Chad Clift - Tips For First Time Restaurant Owners

When it comes to restaurant statistics, Chad Clift usually isn’t paying too much attention. He knew his own odds, and there wasn’t anything that could have stopped him from achieving his goals. With that said, having an immense amount of self-belief doesn’t have to translate to being reckless. When someone is contemplating the idea of buying a restaurant, there are certain factors they should always factor into the equation.

Due Diligence
Just because a restaurant looks good, it doesn’t mean that it is a successful restaurant, not even when it’s actually famous for its food. The success comes down to a variety of factors, and these two are only part of the whole picture. Location is obviously another important element, as well as the quality of the management. If you are buying an empty venture, you should still make sure that you know any information that could be relevant. If you take over a restaurant that did not do well, you have to appraise its assets to determine how much you have to pay for them.

The Importance of the Location
Yes, mentioning the location may sound like a cliché, but it really isn’t. Instead, it is more like a general truth that’s pretty much suited for any businesses (in any field) you could potentially buy. Location is that important.

Don’t Do it Alone
Two heads are better than one, if you can rely on the expertise of another person, don’t let the opportunity go to waste. As a master chef and successful businessman, Chad Clift is always interested in hearing the opinion of his employees.

Sources:
http://www.gourmetmarketing.net/buying-a-restaurant-tips-for-first-time-owners/

Chad Clift - Myths About Scuba Diving

As a huge scuba diving enthusiast, Chad Clift has heard his fair share of funny anecdotes and myths about the sport. With several dozen dives under his felt, he has the authority to form a sound opinion on the subject, one that can possibly help a newbie who would like to try out this amazing activity. 

Myth Nr. 1 – It’s Not an Extreme Sport

This myth is actually partly true, but that stems from the fact that scuba diving can be an entirely different experience for many. What we see in the catalogues is the tourist-friendly version where the divers don’t really go to dangerous locations, nor do they ascent especially deep. There is, however, another aspect of scuba diving, which can definitely be called an extreme sport. Whether one wishes to swim into a sunken vessel or hand-feed sharks, these opportunities are out there, waiting to be experienced. 

Myth Nr. 2 – Diving Is Restricted to the Tropical Locations

Diving into crystal clear water and watching amazingly colorful corals is certainly a worthy experience, but it’s not the only kind of scuba diving experience that is worth serious consideration. Depending on the climate, scuba diving is available on most lakes, and diving into murky waters can be just as exciting as seeing a tropical diving location, if not more. 

Myth Nr. 3 – Sharks Are Waiting to Eat Us

Having respect for the animals is a must for any diver, but they have no reason to fear a shark more than they would fear lightning or getting on an airplane. Accidents like that can happen, but they are very, very rare. Chad Clift often visits his favorite diving locations, always hoping to discover new underwater sights. 

Sources:

http://www.scubadiving.com/training/basic-skills/10-myths-about-diving

Chad Clift - Becoming a Better Bowler

Chad Clift is an avid bowler who loves to enjoy the sport with his family and friends whenever he can get away from his restaurant for a couple of hours. While he is an athletically gifted person who pursued and still pursues various extreme sports, it took some time for him to become a decent amateur bowler. Bowling is a skill sport and as such, it requires meticulous practice to reach a certain level. Still, if one is willing to practice regularly, there are ways they can improve their game, increasing their average score. 

Balance Work

Working on your balance is very important, as the vast majority of the movement – with the possible exception of the follow through – requires one to maintain a certain posture. A common mistake is too much head movement which should be completely eliminated, as it can start a chain-reaction in the spine that can mess up the whole movement, resulting in a sub-par throw. 

Footwork

The perfect bowling shot requires a specific footwork. The usual bowling footwork includes four or five steps; starting somewhere around 10 feet behind the line (it can be as little as 8 or as high as 16 feet). The ball starts off between the two hands before the first step, then goes away from the body on step one (to the throwing hand), step two sees it being swung backwards, during step three it moves ahead, and on step four or five, the release happens, preceding a proper follow through. 

Chad Clift is an avid bowling player who practices as frequently as possible. 

http://www.bowlingball.com/BowlVersity/how-to-become-a-better-bowler

https://en.wikipedia.org/wiki/Ten-pin_bowling#Footwork

Chad Clift - What First Time Jumpers Usually Experience

Chad Cliff is an avid extreme sports enthusiast who has completed more than two dozen jumps, some of them in tandem. Skydiving for the first time can be an overwhelming experience. The conscious mind wants the adventure, but the body’s fight or flight system is often triggered during the endeavor. This results in a sudden rush of adrenalin that can be quite off-putting if one is not ready for it. That is also the main reason why nobody should jump solo for the first time. There is no telling how someone will react, even if they are the most confident, brave person in the world. 

