Chef's Corner: Softball, Sandwiches & Synergy
- Rehana Thowfeek
- Jul 8
- 5 min read
Welcome to "Chef's Corner," Daniel Asher's monthly blog, where he delves into the intricate world of food, restaurants, distributors, and all things Foodservice. Daniel is a chef and restaurant owner + the head of strategic relationships & hospitality at Cut+Dry.
Softball playoffs for my seven-year-old daughter kicked off a couple of weeks ago. The season had been nothing short of fantastic - watching her and her teammates not only fall in love with a new sport but also grow in skill and confidence with every game was a gift. I’ll be honest, those first few games were stressful to watch. My “business brain” and “dad brain” were in a constant tug-of-war. On the field, it felt like joyful chaos; kids unsure where to stand, afraid of the ball when it was hit their way, batting with awkward stances, or gazing up at the clouds instead of focusing on the next pitch.
The dad in me was delighted by the shenanigans - it was adorable, wholesome fun and a wonderful way to spend a sunny afternoon with family. But the business owner in me? Oh, he wanted to call a timeout, deliver a fiery motivational speech about operational excellence, roll out a wall of clipboards with clearly defined systems, and run drills on roles and responsibilities. After a few games, my wife, ever the voice of reason, leaned in and gently whispered, “Relax, Daniel. They’re just kids having fun. If they aren’t stressing about their collective vision and impact, you don’t need to either.”
She was right, as usual. I took her advice, let go of my inner operations manager, and leaned fully into the joy of it all. Midway through the season, though, I began to notice something remarkable; confidence and repetition had entered the stadium. Those two words are powerful on a commercial kitchen hot line. Confidence stems from knowing your skills and your potential, from learning to execute under pressure, and from understanding what could go wrong, and how to recover.
Repetition, though, is where greatness truly begins. It’s the quiet sibling of consistency. It’s what separates a one-time hit from a beloved staple. If you order the most incredible roast chicken at a restaurant, then return a month later only to find it dry and under-seasoned, that trust, along with your delight, is lost. In a 6-to-8-year-old softball league, repetition is the difference between catching a fly ball or watching it land nearby while you’re distracted by ants in the dirt. It creates a pattern of behavior, and the results begin to match the investment.
At home, we practiced her stance, her swing, her focus. Her coaches were equally dedicated during practice. Soon, she was hitting the ball consistently, fielding grounders with growing skill, and looking forward to the games - not just for fun, but for the feeling of success. She started using phrases like, “We played really well together today,” and “The other team was really good; but so were we.” Then came the coaches’ brilliant idea: they asked for each child’s walk-up song. During the final games, a speaker blasted snippets of each player's chosen song as they approached the plate. You could see it - the spark, the swagger. The power of a personal soundtrack is undeniable. It was a testament to leadership, teamwork, and the magic of skill development, lessons as valuable in youth softball as they are in billion-dollar boardrooms.
June was full of sunshine and California good vibrations.
Hans Schatz and I traveled to Napa for the Thomas Keller Golf Classic, a flagship charity event benefitting the Culinary Institute of America (CIA). Hans assembled a rockstar foursome, including Louis and Tracey Basile. Louis founded Wildflower Bread Company in Arizona in 1995, and the Basile’s grew it to a 16 location strong fast casual, high integrity, elevated hospitality powerhouse.
The event was spectacular. Thomas Keller’s signature attention to detail shone through at every turn. The stunning Silverado Resort provided the perfect backdrop for days filled with culinary magic and camaraderie. As a new member of the CIA Society of Fellows, I was invited into an inspiring world of hospitality leadership. Every moment at the CIA Copia campus was steeped in tradition and excellence. A heartfelt thank you to Michiel, Dawn, Christian, Jennifer, Steve, Brad, and the entire CIA team for curating an experience that celebrated both collaboration and vision.
Throughout the trip, I had the most inspiring conversations with leaders from Thomas Keller Restaurant Group, Kerr Cellars, Chobani, Smucker’s, Ackerman Family Vineyards, DirecTV, Ventura Foods, Jones Dairy Farm, The Perfect Purée, Lactalis, EcoLab, Illy, Rational, Fresh Origins, Maple Leaf Farms, Bartovation, and many others.
One special highlight was when Chef Robert Danhi generously gifted me his cookbooks, and we realized we share a dear mutual friend, Chef Lon Symensma, who has been shaping the Colorado dining scene for nearly two decades. It never fails to amaze me how traveling thousands of miles can lead to connections that feel like home.
Speaking of home, I savored a few precious days visiting my mom and aunt in San Diego. My sister and brother-in-law even flew in from Salt Lake City, making it a beautiful family reunion. We kicked things off with a lively meal at Chef Richard Blais’ Crack Shack - he’s been crushing it in the fried chicken game and expanding to new locations. Another standout bite came from Ironside Fish & Oyster in Little Italy: Japanese sweet potato with chili oil, scallions, and everything bagel yogurt. It was perfection - bright, spicy, creamy, and crispy. Huge props to Chefs Danielle Staavos and Brian De Los Santos.
One evening, we played twilight golf on Coronado Island, followed by dinner at Brigantine, overlooking the sunset with oysters on the half shell and endless laughter. Surrounded by loved ones, sharing a great meal - it was a stirring reminder of why I have immersed my life in creating dining spaces that give people the opportunity to have that feeling for themselves.
June’s theme of family and community continued on my KGNU Radio show, where we celebrated the art of the sandwich, yes, that beloved, endlessly versatile staple. Guests included Noah Westby, founder of Dagabi Cucina and the newly opened Ironwood Bar & Grill, plus Marcy Miller of Organic Sandwich Co. Noah brought his knockout club sandwich (a nod to his golf course location) alongside a stellar Reuben and crispy fries. Marcy brought her full lineup, from turkey with bacon jam to prosciutto, apple, and chèvre.
Sandwich-making, we agreed, is strategic architecture. Every layer matters; the sauces, fillings, textures, and flavors must all harmonize. And honestly, few things in life are as disappointing as a dry sandwich. We’ve all been there. It’s not a headspace worth revisiting.
The month wrapped up with a quick jump to Los Angeles for my wife’s work trip while I explored some notable spots with the kiddos. While she was in meetings, I took the kids on adventures; to the Hammer Museum, the La Brea Tar Pits, and Century City. A special shout-out to The Escape Game LA - our first escape room (submarine-themed!) and a fantastic way to spend a Friday night together. We also had a phenomenal lunch at Haidilao Hot Pot, a parade of delicious food, an incredible tableside hand-pulled noodle show, and impeccable service.
The W Hotel in West Beverly Hills also impressed us with their top tier hospitality, even amid some operational challenges with an F&B partner. At the end of the day, whether it’s a five-star hotel, a restaurant kitchen, or a little league softball team; confidence, a shared vision, and teamwork are what bring magic to life.
Love, Daniel.
