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COOKS: A CALL TO ARMS – DON’T SETTLE!

10 Tuesday Mar 2020

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There exists a real dichotomy of enthusiasm towards working in the restaurant business. I realize that this may have always been present at some level, but in today’s kitchens there appears to be a polarization of those who love the business and those who are angry at their state of affairs. In the middle are the proponents of indifference and it is those who I hope to speak to through this article. The cheerleaders know what is before them and have embraced their calling with all of its opportunity and challenge. The angry cook will tend to remain so and for the most part he or she will point fingers at others and seek out blame for their situation. Of course there are reasons that are out of the individual’s control and challenges in the industry that seem to lack adequate attention from the decision-makers, however, some seem to find comfort in pointing this out and ignoring their role in making a change.

My answer to all, but especially those in the middle who appear to be indifferent and accepting of a lackluster fate, is: DON’T SETTLE! Grab on to opportunity, make your own opportunity, and by all means be part of the solution to challenges rather than accepting of a fate that does not inspire. So – this is a call to arms (not weapons), a moment to stand on a soap box and shout: DON’T SETTLE!

The Beatles in the landmark album: Rubber Soul wrote of the Nowhere Man:

“Doesn’t have a point of view
Knows not where he’s going to
Isn’t he a bit like you and me?
Nowhere man please listen
You don’t know what you’re missing
Nowhere man, the world is at your command”

As a cook the world is at your command. Opportunities are present, but lack meaning if no one grabs and owns them. This is profound and true. No person is held back unless he or she chooses to be held back. This may sound harsh, and there will be those who argue my point with loads of examples of roadblocks that have been laid in their paths, but I stand true to the statement.

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To those who have become complacent in the kitchen, who punch a clock feeling that their primary goal is to get through the day, who have all but given up on moving forward with a career, I say: WAKE UP!

A CALL TO ARMS:

[]         ARM YOURSELF WITH AMBITION:

Elvis Presley once said: “Ambition is a dream with a V-8 engine.” It is drive that carries a person forward with a desire to work through any obstacles that take away his or her passion to reach a goal. This can be positive or negative, but to those who hold ambition as a tool with positive energy – ambition can make all the difference in success. You have to want it – to achieve it.

[]         ARM YOURSELF WITH A STRATEGY:

Ambition without a plan will fizzle out in frustration. What is your goal as a cook – to reach a certain position, to work at a particular restaurant, to make a specific statement with food, to make positive change in an industry, etc.? Define the end goal and build a step-by-step roadmap to reach that goal. Every day that you wake ask yourself: “Is what I am doing today helping me to reach that goal?” Build a plan and work the plan.

[]         ARM YOURSELF WITH VISION:

Reaching the goal is not always sufficient in the hearts and souls of successful people. What are you going to do with the success of reaching that goal? How are you going to leverage your success for personal, community, and even industry betterment?

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[]         ARM YOURSELF WITH SKILLS:

You know right now that to move towards that goal you will need to acquire, and in some cases – master, a new set of skills. Research and define what those skills are and establish a plan that will allow you to build them into your bag of tricks. It may mean volunteering, taking classes, attending workshops, working with other chefs, reading more, experimenting, and certainly lots of practice. Commit to it!

[]         ARM YOURSELF WITH DETERMINATION:

Stay the course. Don’t let small failures and disappointments along the way slow you down and stop your forward motion. YOU CAN GET TO WHERE YOU WANT TO GO – you are in the driver’s seat. If your current work situation makes it too difficult to stay the course – then look for another environment that is more supportive. The food industry today is crying for talented, energetic, committed people – if you have the drive there will be many terrific properties anxious to give you the opportunity.

[]         ARM YOURSELF WITH A NETWORK OF INFLUENCE:

The best opportunities come through those with whom you are associated. Build your network of friends and advocates who know you and trust that your commitment is unwavering. Pick and choose your team of influence with this in mind and be prepared to accept their advice. Be prepared to give back when they ask – receive/give is a win/win.

