It’s another beautiful autumn day in the Washington, DC area – blue skies and crisp temperatures. As I thought about topics for today’s post, my mind returned to a day similar to this one back in 2006. I had recently been introduced to the person who would become my first contract baker, the first person to whom I would entrust with the job of producing The Gratitude Cookie for me.
At the time, I was living in south Florida and after exhausting options for finding a baker anywhere in that state, a mutual contact recommended I connect with Harvey Christie, legendarily known by all in Virginia and West Virginia as Chef Harv.
It was on a day like today that he met me at BWI airport and we headed to Baltimore to meet up with Irwin, a broker from whom I would end up buying the cookie machine that would automate the process of making the cookies. Chef Harv and I hit it off right away. I felt really comfortable working with him and optimistic about growth potential.
The cookie machine was manufactured in Germany, so we had to wait weeks for its delivery. Once it arrived, the die that shaped the cookies wasn’t exactly right. So we had to wait longer to have that corrected. I kept pushing Irwin to call the German company and get them to expedite matters; it was getting closer and closer to the busy holiday season. Irwin was an elderly gentleman and he basically suggested I chill out and not get so worked up about this, else I die young.
Chef Harv and the unexpected
I’ve always had a strong sense of urgency, so pushing Irwin to get that cookie die delivered didn’t seem out of character or particularly prescient. When it finally arrived, I went back up to West Virginia and Chef Harv, his crew and I figured out how to run this machine (it did not come with a detailed instruction manual).
We hadn’t actually signed a contract yet when he ran the first “real” batch of 5,000 cookies the week of Thanksgiving. (And thinking about this point now, I’m reminded of how I clearly did not learn my lesson on this topic, but that is another blog post.)
And then on the morning of December 1st, Chef Harv was killed in a car accident. It still brings tears to my eyes to think about how even though I’d known him only a few months, I felt that I’d lost an amazing friend. The fear over what would happen to my business came second.
To the credit of Chef Harv’s team, they pulled off the incredible feat of carrying on, fulfilling all of Zen Rabbit’s holiday orders that season. My clients had no idea what was going on behind the scenes as all their thank you and holiday gifts for customers were shipped and delivered on time.
In the end, Chef Harv’s wife decided to continue the business and we did end up signing a contract. I’ve since moved on to a much better baking partner arrangement, however I’ll always be grateful for this overall experience because of the lessons it taught. For all the business owners reading this, keep on, keep the faith. At some point or another, we all face challenges that seem insurmountable. Prove to yourself and everyone that you DO want and deserve success. And eventually it starts to come to you.