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Tag Archives: adrenaline

OUR DAILY BREATH: TAKING THE KITCHEN OUT OF THE COOK IS PROBLEMATIC

24 Tuesday Mar 2020

Posted by culinarycuesblog in Uncategorized

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adrenaline, chefs, cooks, line cooks, restaurants

ine-cook

We have all heard the phrase: “You can take the cook out of the kitchen, but you can’t take the kitchen out of the cook.” While there is certainly some merit to this statement, the current isolation is pushing the envelope in that regard. Why is it so hard to take the kitchen out of the cook?

I am sure that this reality applies to other fields and trades, but I do believe that it is much more pronounced with cooks. Here is why:

Kitchen work is a way of life, similar to career military. To meet the needs of the consistently inconsistent environment of the kitchen – chefs need to apply a level of discipline and organization that rivals that of a military platoon. Because of the level of multi-tasking required and the speed with which cooks need to act and react – organization must be as structured as the checklist that a pilot walks through every time he or she enters the cockpit. And – due to the level of split second communication that takes place throughout a kitchen day – these operations develop their own language that is a cross between French, Italian, and street-smart urban English. We (cooks) look a certain way, act a certain way, talk a certain way, and interact a certain way – all for the good of the tasks at hand. Without this structure the kitchen would surely go astray.

Cooks and chefs learn to plan effectively, run through various scenarios so that planning takes all potential curve balls into consideration; they need to walk through their production check list and prioritize items based on their timing and complexity; they need to remember a thousand different steps that distinguish one product preparation from another; they must have a photographic memory of how each plate is assembled; they must be able to multi-task and make split second decisions regarding the sequence of cooking and plating; and they must do all of this with minimal steps and an acute level of concentration.

When everything gets intense during a meal rush – the cook’s adrenaline is pumping at breakneck speed while each step, in the cook’s mind, seems to slow down and become crystal clear. This is when the cook is in the zone – a special place that is driven by adequate preparation, loads of experience, and heightened awareness.

When the shift is over – a cook’s heart is still beating hard, that adrenaline is still coursing through his or her veins, the cook’s mind is still racing, and thoughts of tomorrow are already creating a package of anticipation and high anxiety. At the end of a shift – the cook cannot turn this off, this feeling of accomplishment, exhilaration, pride, and a sense for the exhaustion that is about to set in.

So, now the cook’s restaurant is closed. There are no longer any prep sheets, the requisite uniform is no longer required, no need for those knives to be sharp, no impending doom if his or her mise is not in order, no tickets ringing off the printer, no unison chants of “yes chef”, no plates to artistically assemble, and no delicious food to see, smell, and taste. There is a serious vacuum in a cook’s life, a sense of being incomplete, an absence of adrenaline highs, and a serious absence of the interplay between team members that brings that cook back to work, seeking more enjoyable punishment and impossible tasks once again. This is not a joke – this is a physical, mental, emotional, and even at some level – a spiritual letdown.

While we wrestle with all of the issues surrounding the fear of Covid-19 and the potential impact on personal health and financial stability – let’s not forget how deflated those cooks from your operation are. How lonely and despondent they probably are – lost without the discipline and logic behind the work that they normally do. Cooks need to work – they need a purpose, a purpose that the kitchen oftentimes fills.

Chefs and restaurateurs need to stay in touch with those cooks and where possible, engage them in some level of work with a deadline. This is important for the cook’s wellbeing. Is there a need to produce free meals for a local soup kitchen, an opportunity to work on recipe development in their homes, is their some long-overdue maintenance or painting work to be done in your restaurant while still practicing social distancing? At least they can feel at home in the kitchen even if there aren’t any orders to fill. This is important for a cook’s mental and emotional health.

PLAN BETTER – TRAIN HARDER

We’re in this together – Don’t 86 us

Harvest America Ventures, LLC

www.harvestamericacues.com BLOG

 

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IN THE KITCHEN – SKILLS ARE THE DRUG, CONFIDENCE IS THE HIGH

03 Sunday Feb 2019

Posted by culinarycuesblog in Uncategorized

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Tags

adrenaline, character, chef, cook, culinary, kitchen, team

me

Many have pointed to the abuse of drugs and alcohol that seems far too commonplace among restaurant employees. It may be part of the culture, possibly a release from the accentuated stress that exists in kitchens, and it may simply be more visible yet just as prevalent in other careers. This does not take away from the reality of use and abuse. What those who point their finger fail to note are the non-chemical drugs that are just as commonplace in kitchens and a source of pride and very positive outcomes.

Some cooks and servers may choose to lean on drugs and alcohol to help them escape, forget, or celebrate, but in reality it is the achievements in life, the process of learning and growing, the chance to work with others, and the act of giving back that provide the greatest adrenaline high. Here are some thoughts on the best ways to feel good about you as a cook.