DON’T SETTLE is the process of never selling yourself short. When you start the day with I CAN, and I WILL instead of I can’t or I won’t, then countless doors will open. You will stumble, and there will be disappointment, but bounce back with two simple words: DON’T SETTLE.

“He’s a real nowhere man
Sitting in his nowhere land
Making all his nowhere plans for nobody”

-Beatles

Be a somewhere man, an everywhere man, a man (or woman) who grabs those opportunities and stays the course until they come to fruition. Know this – there are countless opportunities in life and countless opportunities in the food business. Limitations are far too often – self-imposed. Don’t be an advocate for complacency, be an advocate for forward movement and a soldier for the kind of change that will keep those doors open.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

 

 

 

 

 

 

COOKS AND CHEFS- BUILDING YOUR CAREER TAKES EFFORT

26 Thursday Sep 2019

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The best things in life are never easy, and with your career, if you truly want to reach for that rewarding chef position or chef/owner opportunity then it is essential that you set your goals, chart a course of action, stay true to the end game, and know that it will take time and considerable effort to get there. There really are no shortcuts if you want to do it right. There is far too much to learn, far too much to know, and far too many mistakes to make along the way for you to approach your career in any other way.

[]         BECOMING A GREAT COOK IS A LIFELONG PURSUIT

Understanding the foundations of cooking is the price of admission. Every other style of cooking and every tradition behind ethnic interpretation is based on understanding steps and methods. However, there are so many nuances that define how a group of people define “their” cooking that requires ingredient knowledge, variations in process, taste and flavor, and the essentials of presentation that any serious cook can invest decades attempting to master just one definitive cuisine. Great chefs go beyond being general practitioners – great chefs are true believers and authentic replicators of numerous iterations of a style of cooking. This takes more time than any of us have.

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[]         APPRECIATION OF DIFFERENT CULTURES – A GATEWAY TO GREAT    COOKING

Behind the skills associated with a particular cuisine, great chefs invest the time to understand the people, the history, the geographic and political challenges faced by a population, the traditions and socio-economic barriers that loom over a people, and the flavor sensitivity that defines how cooking in a certain area evolved. All of these factors combine to result in food prepared, as it should. This is why a recipe is of little value without the soul behind its use.

[]         UNDERSTANDING PEOPLE

Career chefs are seasoned psychologists who access their appreciation of various cultures, their empathy with firmness, and their ability to listen and process what others have to offer, as part of their being. These appreciations and skills are what truly separate a cook from a chef. A chef must be a leader and a leader must have followers. When a chef strives to understand people then followership is a natural byproduct.

[]         BUSINESS ACUMEN IS YOUR SPECIAL SKILL

In the end, it is a chefs ability to operate a business, manage the processes, control costs, drive sales and build a business brand, inspire others to pay attention to the details, strive for consistency, and act in accordance with those analytics that point to patterns of success or failure, that set the stage for long-term success. This does not come easily – it takes time to develop “business eyes”.

[]         BELIEVE THAT COMMUNICATION SKILLS ARE ESSENTIAL

When a person sets a course for career success, he or she quickly comes to realize that the ability to effectively communicate through writing, public speaking, use of technology, and even proper use of body language will set the stage for strong, positive relationships between the position of chef and all stakeholders who come in contact with the person holding that position.

angry chef

[]         THERE IS NO SUBSTITUTE FOR EXPERIENCES

This statement goes beyond the singular “experience” as it refers to time in a position – this points to engagement in unique experiences (good and not so good) that build resilience, problem-solving ability, perspective, and control over reactionary responses that build a strong leader, an effective chef. The best decisions come from action based on reflection of how a challenge unfolded in the past, how another individual responded to a similar challenge in the past, and the knowledge of how action impacts on other aspects of the business and the lives of those involved.

