As a restaurant consultant I am constantly faced with finding the right team leaders for restaurants and resorts of all types. Harvest America Ventures is thus looking to build a strong portfolio of passionate, honest, talented chefs, sous chefs and managers who are interested in opportunities that may arise. I do not charge any fee…
First and foremost allow me to congratulate you on accomplishing a significant goal: completing your degree. Know however that this is only the beginning of your culinary education. You have chosen to pursue a career in the greatest industry on the planet (yes, I do show a bit of bias), one that will provide you with maybe 40 years of challenges, excitement, opportunity and great satisfaction. Allow me to offer some (hopefully) words of wisdom as you cross the stage and pack your knives for this next phase in your professional lives.
1. Appreciate diversity: our industry is a melting pot of every ethnic group, race, young and old, straight and gay, tall and small, male and female, passionate artist and content job seeker, introvert and extrovert – providing you with a tremendous opportunity to experience the world every day you show up to work. Take it all in and appreciate everyone for who they are.
2. Know that every day will provide learning moments as well as opportunities to share what you know with others.
3. Remember that you must become dedicated followers first as you learn how to become the leaders you want to be. YES CHEF is still applicable.
4. Be patient with yourself and with others.
5. Be a team player – always.
6. Have your goals firmly established and choose your steps along the way with that in mind.
7. Ask yourself every day: “Is what I am doing right now bringing me closer to realizing those goals”.
8. Be in service of the potato. In other words, always respect the ingredients you work with and the effort that was made to bring those ingredients to you.
9. Every position in the kitchen is important and every person is a critical piece of the restaurant puzzle. You may have a different job than some, but every person in the kitchen is equal.
10. The foundations are always your friends. Never forget the basics that you were taught in school. They are called the foundations for a reason.
11. Shortcuts never produce the same results. “If you don’t have the time to do it right the first time, when will you find the time to do it over”?
12. Build your flavor memory.
13. Protect your tools –keep your knives sharp.
14. Sanitation and Safety is your most important job.
15. Look and act like the professional that you want to be.
16. Be a person of integrity. Be known for a person of high moral character and know that honesty is of consummate importance.
17. Be known for your dependability.
18. Seek to be trusted by all people who surround you.
19. Read and travel now.
20. Try to find balance in your life. Don’t look back and say “I wish I had spent more time with family and friends”.
21. Take care of your health. Eat right, sleep well and exercise.
22. And as Chef Michel LeBorgne would always say: TASTE-SEASON-TASTE!
Best of luck: now it is your turn to change the world.
Chef Paul Sorgule