“One of the greatest pleasures of my life has been that I have never stopped learning about good cooking and good food.”

-Edna Lewis

[]         THE DRUG OF SUPERB SKILLS

Some may view the accumulation of skills as a requirement of the job, and they certainly are correct, but, as a cook builds his or her skill level, so too does that same cook build confidence. Every time that cook adds something new to his or her bag of tricks there is a rush of adrenaline that is a direct result of that confidence. Whether it is a technique, speed, efficiency, or an added flavor profile – the cook is invigorated by competence. This feeling of competence is as intoxicating and addictive as caffeine – after a period of time the cook needs to feel the rush, so they continue to build on what they know and are able to do.

“Skill and confidence is an unconquered army.”

-George Herbert

[]         THE DRUG OF SERVICE

Sure we talk about service as being the core of what we are about and a noble objective, but until a person really feels this they cannot measure the impact that service has on how they feel. True service providers – those who believe what they do helps to improve a person’s life, are invigorated when they are able to do so. Does the service of food help to improve a person’s life? Well – yes it does. When what you do puts a smile on a guests face – then life is improved. When what you do brings a little sunshine to another person’s challenging day – then life is improved. When you dedicate your time and skills to helping a person feel alive and well – then life is truly improved. This feeling of service to others is also addictive. When we give successfully, we are inspired to do more of the same.

[]         THE DRUG OF TEAM

I would dare say that anyone who has been a part of a team knows the feeling of being on the same page, working together for a common goal, accepting each other’s strengths and weaknesses, and doing whatever it takes for each person to be successful. Winning as a team is a real adrenaline rush, losing, as a team can be humbling, but unifying in a different way. Similar to the work of a competitive football, basketball. baseball, soccer, or hockey team – being part of a kitchen crew that functions in unison is so invigorating that it draws cooks back day after day for a grueling battle on the line.

cooks

“Find a group of people who challenge and inspire you, spend a lot of time with them, and it will change your life.”

– Amy Poehler

[]         THE DRUG OF GIVING BACK

“I am a huge believer in giving back and helping out in the community and the world. Think globally, act locally I suppose. I believe that the measure of a person’s life is the affect they have on others.”

-Steve Nash

As I have previously pointed out – the act of giving need not involve extensive amounts of time or effort, or monetary donations to help a worthy cause. More often than not – giving back can be as simple as showing another cook how a task is done properly, taking a moment to thank someone else for an effort they made in your behalf, donating a small amount of time to prepare a meal for someone in need, or offering an attentive ear to someone who simply needs a person to listen. There are few things in life that are more rewarding, more invigorating, and more important than giving back.

“It is literally true that you can succeed best and quickest by helping others to succeed.”

– Napolean Hill

[]         THE DRUG OF ORGANIZATION

Good cooks are obsessive when it comes to organization. Mise en place isn’t a task; it is a way of life. Cooks understand full well that their success is very much dependent on the ability to organize and plan and when their mise is spot on then a smile comes into play, confidence is riding high, a sense of readiness and accomplishment over-ride the fear of the unknown once the printer starts ticking off orders, and good things do happen as a result. Mise en place is more than this – to cooks it becomes their philosophy, a way of life – how they interact with others and a definition of how the world must be to make them feel right. When they are organized, they are good.

“Everything has a place and everything is in it’s place = confidence and happiness.”

-Me

[]         THE DRUG OF WINNING THE BATTLE

There is no substitute for being part of a winning initiative, of winning the game, the battle, the project, or the goals that are set. When a cook finishes service and finds pride in the number of guests served, the satisfaction of great food from his or her station, a complement from the chef or paying guest, and the knowledge that his or her station was totally on fire (in a good way) then the feeling is physically, mentally, and emotionally charged.

When it comes to the work that we do as cooks and chefs – then much of what Coach Vince Lombardi said during his career holds true:

“Winning isn’t everything, but wanting to win is.”

-Vince Lombardi

It is that desire and the effort that accompanies it that makes us all feel proud to cook and willing to do the hard work necessary to accomplish goals. This attitude is our second cup of coffee, our feeling of purpose, and the spark of enjoyment that brings us back tomorrow.

[]         THE DRUG OF REPUTATION AND CHARACTER

It is always important to an individual that his or her reputation is strong among allies and foes. That feeling that we are good people is always more significant than being good at what we do. Others respect us and give a thumbs up to our reputation when we are of strong character and never falter from those stakes in the ground that define the kind of person we want to be and that we are. Above everything else – this is the fruit of our labor.

“The way to gain a good reputation is to endeavor to be what you desire to appear.”

-Socrates

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

www.harvestamericaventures.com

Restaurant and Culinary School Consulting and Training

*Second Photo:  Part of the team at Quail Valley River Club

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