THE BALSAM’S GRAND RESORT KITCHEN

Protect, support, teach, train, guide, critique, and empower. These are the responsibilities of parents – to help prepare children for the world, the challenges that will inevitably come their way and the opportunities that will be present in the years ahead. But as has been said many times before – it takes a village to raise a child. Some parents are naturals, while others live in the world of trial and error. In the end, this environment, like good soil feeding the growth of healthy plants, will help to determine how these offsprings turn out. Will they be healthy, wise, empathetic, hard-working, creative, supportive, and kind, or will their environment lead to the exact opposite?

Now, those who have never worked in a professional kitchen may find it hard to accept, but my experience demonstrates that the kitchen can and does complement this process and, in some cases, serve as a foster parent. Sure, you may argue that there are plenty of kitchens that do very little to build character and highly professional offsprings, but my experience is reflective of the best that the kitchen can offer.

I know, that aside from the obvious culinary development and organizational skills that are essential to kitchen survival, this unique environment builds life skills that are transferrable in life, no matter what direction a person may choose. These are my observations (A BAKER’S DOZEN):

THE KITCHEN TEACHES:

[]       RESPECT: We learn that our work outcomes depend on the effort and commitment of countless others: farmers, fishermen, ranchers, cheesemakers, brewers, vintners, foragers, millers, vendors, prep cooks, bakers, dishwashes, servers, and those who provide the space and equipment necessary to perform the duties of a cook. We learn to walk in their shoes and show respect for their hard work and dedication. We learn to respect the person working next to us, even when they make mistakes. And we learn to respect the guest who trusts us to be the best that we can be. Finally, we learn to respect the ingredients we are privileged to use: the vegetables from the earth, the flour that finds its way from the fields of American grain, and the animals that made the ultimate sacrifice for our nutritional health.

[]       DEPENDABILITY: We learn that first and foremost; the most essential task is to be trustworthy. Show up on time and ready to work, build a reputation that demonstrates your commitment to finishing the job to the best of your ability, and working within a transparent environment that thrives on truth and acceptance of responsibility.

[]       INTERDEPENDENCE: The kitchen teaches us that no person is an island! We learn that the desired outcomes in a kitchen depend on everyone doing what they are trained to do, at the best of their ability and to mesh well with all other members of the team.

[]       CLEANLINESS: Maybe the first thing we learn is to work clean, clean as you go, and respect how important it is to the restaurant, the rest of your team, and the guest that you work with their health and wellbeing at top of mind.

[]       MULTI-TASKING: We learn to work efficiently without ever sacrificing quality. We learn that working on many tasks at once is the only way that kitchens can function and thrive. The ability to do this depends on becoming competent and confident in your work and that of others.

[]       EXCELLENCE: Professional kitchens abhor mediocrity and cooks extend their focus on excellence to even the most menial tasks from washing dishes and floors, to precise vegetable cuts, and following the prescribed methods of cooking that lead to polished menu items and guest satisfaction.

[]       PROFESSIONALISM: The best kitchens teach us to look professional, groom professionally, act like a professional, treat others in a professional manner, and represent the industry of food as a proud ambassador.

[]       SENSE OF URGENCY: We learn that time is of the essence, time is money, and time is an incredibly important asset that seems to always feel threatened. We learn to work fast, efficient, and always focused on doing it right. We live the question: “If you don’t have the time to do things right the first time, when will you find the time to do them over?”

[]       LISTENING: If you have worked on a restaurant line or in a busy dining room, then you understand that everyone must be focused and alert to what is being said and align with the precise nature of all forms of communication. “Behind, hot stuff, coming through, order, fire, refire, hands, pick-up, give me an all-day,” etc., are commands that keep the operation healthy and functional.

[]       FOLLOW THE LEADER: We learn that the leader may be the chef, manager, owner, or guest, but can also be different people at different times. Knowing how important it is to respect not just the chain of command, but the role that anyone can play in the moment when decisions must be made, is what keeps kitchen chaos under control.

[]       TAKE RESPONSIBILITY FOR YOUR ACTIONS: If a kitchen allows team members to point the finger at others without accepting personal responsibility, then it will fail. We learn to accept responsibility, work through challenges, adjust, and move on. It’s the only way to work and live.

[]       SERVICE: It becomes obvious that we are in the business of service to others and always will be. Beyond the responsibility to cook and function as a unit, it is all about service.

[]       CELEBRATE OTHER’S SUCCESS: As much as we relish personal success and the pride that accompanies great effort, kitchens teach us that it is just as important, maybe even more important, to relish the success of others. Like a parent beaming with pride when a child is recognized, kitchens act the same way about their membership.

It is obvious that all these lessons help to build individuals whom others would want to hire, work with, be around, and join in any situation. Life skills are taught in the kitchen – the place that many seasoned chefs (me included), would admit helped raise them (us).

PLAN BETTER – TRAIN HARDER

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