Tag Archives: becoming a chef

CULINARY SCHOOL – STICK YOUR TOE IN THE WATER BEFORE BUYING A BOAT

18 Monday Jan 2021

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There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money.  Starting a relationship, a decision to marry, buying a house or an expensive car, opening a business, and enrolling in college are all decisions that would be considered “monumental”.  The right decision can lead you to self-awareness, long-term gratification, rewarding careers, and the foundations of family.  The wrong decision – of course will be the opposite.  How we go about making those decisions is the real question.

Making a decision to marry another person without taking the time to understand who he or she is and what makes that person tick can lead to loads of pain and disappointment.  Buying a home without researching what is available, how that location fits your life situation, and how you will manage paying for that home can weigh heavy on your shoulders. Choosing to attend a college, especially one that is focused on a very specific career path without having a clear idea of what that career path is and how it will impact your life – will oftentimes lead to heartache and years of burdensome debt.

So – you are a young (or not so young) person who loves food, enjoys restaurants, and finds the media depiction of becoming a chef to be exciting and rewarding.  “This looks like something that I would love to do for the rest of my professional life.”  This might be true, and if you like games of chance, maybe this is a “roll of the dice” that is intriguing.  If you understand the implications of: “You can’t always judge a book by looking at the cover”, then you should understand that the sizzle may sell the steak, but the sizzle doesn’t always tell the full story.

It has been my experience that those who choose culinary school as a way to build a strong foundation for a career in the kitchen fall into one of two brackets: 

  • Those who do so from a place of experience (they have worked in a kitchen – preferably one that is run in a professional manner)
  • Those who do so by placing all of their decision making powers in the hands of the media

In other words those who understand what they are getting into vs. those who don’t.  Now, I do not have any statistical data to support my next observation, but I have found that those who have spent time in a kitchen before entering culinary school are more committed, more intent on doing everything they can to absorb all that is offered, hungrier to learn and apply new skills, and far more likely to succeed and stick with their career choice.  Again, an unscientific conclusion, but I would bet that many culinary instructors and restaurant chefs would agree.

My plea to those who are wrestling with a decision about culinary college is to get a job in a kitchen first.  If you are a high school student – find a part-time position on weekends while in school and full time in that summer period.  If you are a career changer – knock on a chef’s door and tell him or her of your plans to attend school, ask for a position in the kitchen (yes starting off as a dishwasher is a good decision), tie on an apron and give it a whirl.  You will learn what you need to know about the type of work, the physical demands, the stress of timing, how decisions are made, the organization of a kitchen that sometimes is chaotic, the dynamics of team, the demands of a customer, the heartache that comes from a rejected meal, the joy that comes from an occasional compliment, the exhilaration of serving more guests in a meal period than anyone thought was possible, the crush of defeat when things go sideways, and the effort that will be required to move from dishwasher to chef at some point in time.  Just imagine how shocking it would be to enter that culinary school classroom or kitchen without having those experiences under your belt.

Those decisions in life that are monumental are learning experiences, but proper research will help to minimize the negative impact of wrong ones.  Culinary schools understand all of this, but at the same time they are intent on making sure that enough students enroll to make a class viable.  After all – everyone should have an opportunity to succeed or fail, but when students discover mid-term that this is not for them, then everyone suffers from a realization that did not have to be.  When a student fails to complete a program or loses the energy to remain passionate then it hurts the instructor and the school as much as it does the student.

There was a time when prior experience was a pre-requisite to acceptance into a culinary program, but the feeling that this is somehow counter-intuitive to a persons right to choose what he or she wants took over the logic of requiring prior experience.  I believe, that this is a harmful change in approach. 

If a prospective student is wrestling with the college decision then there are avenues that can help.  Working in a restaurant is a natural step in the right direction, but there is also the vocational education option for high school students or if all else seems to not fit your situation – at least schedule appointments with local chefs and ask if they would talk with you about “what it takes”.  Spend a couple days as a stage’ (working or shadowing without pay) in a restaurant just to get a feel for the environment.  Dine in as many different restaurants as you can and ask for a tour of the kitchen.  Do whatever you can to paint a more accurate picture than is portrayed in the media.  You owe this to yourself!  Restaurant work is NOT FOR EVERYONE.  Once engaged in a restaurant you will find that 98% of what you do in the kitchen is just plain hard work.  You need to learn about the heat and the sweat, the physical demands, the emotional requirements, the infringements on what is considered a “normal” life/work balance, and the time that it will take to accumulate the skills, knowledge, and experience to become a chef.

Stick your toe in the water before you choose to buy the boat.  You might start by reading the 650 articles in this blog.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC
Restaurant Consulting

www.harvestamericacues.com  BLOG

CAFÉ Talks Podcast

https://cafetalks.libsyn.com/

OUR DAILY BREATH: THE COOKING PROFESSION WILL SURVIVE

18 Saturday Apr 2020

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THIS IS A LONG ONE – BUT IMPORTANT FOR ALL WHO ARE SERIOUS ABOUT PROFESSIONAL COOKING.

Cooking for others is one of the oldest professions in the civilized world. Cooks have been, and will continue to be, a catalyst for progress and change and their work provides a window into the state of society and the changes that mankind does and will face. Those who are furloughed and wondering what their future holds, those who had a burning desire to learn how to cook for a living before the onset of Covid-19, and those who took the leap and opened a restaurant of their own, may be having second thoughts about their career choice. I can assure you that cooking will survive and once again thrive – history has demonstrated its resilience.

Pride in one’s profession is as important as the skills necessary to function as a member of that tribe of professionals. Pride is something that taken in the right way is the fuel that runs the kitchens from coast to coast and allows those who cook to accept the challenges that they face every day. This crisis is one of those challenges – maybe one of the greatest challenges of the last few generations. Pride recognizes the importance of history and uses that history as motivation for problem solving and renewal. So, in that vein – here is some important culinary history, a snapshot of individual cooks who have changed history and who, through their actions, we might all find comfort and inspiration.

