Last Sunday, Al Copeland, a chef best known for founding the Popeyes chicken franchise, passed away. In his obituary, published in yesterday’s New York Times, the details of Copeland’s culinary achievements (and failures) were described, and can serve as a reminder to aspiring chef’s everywhere that hard work and perseverance are often the most important secrets to success.
Copeland was one of three children, raised by his single mother and extended family. He never finished high school, but got his start in the food industry at an early age, working as a soda jerk. By 18 he had his own Tastee Donut franchise.
Before his 30th birthday, Copeland opened his first chicken restaurant in New Orleans. It failed, and he went back to the drawing board to adjust his recipe. The following year, in 1972, Copeland tried again, with a restaurant bearing the name Popeyes Mighty Good Fried Chicken. Within 20 years he owned or franchised over 800 Popeyes.
Although Copeland went on to lose most of his Popeyes when he filed for bankruptcy after buying a competing chicken chain, that didn’t stop him. He opened Copeland’s of New Orleans, a chain that has expanded to 9 states, and owned several other restaurants, hotels, comedy clubs, and even a food processing company at the time of his death.
What can chefs-in-training learn from Copeland’s life? While he may have taken his secret spice blend recipe to the grave, Copeland’s example reminds us of the importance of using mistakes as an opportunity for learning and growth. May he rest in peace.
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