[]         BE A STUDENT, BECOME A TEACHER

The number of birthdays that a chef has certainly sets the stage for success, but what is more important is how the chef spent the time behind those birthdays. When a cook is open to learning, open to critique, open to observation and listening, and open to admitting what he or she doesn’t yet know, then a clear path towards career growth becomes evident. Once in the position of chef, it then becomes essential that the person gives back and helps others through that process of learning.

[]         BECOME A SERVICE PIONEER

When various chefs are observed and assessed on their ability to adequately fill the shoes of the position, it is clear that the ability to understand what it means to serve is at the core of success. Chefs must understand that service means to not just provide what people need and want, it infers that the chef understands what people will want before they even ask. Service requires constant observation and evaluation that will help with understanding and anticipation. Meeting expectations in a service centric economy is only the beginning – great chefs are focused on exceeding expectations of service to both external stakeholders (guests) and internal stakeholders (employees, owners, vendors, etc.).

changin

[]         WHEN OPPORTUNITY KNOCKS

If you are serious about building a career that is rich and influential then a cook must grab onto opportunities along the way that will help to build the skills, aptitudes and experiences that lead to success. Work for those who can teach, work in operations that build a resume, travel to new locations that allow you to connect with people of various cultures, take positions that you are ready for but will push your abilities to their limit, and take on a process of learning that fills in the gaps along the way.

[]         KNOW WHAT SUCCESS MEANS TO YOU

Finally, know that success is something that is unique to the individual. To some, success refers to a title, a company, the breadth of responsibility that falls on their shoulders, salary, the chance to build personal brand, ownership, or networking with a certain group of like professionals; while to others it connects to living in a particular area, or gaining a feeling of self-worth that connects to a well-defined philosophy or belief structure. Whatever works for you should be based on how you define “success”. Know what it is, create a roadmap, be patient, and invest in the process of getting there.

As yourself every day:

“Is what I’m doing right now, bringing me any closer to achieving my goals?”

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericaventures.com

www.harvestamericacues.com BLOG

 

 

A COOK’S EVOLUTION OF SKILLS AND VALUE

16 Wednesday Jan 2019

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Physically, mentally, and emotionally – professional cook’s and chef’s offer different levels of value as time goes by. To some, there is that uncomfortable feeling that accompanies an aging body – you know – that point in a career when you might feel a bit slower, plagued by aching muscles, and struck with the realization that certain tasks are not your strength anymore. However, those who have a vision of the future know that those tasks that seem less a part of your wheelhouse are now replaced with new skills and knowledge that are likely even more important. Youth has its advantage, but so do age and maturity.

Let’s stop for a moment and place this thought on your mental bulletin board:

“Becoming and remaining a chef can be a lifelong career. Age need not be a deterrent, but rather an advantage.””

Let’s take a look at the ten evolutionary stages of a cook’s skills and value:

[]         STAGE ONE:                           ACCLIMATION

The professional cook begins with a leap into the kitchen. It will likely begin at the sink learning how to keep dishes and pots clean and at the ready. This stage is filled with intrigue and cursory observation of technicians and craftspeople that demonstrate what is possible with time and practice. Many may view this as simply a paycheck and are clear that this is NOT what they want to do with their lives, while a few are instantly attracted to the environment and the people. This, to many, is a pivotal experience that leads to some type of apprenticeship or even an interest in culinary school.

[]         STAGE TWO:                          TRANSITION

Those who move through acclimation will likely find a somewhat structured transition from observer to commis. Likely, the individual in transition will begin as an assistant to a breakfast cook, or maybe an apprentice to the prep cook. The person in transition will learn how to care for, and use knives, become acclimated to the equipment at his or her disposal, start the process of ingredient identification, learn how to follow a recipe or procedure, and begin the process of multi-tasking and acclimation to speed and efficiency. Transition cooks discover the importance of and reason for processes that surround sanitation and safety.