[]         TAILLEVENT (Guillaume Tirel)

A chef to nobility during medieval times, Taillevent is considered to be one of the first truly professional chefs and a master of traditions and new process such as the development of forms of preservation since refrigeration would be centuries away from development. He wrote one of the first books on the art of cooking that depicted kitchen life during these times and serves as one of the early foundations of the development of French cuisine.

[]        BARTOLOMEO SCAPPI

A chef during the Renaissance – Scappi became a well-known master of cooking during his time as chef for Popes Pius the IV and V. He wrote a document (cookbook) called Opera that contained more than 1,000 recipes and some of the first defined connections between food and health – an early predecessor to the science of nutrition.

[]         ANTONINE CAREME

A truly remarkable chef who came into prominence following the French Revolution. Careme spent most of his career working for Talleyrand – preparing some of the most elaborate banquets of the era with incredible sculptures of food and pastry serving as centerpieces for the noble and the rich. He is considered the first master of Grand Cuisine or Haute Cuisine (artful cooking).

[]         AUGUSTE ESCOFFIER

It would be impossible to over-state the importance of Escoffier to the profession of cooking. He is often referred to as a king of chefs. He partnered with Cesar Ritz to open many of the grand hotels of the day including the Savoy in London and the Hotel du France in Monte Carlo. His work with Ritz led to the formation of successful hotels under the brand of Ritz Carlton. Escoffier even opened the Ritz in Boston – the first in the U.S. His contributions include: development of the system of kitchen organization called the brigade, development of Service a’la Russe (service in courses), writing of Le Guide Culinaire – still considered the most important book on an Executive Chefs shelf (it contains over 5,000 recipes), and raising the craft of cooking to a level of professionalism that had not been realized up to that point.

[]         FERNAND POINT

Point was one of the most important chefs of all time. He operated and was the chef at the world famous Le’ Pyramide outside of Lyon, France. He is credited with training some of Europe’s most noteworthy chefs including Paul Bocuse.   Point was a tough taskmaster who demanded excellence and realized this through his restaurant that was considered the most important such establishment in the world. One of my favorite Point quotes is:

“As far as cuisine is concerned one must read everything, see everything, hear everything, try everything, and observe everything in order to retain in the end – just a little bit.”

-Fernand Point

[]         FANNIE FARMER

Never an operation chef, per se, Fannie Farmer was, however, one of the most influential cooks of all time. A very accomplished cook – Farmer ran the Boston Cooking School (one of the first in the U.S.) and wrote the incredible Boston Cooking School Cookbook (Fannie Farmer Cookbook) that is the most published reference of all time. She also developed units of measurement that are still used in the U.S. to this day.

[]         JULIA CHILD

Julia’s husband was a member of U.S. Intelligence stationed in Paris. To establish her own purpose – Julia attended the Le Cordon Bleu cooking school there and quickly became obsessed with and in love with French Cooking. She was amazed at how little Americans knew about real cooking and became determined to change that. She spent a decade researching and writing “Mastering the Art of French Cooking” a landmark cookbook that continues to be an international bestseller. Subsequently she became America’s first celebrity television cook with her show: The French Chef which first hit the airways in 1963. Julia brought quality cooking into every American home.

Julia was a true fan of professional cooks and chefs spending many years highlighting their talents and enjoying their technical prowess. She has been revered in museums, Saturday Night Live, and in recent years- the feature movie: Julie and Julia. Two quotes that summarize her style are:

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

and

“People who love to eat are always the best people.”

-Julia Child

[]         PAUL BOCUSE

Traditions are important as are classic preparations. Few chefs have bridged these as well with contemporary thought as Paul Bocuse. In collaboration with Chef Roger Verge – Bocuse introduced the world to Nouveau French cooking where heavy sauces and loads of butter were replaced with more natural preparations with freshness and simplicity as the primary ingredients.

[]         ALICE WATERS

As is the case with Julia Child – Alice Waters became infatuated with the French style of cooking and later with the importance of natural ingredients straight from the farm and garden. At her restaurant Chez Panisse – Waters introduced America to the first musings of Farm to Table cooking where her partnerships with farmers and respect for simplicity drove dramatic changes in restaurants across the country.

[]         JEREMIAH TOWER

Some consider Chef Tower to be the driving force behind Alice Waters and the California Farm to Table movement. After serving as chef for Waters during the inception of Chez Panisse – he went on to open Stars Restaurant that was at the center of the celebrity restaurant movement. To many he still remains the chef of chefs in America.

[]         CHARLIE TROTTER

Chef Trotter introduced America to the Tasting Menu in his restaurant “Trotters” in Chicago. For 25 years this destination was the centerpiece of fine dining in America and remained one of the top five restaurants in the States for that entire time. His menu that included 7- 15 courses changed every night for those 25 years.

[]         FERDINAND METZ

Many respect Chef Metz for his skill as a Certified Master Chef, his management of successful U.S. Culinary Olympic Teams, his work with the Heinz Corporation, and his unfaltering commitment to cooking – but his efforts in truly building the Culinary Institute of America into the premier cooking school in the world will surely rise to the top of his resume.

[]         DOMINQUE CRENN

The first woman chef in America to win 3-stars from the Michelin Guide – Her incredibly innovative style at both Atelier Crenn and Petite Crenn have won her international acclaim as one of the top chefs in the world. Combining the innovative style of Ferran Adria and the farm focus of California contemporaries her menus create intrigue and excitement.

[]         MARCO PIERRE WHITE

The accomplished original bad boy of the kitchen. White is a no nonsense ambassador for the sometimes obscene work ethic of professional cooks and chefs, a person who ignores his fame and stays focused on the work. He turns his nose up to the sizzle of the title “chef” and would much rather be known as a hard working cook. He has little patience for anyone who fails to cook with the same passion and total commitment that he has adopted for himself.

