As in the case with many professions, there is a process, sometimes built around tradition and often, proven effective over time. This process is methodically built on results and, as such, is acknowledged by those professions as being effective. The process is used in professional sports, in the military, in law enforcement, public speaking, writing, painting, carpentry, and dozens of others. Plain and simple – the process works.

Becoming an accomplished cook and eventually – chef, requires an understanding, appreciation, and connection with the process. This is true for those who choose the route of culinary school or the school of hard knocks. Circumventing the process rarely leads to success. Some may believe that being a rebel and acting contrary to the process is all about freedom of expression and I say: “more power to you.” I simply find it counterproductive to balk at a process that works and that, in the end, will give the cook or chef the skills and the freedom to become that rebel. So, here is the process:

[]       DEDICATION:

Regardless of the career you choose – dedication to what it takes to become great is essential. Are you willing to commit the time and effort to building the necessary skills and discovering your potential?

[]       DISCIPLINE:

Discipline, to some, is an attribute to avoid, yet finding a successful person, in any field, who lacks the discipline to learn, grow, sacrifice, work hard, accept critique, fail several times and get back on the horse immediately after, is nearly impossible. Are you willing to commit to the process every day and keep your goals in mind?

Ask a professional athlete, a soldier, a craftsperson, or chef about their personal discipline and you will find an understanding of what it takes.

[]       RESPECT:

Respect, especially for a cook or future chef, relies on a person’s approach toward the organization of the kitchen, the provider of ingredients, the food they are privileged to work with, the traditions of the kitchen and the methods that are proven effective, and the guest who graces the restaurant with their business. Without respect, the kitchen will quickly evolve into chaos and discontent and the cook will fail to learn an important lesson from the process.

It may seem trivial to some, but this begins with the uniform and respecting the traditions and meanings of the crisp white jacket, an ironed apron, polished shoes, and a skull cap for young cooks and toque for the sous chef and chef. The white uniform represents the cook’s commitment to cleanliness, the long sleeves are protection against burns, the double-breasted jacket is equivalent to the chef’s professional suit, the hat contains the hair and sweat from standing in front of 500-degree ovens and cherry red ranges almost molten from direct flame, and the polished shoes only remain so if cooks are attentive to clean floors. This is the uniform worn by Escoffier and Pointe, Andres and Keller, Trotter and Crenn, and cooks from apprentice to line cooks in a kitchen who understand the importance of respect. Be proud to wear the uniform and resist the trend to diminish the importance of the craft by wearing a Metallica T-shirt, sweat band instead of skull cap, sandals or sneakers instead of supportive, polished shoes, and soiled aprons that speak to a cook’s careless approach towards cleanliness.

[]       REPETITION:

Here we go…skills are developed over time until they become second nature. Stephen Curry is one of the greatest shooters in NBA history. His method – practice, practice, practice until he can envision the ball passing through the net even before he takes the shot. Tiger Woods plays the same shot repeatedly until he is confident that a certain touch with a pitching wedge or putter will hit a planned mark on the green. A sculptor works with multiple types of stone, or wood until he/she knows how it will react to a chisel. The work of art created is predetermined because of repetition. And, a chef understands not only how to execute a recipe, but how to do it within the framework of multiple variables: time, volume, ingredients of varying quality and maturity, temperature, humidity, etc. Repetition gives the chef experience in how to adjust.

So, a cook’s preparations will improve the more times the process is addressed. Whether it’s knife skills, cooking methods, the science of baking, the flavor profile of a sauce, or the effective implementation of the Maillard Reaction – practice makes perfect.

[]       PATIENCE:

“Wax on right hand, wax off left hand.”  Mr. Miyagi’s words of wisdom referring to “acceptance of patience and awareness of process as well as meaningful outcomes that can result.” All good things take time, and the elements of dedication, respect, discipline, and repetition will not reveal immediate results. Competence will come if you stay true to the process.

[]       CONSISTENCY:

Consistency is the Cardinal rule of restaurants and how they work towards building a steady, return clientele. Your customers are less inclined to seek surprises and more inclined to expect consistency. Trust in performance, trust in product quality, and trust in value are what pulls most customers back to your operation. Now, if you can add excellence to that formula then you have a real winning package to offer. Competence and confidence through business are only valuable if they result in consistent products and experiences for guests.

[]       COMPETENCE:

Your value to any organization evolves around your level of competence. It can also be said that your own self-worth is also tied to the realization that you are good at what you do. If you trust in the process and stay true to the steps, then competence will eventually reveal itself.

[]       CONFIDENCE:

Now, the kicker – if you are competent then you will be confident in your ability. If you are competent, then those who employ you will be confident in your ability to meet and exceed their expectations. If you and your employer are confident in your abilities, then the result will be customers who trust in your ability to consistently meet and exceed THEIR expectations. A win-win-win.

[]       RESULTS:

The process is designed to yield the results that everyone expects. After countless hours of running drills and practicing shots from the free throw line and three-pointers beyond the key – players like Michael Jordan, Scottie Pippen, Kobe Bryant, LeBron James, and Stephan Curry, as well as other world-class athletes such as Tiger Woods, Josh Allen, and Tom Brady could count on hitting their mark and so could their fellow players, coaches, and fans.

[]       SUCCESS:

Success can be measured in a multitude of ways. To some it is financially focused, wins or losses, records to be broken, or awards to be won, while to others it may simply be that feeling of accomplishment when you know that you performed at your peak. Any level of success does not happen without intent, and “the process” is a prime example of intent.

There are no shortcuts to the process. Embrace it in your own life, as a chef mentoring others, and as a teacher/trainer preparing the next generation of cooks and chefs.

PLAN BETTER – TRAIN HARDER

“Work Hard and be Kind” – Dick Cattani

Harvest America Ventures, LLC

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