Worcester Business Journal

wbjournal.com | April 17, 2017 | Worcester Business Journal 9 We're doing what's right for future generations. That's life on the grid. nationalgridus.com Rogers' food education Niche Hospitality Group's cuisine remains in the hands of Steve Champagne who has served as executive chef for more than 12 years. Worcester Regional Food Hub Kitchen Operations Manager Cornelius Rogers credits Champagne for teaching him fair management skills. "I admire the way Steve handles his staff. He's got a great demeanor about him, always staying calm and level headed," says Rogers. Steve Champagne Cornelius Rogers 1992-1999 The Sole Proprietor 2009-2011 Max Restaurant Group Worcester Hartford, Conn. 1999-2001 111 Chop House 2011-2012 Love Shack Worcester Fort Worth, Texas 2001-2005 Struck Cafe 2012-2013 Tomasso Trattoria e Worcester Enoteca, Southborough 2005-2009 Block 5 (Niche) 2013-2014 Volturno Worcester Worcester 2009-Present Niche Hospitality Group 2015-2017 Niche Hospitality Worcester Group, Worcester condiment "Drop It Like It's Hot Sauce." "Since transitioning to making our product at the food hub, we have dou- bled our production speed and look forward to working with food hub part- ners to create a business plan for whole sale markets," said Program Coordinator Grace Sliwoski. While Rogers doesn't boast a sea- soned business background, his experi- ence in professional kitchens will help new restaurants understand the pres- sures of operating in the Central Massachusetts market, Yost said. "He brings his earned expertise and passion for excellence to share with those who aspire to make a name for their creation," she said. Rogers is eager to learn and help new businesses grow, even though his new job requires a substantial pay cut from his position at Niche. "The quality of life I will gain in addi- tion to the opportunity to help people of this city will make up for any differential in pay. Helping others can't be equated to a dollar amount," Rogers said. Niche moving forward Despite the loss of one of its food tal- ents, Niche is taking Rogers' resignation in stride, continuing its efforts to expand in Central Massachusetts. "We don't have a position to fill. For the right person, we are always willing to create a new role, but it's not as if our Executive Chef Steve Champagne is leaving," Niche President and CEO Michael Covino said. "That would be a much bigger deal." Covino is happy that Rogers is find- ing fulfillment in something more com- munity based, saying Rogers' aptitude for self promotion and social media will serve him well at the food hub. Covino saw Rogers as part of a team, and like any great coach, he understands that sometimes people get traded or move onto other teams. Rogers' new job is sure to drive entre- preneurship in Worcester at every level, creating a promising farm team for thriv- ing franchises like Niche, Covino said. The Worcester Regional Food Hub is envisioned as a place where people can develop restaurant concepts or test out new food items to put in places like farmers markets. W

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