                                              

You Don’t Have to Possess an Innate Athletic Ability

Skydiving doesn’t require too much athletic ability, only good health. In fact, one doesn’t even have to be in a particularly good shape. Gravity does the lion’s share of the work. With that said, weight limits are fairly common, their maximum often being set at 200 pounds. There are exceptions; when someone is really tall but generally in good shape, most companies will allow them to jump. 

The Height Is Not That Scary

 

Those who developed a chronic fear for heights should obviously not jump until they have dealt with that phobia, but a healthy fear of heights is actually common, and rarely a limiting factor. The reason for that is the unique atmosphere that awaits these people in the clouds. They can imagine what it’s like to stand on a tall ladder or looking down from a bridge, and they are often afraid of these situations because they have experienced them, meaning they can imagine it. Up there it is entirely different and because of that unique, almost surreal atmosphere, most first timers will not even realize the height.

Jumping Out of an Airplane Rarely Makes Anyone Sick

 

Many first time jumpers dread the possibility of being sick during the free fall, but this rarely happens. If it does, it’s because of the nerves, and not because of the fall itself. It is much more likely to become sick while sitting on a rollercoaster. The ascending phase starts gradually, and once the body reaches a certain speed, the whole experience becomes even smoother. Experienced divers can even reach terminal velocity. 

Breathing is Not a Problem

In addition to the thought of getting sick, many first time jumpers are afraid that they will not be able to breathe. Any skydiving expert would tell that these concerns are unfounded. Skydivers, who panic, often hold their breath and that’s the real reason why some people experience the phenomenon of not being able to breathe. Once they consciously realize this, the whole experience changes. 

Chad Clift is a professional chef and avid skydiving enthusiast who has completed his fair share of jumps both in the tandem and solo varieties. 

Sources:
https://www.groupon.com/articles/skydiving-tips-for-beginners
http://hypertextbook.com/facts/JianHuang.shtml

Chad Clift - Why Freshness Matters

Chad Clift owns a Japanese restaurant in Seattle’s International District called Futoji Aji. As any Japanese restaurant would, he has an extensive sushi menu there, full of traditional Japanese favorites, a mix of sushi popular in the United States, such as the good old California Roll, and a few of his own inventions that he continues to create with his sushi chefs in his kitchen to keep his menu fresh. According to most sushi experts, the number one way to ruin sushi is to settle for fish that is not fresh. Since sushi relies on raw fish as its primary ingredient, this is not appealing and could even be dangerous. Before Clift opened his sushi menu at his restaurant, he made sure he could always get his fresh from his suppliers fresh and ready to be turned into the most delicious sushi dishes he could possibly make.

 To people like Chad Clift and anyone who enjoys food, fresh ingredients is a no-brainer. But many customers would be surprised by how many restaurants settle for less than fresh food. Most wouldn’t serve you spoiled meat or fish, of course, but there are ways that restaurants can save on operating costs by buying refrigerated fish that has been sitting around for a time after it was caught. Japanese restaurant owners like Clift must take care to get their fish from the source just as soon after it has been caught out of the ocean as possible. This preserves the natural flavor of the fish and allows it to be fully appreciated by customers expecting fresh sushi.

Fresh fish isn’t always easy to come by. Sometimes local suppliers, even in Seattle, a place known for its fresh fish market, can be it with shortages at times. Chad Clift keeps his suppliers local and also has several options for his restaurant to buy from. He maintains these supply lines with relationships that he has formed over his many years in the industry. Clift learned during his days at the Oregon Culinary Institute and by working as an apprentice for a Thai restaurant chef in San Francisco that getting the freshest ingredients is all about maintaining trusting relationships with all of his suppliers, something that he takes very seriously.

Chad Clift encourages everyone interested in Japanese cooking to try it at home. But, he warns that the results won’t be you expect if you don’t’ commit to supporting local markets that always have the freshest ingredients. For all chefs in the Japanese tradition, fresh ingredients are what make their dishes what they are. Don’t try it without getting the freshest ingredients for yourself first. Clift is currently enjoying running his own business while teaching his daughter the ropes of Japanese cooking as well.
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Chad Clift - Three Essential Ingredients for Home Japanese Cooking

Chad Clift is the founder and head chef of a Japanese restaurant in Seattle called Futoji Aji. He is constantly looking for new ways to wow his customers with his spin on new and traditional Japanese dishes. Clift first drew and interest in Japanese cooking when his father, who is from Japan, taught him how to cook at home using traditional Japanese ingredients and methods. Over time, he discovered a talent for Japanese cooking that his mother, a local small business owner, helped him refine into a business model. He gathered experience at the Oregon Culinary Institute and later at a Thai restaurant in San Francisco, where he worked as an apprentice. He returned to Seattle to open his own Japanese restaurant and serve his dishes to his community.