[]         JOHN FOLSE

Many think first of Paul Prudhomme when New Orleans cooking comes to mind, but Chef Folse is Prudhomme on steroids. He is not just a superb chef and restaurateur, but a celebrated historian when it comes to Cajun/Creole cooking and the lifestyle of those who call the Bayou their home. He loves Louisiana, its people, and their incredible contributions to America’s most authentic melting pot cuisine.

[]         EDNA LEWIS

Chef Lewis changed America’s view of Southern Cooking and its African American influences. She combined history and tradition with finesse to bring this cuisine to a new level and set the stage for others like Sean Brock who followed in her footsteps. She wrote four cookbooks that truly define what Southern Cooking is all about.

[]         MASSIMO BOTURRA

Italian cooking is steeped in tradition and as such was relegated to those classic preparations to be found in most quality restaurants throughout Italy. Massimo, wanted to break that mold and approach preparations with an innovative eye, while preserving enough of the traditional combinations and flavors to protect the history of this great cuisine. His restaurant Osteria Francescana in Modena, Italy is considered one of the top five restaurants in the world – respecting his new approach to Italian food.

[]         THOMAS KELLER

If you love food, practice professional cooking, and find that cuisine is essential to American culture then you know who Thomas Keller is. His restaurant The French Laundry was rated the number one restaurant in the world and remains in the top 25 ever since it opened in Yountville, California. Since its popularity grew, so did his breadth of offerings in other restaurants such as Bouchon, Per Se, and Ad Hoc. He is now, by far, the most important ambassador of American cooking – recognized throughout the world.

[]         LIONEL POILANE

Travel around the world and visit bread bakers who have committed their lives to the dough and the oven, have a cup of coffee with incredible chefs in every country, visit baking schools and carry on a conversation with baking faculty, and collect all of the most celebrated bread books that you can find and ask one simple question: “Who was the finest bread baker in the world?” The answer will undoubtedly be: Lionel Poilane. Unfortunately, we lost Poilane to a tragic helicopter crash in 2002, but his daughter carries on the traditions that he established in his destination bakery in the heart of Paris.

[]         ALAIN PASSARD

L’Arpege in Paris is one of the top ten restaurants in the world. Passard has been chef operator for 34-years and established himself as one of the truly extraordinary chefs to be found anywhere. What he is most famous for now is his reinvention into the most noteworthy “plant forward” chef in a field of restaurants that would otherwise find cooking with vegetables – incomplete. He has brought the vegetable to the center of the plate and in the process started a revolution in healthy eating and cooking.

[]         ERIC RIPERT

Simply put – the finest seafood chef in the world – operating the finest seafood restaurant in the world. Ripert is also a chef who has found a way to create balance in his life. He has the highest standards while at the same time maintaining his reputation as a calm chef who supports and teaches his staff exceptionally well. Le Bernadin in New York City is a must visit restaurant that should appear on every serious cooks bucket list.

[]         DAN BARBER

Blue Hill in NYC and Blue Hill at Stone Barn are more than great restaurants – they are experiments designed to educate and move America closer to quality ingredients and demonstrate how essential great farming is to great cuisine. The chef works diligently to help diners understand these connections and learn to respect good practice as part of great cooking.

[]         RICK BAYLESS

Having spent seven years living in Mexico engaged in Mexican culture – Chef Bayless and his wife Deann felt compelled to open two restaurants in Chicago: Frontera Grill and Topolobampo (a restaurant within a restaurant) to demonstrate to America what authentic Mexican food was all about. He is a definitive expert in the culture and processes that surround this exciting and very complex style of cooking. His cookbooks and television shows were instrumental in bringing this understanding to America.

[]         JOSE ANDRES

Aside from his prowess as an exceptional chef and restaurateur who brings his passion for Spain to menus – Chef Andres is a true humanitarian who has taken his fame and success to a mission that includes support for restaurant workers and for those who are food deprived throughout the world. Wherever there is a need after natural disasters – Andres World Central Kitchen is there to muster up volunteer support, interact with local governments, find the resources and facilitate the first need in recovery: feed the people. He is the first chef to ever be nominated for a Nobel Peace Prize.

[]         YOU

Time to carry on the tradition, carry the torch for change, and continue to build a dynamic, exciting, innovative, inclusive industry that not only represents what each country is, but what it might become. The profession will survive and those who tie on an apron now or have a desire to do so in the coming months will be the survivors and the face of a business that is so important to society. Stand proud, stand tall as a cook, stand tall as a chef, and be the next contributor to the proud history of a great profession.

PLAN BETTER – TRAIN HARDER

Restaurant Consulting

Harvest America Ventures, LLC

www.harvestamericacues.com BLOG

BEING A CHEF – THE PASSION AND THE COST

28 Wednesday Mar 2018

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Let’s first separate those three types of cooks who stand tall behind a range:

  • Those who consider cooking to be their purpose in life, the career choice that inspires them, and the choice that let’s them jump out of bed in the morning to face the opportunities that cooking will provide today
  • Those who view what they do as a job that supports a meager lifestyle, brings them to an environment of transparent, hard-working, and fun people and a job that will be available as long as they want it
  • Those who feel trapped in a job that is physically and emotionally difficult, never pays enough, offers little if any benefits, and pains them to continue to call it a career

Regardless of the level of commitment and associated joy – each of these types of individuals makes substantial sacrifices to keep those aprons tied. Years ago I completed a somewhat unscientific study of why people stay and why they leave – what drives certain cooks and chefs away and what magnet inspires them to continue to accept the bad with the good. The results of the study (involved around 200 current and former cooks) surprised me. As it turned out there was a definitive acceptance of the “cost of doing business” if one factor was in place – if it was not, then the desire to “flee” became more pronounced.

So what is the “price to pay” for chefs and cooks aspiring to that position? The challenges are many, but so too are the challenges to many other careers. It does seem, however, that chefs feel the weight of more than their fair share of complex burdens. It has been said many times before and we all know the drill, but once again let’s look at the weight of the position:

[]         THE PRESSURE OF TIMING:

Everything in a kitchen is measured in the immediate: the need for a custom menu –NOW, the need to prepare exceptional food for dining room guests within minutes of their arrival, the need to fix challenging financial numbers, the need to replace team members and train them TODAY, etc. Every day is a pressure cooker when it comes to time.

