clancy • “Cultivate gratitude and count my blessings each day.” – William McKeever • “Spend more time with family and graduate from college.” – Vanessa Alcantara • “Lose weight.” – Torre-Anna Blakney • “Read a new book each month.” – Patty Haltinner • “Achieve a higher belt in Karate.” – Ben Burnside • “Be kind to animals.” – Anonymous • “Save more money.” – Aaron Collmer

We wish everyone a safe, healthy and bright 2021!