Chad Clift encourages everyone to cook at home, at least when they’re not dining at his restaurant, that is. He learned how to be an excellent chef and how to start a career in cooking at home and he encourages anyone else to do the same if they are passionate about cooking. He especially encourages people to try Japanese dishes in their homes to create new experiences and tastes for themselves. In order cook Japanese food at home the right way, you have to find the right ingredients. Here are three essential ingredients to excellent Japanese food in your own kitchen:

• Mirin. This is an essential condiment used in many Japanese dishes for any reasons. Chad Clift learned early in his life cooking with his dad that Mirin can be used to sweeten dishes, cut down the smell of fish dishes and to give some vegetables their signature shiny appearance. Mirin is a kind of rice wine similar to sake, but with much less alcohol content. It’s about 50% sugar.
• Fish stock powder. Hon Dashi, or fish stock powder is used in almost every Japanese meal much in the same way that chicken stock is used in many Western dishes. It adds a subtle flavor to many dishes. Think of miso soup. That dish is made with Hon Dashi, water, and fish stock alone. Almost all Japanese dishes call for Hon Dashi in one quantity or form or another. Make sure you stock up on this if you’re planning on cooking many Japanese meals.
• Japanese mayonnaise. Chad Clift says that you should be very careful about using mayonnaise in any Japanese dish, and to never think that Western mayonnaise is the same as Japanese mayonnaise. Japanese mayonnaise is nothing like Western mayonnaise made with eggs and has a spicy kick to it that makes it perfect for use in curries and the popular Japanese dish, Ebi mayo.

Chad Clift hopes you can try your own Japanese dishes at home with these ingredients.
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Chad Clift - Three Essential Ingredients of Japanese Cooking

Chad Clift was raised practicing the basics of traditional Japanese cooking while growing up in Seattle, Washington. His father, who was born and raised in Japan, taught him everything he knows about traditional Japanese cuisine. As such, Clift became familiar with the basic ingredients of most Japanese dishes. He later learned in culinary school at the Oregon Culinary Institute in Portland how to challenge these traditions in a creative and productive way and bring in new ingredients to create bold, new tastes. Clift now works with complex and advanced dishes in his kitchen at his restaurant, Futoji Aji, in Seattle’s International District, but he learned the basics using the same ingredients that many people have in their home and use frequently.
Chad Clift wants to continue the traditional of Japanese cuisine. In addition to teaching his daughter Sadako how to cook in the traditional Japanese fashion, he also encourages everyone curious about Japanese cuisine to try it for themselves at home. In order to cook traditional Japanese meals with an authentic taste and texture, you have to first collect these three essential ingredients for Japanese cooking:
                                      

• Japanese Rice. Believe it or not, rice from different places in the world has different qualities. Japanese rice doesn’t have a particular smell as Thai or Jasmine rice does, and it’s sticky enough to be used in dishes such as sushi. Chad Clift says the first key ingredient to any kind of cuisine is to get the most authentic staple ingredient first and go from there. True Japanese rice is the first staple for Japanese cuisine.
• Japanese soy sauce. Again, Japanese soy sauce is different than soy sauce that is produced in other parts of the world. You will usually want soy sauce that has a deep black color. Some chefs also use Usukuchi soy sauce, which is lighter in color and saltier than others. Chad Clift grew up learning to distinguish between these different kinds of soy sauce and learning which flavors it can bring out in different dishes. 
• Sake. A traditional Japanese rice wine, Sake is a delicacy to drink in Japanese restaurants. It is also used in Japanese cooking much in the same way that white wine is used in many European cuisines. If you’re preparing Japanese meals at home, you’ll find that sake is called for in many recipes as you find more advanced dishes. 

Chad Clift has built his restaurant’s menu on his devotion to the Japanese cooking tradition that he learned from his father and on his willingness to experiment with new dishes and tastes to create a unique experience at Futoji Aji, his restaurant in Seattle. He hopes that more people try Japanese cooking in their homes and bring their newfound tastes to his restaurant.