[]         THE CHALLENGES IN KEEPING A TEAM:

Considering the environment, the work conditions, the unpredictable hours, the modest pay and a lack of benefits – it is almost impossible for a chef to build and keep a unified team in place for more than a few months. Team members come and go; yet the expectation is that product and service will remain constant.

[]         THE PHYSICAL NATURE OF THE WORK:

Cooking at a professional level is a very physical job. Standing on your feet, little opportunity for breaks, excessive heat, loads of lifting, and of course the burns, cuts and sore feet and backs that go along with the physical environment is an every day challenge.

[]         THE SHORT LIFE OF INGREDIENTS:

With profit measured in pennies it is difficult to imagine how challenging it is to manage ingredients with a shelf life measured in a few days. Any loss due to waste or spoilage chips away at those meager profit percentages. This reality faces the chef every minute of every day.

[]         THE TIGHT ROPE NATURE OF SMALL PROFIT MARGINS:

Sales fluctuate in most restaurants and labor cost is hard to manage with these ebbs and flows in business volume. Combine this with that cost of perishable ingredient challenge and you have profit or loss staring a chef in the face each morning when he or she opens the office door.

[]         THE FICKLE NATURE OF GUESTS:

If menus were stationary and always predictable then the job of the chef might be a bit monotonous, but it would certainly be comfortable. Guest tastes change, product availability changes, quality varies, and cost of ingredients is as variable as the weather. All of this combines to create a highly fickle environment for building consistency and reliability in terms of planning.

[]         SUCCESS DEPENDS ON LAST NIGHTS SALES:

Since profitability is unpredictable and shallow, most restaurants rely heavily on cash flow for survival (the money is coming in faster than it is going out). When last nights sales failed to meet budget then the chef struggles with knowing whether or not vendors can be paid on time, equipment can be repaired, china can be replaced, or even if payroll will be met. This is a significant burden.

and most significantly:

[]         THE TOLL THAT THE CAREER TAKES ON FAMILY AND FRIENDS:

This is the biggest sacrifice – we all know the drill: you will work extraordinary hours, you will work nights and weekends, you will work holidays and you will certainly miss many of those special family events that other professions would deem essential. This sacrifice alone makes a case for providing a taste of entrepreneurship.

All of this factored in – what was it that those 200 study participants agreed on as the reason to accept this and keep their level of passion high enough? The answer was simple, and nearly universal: (and I paraphrase) “As a chef, I want to have the responsibility and authority to treat the position as if I were an owner and when the business succeeds financially, I want to enjoy those benefits.” In other words – chefs are willing to accept a lot, they are willing to invest incredibly hours and deal with the physical, mental, and emotional stress that comes with the turf as long as they can feel entrepreneurial. Chefs believe that they should be treated as partners who put in the sweat equity in exchange for their ownership authority and financial gain.

If owners want a chef who is “all in”, and a chef who thinks first and foremost about the restaurant and the team who supports his or her efforts, then doesn’t it make sense to view this person as a partner? How this occurs need not even be formalized legally – the chef, at least initially, only wants the ability to impact on decisions and receive as much as he or she gives. Doesn’t these seem fair and reasonable? When this latitude is not present then the owner should realize that good chefs would come and go. This is a fact. The other fact is that a chef cannot effectively do the job well without a total commitment to the business.

Every quality chef that I know has a desire and an inherent need to be an entrepreneur. Every quality chef I know realizes what it takes to be successful in the position and goes into the kitchen with eyes wide open. Every quality chef I know will tell you that the hours; the physical, mental, and emotional toll, and the passion for food and service are the price of admission. In return they expect to feel as if they have the ability to take ownership in some fashion. If you want to keep a quality chef then this fact needs consideration.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting and Training

www.harvestamericaventures.com

ARE YOU INTERESTED IN STORIES OF THE KITCHEN AND A PICTURE OF WHAT IT TAKES? Here are two books that should be part of your library:

THE EVENT THAT CHANGED EVERYTHING:

By: Chef Paul Sorgule

www.amazon.com/Event-That-Changed-Everything-Relationships/dp/1491755105/ref=sr_1_1?ie=UTF8&qid=1522239750&sr=8-1&keywords=The+Event+that+Changed+Everything

THE RECIPE:

By: Chef Charles Carroll

www.amazon.com/Recipe-Story-Loss-Ingredients-Greatness/dp/0998862606/ref=sr_1_1?s=books&ie=UTF8&qid=1522239798&sr=1-1&keywords=The+Recipe

THINK ABOUT WHY YOU WANT TO BECOME A CHEF

21 Monday Aug 2017

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In another week or so the hundreds of culinary schools across the country will welcome a new class of freshmen with visions of becoming a chef. It is interesting to note that many if not most of these aspiring cooks have failed to give adequate thought to the reason for this career choice. Having spent many years in restaurant kitchens and culinary classrooms I am convinced that “why” has rarely been asked enough.

Why do you want to commit to a life in front of the range? What would the answer likely be? The question is rarely asked by friends or family, and never asked by admissions counselors looking to meet their enrollment goals. Ironically, it is this simple question that is most important in setting a course for success.

I would suggest that anyone who enrolls in a culinary program before they have worked in a restaurant environment, a serious restaurant environment; unless they have taken the time to have significant discussions with career chefs and cooks about what to expect; unless they are prepared to work harder than they can imagine – physically, mentally, and even emotionally, then they might find themselves questioning that decision sooner rather than later.

Those who are already a part of the kitchen culture, working day in and day out in the dynamic, hot, oftentimes intense world of a cook will be familiar with what I am about to point out, but to those who have not given their decision adequate thought – here are the realities – the good, the bad, and the ugly.

