National Culinary Review

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Photo by Gary Wilson Photo|Graphic, courtesy of Coffee Bean International/Public Domain

Culinarians with a passion
for coffee could realize their
ultimate career: developing a
coffeehouse concept.

By Jody Shee
Public Domain chooses to focus on operations and outsource its pastries.

WE can thank our lucky Starbucks that a coffee culture was fostered in the U.S. A trip to Italy in 1983 by Howard Schultz, now Starbucks’ chairman/president/chief executive officer, changed everything. He experienced the romance of Italian coffee bars and determined to cultivate that “third place” between work and home in the U.S.

Starbucks has since become a revered, albeit cookie-cutter, proposition. But an ideal was born—the marriage of quality coffee with a little noshing nourishment and community belonging. For a coffee-loving culinarian, it has the makings of an independent coffeehouse career.

around before leaving and starting his own coffee shop 14 years ago.

And now, 15,000 stores later (in 50 countries), Starbucks gets the glory and the credit for a renewed coffee passion, trendy coffee beverages, comfy chairs and free Wi-Fi outside the home and office. More recently, it has even reached into the dining-out psyche and added bakery, breakfast, salads, sandwiches and ice cream.

LIVING THE DREAM
Anthony Stackpoole, chef/owner of
Cup of the Day Coffeehouse & Deli
in Sault Ste. Marie, Mich., worked his
way through the restaurant ranks from
dishwasher to sous chef, once cooking
dinner for President George H. W. Bush.
Stackpoole eventually went to work for
an understaffed coffee shop that added
a full menu. He helped to turn the kitchen
He says he most enjoys that he has his own
stamp on the coffeehouse. It’s independent,
just the way he sees the food industry
heading. He uses natural ingredients, as in
fresh produce for sandwiches and soups.
“Locally grown is very big. The consumer
demands it,” he says.