Transcript

HOST: ALICE CHENG

Welcome to Hospitality On The Rise, the podcast about the people shaping the hospitality industry and their journeys. I'm your host, Alice Cheng, founder and CEO of Culinary Agents, hospitality's go-to hiring platform. And I'm here to give you your dose of virtual mentorship.

Here, we'll be sharing the stories, lessons learned, and advice from hospitality leaders who've carved out their own path to success. After all, this industry is where many get their start and go on to do incredible things.

Whether you're a pro, starting out, or just love the hustle, this podcast highlights what makes hospitality extraordinary, the people.

HOST: ALICE CHENG

I'm so excited to have Ti Martin here with us today. Ti is the Co-Proprietor of Commander's Palace, which is a modern New Orleans cooking-meets-haute creole in New Orleans. If you haven't been there, just run there. Le Petit Bleu, Picnic Provisions & Whiskey. She's a Board Member of Idea Village, TEP Center, and also Board Chair and Co-Founder of New Orleans Culinary and Hospitality Institute, also known as NOCHI, which is a non-profit organization that educates a diverse community of learners to sustain an ever-evolving hospitality industry. I'm going to stop there. Ti, welcome.

GUEST: TI MARTIN

So good to be here.

HOST: ALICE CHENG

Thank you for joining us today. Well, amongst all these things–I have multiple pages here of wonderful accomplishments that you have achieved over the years, but what they don't say is what a dynamic personality and person that you are. So let's hear from you, how you got started with hospitality and how did you grow your love for it?

GUEST: TI MARTIN

Well, I guess a lot of people would say that was inevitable. My mother was a lady named Ella Brennan who started our family's restaurant business growing. It was she and her siblings who did all that. But it wasn't inevitable for me. I went off to graduate school and was doing other things, and she actually discouraged me. And then one day, when I was doing commercial real estate and other things before, my Aunt Dottie called me one day and said, “Your mom's gonna have heart surgery tomorrow.” I went, “Okay.” And so on the drive home, I just decided to move home and go into business with my mom, a mentor and best friend.

HOST: ALICE CHENG 

That's amazing. We hear a lot of stories–especially immigrant stories, but also just stories of hardworking families where they come from the restaurant industry and the parents do it so that the kids don't have to work in the restaurants, and they discourage it or they're like, “No, go do other [things.] I'm doing this so that you can go do other things.” Right? But this industry is like the center of gravity, just pulls.

GUEST: TI MARTIN 

Yeah, yeah. Well, she later told me she was hoping the whole damn time that I would come in. 

HOST: ALICE CHENG 

Right. Oh! It was part of her strategy. Smart woman, smart woman.So take us through… while you were doing other things and exploring, were you always working in the industry and feeling like this was something that you were going to come back to anyway?

GUEST: TI MARTIN 

I didn't. You know, I was very interested in finance and real estate. I'm interested in many, many things. I always knew I was interested in business. I'm interested in business and leadership and everything to do with that. So I was always a student of all of that. But I didn't. It was really a decision during a four-hour drive that was probably made in an instant.

HOST: ALICE CHENG 

Well hey, however it happens, it happens, right? And here you are. 

GUEST: TI MARTIN 

Yes. Yeah.

HOST: ALICE CHENG

And obviously you're in this industry, and for those who are listening who hope to be an owner one day or aspires to be, all those other skills come in real handy.

GUEST: TI MARTIN 

Yeah. I mean, I'm glad I did all those other things. And particularly people in family businesses. Some people just go straight into a family business, and this is odd, but they never have the feeling of knowing what it could be like to be fired. I mean, that's weird to think about, but a lot of people in family business don't ever experience that. So I was very glad I did the other things that I did. And it taught me a lot. And some of it about this industry. I mean, I didn't want to sit in an office, I wanted to be out doing things. I don't mind being in an office for part of the time; I love it. So I learned a lot about that kind of stuff. When I was hanging out of airplanes taking pictures of apartment complexes in the Southeast, I was like, “I’m not sure this is for me.” But it was interesting.

HOST: ALICE CHENG

Yeah, hey, you pick up your experiences and you bring it to the next thing, right? So now you're taking over, and you step into a leadership position kind of off the bat. I mean, you're kind of coming in and taking over, taking the reins, you’re coming in at a high level. What was that like, stepping into a leadership position in a very established environment?