  1. PHYSICAL CONDITIONING (good, bad, and ugly):

The job of cook and chef is physically demanding with loads of lifting, hours on your feet, and miles of walking from pivot steps on the line to countless trips to the walk-in, storeroom, warewashing, etc. Those who are intent on a career in the kitchen need to stay fit to meet the physical demands of the job.

  1. MENTAL AND EMOTIONAL CONDITIONING (good, bad, and ugly):

Cooks and chefs need to make split second decisions throughout the day, act and react to changes that inevitably come their way, problem solve, and deal with the emotional tug of war that comes with the turf of being a perfectionist, artist, and committed professional.

  1. SERIOUS TACTILE SKILLS (good):

Of course, the job requires a significant breadth of knowledge about ingredients and process, but even more importantly the tactile skills using knives for numerous hand skilled tasks. Dexterity and speed are absolute requirements.

  1. CURVE BALLS EVERY DAY (ugly):

A good portion of the job of chef is predictable – methods of cooking are well defined, steps and procedures are time tested, and presentations in most restaurants are well thought out and prescribed. On the other hand – the chef is oftentimes unaware of who will arrive in the restaurant, in what numbers, and what they will choose to order. Vendor’s response time and the consistency of the ingredients they deliver may vary, and the dependability of equipment can have a mind of their own.

  1. THE MOST UNIQUE CULTURE OF DIVERSITY (good):

By far, one of the most enjoyable parts of working in a kitchen is the opportunity to work with people of different ethnic backgrounds, gender, age, size, color, and beliefs. There are very few environments that provide such diversity.

  1. IN THE BEGINNING THE PAY SUCKS (bad):

Sorry, but the fact is that restaurants are not that profitable while at the same time they require a significant number of qualified hands to get the job done. The end result for those starting out (yes, even with a college degree) is that pay scales are quite low and benefits are nearly non-existent. For those with the stamina to continue to learn, invest in their own growth, work hard, and show patience, this will change as they move up the ladder to the position of chef.

  1. GETTING TO WHERE YOU WANT TAKES TIME (good and bad):

Patience is a virtue and with patience comes an understanding that the skill set that a person needs to hold the position of chef is quite broad. Build this portfolio of skills takes time and experience. From line cook to chef can easily take 8-10 years.

  1. DANGER IS AROUND EVERY CORNER (bad):

Kitchens can be dangerous places to work for anyone who fails to pay attention and take safety seriously. Cuts, burns, falls, twisted ankles, pulled back muscles, and swollen feet are commonplace in kitchens. It will happen!

  1. YOUR JOB IS SERVICE (good and sometimes ugly):

Cooking is a pleasure and a gift, but it is also a service to others. Successful chefs must learn early on that their job is to meet and exceed the needs and desires of the paying guest. Yes is the answer – now what’s the question.

  1. STRESS IS A WAY OF LIFE (bad and ugly):

By definition, stress is the mind and body’s DIS-EASE with factors that have an impact on a person. The factors that come into play in a kitchen are: time, customization to meet a guest request, anxiety over the ability to meet those needs, operational expectations, a personal need to do great work, and the understanding that an individual cook’s performance impacts every other member’s success – this is stress personified.

  1. YES CHEF (good, bad, and ugly):

One of the most important things for a young cook to learn is that organization and chain of command are essential if a kitchen is to run efficiently. There is always room for input from every member of the kitchen team, but during times of demanding business it is critical that everyone accept the chain of command and respond with acknowledgement that they are prepared to do what is necessary and abide by the system in place.

  1. YOUR PALATE IS THE KEY (good):

On the road to becoming a chef every young cook must invest in building his or her palate. Being always willing to try new foods, and recording flavors to their subconscious are critical steps in building the profile of a successful chef. Chefs need to understand how foods and specific dishes are meant to taste.

  1. THIS MAY BE YOUR ALL TIME JOB (good, bad, ugly):

Whether it works out that way in the long run – every cook must approach his or her job in the kitchen as if this was where their careers will be built and time spent. When cooking is your “forever job” then it is approached with a level of zeal that will push the individual forward.

  1. YOUR SKILLS ARE TRANSFERABLE (good):

Always keep in the back of your mind that nearly everything that you truly learn in the kitchen can be transferred to a different job in the future. Organization, strong work ethic, passion, problem solving, a team attitude, commitment to excellence, and an understanding of the importance of consistency are attributes that are highly desirable in nearly any profession.

  1. YOUR LIFE ALWAYS EVOLES AROUND THE JOB (bad and ugly):

A chef is required to understand that his or her job will always come first. Anything else in a chef’s life must work around the demands of the position. This is a difficult pill to swallow, but it is true.

  1. YOUR BEST FRIENDS WEAR APRONS TOO (good and bad):

Since most of a cook’s or chef’s time will be spent in the kitchen, it is only natural to find friendships there. Cooks and chefs hang out with cooks and chefs. These kitchen folks are great – very interesting people, but nevertheless there will be little time for friendships outside of the kitchen world.

  1. RELATIONSHIPS ARE A CHALLENGE (bad and ugly):

Friendships are one thing, but finding the time for romance will be even more challenging. Unless a chef finds a saint or a partner who fully understands the demands of the kitchen, the odds of a lasting relationship are not in your favor.

  1. IT DOESN’T GET EASIER (ugly):

Those who think that as they move up that kitchen career ladder the job will get easier to swallow and their ability to delegate will open the door for a more balanced life will likely be very disappointed. It rarely gets easier.

  1. YOU MAY BE A GRANDPARENT BEFORE THOSE STUDENT LOANS ARE PAID OFF (bad and ugly):

If you have student loans you understand this point.

  1. IF YOU GET PAST EVERYTHING ELSE – THIS IS THE BEST JOB ON EARTH (good):

In the end, if you can accept the challenges, working in kitchens with the unique people who call it home, demonstrating your talent every day, making customers happy, and feeling that positive soreness of doing a great job will make it worthwhile. Those career cooks and chefs that I know are typically of the mindset that as bad as it can be at times, this is what they truly love; this is the job for them.

