When Chef Adam Hoffman heard about a Monroe resident who was homeless and down on his luck, he did something that many may not have been willing to do. He offered him a job.
Hoffman, owner of Adam's Northwest Bistro and Brewery (104 N. Lewis St.) in Monroe, met 21-year-old Clyde McBean about six months ago through Colleen Fitzgerald, one of his employees at the restaurant. McBean had been living in the woods near Monroe when Fitzgerald offered him a place to stay in hopes of helping him get back on his feet.
"I was in a bad situation, around bad people,GÇ¥ McBean said. "Colleen took me [in] and helped me out and introduced me to Adam. Adam gave me a chance, and that's how I started here.GÇ¥
So far, the situation has been advantageous for all involved. McBean is currently employed as the head dishwasher, and is also in the midst of an apprenticeship at Hoffman's next-door brewery. He's also learning the ins-and-outs of prep work.
McBean now has a place to live, too. In December, he moved into his own apartment above Adam's Bistro, thanks to building owner Greg Payne, who was willing to negotiate a rent that McBean could afford. Hoffman couldn't be more pleased with McBean, who has become a valued employee. He is grateful that he gave McBean a chance.
"He does the dishes better than anyone I've ever had, with no training, no experience,GÇ¥ Hoffman said. "Very rarely do you find someone that has his mentality, where they're so willing to learn and it's not about the money ' it's about the opportunity.GÇ¥
Hoffman said that he considers the person in charge of the dishes to be the most important employee in the restaurant. Everyone, including the cooks, the servers and the bartenders, all depend on having clean dishes and utensils to work with. Without them, they cannot do their jobs.
"It's really the most important position,GÇ¥ Hoffman said. "This is the backbone of our operation.GÇ¥
Hoffman's philosophy at Adam's Bistro is based on making food entirely from scratch, using ingredients that are fresh and local. Everything, from his smoked bacon to his soup stocks and sauces, are all made in-house. His meat and produce are all purchased locally, and if something isn't in season, you won't find it on the menu. To Hoffman, staying local is a huge priority.
"I want to source my food from the center, and then work my way outward,GÇ¥ he said.
Occasionally, if an item can't be found in Monroe or nearby, as is the case with lemons, he makes an exception.
"You have to have lemon with the Caesar salad and the calamari,GÇ¥ Hoffman said. "I'm OK with that, but we try to make sure it's organic.GÇ¥
McBean has been eager to learn and adapt to Hoffman's philosophy about food and food preparation. Hoffman buys fresh, local beef in large quantity and then butchers it down himself. Fresh sirloin is ground by hand to make beef patties for the burgers GÇô an important job that he now entrusts to McBean. All the trimmings from the beef are used in his homemade soups and stocks.
"There's zero waste,GÇ¥ Hoffman said. "It all makes sense, that's my philosophy.GÇ¥
McBean not only works his shifts in the restaurant, but he volunteers his time to learn about brewery operations.
"He's learning how to clean the kegs and do some maintenance work in there,GÇ¥ Hoffman said.
Growing up, McBean didn't have a stable -áhome life and suffered from health issues like ADHD, depression, insomnia and seizures, for which he was prescribed an array of different medications.
His home environment offered little in the way of nurture, he said.
"I lived on the worst street in Everett,GÇ¥ McBean said. "I grew up around methamphetamines, I grew up around heroin, I grew up around alcohol; my mom was an alcoholic.GÇ¥
McBean shared that his mother has since gotten clean and sober, and is now living in transitional housing.
"She's going back to college to be a veterinary assistant,GÇ¥ he said. "I'm actually really proud of her. That takes a lot GÇô to go back to school.GÇ¥
Born in California, McBean moved to Washington when he was around 3 or 4. He grew up in Everett, Smokey Point and Marysville and was living in Granite Falls when he graduated from high school last June. He moved to Monroe to get a fresh start, but has having a rough go of it until he met Fitzgerald and Hoffman. He explained that once a person becomes homeless, it is just that much more difficult to get a job.
McBean is excited to continue moving forward in life, accomplishing new goals and focusing on taking care of himself. "Whatever hurts you makes you stronger,GÇ¥ he said. "I just go above my depression and do what I need to do to do better for myself and go up in life instead of going back down.GÇ¥
Having a job, a bank account, a place to live and people who trust and believe in him has made a significant difference. When McBean moved into his apartment in December, Hoffman helped him write his first check, which he used to pay his first month's rent.
And McBean has found a second home at Adam's Bistro. He is grateful to Hoffman and the restaurant's Sous Chef Jordan Richendrfer for taking the time to work with him and help him learn about the industry.
"I love this place,GÇ¥ McBean said. "It's actually my first job ever, and this is a great first job GÇô a great experience. I love working around food, and this is just a great opportunity for me.GÇ¥
While some may have considered Hoffman's willingness to hire McBean a risk, it was one that he was happy to take.
"You give opportunity, you'll be surprised what you get,GÇ¥ he said.
For more information on Adam's Bistro and Brewery, visit: www.adamsnwbistro.com/.
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