3 minute read
Cooking with Love — Berkley Hoagland ’86
For the ultimate barbecue experience in Los Angelos area, look no further than Berkley’s Backyard BBQ. Berkley Hoagland ’86 has built this full-service catering business based on events that are known as much for his ebullient personality as for his fabulous food. Since 2003, many clients—including celebrities Katharine McPhee, Kiefer Sutherland, and David Boreanaz—have called on Berkley to deliver a menu of classic barbecued chicken, ribs, and tri-tips alongside Southern-style side dishes.
Berkley discovered his two life passions—cooking and hockey— early in life when his father was a chef at Wesleyan University in Connecticut. Berkley would sometimes follow his father to work, and while on campus, Berkley also discovered the ice rink. There, he fell in love with hockey, a talent that he further developed in high school. “Cushing was the best experience of my life,” he said, fondly remembering hockey coach Steve Jacobs and other mentors Rich Henry, Paul Dowling, and Judy Beams. “I absolutely loved everything about what prep school does, and I wish more kids could go.” Berkley was proud to be a student tour guide during his time at Cushing and stays in close touch with many fellow Penguins: “I talk to more friends from Cushing than anybody else I know talks with their high school friends.”
After graduating from Northeastern University in Boston, Berkley played hockey for several teams professionally and then coached. Berkley settled in Southern California where, for a while, he juggled professional interests in hockey and the culinary world, saying that one passion “fed” the other. “A lot of my business has some connection to hockey,” he said. Eventually providing delicious food and an excellent hospitality experience became Berkley’s primary focus.
The skills Berkley honed in the rink have become essential to his success as an entrepreneur—particularly the philosophy to always bring your “A game.” “When it comes to time management, discipline, and striving to be our best,” Berkley said, “we are only as good as our last job.” Cultivating a good team is also important.
“Relationships are big in this industry, which is also something that I learned in hockey. I have staff now who have been with me for over 10 years.” Berkley is particularly proud of his product, his customer service, and the effi ciency with which his team operates. This entrepreneurial hat trick gives him confi dence as a business owner: “Nothing scares me anymore. If a call comes in for a 1,000-person event, I know we can do it!”
Berkley predicts that barbecue will continue to rise in popularity because of its exposure on televised cooking shows and its familiar feeling. “Everyone has done barbecue,” he said. "Everyone has their way and a secret.” Though he has brought his barbecue prowess to campus as a highlight of several reunions, he has kept his secret close and reminisces fondly that he shared the ingredients in his sauce with only one Penguin, his late friend and beloved faculty member Bruce Lemiuex ’85. Berkley also sees new relevance for the classic backyard barbecue during these tentative months while emerging from the pandemic. “With the pandemic you want to go outside and be in fellowship with friends. We want to take things slow, make events mean something. And barbecue is not a fast process!”
Berkley stresses the importance of loving his profession and remains grateful for the inspiration that he took from his father: “I remember all those years when my dad left fi rst thing in the morning and came home late. But he loved what he did. Your passion for your craft is what gets you through the times when you get kicked in the gut. If you’re loving it, it’s what you do.”