Are you thinking about culinary school or starting your first classes next week – then start with a study of the points above? If you can live within these parameters then you have likely made the right decision. If you are now questioning your decision – it is not too late to adjust: talk with a few restaurant chefs, have a serious discussion with your college program director, take a deep breath and defer your school start for a year and apply for a job in a solid restaurant, or at the very least – get a part-time restaurant job while in college. Experience is the best way to validate your career choice.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

www.harvestamericaventures.com

*Are you interested in stories about the kitchen? If so, here are three books definitely worth a serious read:

THE EVENT THAT CHANGED EVERYTHING:

www.amazon.com/Event-That-Changed-Everything-Relationships/dp/1491755105/ref=sr_1_1?ie=UTF8&qid=1503267854&sr=8-1&keywords=The+Event+That+Changed+Everything

THE RECIPE:

www.amazon.com/Recipe-Story-Loss-Ingredients-Greatness/dp/0998862606/ref=sr_1_1?s=books&ie=UTF8&qid=1503267907&sr=1-1&keywords=The+Recipe+-+John+David+Mann

TASTING SUCCESS: Your Guide to Becoming a Professional Chef:

www.amazon.com/Tasting-Success-Guide-Becoming-Professional/dp/0470581549/ref=sr_1_2?s=books&ie=UTF8&qid=1503315525&sr=1-2&keywords=Chef+Charles+Carroll

 

HOW TO BECOME A SUCCESSFUL CHEF – A BAKER’S DOZEN

18 Saturday Mar 2017

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full teamThis may not turn out to be my most popular article, but it might very well be one of the most important for a cook or chef planning on a long, successful career in the kitchen.

If we take a step back for a moment and try to understand that restaurants are businesses – businesses that only exist if they are able to meet established financial goals, then a chef would have to accept that a significant part of his or her job is to ensure achievement of these goals. All of the other parts of the job that we enjoy such as: waking-up excited about cooking and holding close to our hearts as our purpose in life, such as: producing great food, having the opportunity to create, building relationships with passionate farmers and producers, and helping to train the next generation of chefs can only be realized if the restaurant earns a reasonable profit. To this end, those cooks and chefs who fail to appreciate that the business side of restaurants makes everything else possible will rarely enjoy a long-lasting career.

When a restaurant owner/operator asks a cook or chef applicant to explain why he or she should be hired to take the lead of a kitchen it is imperative that the person point to his or her ability to manage and lead a kitchen to profitability. Obviously, all of the other exciting parts of the job are essential, but in some way they must lead to a strong bottom line. There are many skills and aptitudes that can help a chef project this ability – here are 13:

1)        LEARN TO LEAD AS WELL AS MANAGE

Managers are well versed in directing people to accomplish a task, planning and organizing towards results, and trouble shooting problems as they arise. Every successful chef must be a solid manager of people and things. Leaders help to create an environment where people thirst for knowledge, aspire to exceed expectations, share common goals, and feel an important part of the team responsible for reaching those goals. Every chef who eyes a long and fruitful career at the helm of a kitchen must exude the characteristics of leadership. Cooks with aspirations of becoming that chef must commit to learning from other leaders. A terrific resource in this regard is Chef Charles Carroll’s book: Leadership Lessons from a Chef.

2)        UNDERSTAND THAT THE TOP LINE DRIVES THE BOTTOM LINE

Cost controls are essential, but a restaurant will never be able to cut costs as the sole method of reaching for long-term success. One of the chef’s primary tasks is to work diligently on ways to improve the sales line. This might be done by creating reasons for increased traffic, or by building check averages through effective menu planning, costing strategies, and taking part in effective front-of-the-house training programs to drive upselling.

3)        DATA, DATA, DATA

Decision making in any business without substantial, useable data is nearly impossible. It is true that some decisions are best if they come from gut feelings, but even those should be based on a strong foundation of statistical data. Chefs need to know check averages, what items sell best at different times, why business is best on certain days and worse on others, how much each menu item contributes to overall financial success, the cost of producing each item, the amount of labor required to produce certain items, the yield from various cuts of meat and seafood, etc. The more useable detail the better, however, data is only useful if it is studied and applied. Every chef should add The Underground Culinary Tour by: Damian Mogevero to his or her library of essential reading. This superb book addresses the difference between borderline and very successful restaurants – the answer lies in the management of data.

4)        BECOME A FORWARD THINKER – LIVE FOR TODAY, PLAN FOR TOMORROW

Chefs with the brightest future are always appreciative and thoughtful when it comes to history and tradition in kitchens and with cooking, but open-minded enough to study, and when appropriate, embrace the changes that will keep a restaurant successful for decades. The best chef’s are thinking ahead of the competition and even ahead of the customer. The best chefs are able to anticipate what people will want in the future.

“A lot of times, people don’t know what they want until you show it to them.”

-Steve Jobs (Apple Computers)

5)        GREAT FOOD AND SERVICE IS THE PRICE OF ADMISSION

Without question – chef’s need to be masters of cooking and be able to train cooks how to replicate the flavors, aromas, and presentations that will inspire guests and pull them back, time and again. Certainly some chefs have a gift, or a greater level of achievement in this regard, however, simply being a masterful cook does not automatically equate to restaurant success. This is a major part of the package that you sell, but on its own it will be incomplete.

The attitude of service excellence can never be ignored. To drive that top line, restaurants must engage a service staff with the hard knowledge and soft skills that lead to first class customer experiences, higher check averages, and return business. This is an understanding that is exemplified by one of America’s greatest restaurateurs – Danny Meyer in his essential read: Setting the Table. Every career-oriented chef should add this resource to his or her office library.

6)        KNOW HOW TO BUILD THE BRAND

Owners and operators are seeking chefs who are able to create, improve, and promote the positive brand of a restaurant and make its name part of household conversation. The goal of any advertising and promotion program is to reach for word-of-mouth marketing. The way to word-of-mouth is through brand building and recognition. The way to restaurant brand building is through brand promotion of the chef and his or her team. The best chefs learn to become public figures and are willing to be a presence in the restaurant, to interact with guests, to be the face of the operation, and to put themselves out there as the brand ambassador. Chefs with long-term careers cannot hide behind the swinging doors.

