To me, it was the only thing to be–Chef Trevor Lizotte

As far back as I can remember, I have always tried to peek through the kitchen doors in any restaurant I was at. The slightest glance into that world would excite me…

I peered into the kitchen I wondered, how and why was the food so good? I mean, my mother was an amazing cook at home, but it always tasted better in a restaurant. We didn’t eat out often. There was always “something at home.” Anytime we did though, it was a real treat.

There’s nothing quite like the anticipation of walking into an establishment, smelling the delicious aromas, seeing trays of food or drinks running by, hearing the buzz of a busy dining room. If lucky enough, I’d get a glimpse of the kitchen. I could not help but wonder, “What goes on in there?”

I knew I always wanted to be a Chef. I have proof, pictures at 10 years old donning a chef hat and apron, cooking on my mom’s stove. My first job at 15 was doing dishes at the Long Lake Sporting Club. A few months in, they tried me out on the fry station. I failed… Miserably. I was demoted at once back to dish. I went home in tears.

From the dish pit, I watched from afar exactly how to get things done. I observed how the kitchen communicated. Things like, what to start first when, quicker ways to get things done, and the rhythm of juggling new orders that rolled off the printer. When my name was called again to step up, I was ready. I left that night with a new confidence and belief in myself. From then on, I became obsessed with kitchen life–hooked to the adrenaline rush of knocking out dozens of tickets during those busy dinner hours.

In 26 years, what I have learned most is that restaurant kitchens are not for the faint of heart… Was it exhausting? Yes. Was it rewarding. Also, yes.

In 26 years, what I have learned most is that restaurant kitchens are not for the faint of heart. It is hot, loud, and there’s never enough room. Where every day is a grind with constant prep work, endlessly-printing ticket machines, and long hours opposite of a traditional 9 to 5 schedule. All while catering to guests with lofty expectations, tighter pockets, and less patience than ever. Was it exhausting? Yes. Was it rewarding. Also, yes.

Now I find myself peeking from behind the doors at Dennis Food Service, walking through a warehouse stocked to the gills with ingredients, items, and products for a variety of “kitchen doors.” In my few weeks here, I have quickly realized that the people from whom restaurants purchase supplies work as hard, sometimes harder, than their kitchen-based counterparts. Seeing what it takes to fulfill the needs of so many unique New England establishments has been eye-opening, to say the least.

From the top down, Dennis has built an extraordinarily dedicated team of professionals. From the leadership and vision of our CEO, to the office staff diligently working through the days tasks, and Account Executives helping customers and taking orders; even our marketing, accounting, and IT team members are foodies. Dennis category managers are specialists, researching and stocking products to benefit our customers. Our team of transportation, and routing experts sends our truck drivers to accounts all over our New England, hitting new milestones every week and delivering through all types of weather. The night crew, heroes in my opinion, they pull inventory and build orders for each and every customer, one by one getting it done. And let’s not forget our Safety department, who keeps a watchful eye on our products, employees, and the industry.

Watching the forklifts race around the warehouse, horns beeping, zipping down the aisles, turning and taking a full pallet, lift to the 4th shelf up, up, up like threading a needle, easily sliding into place, drop and turn away. It’s poetry in motion. I stand watching in disbelief at the ease, skill, and precision with which they perform their jobs. Like custodians of the culinary world, keeping everything in place, neat and organized. It’s amazing to see how all these pieces work together.

The future excites me, and I’m extremely grateful for this opportunity to be your Chef. My focus here will be to keep us moving forward culinarily offering my skills, experience, and expertise with our customers. Thank you all so much for the warmest of welcomes. I am here to help in any way you need, our kitchen doors are always open.