GUEST: TI MARTIN 

Well, I had done some other things first and along the way and sort of started this little food company and things as I was getting acclimated here. But I had been around the restaurant my whole entire life, and I had gone off and gotten an MBA. And then I did work in the kitchen under some dude named Emeril.

HOST: ALICE CHENG

Haven’t heard of him.

GUEST: TI MARTIN 

But it was great. We were good friends, and we all grew up together, my cousin Lally and Emeril and I. It was a lot of fun, but we were working hard. And so I didn't just go right in…

HOST: ALICE CHENG 

Yeah, you earned your stripes.

GUEST: TI MARTIN

I had done the schooling, and then I did the culinary, and then I slipped in and did a lot of things, but yeah, because I'd gotten the education, it was a little easier, I think, for folks to accept.

HOST: ALICE CHENG

Yeah, yeah. And naturally, you're around it, it’s kind of like second nature, probably a lot of the things and sounds like a whole lot of fun, that crew.

GUEST: TI MARTIN

Yeah, you don't realize what you're picking up when you're just around something. Like I remember some internships that I had that I was like– I actually spent a day at Stars, Jeremiah Tower’s restaurant… 

HOST: ALICE CHENG

San Francisco.

GUEST: TI MARTIN

…and just what I learned in one day by just hanging out. And so a lifetime of hanging out, there was just a lot I had been lucky enough to absorb.

HOST: ALICE CHENG 

Yeah. This was how many years ago? A couple of decades ago, you kind of came into the reins of this, right? 

GUEST: TI MARTIN

Yeah, well thank you for saying that, a little longer than that. I mean, I've been working here since, you know, ‘86 or something, but my cousin Lally and I truly, officially took over in 1997. So, it's been a minute.

HOST: ALICE CHENG 

Yeah, it's been a minute, and you've done some really wonderful things. Sometimes when you take over something that's established, are you now kind of pressured with “how do we grow?” or “how do we take this to the next level?” Did you come in with all these different ideas between the evolving industry, quite frankly, and the way that diners' habits were changing, and more people were traveling and looking for things and social media? How are you thinking about growth?

GUEST: TI MARTIN 

I mean, yes, yes, yes, and yes. I mean, we always have wanted to constantly evolve within our four walls, and also to do other things. And so we've always done that. There have been lots of different businesses over the years, and then there's been some family reorganizations and different members ended up with different parts of that. But it has always been about what can we do better tomorrow? What can we do differently tomorrow? 

People would even always ask, “Was there pressure, being Ella Brennan’s daughter?” And I just never felt that, or I didn't maybe allow myself to think that way, you know? I just needed to be the best version of me and learn as much as I could from her, and that's what I did.I just didn't go there, you know? 

HOST: ALICE CHENG

Yeah. Yeah.

GUEST: TI MARTIN

And so same thing in business. If you're not always pressuring yourself, something's wrong, you know?

HOST: ALICE CHENG

Yeah, and defining your own brand, right? And people are going to expect things from you, and you pave your own path.

GUEST: TI MARTIN 

Yeah, right. And we want to lead. So what does that look like every single day? You know, everybody, people sitting right here right now, I'm looking at them going, “What are we doing to lead in our city, our industry and our community?”

HOST: ALICE CHENG 

Yeah, and leading you are. So I see James Beard Foundation Awards, Who's Who of Food & Beverage Award, Outstanding Service Award, Outstanding Restaurant Award. Your chef received a Best Chef Southeast Region in 1999. And then your mother, Lifetime Achievement Award. I mean, these are a lot of serious things. 

We always say awards don't define places and people. And this industry, I think, has kind of a love-hate relationship with all these different types of awards and accolades, but the reality is that is also what inspires, to a certain extent, people who want to work in the industry, people who want to grow in the industry, people who want to work for you, who want to potentially relocate to New Orleans to experience what you and others have created in the community. How have you seen talent evolve over the years, as far as people wanting to work in hospitality, in restaurants, and the level of them coming in?

GUEST: TI MARTIN 

First I have to go back to the awards and say, we need to make a list of how many times we didn't win. Okay? [LAUGHS] Because I was sitting there all those nights too. And we'll take all the awards they're giving out, but we're only as good as the last meal we served, and that's how we operate. 