[]         STAGE THREE:                       FOUNDATIONAL SKILLS

Following the introduction to process, cooks – overtime, learn not just what to do, but even more importantly – why they do it. When this occurs then a process becomes a skill, and with time they become confident with those skills. At this stage the cook becomes a true asset to the operation – his or her value is based on an understanding that each cook can be trusted and depended on to perform at a certain level while meeting the quality standards that an operation defines as essential. The movement of the cook at this point might be from prep and commis to a key position on the line – the place where cooks can become center stage players – finishers of those dishes that define the restaurant – a position of honor and pride.

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[]         STAGE FOUR:                         SPEED AND EFFICIENCY

Repetition is as critical to a cook’s value as is the knowledge of the skill itself. Time is money and the quality of food is always dependent on the time factor. When a cook is able to meet the quality standards of the operation and perform with speed and efficiency – then others view him or her as essential to the effective operation of a restaurant.

[]         CONFIDENCE:                        STAGE FIVE

With time and effort, and with the development of speed and efficiency – comes confidence. Confident cooks allow the operation to further trust that they will be able to thrive in their position. In many cases – cooks at this level are ready for promotion that may lead to roundsman or even sous chef level roles.

[]         EXPERIENCE WINS:              STAGE SIX

The most universally valuable skills are drawn from experiences (both positive and negative). The longer that a cook is working in restaurants, the more situations they are familiar with. Each time that a cook transitions through an experience – he or she adds a valuable tool to his or her essential kit. Experience, and in particular – experience in quality operations, add real value to a cooks resume. Employers place value on the experiences that will serve their operation well.

[]         KNOWLEDGE WORKER:       STAGE SEVEN

There is a difference between skill and knowledge. Skill relate to the ability to complete a task with speed and efficiency as expected by those involved. Knowledge provides an opportunity for the cook to truly understand how and why the skill results in a positive outcome, and how to identify what to do when that result is not what is expected. As an example – when a cook understands why a particular ethnic cuisine includes a traditional process or ingredient then he or she is in a better position to replicate the flavor profile and experience of producing a dish. Knowledge workers are those who can move from sous chef to chef. This is a skill that is expected of that position.

mick and joe

[]         PLANNER  & PROBLEM SOLVER:               STAGE EIGHT

As a chef, the individual must be an astute manager of what is taking place today in the kitchen, but even more importantly a person who can effective plan for tomorrow, be able to think in terms of how to promote the restaurant brand, how to build a product (menu) that defines how the restaurant will be perceived, and know how to act and react when anything threatens the expectation of that brand and product.

[]         TEACHER/MENTOR:             STAGE NINE

To ensure that the restaurant holds true to the defined philosophy, the expectations of the brand, and the financial performance that is required – the chef’s value comes from hiring the right staff, training and teaching those cooks in a manner that is consistent and measureable, and comfortable in the role of employee mentor and role model. The most talented cooks may not serve the operation well as a chef if they are unable to perform appropriately as a teacher/mentor. Chefs are highly competent cooks who have the ability to lead others into battle. When a chef performs contrary to the rules of competent leadership then the operation will eventually crumble from within.

walter

[]         RACONTEUR & PROTECTOR:                         STAGE TEN

As a chef transitions to the twilight of his or her career, the role that he or she plays – matures. The role of the near retirement, or retired chef is that of storyteller, and protector of the traditions, standards of excellence, service attitudes, and commitment to sharing that define the senior guard. It takes many decades of work to acquire the knowledge that is required of the raconteur (storyteller). This is the time when a chef becomes a sage.

Along the way, cooks acquire new skills and may find that their effectiveness at some previous skills diminish. The cook’s knowledge of why and how continues to improve, and the experiences that are part of the process continue to build confidence and competence. The value of a transitioning cook to constantly increase and should never be viewed as a process of diminishing ability, but rather the adoption of new skills and knowledge that could only result from this consistent career movement.

