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
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.
Coffee is included in his local focus. He
uses 100% Arabica beans from a nearby
Michigan roaster, and grinds the beans
just before brewing.
He believes he’s in the center of a
consumer trend. For one, in a down