Chante Bastian, Curtis Restaurant Equipment
Chante Bastian loves a good challenge. A project manager for Curtis Restaurant Equipment in Springfield, Ore., Bastian has been in her current role since 2022. She also worked as an estimator and salesperson for another foodservice equipment and supplies dealer from 2015 to 2018. In between stints in the foodservice industry, she took a brief hiatus to become a yoga instructor.
Q: Project teams often bring together people from a variety of disciplines, like architects, operators, foodservice designers and dealers. What’s your secret to tracking all the details and keeping everyone on the same page?
A: What I find interesting is getting to work with different general contractors who are unique in their communication and methods. The personal connection is what I find the most interesting about it. When you work with people for a year or two, you become friends so to speak. Curtis has a remarkable way of keeping everyone connected. I work with a coordinator, Krystal Farber, and we track everything together so when someone has a question we can quickly find the information.
Q: You’ve been described as being someone who is very open to learning new things. Why is that important to your work?
A: When I started as a floor salesperson, I didn’t have the knowledge I have today. That all came from learning on the fly and from veterans passing down information. I want to be open and humble and search for new information and to be more valuable not only to myself but also the company I’m working with.
Q: What’s the most important lesson you’ve learned?
A: The most important lesson I’ve learned is that you can only do the best you can do and to be present for every moment. We’re all human and we all have the same struggles. Be gracious and kind with others because we’re all trying to create something worthwhile. How present can I be with the person I’m working with?
Q: What do you like best about your job?
A: What I like best about my job is that it always comes back to people. It’s super-rewarding to have that connection and to see something start on a page and then come to life. It makes walking down the street so much more fascinating. You have the appreciation for (a new project) and it’s most rewarding to see how it’s all put together. It’s just fascinating.
Q: What goes into writing a good equipment spec?
A: The specs that are given to us are pretty detailed and we go through them and make sure that we have everything covered. The blueprints are very similar. We want to be able to connect with the reps and reach out to the consultants.
Q: Any advice you’d give someone starting in the foodservice industry?
A: The advice I would give is to seek wisdom of the people who have been in the industry for so long. There is so much wisdom to be gained in how to get along and do the best work you can. Hopefully, their experience can merge within us. It’s nothing you can find in a book. There’s a way to do things best.
DSR 3-2-1
Chante Bastian, Curtis Restaurant Equipment, sits down with Jason Wange, Foodservice Powerplant Network, to talk about being named an FE&S DSR of the Month. Foodservice Equipment & Supplies Presents DSR 3-2-1 is sponsored by Salvajor.
Find more episodes of DSR 3-2-1 here.
Foodservice Equipment & Supplies Presents DSR 3-2-1 is sponsored by Salvajor.