But as far as the talent coming in, it really did change somewhere around the time I was coming in, we started to get… I remember we hired a GM here that had an MBA and that was just unusual because, as you were sort of alluding to earlier, a lot of people's parents tried to talk them out of coming into our industry. What I always like about it is there's no limits in our industry. I mean, you just pick them. You name the leaders in this industry and half of them started in fast food or some little place. So that's one of the great things that you well know about our industry.

But the level of talent and just really bright people who saw all the different things you can do. I mean, there's so many different avenues, whether you go food in the sports or food in the hotel, whatever, there's so much that you can do. That started to change, I'm gonna say mid 90s, big time. And it's been great. But I don't care because… I mean, I do love it if somebody shows that stick-to-it-iveness to have had some education and been lucky enough to have that opportunity. You do not have to have that. Even as a person who founded a culinary and hospitality school, it's really all about that person. And you've got to teach yourself, and you've got to keep going, and you get up and go, your ambition.

HOST: ALICE CHENG

Yeah, absolutely. And you know, this industry accepts and welcomes from every direction. And folks, it's a rare industry where you can come in from anywhere with any background and do some really wonderful things and make a real impact to your community, to yourself, long term, etc. 

So I want to latch on to you casually talking about the school that you created. Tell me a little bit more about how that came about.

GUEST: TI MARTIN 

Well, I certainly didn't do it alone. And a lot of people in this community had wanted to do it for a long time. And a lot of us came together to do it. And I did it with my cousin, Dickie, and my cousin-in-law, George Brower and Carol Markowitz. But I mean, everybody around here helped. I mean, Emeril helped, and Donald Link helped, and Susan Spicer's, on our board. And every time I need something, raising her hand, she's amazing. So everybody has come together to do this. And it was just kind of like, why don't we have a major culinary school? And this thing is 93,000 gleaming square feet of $5 million of equipment that the industry gave us for free. So it was and is a passion project, but for me, it brought together my industry, my city, and my family, and all that makes me happy.

HOST: ALICE CHENG

Yeah, and it's obviously no easy feat. And as you mentioned, folks coming together and helping, that's another thing I highlight about this industry; everyone comes together for the greater good of the industry. And sometimes you forget just to ask for help or just to pick up the phone and be like, “Hey, what do you think about this? You want to do it?”

GUEST: TI MARTIN 

Yeah, well, and I need to say about NOCHI, we did some research about which way the industry and education was going, and the two and four years of very expensive education is tough. A lot of people can't pull it off. So we want you to go to college, but if you don't, this is the six months of just culinary. So it's much less expensive, about $17,000. A lot of folks can get a lot of scholarships, and it's six months. And plus it's from 7AM to 2PM, you can go work at night. It's tough. It'll be a tough six months of your life. But it was set up to do that. It's my understanding that there are a bunch of other major culinary schools gonna go in this direction now. So we're very excited to learn that, to understand that other folks are feeling like this is the path for our industry. 

HOST: ALICE CHENG

Things are changing, right? Things keep evolving, keep changing. And that is a wonderful thing. And this industry is somewhat AI-proof, technology-proof. So there's going to be a growing need. And I think in general, it's folks like you, you in particular, who've created this community and this environment that gets people excited. And people are more interested in figuring out how they can couple something that they love or they enjoy, they're interested in, with a living, right? How can you do that?

GUEST: TI MARTIN

So to me, the most exciting thing in the world is business, and within business, creating something out of nothing. Okay? Now that could be a new project we're doing here at the restaurant, where our accounting office is now Le Petit Bleu Cafe and Crêperie and Marché. We created something out of [what] was an accounting office. I mean, the accountant's still mad about it. She doesn't prefer her new office, but we took that and created something, and now it's such a big part of us. Or it's just a new project within the restaurant. We do this thing called Aqua Blue U. It's training. It's going on right now. We have something called Captain Boot Camp going on right now. People who want to be a captain are getting intense training to be able to move up to that level. We have Court of Master Sommelier coming here to teach too. 

So anyway, to me, it's just that you can make your job as creative as you want it to be. You do not have to stay in this little box. You just start doing little something over here, something little [there]. And then somebody like me knows, “Wow, Emily just made her box this much bigger, and I didn't even tell her to do that.” That's how it happens, you know? And that's what's so thrilling to me.