7)        BE A GREAT LISTENER

Cooks aspiring to become chefs looking for career longevity are adept at keeping their ears to the ground and their eyes focused everything around them. Listen to what competitors are doing, listen to your staff and pay attention to their perspective, listen to guests, and by all means listen to those organizations and businesses that personify excellence and business success. Even companies that are not in the business of food can provide that spark of inspiration that is needed.

8)        COMMIT TO LEARNING SOMETHING NEW EVERY DAY

A thirst for knowledge is of prime importance to any successful businessperson. This holds true for cooks and chefs as well. “What did you learn today?” Can you answer this with detail of a new skill, fact, process, flavor, etc.? If no, then you have wasted an opportunity to build that personal brand and make yourself more attractive to an owner/operator, peer, staff member, or restaurant guest. Make this a part of your daily routine.

9)        INVEST IN YOURSELF

Don’t wait for an employer to propose an investment in your skill development. Always seek those opportunities and build a case for why your involvement in that investment makes sense. If the operation doesn’t have the funds or fails to see the merit, then seek out other means of covering the cost. You need to make the investment in your own future. Borrow the money, work some extra hours, start a Kickstarter campaign – where there is a will, there is a way. Your continued focus on education will ALWAYS pay off in time.

10)      INVEST IN YOUR STAFF

Excellent chefs seek to provide similar opportunities for staff. When employees see your willingness to help them improve, they will return the favor with renewed enthusiasm and passion. An environment of personal investment will help to attract the best employees and provide the means for chefs to achieve the financial goals before them. If the operation can’t find the funds to send staff to attend workshops, classes, or conferences then the chef can offer in-service training with focus on their own experiences, or even send kitchen staff to stage’ at a peer chefs restaurant.

11)      PAY ATTENTION TO WHAT’S GOING ON

Aside from the obvious attention paid to food trends and styles of cooking, an effective chef must stay focused on those changes in financial climate that become obvious through analysis of data. Are there changing patterns in what customers select from a menu, anomalies in wine sales, changes in the cost of raw materials, subtle movement in patterns of upselling from service staff, or creeping costs associated with utilities – especially fuel costs in the kitchen? All of these factors and more are on the radar of a career chef – a chef whose services are always in demand.

12)      A WILLINGNESS TO CHANGE

All of these details only result in value if a chef is willing to take the information to heart and make the necessary changes that will result in better restaurant financial performance. Rigid, “stick to your guns” attitudes that dismiss the findings of data collection will rarely result in good business decisions.

13)      SHARE THE INFORMATION

Finally, chefs and future chefs who understand that their success is fully dependent on the ability to rally the restaurant team around the need to stay on top and adjust are the ones who can become that beacon of hope for any operation. To this end, those successful chefs engage staff in the process of financial assessment and share as much as possible with those who stand to make the greatest difference in a restaurants financial performance.

In the end, if you are an aspiring cook with eyes on that leadership role or an existing chef seeking to find ways to solidify your status as a leader, then it is essential to view the position as much more than being an outstanding cook. Successful chefs are successful business people who happen to be masterful at the preparation and service of outstanding food.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting and Training

***Thanks to Chef Heather Allen Miller for saving this photo from 1988.

Resource Links:

LEADERSHIP LESSONS FROM A CHEF:

www.amazon.com/Leadership-Lessons-Chef-Finding-Great/dp/0470125306/ref=sr_1_1?s=books&ie=UTF8&qid=1489840376&sr=1-1&keywords=Leadership+Lessons+from+a+Chef

SETTING THE TABLE

www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763/ref=sr_1_1?s=books&ie=UTF8&qid=1489840427&sr=1-1&keywords=SETTING+THE+TABLE

THE UNDERGROUND CULINARY TOUR

www.amazon.com/Underground-Culinary-Tour-Restaurants-Transforming/dp/1101903309/ref=sr_1_1?s=books&ie=UTF8&qid=1489840476&sr=1-1&keywords=THE+UNDERGROUND+CULINARY+TOUR

THE EVENT THAT CHANGED EVERYTHING

www.amazon.com/Event-That-Changed-Everything-Relationships/dp/1491755105/ref=sr_1_1?s=books&ie=UTF8&qid=1489840534&sr=1-1&keywords=THE+EVENT+THAT+CHANGED+EVERYTHING

A ROADMAP TO BECOMING AN EXCEPTIONAL CHEF

03 Tuesday May 2016

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Painted in Waterlogue

In just a few weeks thousands of graduates from culinary schools across the country will begin their real education. Others who were not as fortunate to attend a school for this trade will continue on that same arduous journey from cook to chef. In both cases, some will be successful and many will not. What differentiates those who grab the prize and those who struggle?

The path to becoming a chef is not automatic. Kitchen leadership is not randomly assigned simply because an individual has a degree or because he or she has invested the time and gained seniority. The skill set that defines a successful chef is different than that of an accomplished cook, different than a graduate with a high grade point average, different than most anyone else in the restaurant business. To be a chef, a really good chef, requires a breadth of knowledge that spans the gamut from a full understanding of cooking, a palate that goes beyond a single cuisine, a broad textbook knowledge of a number of cultures, a psychologists understanding of what makes people tick, a keen eye on marketing techniques, an ability to plan menus to suit countless environments and needs, the communication skills of a TED presenter, and the business savvy of a company CEO.

With this in mind, the culinary graduate or member of the school of hard knocks is faced with developing a map for his or her future. This will take a significant amount of planning, a methodical timeline, and loads of hard work. But make no mistake – anyone with the foundational skills, the desire, the determination, and the right map – can reach the goal they set their focus on.

“If you don’t know where you are going, any road will get you there.”

