King of the Jungle: CEO of Lincoln Park Zoo

When Kevin Bell first became director of the zoo, he had no managerial or administrative experience.

Growing up in the Bronx, the first sounds Kevin Bell heard in the morning were not honking cars and alarms, but rather the Tarzan-like screeches of white-cheeked gibbons and barks of sea lions.

To be fair, he didn’t live in the Bronx as most of us imagine it. At age 5, his family moved into a home behind the Reptile House at the Bronx Zoo, where he was surrounded by 252 acres of animals. He helped out his dad, who worked as zoo’s bird curator, and spoke to the giraffes and hippos at night until it was time for bed. He knew immediately that it was his calling.

After completing his Master’s studying the Atlantic Puffin off the coast of Maine, Bell was hired at the Lincoln Park Zoo in Chicago, Ill., one of the nation’s oldest zoos housing 1,200 animals representing 230 species. Now, 35 years later – as the zoo’s president and CEO – he reveals the challenges of running a nonprofit, why he’s not worried about a Bronx Zoo cobra situation, and how he gauges potential new hires (hint: it’s not resumes).

Title: President and CEO, Lincoln Park Zoo
Age: 58
Graduated from: Syracuse University, degree in biology; State University of New York, Master’s degree
Has worked at the zoo for: 35 years, and 18 years as president/CEO
Previous jobs: Curator of birds at the Lincoln Park Zoo
Visitors per year: 3 to 4 million

Bell is particularly fascinated by hornbills, which are indigenous to Africa and Asia. To lay eggs, the female seals herself in tree cavity with a tiny opening for the male to feed her through.

You’ve worked at the Lincoln Park Zoo your entire post-college life. I was hired there directly after graduate school. After working as the bird curator for 18 years, I became assistant director of the zoo for six months, and then director. After we privatized the zoo in 1995, my title became president/CEO.

What do you do all day? I oversee the overall direction of the zoo and concentrate a lot on fundraising. This is a free zoo, and doing something good for the public adds a feel-good part to the job. But you need an incredible amount of resources to operate a nonprofit organization.

What background did you have with animals? My father was the bird curator at the Bronx Zoo, and we moved to the zoo grounds – behind the reptile house – when I was 5 years old. Surrounded by 252 acres of animals, I had the zoo to myself in the evenings and early mornings. I spent all my time there until I left for Syracuse.

Bell describes his management style as relaxed: "People call me by my first name."

Did you help out your dad? Yes – I had chores. In the birdhouse, I carefully turned hundreds of eggs a quarter-inch in the incubator. I took care of some of the hatchlings since I was there 24 hours a day – even after the keeper staff went home.

Living at the zoo is many a little kid’s dream. I’d feed the giraffes and hippos and talked to all the animals. I was convinced they knew me; many animals develop relationships with their keepers and recognize familiar faces.

Something people don’t know about your job: That I started out as an animal person, and that I had no administrative or fundraising experience when I took over as president and CEO. I learned on the job.

Most important lesson learned: The impact zoos have, especially in urban areas like New York City, Chicago, and Los Angeles. So many kids don’t get outside the city – not to mention to Asia or Africa – so their only bond with wildlife is coming to the zoo. Elementary school kids are amazed when they come here and realize where milk comes from, where the food on their tables comes from. It’s a great way for them to see that science can be fun.

Best part of your job: When I get frustrated with personnel issues, I go over and see a giraffe or feed a rhino; they don’t get in bad moods. I also love walking around as a visitor and experiencing the zoo from that side of the equation. I’ll walk up to other visitors and tell them a fun fact that I think they may not know.

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Most challenging part of the job: Balancing the budget in a tough economy. Attendance is free, but right now, revenue is way down since people aren’t spending a lot of money inside the zoo.

Responsibilities as bird curator: I traveled a lot as bird curator, doing fieldwork on birds in Central America, Iceland, and Indonesia. It was the best job in the world.

Favorite animal: You might expect it to be a bird, but I love tigers – they’re absolutely magnificent creatures. Unlike lions, tigers are very secretive and elusive; to see one in the wild is an amazing event. I also love great apes and the Himalayan takin, which is kind of like a sheep-goat.

Do you worry about escapes, like the Bronx Zoo’s cobra? You worry more about the visitors that don’t respect fences. With 50,000 visitors in a day, there are bound to be a few unstable people walking through who have had a few beers. That said, if a dangerous snake got out at Lincoln Park, it would be almost impossible for it get into a public space.

How would you describe your management style? Relaxed and informal – people call me by my first name. I’m a bit of a micromanager, but that’s because I’ve gone through the system and understand most of the jobs really well.

Gibbons are born with blonde fur, but by age 2, their color turns to black. As adults, males remain black and females change back to blonde.

Coolest animal at the Lincoln Park Zoo: I try to stay away from favoritism, but the white-cheeked gibbon is pretty cool. It has long arms and fingers and swings between trees, Tarzan-style. They also communicate with a Tarzan holler that carries through the jungle.

Do you live on the grounds of the zoo now? No; I live a few blocks away.

LAUNCHING YOUR CAREER>>
1. A liberal arts education, including some business management and economics classes, is great for people interested in nonprofit management. The key to fundraising is building relationships with people, so that they get to know and trust you – and at the basis of that is being to talk to people about everything from arts to politics. You need that broad background to relate to people.