HOST: ALICE CHENG

Yeah, I'm going to latch on to that because that's like on-the-job training, if you will, or not really on the job. But it sounds like you have specifically carved out training opportunities for people. Tell me a little bit about that within your own organization.

GUEST: TI MARTIN

Well, a million years ago, I took a Court of Master Sommelier class just on a whim. And I'm like, “Well, damn, we need to give this to our people.” So I said, OK, I'm going to pick 10 people and you get to, you know, whatever process. You get to go to it. You pay for it. If you pass, I reimburse you. Well, that just lit a fire. We've had now hundreds of people do that. And then we'd always done good training in our company, but we've really tried to focus on that. And when it's the slower times in the summer is when we do a lot of it. We have it going on all year long. There's wine classes every Tuesday and all this stuff happening. But lots of training for management and the team during the summer. And we do, we call it Aqua Blue U, and it's a little different every summer. 

I mean, of course we're teaching you things about the industry. We're also gonna teach you about finance. What's the best way to buy a car? What's the best way to buy a house? So we just believe in it, and who learns the most? Teacher or the students. For the most part, the management teaches, and so they're learning as they go to do these classes. We're very, very invested in it, and it's going great. I'm very excited about Captain Boot Camp right now.

HOST: ALICE CHENG

Yeah, I mean, I love it. That's a great example of how first of all, I'm sure the team and folks who are going through this training are getting really valuable life lessons and skills. And the fact that there's the hospitality portion and there's the training that you need to do your job. But then how about to thrive as a person? Right? Some stuff is not obvious. It's not intuitive.

GUEST: TI MARTIN 

Right. And they're not all going to stay forever. I mean, lots of places can say this and do this, but me and the alumni that come back to me that are judges and doctors and entrepreneurs and say, “Ti and Lally and Mag, the lessons that I learned there about teamwork”– because everything we do is as a team. You know, our service thing as a team, our whole manage thing is a team. And then it's the way we learn to work with people and lead that just helped in whatever career they went on to.

HOST: ALICE CHENG

That's incredible. We talked about this prior when we were chatting, in this industry, it's the largest first employer. And people go on to do incredible things, whether it's within the industry, some sort of industry-adjacent, or outside of the industry. But the lessons they're learning and the experiences they're having here build the foundation of whatever they're building upon. So that must make you feel great.

GUEST: TI MARTIN 

Yep. Yep. One of the things I like to ask people is “Are you coachable?” I'm coachable. Emily's sitting right here. She coached me all the time, I can assure you. But people, if you're not coachable, you're in trouble. And people need to really think about that, because if you're just going to be a lone ranger, you better pick a different career.

HOST: ALICE CHENG

Yeah, yeah, it's not just hospitality. I mean, I feel like that advice serves somebody well, regardless of what they're doing.

GUEST: TI MARTIN 

Right. Absolutely. You know, I love that you had asked me about questions and I'm probably screwing up your order here, but you know…

HOST: ALICE CHENG 

I'm not even looking at my questions, honestly.

GUEST: TI MARTIN

1. Awesome. I'm not looking at my answer. But, you know, I also love to say to people, “Have you had your best year yet?” And very interesting to hear the answers to that. And I always hope everybody says no, you know? Because it's kind of sad and we all have people we know who peaked a little early, that superstar in high school that you're like, “Well, you know…” 

So you want to constantly just be pushing forward. Those are the things that I'm looking for, things like that. And things like–well, besides integrity, you know. Trust is something that takes a long time to earn, a short time to lose. But the second most important thing is intellectual curiosity. Are you curious? Do they come to the interview– If they don't have any questions for me at all, I'm like, “Ruh-Roh.” You know what I mean? So those are the things that I like to look for. I don't know, I like to really try to get to know somebody, and the interviews are pretty long, and I'm just really trying to understand what drives them.

HOST: ALICE CHENG

Yeah. And that's important because you have different types of skills. There's technical skills, but then there's all these soft skills, and it's really difficult to try to extract or try to get a feel about somebody in a short amount of time, right? And if you think about it, it's like when you buy a house–I mean, it's kind of an analogy, but not–but it baffled me that you see something for really quick, and then you're going to make this huge decision to move forward, and you only saw it for 10 or 15 minutes and opened a couple of doors and asked some questions, right?