-Lewis Carroll-

The formula then is relatively simple – the execution and the strength to stay the course is the challenge. A MAP TO SUCCESS + THE STAMINA AND DESIRE TO STAY ON TRACK = ACCOMPLISHMENT OF GOAL.

“The only place where SUCCESS comes before WORK is in the dictionary.”

-Vince Lombardi or Mark Twain-

So, what are the stops along the way on the road map to becoming a chef? This is a partial list from my non-scientific observation of chefs who are truly exceptional at what they do.

[]         PATIENCE

The first rule of thumb in developing your road map is to understand that reaching your goal will take time. To the culinary graduate – your degree is the price of admission. It will, and should, take years before you are ready to take on the role of chef. To the graduate of the school of hard knocks – you are on an equal playing field with that culinary graduate as long as your road map reflects what your current training lacks.

[]         ALIGN YOURSELF WITH THE BEST

A common denominator of very successful chefs (this is almost 100% true of everyone that I know) has included working with or for the very best chefs. There may only be one skill from his or her bag of tricks that you want to assimilate, but without aligning yourself with that individual, your own skill set will be lacking. Know who these individuals are, research why they are successful, make the contact and humbly ask for the opportunity to learn from them.

[]         SEEK TO LEARN SOMETHING NEW EVERY DAY

Look at every day as an opportunity to add something important to your toolbox. It might not always involve cooking, but rather a chance to learn something important about people management, cultural influences, business management, wine, craft beer, farming, geography, or even political influences on food. Don’t waste any opportunity to learn and grow.

[]         TRAVEL AND EXPERIENCE OTHER CULTURES

You might say that you can’t afford to travel. Your road map requires that you find a way. There are countless superb restaurants with opportunities to learn from coast to coast and abroad. If you have solid foundational skills, there are always opportunities to join a restaurant team. Those same opportunities may not exist in your hometown. Moving is scary and challenging, but invigorating at the same time. You can always return to your roots at a later date. Be daring – seek opportunities to work with a diverse team of cooks. This cultural immersion will help to build your skills and even more important – your understanding of other people. Rick Bayless – arguably the chef/owner of the best authentic Mexican restaurant in North America (Frontera Grill and Topolobampo) is not from Mexico, yet he and his wife chose to live in Mexico for seven years to learn about the culture before they decided to open an ethnic restaurant.

[]         RE-DISCOVER YOUR HERITAGE

To a degree, you cook best from an understanding of your own heritage. Take the time to discover where you came from, where your relatives called home, what they enjoyed eating, how they prepared food, and the connections that those foods have with their own history.

[]         GIVE MORE THAN YOU RECEIVE

From my informal study – the best chefs are generous with their time, and when they are able, with their money. Start early on by offering your time and expertise to others who might benefit. This giving attitude is what allows you and others to grow professionally and personally.

[]         STUDY SUCCESSFUL PEOPLE IN OTHER DISCIPLINES

Don’t limit your education to the study of cooks, chefs, and food history. What can you learn from other successful people about managing others, running a business, dealing with vendors, negotiating a deal, communicating with different audiences, writing proposals, or training your team? Find those people who you admire for their skills and dig into their methods.

[]         ASSOCIATE WITH OTHERS WHO SHARE YOUR PASSION

If you associate with energetic, passionate, focused, hard working individuals you will find a constant source of inspiration and drive. Associate with people who make you work with a renewed level of determination.

[]         READ – IF YOU DON’T KNOW – FIND IT OUT

There is no excuse anymore. If you do not know the answer to a question – then do the research. When you find inspirational people to emulate – read about them. If you want to increase your vocabulary and in turn your ability to effectively communicate with others – then read anything and everything. Read fiction, non-fiction, cookbooks, business journals, magazines, newspapers, studies and reports – anything and everything.

[]         LISTEN

Great chefs understand that they can never know everything and others may very well have the answer that they are looking for. Listen to employers, employees, friends, adversaries, industry experts, competitors, and restaurant guests. Good listeners are better decision makers.

[]         WORK HARDER THAN EVERYONE ELSE

Be the example to others – always. Your team will work hard to emulate what they see in you. You will get ahead by demonstrating how important work ethic is to success.

[]         WORK SMARTER THAN EVERYONE ELSE

At the same time you don’t want to waste your time or lose sight of your unique skill set. Spending 15 minutes every day helping out the dishwasher is a great investment in team building. Spending more time every day at this task is a failure to understand that your skill set is needed elsewhere. Delegate, teach and train, critique and demonstrate how to improve, inspire and recognize if you want to fill the shoes of a leader.

[]         VOLUNTEER TO LEARN SOMETHING NEW (STAGIER)

Early on and even occasionally throughout your career – taking a step back and working with a peer or an extraordinary chef who is writing the book on how to define a modern restaurant is time well spent. Working for short stints for the sheer fun of it, or to focus on learning a particular skill or even a specific dish is something that even the most accomplished chef can benefit from.

[]         DEVELOP A SOPHISTICATED PALATE

Some may be born with exceptional taste buds – most of us have to work on developing the ability to distinguish flavors and train our palates to build flavor profiles. Great chefs ALWAYS have palates that are sophisticated enough to build great menus, pair with appropriate wines, and excite guest experiences.

TASTE-SEASON-TASTE is a great rule of thumb, but it assumes that you know what you are tasting and where you want to go with a flavor profile.

[]         NEVER FORGET WHERE YOU BEGAN

As you travel down your roadmap towards the position of chef, always remember how hard it is and how others preparing to start as you did will need your support, patience, and encouragement.

[]         CHECK YOUR EGO AT THE DOOR

Now that you are a chef, whether it was a path that took 8 years or 15, no mater how hard you worked to get to this point, regardless of the obstacles that were thrown in your path, and in spite of the massive number of skills that are part of your toolbox – you are only effective as a leader if you respect everyone else for who they are and where they are. Be proud of what you have accomplished but leave those inflated egos somewhere outside the kitchen. Leaders need followers who are willing and excited about doing just that – following. No one has any interest in succumbing to a person who feels that they are more important than anyone else.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting and Training