Jeffrey Kingman suffers from HAED – hyper active entrepreneurial disorder. There is no known cure.
Repositioned at DigitalCoco as Director of Social Business – Chief of Staff. Responsible for Operations, Sales and Client Relationships.
Re-joined Maine chapter of Share Our Strength as Social Media Committee Chair.
Founded P.I.G.S. ~ Peaks Island Gastro Society ~ under the Savant Culinaire brand; a monthly underground dining experience in Portland, Maine.
Joined DigitalCoco as National Director of Sales – Social Media and Digital Content in August 2011.
Managed the Twitter account @beardinoregon for the James Beard Foundation Final Nominations Announcement and culinary event in Portland Oregon, Spring 2011.
Managed the first “live social media from the kitchen” content production from the James Beard House in NYC, for the Berkshire Chefs January 2011 event.
Chapter President of Social Media Club Portland Oregon (Dec 2010 to October 2011).
Covered the 2010 World Pastry Chef Team Competition (sponsored by client Dessert Professional Magazine) with “live” social media.
Seminar Presenter and Speaker at Coffee Fest Tradeshows and Foodservice Consultant Society International Super Regional San Diego on social media.
One of ten front page contributors to http://www.fohboh.com. Largest social network for restaurants with over 12,000 members.
Article published in a report by Restaurant Action Group on the state of social media in the national restaurant industry. Loosely based on survey published by Chalkboarder.com. Link = http://wp.me/PARSa-11
Article published in the Nebraska Restaurant Association bi-monthly magazine (Nov/Dec 09 issue). Titled “Times Have Changed. Open The Other Door To Your Hospitality Operation”. Link = http://wp.me/pARSa-G
Conference participant: Northwest Sustainability Discovery Tour. August 2009. Links = http://www.fastcasual.com/video_gallery.php?v=1599 and http://www.foodchannel.com/stories/1736-on-the-road-to-sustainability
Founded Chalkboarder (now closed) in summer 2009.
Founded Chocorua Group (now closed) in early 2008.
Consulted a subsidiary of Angostura Beverages Intl – World Harbors Sauces – with penetration into commercial foodservice nationally, culminating in national distribution through Performance Food Groups. Concept Group USA during 2007.
Published six food articles to the general public with a Maine weekly paper. 2007.
Served as Chef on the oldest continuously operating merchant sailing vessel in the USA. Two-masted 135 year old coastal schooner outfitted with woodstove and no electricity, offering four and six day Maine coastal excursions for up to twenty-four passengers. Captain’s wife was wine consultant to Mario Batali of Food Network and NYC. Summer 2006.
Instigated and co-founded Maine chapter of Share Our Strength. Personally introduced Governor Baldacci at televised news conference in Portland Maine. First Taste of the Nation event raised > $50,000. 2004-2005.
Traveled to New Orleans six months after Katrina on Share Our Strength mission with Floyd Cardoz (Chef/Partner of Restaurant Tabla/Union Square Hospitality Group, NYC 2005 James Beard winner) and Mary Sue Milliken (Chef/Partner of Borders in Los Angeles, Food Network Star). Personally met with Chefs John Besh (Restaurant August) and Susan Spicer (Bayona) in New Orleans.
Planned and executed (day seven after disaster) Katrina fundraiser that netted > $15,000. Coerced Mayor of Portland Maine to participate.
Traveled on social justice/gastronomic trip to Nicaragua in 2004, to primarily help a rural village in extreme poverty construct a community kitchen.
Town of Sanford Maine Democratic Chair and Planning Board. 2005 to 2006.
Non Profit Board of Directors. Childcare Services of York County. 2004 to 2006.
Campaign Manager. 2004 Maine State Senate District 3 Democratic Candidate
Planned and executed sanctioned Ice Carving competition on top of Squam Lake in NH (where the movie Golden Pond was filmed) that drew out 2,000+ attendees on a negative 10 degree day. February 2003.
Planned and executed Chocolate Centerpiece Competition. Lead judge was Certified Master Pastry Chef from The Balsams Resort in NH. Winter 2001.
Participated in six Share Our Strength Taste of the Nation events in three states. 1993 – 1995 in Portland OR. 1998 and 2002 in Manchester NH. 2005 in Portland ME.
Volunteered at executive offices of Chefs Collaborative/Oldways Preservation & Exchange Trust in Cambridge, MA. Fall 1995.
Two recipes published in FoodARTS magazine, October 1994.
Attended 1994 Chefs Collaborative National Conference at Fetzer Vineyards in Napa.
Chefs Collaborative Charter Statement of Principles Signatory, Portland OR Waterfront, 1994 (with Greg Higgins, Cory Schreiber and others).
Employer paid ten day tour of Northern Italy to visit five small, high-end wineries per day and experience the culture, gastronomic and historical influences on the regions cuisine. Truffle-smuggler. Fall 2004.
Student Body President. College of San Mateo CA (fifth largest community college in CA). 1984 to 1985.
Past Entrepreneurial Activities
Chalkboarder was a digital community management service offering client organizations real-time content production and strategic brand management messaging to online communities.
Strategic brand and concept development through consulting and equity offerings.
Chef-led gastronomic and enophile expeditions once or twice a year. Launched blog in 2010 and the Peaks Island Gastro Society in November 2011.
A personal blog covering travel, adventure, culinary, sustainability and other intrigues.
One could spend seven lifetimes learning all the world’s cuisines. Using sustainable methods and locally grown product as much as possible, with efficient production methods/techniques and operating in-season as much as possible, creates the opportunity to develop young culinarians cohesively into a strong team. The goal is satisfying customers and staff with creativity, humbleness, confidence and a little bit of “theater”. Constant, authentic and straight-forward communication with all stakeholders is paramount. Providing all stakeholders with value is the key.
I am in a constant quest for knowledge. I love sharing the knowledge I find. For example: this fall I have an appointment to learn how to slaughter and butcher artisinally raised pigs. This next year I will be training my collie to hunt Oregon truffles.
I start with the premise that the function of leadership is to produce more leaders, not more followers – Ralph Nader
Leadership has a harder job to do than just choose sides. It must bring sides together – Jesse Jackson
Good leadership consists in showing average people how to do the work of superior people – John D. Rockefeller 1839-1937
My style of managing is different than the perceived traditional model of a chef. I am not a knife wielding, pan throwing, foul-mouthed chef (well, I swear under my breath in the heat of service).
I believe that culinary art and hospitality is a fun business; just like a basketball game. We train and train and train, and every shift we go play game. Every shift mistakes are made – and we train and train. Every shift/game the team learns better how to work together – how to win the game.
I see myself as part coach, part commander, and part instructor. The more I train my crew, the more empowered they become to succeed. The more empowered the team is, the healthier the business is. The more trained and empowered a business is, the better able the business is to weather change of difficult market conditions.
An empowered organization is one in which individuals have the knowledge, skill, desire, and opportunity to personally succeed in a way that leads to collective organizational success.
Steven R. Covey