Maybe I tend to quote Bourdain too much, but he comes from a real place. Unlike some who may speak of kitchen and restaurant life, he was there and learned about life while standing in front of a range cranked up to ten, interacting with a melting pot of unique individuals, existing with the cacophony of kitchen sounds and a sometimes-bizarre mix of aromas and flavors, all combining to create an environment for life and living. Here is one excerpt from his journal of observations:

“Service industry work develops the “soft skills” recruiters talk about on LinkedIn — discipline, promptness, the ability to absorb criticism, and most important, how to read people like a book. The work is thankless and fun and messy, and the world would be a kinder place if more people tried it.”

Every time I look back on a long career, these words seem to resonate. Like every other cook, career server, manager and owner, I credit much of my life skills to time spent in houndstooth pants, in extreme heat, wielding razor-sharp knives, attracting a herd of cats on the way home, all while growing and learning about people in a way that might not happen in any other environment. The list could be longer, but the following is a sampling of lessons that are part of who I am because of working in kitchens for fifty-plus years:

[]       ON TIME IS FIFTEENMINUTES EARLY

Punctuality is one of life’s real lessons. It goes beyond “The early bird catches the worm”; it’s a way of existing that impacts everyone around you and every task you are trying to accomplish. Fifteen minutes early is not just being present – it’s being ready to make a difference.

[]       IF YOU CAN LEAN YOU CAN CLEAN

Yes, time is money, and the original intent of this often-used statement may relate to the cost of labor, but most importantly it relates to how you approach life. There is always something that needs to be done and always an opportunity just waiting for you to engage in. Don’t waste time.

[]       ALL FOR ONE AND ONE FOR ALL

Talk with any kitchen employee or restaurant worker and they will likely reflect on the importance of being part of a team. Sometimes it works – sometimes it doesn’t, but the need for team (not just teamwork) is always evident. Team is an approach towards everything you do not simply an effort to work together on a particular goal. Team celebrates strengths and supports those who are weak in a specific area. When team exists, then trust is present. When trust is present then the group finds a way to get things done.

[]       EXCELLENCE IS NOT A GOAL, IT’S A HABIT

You can see it, feel it, and taste it. When an organization models, expects, supports, trains to, and evaluates performance with excellence in mind then it quickly moves from some obscure goal that may or may not be realized, to a way that everyone exists. When excellence is a habit then every task, every interaction, every moment is built from the desire to approach it with an eye on excellence. From washing dishes to plating the most intricate dish – excellence prevails.

[]       NOTHING IS MORE DANGEROUS THAN A DULL KNIFE

Take care of your tools and your tools will take care of you. In the kitchen, most accidents are not accidents – they are a result of people not taking care of their tools, their environment, or their bodies.

[]       SWEAT THE SMALL STUFF, IT’S ALL SMALL STUFF

Excellence requires the same approach no matter how large the task or how small. The small stuff adds up and if not approached with the same intent will snowball into an attitude of acceptance. Don’t go there!

[]       RESPECT GIVEN IS RESPECT GAINED

Treat others as you want to be treated. Simple as that.

[]       YES, CHEF APPLIES MORE OFTEN THAN NOT

“Yes” doesn’t mean subservience. “Yes” means – “I understand and accept that there is a reason in this moment.” “Yes, Chef” means I will do this as part of the team because we are in this together. Discussion regarding “why” can ensue at another time – but for now, united we stand.

[]       A GREAT MEAL IS THE UNIVERSAL LANGUAGE

What we do as cooks is so important. Great food breaks down barriers, allows us to put aside our differences, gives us a chance to reflect on how we are the same rather than just how we are different. We can all agree on the power of food to unite us.

[]       COOKING FOR ANOTHER IS VERY PERSONAL AND MEANINGFUL

Cooks put it all out there. This plate of food represents “me”, it is a culmination of my life experiences, what I believe in, the skills I have, and the way I care for the people who will enjoy it. How special is that?

[]       YOU’RE ONLY AS STRONG AS YOUR WEAKEST LINK

Not everyone in the kitchen is as accomplished or skillful as you. You may have some areas of weakness just like everyone else. If we allow any weakness to define us, then we will surely lose. Where weaknesses exist are opportunities to help, to teach, to train, and to complement.

[]       BE PREPARED

You can accomplish almost anything if you are prepared for it. In the kitchen, we refer to it as mise en place – everything has a place, everything is in its place, and great planning sets the stage for success. You can apply the concept of mise en place to every aspect of life.

[]       MEDIOCRITY IS A CRIME AGAINST HUMANITY

Excellence is a habit, a way of life that never allows mediocrity to slip in. We can’t prepare excellent meals and allow plates to be chipped or glassware with water spots. We can’t invest the time to clarify a beautiful consommé and not spend the time to precisely cut vegetable garnishes. We can’t cook a perfect steak and then slice it with, instead of against the grain. Every little detail is important and must be approached with the same commitment to excellence.

[]       CARING IS LIFE’S BEST SEASONING

When a cook truly cares about the ingredients, the processes of cooking, the presentation on the plate, the flavor profile of a dish, and the experience of the guest then “exceptional” will be the only description that people will offer. This is the missing ingredient in so many guest experiences.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com  BLOG

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