Marcelin Jeanty knows his way around the kitchen. After 13 years, he has learned every culinary position at the Seasons 52 restaurant in Fort Lauderdale, FL, and he enjoys them all.
“What I like best about my job,” he said, “is the confidence my team members and managers have in me and the friendly environment. I respect everyone and they respect me. I’m not perfect, but I always do the right thing because I don’t like disappointing people.”
And he doesn’t disappoint, Managing Partner Jordan Pinsker says. “Marcelin is the rock of our culinary team, performing at a high level while helping others succeed. Our management team is always relieved when Marcelin is working because we know we have an additional leader in the building who cares as much as we do.”
Marcelin trains the new culinary team members and is always available to help. “If my team members have a question and I don’t know the answer, I’ll get the answer for them. I never tell anyone ‘I’m too busy’ or ‘I’m not in charge’ because we’re all here for the guests, and that’s the most important thing.”
He doesn’t disappoint when he prepares the daily “family meal” for the team, either. “I like to be creative and create a dish that everyone will enjoy. I’m not cooking for me; I’m cooking for them. I take requests!” He is especially famous for two of his soups, Butternut Squash and Cream of Asparagus, as well as his preparation of mahi-mahi.
He began cooking when he was a child and is especially fond of preparing seafood, soups, sauces and pasta. His favorite Seasons 52 menu item is the Cedar Plank-Roasted Salmon.
In addition to Marcelin’s career accomplishments, he’s proud of a personal achievement. “My wife and I put five children through college. They all have two or three degrees and careers in medicine, the law, business administration and TV production. It was important to me that they be educated, and I worked hard to save for their education. I did my best, and I’ve been blessed.”
If there’s a secret to his success, it’s his determination. “I do my best to perform my job with dignity and pride. I pushed myself to learn all the kitchen positions. I didn’t wait for my managers to suggest it. I am always eager to learn more and do more. Knowledge is power, and I want to empower myself. I want to be empowered.”