As cooks, we all collect bits and pieces of our Chefs, Sous Chefs, leaders, people who inspire us. Like puzzle pieces, they will all come together someday to create this image, however cracked and uneven, of who we become as Chefs. Who will you be, when that someday comes?
Will you be aloof from your staff? Or right there in the trenches?
Are you old school? Do you like to be HEARD, CHEF! YES, CHEF! or do you want your whisper to be louder than the loudest scream?
Are you aiming for an elusive James Beard or Michelin Star? Or, do you just want to bring good food to average people and do it really really well?
Will people aim to gain your respect? Or will they cower under you and pray to survive the (
Will you be straight forward? Or will you beat around the bush?
Will you play favorites? Or will you nurture those who are struggling?
Do you value work ethic over talent? Or the other way around?
How Do You See Yourself?
I suppose all of those questions boil down to who you are as a person
and what your goals are in the kitchen. No matter what your goals are, who you are will determine what you can achieve and how you will get there. How were you raised? At home, at school, in the kitchen? What kind of leaders have you had? From the day you were born, who has been molding you? Who has contributed to your value system?
I ask myself these questions all the time. As my career progresses and I feel myself getting closer to stepping up from being a cook, feel myself being groomed (so to speak), I wonder more and more frequently who will I be?.
The thing I seem to come back around to most frequently is a little bit different of a question. Really, it’s the same question, just twisted a little bit differently.
Who will I NOT be?
That question, I have several definitive answers for.
I will NOT be a screamer.
Three words: WASTE OF ENERGY.
Also, see the next question. A whispered note of correction or praise should be louder than the top of your voice if your team respects you.
I will NOT be feared, but instead respected.
I think a lot of chefs mistake fear for respect. The first Beard Winner that I worked for, I was afraid of. He was volatile and unpredictable. I was afraid every day that I worked for him and his sous (who he had molded to be just as volatile and unpredictable as himself). I did NOT do my best work for him because I was too focused on my own fear. Now, I work for another Beard winning chef who is quite the opposite. I do better work now than I have ever done, simply because I am not afraid.
I will NOT be decietful, or play my sous chefs or cooks against each other.
I’ve seen the result of a chef who plays games with their staff, and it’s ugly. This particular chef took advantage of the naive newcomers and was unfair to the others because of their own insecurities. In the end, we all left.
I will NOT allow one cook to bring down the whole team.
One negative nancy can bring down your whole team, and affect the mood, pace, quality of service. If you’ve got one guy slamming pans around all over the place, everyone else is going to be looking over their shoulder all night instead of focusing on what they are doing.
I will NOT will not run a kitchen which has a negative vibe.
At the end of the day, people who are happier at work do better work.
I will NOT value talent over work ethic.
Yes, at some point talent does become important. However, when you’re hiring line cooks you always have to bear in mind that you can teach someone knife skills, how to saute, even guide them towards creativity. You can not however (in most cases) teach a strong work ethic to someone who has no idea what it is to work. Talent on top of a strong work ethic – well then you’ve hit the jackpot.
I will NOT be friends with my non-management staff.
This is a dicey one. But, in my book there has to be a firm line between managers and staff. There can be no grey.
Just because I am not screaming in your face doesn’t mean that I don’t expect a firm “Yes Chef” in response. If you get too close personally with the people who you are leading, discipline becomes more difficult, is taken less seriously, is sometimes disregarded. Praise for someone you had a beer with last night looks like favortism to someone who wasn’t invited. You can see how this may degenerate into chaos.
I will NOT allow things that are sub par to leave my kitchen, even if it means waiting a few extra minutes.
If it’s overcooked, undercooked, not seasoned properly, doesn’t look right, doesn’t smell right, has a big greasy thumbprint on it, is too big, too small, misshapen … etc. etc.
Also along those lines, myself or my sous chefs will be checking your product EVERY DAY. So if that sauce is too runny, if your pickling liquid tastes like crap, if your supremes look like you used a hack saw…. DO IT AGAIN. I will help you, if you need it, but we will not be putting that oxidized guacamole on ANYTHING. Clear?
I will NOT allow my cooks to feel like they are drowning, or my sous chefs to work more than 10 hours a day.
Within reason, if you have made a list and are working hard, I will be happy to help you bang out that prep. If you come to me (more than five minutes before service) and tell me you are in the weeds and sinking fast (thank you for your honesty) I will be happy to help you, or get someone to help you. That’s what TEAM is. That is mutual respect.
I know that operating budgets are tight and sometimes your staff can be unpredictable. Call outs happen. However, I will make sure (even if it means working more myself) that there is some kind of balance in the work and personal lives of my sous chefs. I am tired just looking at my sous chefs sometimes, thinking about the 80 hours that they put in some weeks. I can see the burnout coming. I don’t ever want my sous to look or feel that way. I want them fresh, excited, mentally clear every day.
Finally, I will NOT allow anyone in my kitchen to work harder than me.
Hands down, end of story. And I will let them all see it. I will never ask you to do something I couldn’t or wouldn’t do. If the dishwasher didn’t show up this morning? I’ll help. The line needs scrubbing down at the end of the night? I’m there. People work hard for people who work hard. I WILL set that example.
I suppose it is yet to be determined who I will become when people start to call me Chef. But, I think I’m on the right track. I guess only time can tell.