GUEST: TI MARTIN 

True, it's true. So if you get to some of those questions, I'll say, “What do you do on an ideal day off when you don't have to do any errands or do anything you don't want to do?” And if they tell me they basically sleep all day, I mean, “ I'm just so tired from work that I sleep all day,” I'm like, I don't buy it. I don't buy it at all. If you’re lazy on your day off, I think you're gonna be lazy at work. My life experience has shown that, maybe it's not true for everybody. So I try to get into those questions to understand, and when you're talking about who you admire most and why, then you kind of see where they're coming from. 

HOST: ALICE CHENG

Yeah, I like that. Who do you admire most and why? I often ask, what's your favorite restaurant or dish to cook or whatever? And then oftentimes, especially in this industry, the way that somebody responds, you could see their face light up when they start describing whatever it is, these little things, I guess. I guess the takeaway there for hiring managers is like, try to come up with questions that could reveal what you're trying to find, the personality, the feeling, the core of that person.

GUEST: TI MARTIN

Bingo. Exactly, right? And one of mine I would say, “If you could do anything you wanted…” you know, it's a magic wand thing. And if you were asking me, “If you could do anything you wanted in your life and career, what would it be? You don't have to worry about time, space and money.” Now I might tell you I keep doing exactly what I'm doing or I might say I would like to be the coach of the Women's Olympic Volleyball team. I mean, whatever it is, when you get those answers, and I share that example with them, it's very interesting what you get in somebody. “Well, I really want to write a Broadway play.” I'm like, that's cool. I mean, you know what I mean? That's not going to not fit in our industry. And I love knowing that about them, you know? 

HOST: ALICE CHENG 

Yeah. And that was one of the things–I was just leading a panel yesterday about leadership with a bunch of chefs, and a common thread was just leading by example, right? And sometimes even sharing a story–storytelling was another thing–sometimes sharing a story about yourself, whether it was a lesson learned, the best thing, or whatever, kind of opens up the aperture and kind of makes things a little bit more easy for the other side to come forth as well.

GUEST: TI MARTIN 

Absolutely.

HOST: ALICE CHENG

I love it. These tips of how to identify potential leaders or great fits for your team. You talked about training, and you have all of these opportunities for folks on your team. Do you have any, I would say, other ways that you motivate? Some teams have like retreats or they have specific fun days together? Do you have any special things you do to keep your team motivated?

GUEST: TI MARTIN 

Sure, we do awards, and there's this thing called Summit Supper and we do a crawfish boil and then really great awards. And there's an award in the kitchen, and this is only one that has a plaque, and it's called “A fanatical commitment to the consistent execution of the fundamentals.” Okay? And only three people have ever won. 

HOST: ALICE CHENG

Say that 10 times. I know you can.

GUEST: TI MARTIN 

I can say it ten times. But anyway, only three people have ever won it, and it's a big, big deal. So those types of things. But I'm going to tell you something. It's not about one day where you go off. I am the biggest believer in the world in very, very good pre-meal meetings, and they need to be motivational and informative. You know, occasionally you’ve got to hold the whole group accountable for something and it's a little bit tougher, but you've got to inform and motivate in those meetings. It's kind of perfect for the way the world is now, because everybody has no attention span. 15 minutes. If every business in the world had 15 minutes a day, twice a day, to talk to their team, wow, what you can do with that, it's like perfect. And the businesses in our industry that find excuses to not do that well, not do it at all, they're just foolish.

HOST: ALICE CHENG 

Yeah, yeah, you're absolutely right. On all fronts, the attention span and also having an opportunity to get everyone on the same page, you know?

GUEST: TI MARTIN

Right? You're the coach. You're coming out of the field after halftime. It's dinnertime now. Are you going to say something motivating to them or are going to let them just walk out? I mean, come on, you know? But if you're not willing to take the time to be prepared to do that, you know, shame on you.

HOST: ALICE CHENG 

And I mean, now I have to ask, how do you keep yourself motivated and inspired?