2. Volunteer for every possible job at a company. As bird curator, I volunteered to do things like budgets and inventory, and not because I had the skills. It ultimately made me a better manager.

3. Get comfortable communicating with others on a large scale. Now, I give speeches to 2,000 people, but when I first took the job as director of the zoo, I was terrified to talk in front of 25 people.

Follow the Lincoln Park Zoo on Twitter at @LincolnParkZoo and check out its YouTube channel. Unless stated otherwise, all photos courtesy of the Lincoln Park Zoo.

PLUS: Other No Joe Schmos love animals, too. Jenny Litz is saving the Ecuadorian rainforest in $8 rubber rain boots!

Foodie Friday: The Cupcake Chef

Mia Bauer said that opening the bake shop with her husband was taking a leap of faith.

With a law degree and no professional training in baking, Mia Bauer and her husband, Jason, decided to start a small bakeshop in Manhattan’s Upper West Side. It was love at first Vanilla Coconut cupcake.

Almost ten years later, Crumbs Bake Shop churns out 1 million cupcakes per month at 36 different locations across the country. (That’s almost 1,400 cupcakes per hour.) Below, Bauer talks about her favorite non-cupcake dessert, the importance of doing what makes you happy, and the new delicacy coming to the sweets franchise this fall.

Title: Co-founder, Crumbs Bake Shop
Age: 42, but I feel 16
Graduated from: Brandeis University, B.A. in political science; J.D. from New York Law School
Previous jobs: Lawyer for the New York City Council

Job description in two sentences: I manage the baking, the creative end of business, and the front-of-counter experience of Crumbs, which means the customer experience. I’m constantly developing new flavors and varieties, as well as working closely with our customer service team to ensure that we offer the same customer experience as when we first opened on the Upper West Side.

How did your background in law translate to the food industry? [My husband] Jason and I always said that we should open a diner, because he would love to be a short-order cook and I loved waitressing. We went all in and didn’t really look back.

The Best Seller Collection includes Red Velvet, Cookies and Cream, Devil's Food, Peanut Butter Cup, Squiggle, and Cookie Dough for $27.

Why cupcakes? When I started dating Jason, we decided to combine our skills and open our first neighborhood bakery on the Upper West Side. When we first opened our store, the cupcakes were vanilla, chocolate, lemon, or strawberry, maybe with sprinkles.

But you weren’t the only game in town. We were the first bakery to create cupcakes with unique fillings, frostings, and decorations that had never been done before. Vanilla Coconut was one of my first creations. It consisted of vanilla cake frosted with rich vanilla cream cheese frosting and topped with just the right amount of sweet shredded coconut.

So you didn’t just sell cupcakes? While we made a variety of baked goods, it was our cupcakes that sold out every day, so we decided to expand and continued to grow our cupcake selection. Our gourmet cupcakes have now become the industry standard.

Have you always had a sweet tooth? Yes! Although I haven’t had any professional training, baking has always been my passion. I was constantly baking growing up, and my parents were good sports because they always told me it was delicious.

How does Crumbs stand out from the conglomerate of cupcakeries? We’re always keeping our selection fresh by debuting a new Cupcake of the Week each Monday and a Cupcake of the Month. We just added a Tasty Treat of the Week to showcase some of our amazing non-cupcake desserts.

What is July’s Cupcake of the Month? S’mores. It’s chocolate cake filled with vanilla cream cheese frosting, topped with chocolate cream cheese frosting and covered with chocolate chips, marshmallows, and graham cracker pieces.

Crumbs has locations in California, Connecticut, Washington DC, Chicago, New Jersey, New York City, and Virginia.

Something people don’t know about your job: I miss being behind the counter at our original location on the Upper West Side.

Best part of your job: I don’t mind the constant taste-tests. But working with my husband and best friend on a day-to-day basis is one of the best parts.

Most challenging part of your job: Finding a balance.

What’s your secret to to decorating each cupcake? I’ve always believed you need to make it personal. When you are decorating a cupcake, it should make you happy, so make it look and taste however makes you feel good.

Cupcakes sold per month: About 1 million.

Best-selling cupcake: Red Velvet.

Favorite cooking show: Barefoot Contessa has always been my inspiration; her recipes are flawless and so delicious, and her relaxed presence and confidence in the kitchen feels like a soothing meditation. I’m also obsessed with Diners, Drive-Ins and Dives because the talent that exists in all corners of our country amazes me.

A single Milkshake Cupcake sells for $4.50.

Favorite cupcake: The Milkshake Cupcake, which is a marble cake filled with vanilla cream cheese frosting and mixed with chocolate sandwich cookie crumbs. Then it’s topped with vanilla cream cheese frosting and a chocolate cream cheese frosting swirl edge with chocolate crunchies.

Favorite non-cupcake dessert: Second to cupcakes, I’d have to say crumb cake, which we are about to offer in the fall.

LAUNCHING YOUR CAREER>>
Mia Bauer reveals her surefire recipe for sweet endings: Surround yourself with a fantastic team, and never stray from your original idea and beliefs. Be willing to work hard in the beginning and take a few risks.

Follow Crumbs on Twitter at @CRUMBSbakeshop and on its Facebook page. All photos courtesy of Crumbs.com.

PLUS: Check out more Foodie Fridays on No Joe Schmo!