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Team work... Success
A simple concept where everyone wins.
Many have experienced the unique efforts of the "Team" at the Olde Mill Tavern in Harrisson, Maine from live acoustic music to specialty tavern drinks to the hearty home-cooked tavern fare to the eloquent culinary plates served in the dining rooms.
As the Team continues to serve the townspeople and contented patrons from afar, as the loyal patrons continue to return to ye olde tavern, let us read a bit about the two "Team Leaders" who have carried the restaurant into her present state of serviceability.
Restaurant Manager,
Rick Albert
Manager Rick has enjoyed the service industry for over 30 years. He was the former co-owner of Rick's Cafe & Sydney's Restaurant in Naples, Maine.
"We have put together one of the most talented, experienced teams," [Aye, says I, there's that magic word again... "team"], " I have ever been with... and we're talking over 30 years!"
"We are fast becoming the best Family Restaurant in the Lakes Region Area. The Olde Mill Tavern has enjoyed an increased customer base every year since its opening. We have quality, experience, cleanliness, fresh ingredients and in-house cooking from scratch. If there's more we can do, please don't hesitate to ask."
Aside from Rick's managerial, cooking and public relation skills, he has been an accomplished musician since his teens. He, his on key voice (thank you, Rick), and his incredible pick/finger- style guitar playing warms the tavern. (who needs a fire, you've got Rick!) not to mention his wonderful sense of humor, and rumor tells me that, magic, a loved art of his may come to the tavern in the near future!
Rick has performed from Key West to Fort Kent, California to the Islands. Today, you can have a wonderous musical experience at the Olde Mill Tavern, listening to Rick and the Tavern House Band, the After Burners. They are willing to entertain you after their jobs are completed and the kitchen closes. What do I mean by that, you might ask? The same cooks, owners, managers are the musicians, the After Burners! You can't get better than that! For you see, after you've had food and drink, the fun has just begun!
Excutive Chef,
Pamela White Glynn
Chef Pam has 30 years experience in an expansive array of culinary jobs that, through the years, demanded insight and the ability to be quite innovative. The varied character of each working establishment has allowed her to develop skills and has enabled her to adjust quickly to any environment.
Chef Pam's strengths lie in the art of baking breads and pasteries, and her forte is her performance as a hands on executive chef incorporating recipe development, menu development, wholesale management and... an A+ in public relations
"I understand and appreciate the business-end of the kitchen and I've an astute ability to work well with others," says Pam in a quiet, demure tone. Chef Pam has a courteous, amiable disposition which allows for a comfortable, creative learning environment in the kitchen and beyond to the servers and patrons in the restaurant.
Executive Chef Pamela White Glynn graduated from the esteemed Johnson and Wales University of Culinary Arts in Providence, Rhode Island in 1979.
In Chef Pam's earlier years she enjoyed the experience as a Sous Chef specializing in an innovative dietary menu plan at the Canyon Ranch Fitness Resort in Tucson, Arizona, 1980-82. She offered her baker skills at Wequassett Inn and Restaurant in Chatham, Massachusettes and offered rounds cook experience as well. This establishment offered fine dining and catering functions.
Field Related AccomplishmentsIn the Early Years
- An Original Recipe Published in Toni Lydeeker's cookbooks, Serves One,
1998, Lake Isle Press, New York, NY. - An Original Recipe Published in Maine Portland Magazine, 1998
- A Review Article Published in the Maine Sunday Telegram, December 22, 1991
- An Original Recipe Published in Bon Appetit Magazine, April 1998
- An Original Recipe Published in Gormet Magazine, 1979
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