PLAN BETTER –TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting and Training

www.harvestamericaventures.com

**Photos:  Thanks to Chef Joe Faria and his team at Quail Valley Country Club, and Chefs Michael Beriau & Walter Zuromski for one of those experiences.

 

A ROADMAP TO SUCCESS FOR COOKS AND CHEFS

17 Sunday Sep 2017

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Although some my choose to turn down an unknown road to see where it leads – most of us would prefer to predetermine a destination and plug in our GPS. There are those who would state that the best way to get ahead is to take a chance on the unknown I tend to be a bit more pragmatic, I prefer to chart out a course and bring along a map.

Your career in the kitchen could be left up to chance or you might find it a bit more practical to have an idea of where you would like to end up and establish a clear cut path towards that goal. If you are this type of pragmatic individual then you might find this list helpful. Keep in mind that even the most daring chefs like Ferran Adria and Grant Achatz will probably use Google Maps more often than not.

A ROADMAP TO SUCCESS:

[]         HAVE A PLAN

Leaving your career to chance is not a strategy – it is similar to buying a lottery ticket and banking on that as your retirement. Every cook with a plan for his or her future should be thinking 5-10 years out. Where do you want to be at that point in time? What type of position, style of restaurant, geographic area, cuisine, salary, would float your boat. Your plan should have some end game in mind and then a step-by-step process for getting there. What skills will you need, how should your resume look, and who should be in your network?

[]         WORK THE PLAN

Once you have a strategy then it is important to stay on point. Ask yourself a very important question as you make decisions related to your work: “Is what I am doing right now helping me to reach my goals?”

[]         TRAVEL

Broaden your experiences and you will enhance your career opportunities. Invest in yourself and travel in an effort to learn about other cultures, other cuisines, how different cooks and chefs handle the ingredients at their disposal, and discover how flavor profiles make those cuisines unique.

[]         BE AUTHENTIC

One of the great mistakes of chefs and restaurants is trying to be something that you are not. There is a reason why people who have been raised within a specific culture prepare the best ethnic food. It is certainly possible for a chef to cook outside of his or her ethnicity, but typically only when he or she becomes immersed in that culture and its methods of food preparation. Look to Rick Bayless as a perfect example – his ability to demonstrate authentic Mexican flavors stems from his commitment to the people of Mexico and their way of life.

[]         BUILD YOUR PALATE

The best cooks work at it – all the time. Any opportunity to try new ingredients, eat other cook’s food, try that new authentic restaurant, or study the reasons why certain foods are prepared and seasoned in a particular manner is at the forefront of a serious cooks method of operation. Build your flavor memory.

[]         PICK THE RIGHT PLACES TO WORK

The right places to work are the ones where a cook can learn the most and contribute to progress with his or her career plan. Your career track will be influenced by these choices even if those choices may not help your personal finances at the time.

[]         READ

Yes – cooks and chefs need to be avid readers. Read about food, ingredients, styles of cooking, methods of operation, styles of leadership, restaurant finances, ways to increase sales and control costs, wine, beer, and distilled beverages, and even history, art, and music. Everything contributes to your personal growth and enhancement of your brand.

[]         LEARN ABOUT FOOD AND WINE

Really learn about these essential components of cooking and dining. Your approach towards learning about food must include understanding the source and the process used in bringing those ingredients to your kitchen. Learning about wine must include understanding terroir, grape varieties, blending, wine characteristics, pairing with food, vintage, flavor points, and how to serve this most spectacular beverage.

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[]         STAGE AT GREAT RESTAURANTS

Invest some time in working with the greats, the change agents, the protectors of the classics, the great leaders, the restaurateurs, the tyrants and the compassionate mentors, the business savvy chefs, the ones with strong philosophies about food, and the ones who are able to design home run menus. Learn what you can from whomever you may have access to – be a sponge and grow your brand, enhance your value.