GUEST: TI MARTIN 

I mean, I get inspiration from everywhere, but I read, and let me tell you something else, I listen. So we were trying to come up with this event, which we had last night, which was absolutely nuts. It's hard to explain, but everybody was dressed up like Dolly Parton. But anyway, one of our managers said one day in a meeting–and she had come from Chicago like five years ago–she goes, “I don't know. I just never seen a restaurant where more people like to come in here with something on their head,” like a hat or a decoration or a costume, you know. And I'm like, “You know? You make a good point.” And so we decided to lean into the costume thing, you know, that had to marinate my little brain for a minute, but I was listening, you know what I mean? And then we kept going back to that as we decided what to do. 

So anyway, I get inspired by my own team. But I do just read, read, read in every way I can. And you know what? I really love biographies. Autobiographies and biographies. Like my favorite one ever, Katharine Graham. Oh my God, Alice, if you haven't read that– have you read that? 

HOST: ALICE CHENG 

No, no. Add it to my list.

GUEST: TI MARTIN 

You got to read that. So she owned the Washington Post. She didn't try to, she just ended up with it. And she was there when Watergate was happening, and she had to make all the decisions on what they were gonna do in that situation. Now I'll be goddamn, that was a hell of a thing. So I love reading how she made it through all that. And I had the great good fortune to meet her here, having dinner with my mother one night. But anyway, so lucky me.

HOST: ALICE CHENG

Wow. Wow. Yeah. I mean, I heard a couple of things, like listening, I think is so important. You got that right on the head. Oftentimes now we talk about generational diversity in the kitchen and how some of the newer folks coming in who grew up in a different time, need other things, need different things than perhaps somebody who has been in there for quite some time or who have different experiences. And as a leader, it's important to understand that listening from all directions, whether it's from the guests or from your own team, and doing it intentionally has a lasting impact across the board.

GUEST: TI MARTIN 

Yeah, you know, there's an old, there's a Harvard business theory called MBWA. Sounds like it's something really fancy, but what it stands for is Management By Walking Around. As they were referring to people up in some cubicle and some high-rise and not connecting with their people. Walt Disney used to say later in his life that he would just walk around the Imagineers and he would, he was just sprinkling magic dust. He was motivating them. And you just have to understand that every interaction you have matters, good or bad. If I ever get a little bit upset and intense, it would never go anything beyond “Now listen, we need to talk about that.” I'm doing it on purpose. I've not just lost control. So whatever you do, you have to try to realize how much you can impact other people. And that's not just me. That's any single person working here. You're affecting everybody around you.

HOST: ALICE CHENG

Yep, the ripple effects of actions and words, right? Yeah, well, on that note, I'm going to go to quick-fire questions. 

GUEST: TI MARTIN

Oh lord. Okay.

HOST: ALICE CHENG

These I am going to read. What advice would you tell your younger self?

GUEST: TI MARTIN 

I actually took all the advice anybody ever gave me. Discipline is a good thing. And if you're going to have a really bad day, you might say, “Well, you know what, at least I exercised this morning.” So have some discipline in your life.

HOST: ALICE CHENG

What's your advice for someone struggling in the industry?

GUEST: TI MARTIN

You know, if you're struggling with the hours or the nights or the weekends or whatever, if you're that part of the industry that does that, don't do it. If you're going to fight it, this is not the industry for you. My contention was always that the party didn't really get going until a little bit later anyway. So I didn't feel like I missed much. And I don't need to go to every single party. But if you're fighting this industry, it might not be for you.

HOST: ALICE CHENG

And that's okay. 

GUEST: TI MARTIN

That's totally okay. Yeah. 

HOST: ALICE CHENG

What's your advice for fellow hospitality leaders?

GUEST: TI MARTIN 

Let's make it about hospitality. Let's have that as the true focus, not just words coming out of your mouth. It's the hospitality industry, but if you go Google that, you'll get something about management courses at Cornell or something. I mean, it needs to be about how we make people feel. In our business, we're in the business of creating dining memories. So let's make it about hospitality truly. And if we do that, we can lead the world in that.

HOST: ALICE CHENG 

Wonderful. On that note, Ti, thank you so much for taking time from your busy day to join us today and share your advice and experience. I know we could probably talk for hours and hours. Maybe there's a show two, three, four, but thank you again.

GUEST: TI MARTIN

Thank you, Alice. Thanks for having me.

HOST: ALICE CHENG
Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email [email protected].

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