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.

Patty remarked that the kitchen at Tripletail is set up much like our own at the Academy. This will provide for an easier transition for our members who work there. Both Autumn and Patty  mentioned that working with Chef Trea was a pleasure, and that his positive demeanor will put our members at ease. “He was patient, thorough, and a great communicator” Patty said.

Next week, interested Academy members will have the opportunity to take a tour of the restaurant, meet Chef Trea and the rest of the Tripletail staff and decide if they are interested in being considered for the position. Staff will then choose the first member to begin working there. It can be difficult to choose just one member, but because these are temporary positions lasting six-nine months, other interested members will eventually get their chance. Members are chosen, not by their level of industry experience, but by their participation at the Academy and the degree to which the job will positively impact their recovery.

But love finds a way, and so do strong partnerships like ours. As we take cautious steps towards reintegration, we met once again with GHG’s Co-owner, Mike Quillen and COO, Fiona Farrell. It was clear that the rose is still on the bloom, and our commitment to work together is as fervent as ever. Since our initial meeting in 2021, Fiona has returned to tour the Academy with Tripletail Executive Chef, Trea Peavey, and Academy job coaches have toured the restaurant to narrow in on the right job for our members.

There are so many characteristics that make a solid TE. A successful TE site must have accessible public transportation, hours that mirror our own at the Academy, entry-level positions in which the tasks remain constant and managers who are willing to work with our job coaches and maintain routine communication. GHG checked all of these boxes and more. The most vital quality is that of culture. GHG is the result of a now-50-year friendship between the two co-owners (Mike Gowan is the other co-owner), and it is run like a family. They believe in acting locally, supporting their community and sharing their good fortune. We couldn’t be happier to be joining them; helping the GHG teams meet their goals of creating a strong labor force while we meet ours by providing an exceptional employment experience for Academy members.

Pictured above are (left to right) Patty Haltinner, Gecko’s COO Fiona Farrell, Tripletail Executive Chef Trea Peavey, Autumn Peterson and Jeffrey Jean.