[]         VOLUNTEER

Where there is a need – be there. The best chefs are tough taskmasters but also are compassionate supporters of worthy causes. Don’t do this just for exposure, but do it because that is what caring people do.

[]         FIND A MENTOR

Identify those people who you admire, the leaders who are in control, the ones who stay true to what is important, the chefs or restaurateurs who understand how to balance principle and profit, the ones who are willing and able to offer advice, honestly critique your work, and push you in the right direction.

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[]         STAY FOCUSED

Don’t lose sight of the carrot. Remember – everything you do will impact on your career. Every step that you take will set the stage for reaching your goals. Everything you do will either build your brand or subtract from your value.

[]         WORK ON A FARM

Those of us in the restaurant business talk about our work ethic with pride. Farmers are in another league all together. Just as cooks take pride in what they make, farmers have a deep seeded pride in how they care for the soil, care for their crops, and harvest and prepare them for cooks to do their magic. Unless a cook fully appreciates the care and love that is put into the farmer’s work it would be hard to understand that a kitchen must be a haven for the protection of and care of those ingredients during the cooking process. Spend a day on the farm and feel what it is like to nurture those ingredients.

[]         SPEND A DAY ON A COMMERCIAL FISHING BOAT

One of the most dangerous jobs around is commercial fishing. Spend a day in a five ton lobster boat, pulling up traps while traversing through 4-foot swells in the pouring rain, and 30 mile per hour wind gusts, try to keep your stomach from flipping upside down, and come back to shore after spending 8-10 hours trying to bring in enough to make the trip worth your while. Now take that understanding back to the kitchen when your delivery of fish and shellfish arrives packed in ice.

[]         VISIT A CATTLE RANCH, FEED LOT, AND PROCESSING PLANT

Our guest love their steaks, that line cook working the grill has mastered degrees of doneness and how to perfectly caramelize the exterior of that USDA prime strip, and the expeditor knows just how to time order/calls, but do any of those kitchen team members really understand the product? Every serious cook should visit a cattle ranch and watch the cowboy herd cattle and move them from pasture to pasture. Witness the birthing cycle and be there to support ranchers bring that new herd into the world. Visit the feed yard where cattle will gain a couple pounds every day under the guidance of pen riders and the veterinarian until they are certified healthy and reach their ideal weight. Finally, visit a processing plant and watch the most prolific meat cutters, the total commitment to food safety and cleanliness, the grading process, and even the time when cattle give their lives so that we can enjoy that steak. Once a cook has been part of this process he or she will truly understand what it means to cook that steak and do so with respect.

Joe

[]         HANG OUT WITH OTHER SERIOUS COOKS AND CHEFS

A cook is at his or her best when time is spent with others who are serious about their craft. The best will always inspire others to up their game.

[]         DEVELOP YOUR STAKES IN THE GROUND AND STICK TO IT

Over time there will be things about food and the kitchen that become extremely important to you. It might be classic technique, professionalism, using ingredients that come from sustainable sources, or even treating those people with whom you work with respect. Whatever becomes important to you will define who you are as a chef in the future. Identify those characteristics and stay true to them.

[]         NEVER ACCEPT MEDIOCRITY

No excuses – excellence is a habit, not a goal. If you believe in excellence then practice it always, with everything that you do, and expect nothing less from those people who may work for you in the future.

[]         BE YOUR OWN WORST CRITIC

Don’t wait for others to identify areas where you might improve – always look at your work as something that could be done better. Identify how the work can be better and invest the time to move forward.

[]         STAY ON COURSE WITH THE LONG TRIP

It will take time, but if you have a plan and work the plan then you WILL achieve what you set out to do. Stay the course, be patient, be resilient, be true, and become the kind of chef that you expected from day one.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

www.harvestamericaventures.com

Restaurant Consulting and Training

BE ALL THAT YOU CAN BE – BE A CHEF