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Tag Archives: cooks careers

COOKS CHOOSING THEIR PATH

31 Thursday Oct 2019

Posted by culinarycuesblog in Uncategorized

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chefs, cooks, cooks careers, food careers, restaurants

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There is little question that most young cooks who are serious about their craft have a desire to work for the higher end, independent properties with chefs who are committed to building a name for themselves and the restaurant where they work. This is where a young cook can hone the craft of cooking, gain some pretty flashy chops, learn about cutting edge presentations, and build on a resume that has some impressive strength. What is clear, however, is that these operations typically hold limited opportunity for position growth, pay very little, expect total commitment from every cook, and rarely offer any benefits. As a short-term “dues paying” endeavor, it makes sense for cooks to take their licks in this type of operation so that they can help to qualify their worth and personal brand.

Longer term, these positions can create angst and disappointment when cooks realize that they can’t afford to live, have little to no protection if they are ill, and find growth opportunities nearly non-existent. So, young aspiring cooks are between a rock and a hard place. They want the excitement, the energy and adrenaline, the “push the envelope” creativity that exists in these operations, but find that making a living and living a life are nearly impossible. So…what to do?

In the current work environment in the U.S. and because of the diverse nature of the food business, I feel that the options have never been better. Here are some ideas for cooks to chew on:

  1. Every restaurant – yes, every restaurant is crying for help. Restaurants find it increasingly difficult to find and retain good employees – both front, and back-of-the-house. Everyone complains about it, but a few are beginning to realize that there is an antidote. When the situation demands action, a growing number of restaurants are ready to up the ante. Pay rates are slowly becoming competitive, introductory benefit packages are starting to creep their way into operations, bonuses and profit sharing are on some operators radar, and work hours are starting to level off with predictable days off and even a vacation built into employment packages. Granted, it is a small number of operations that see the light, but once the process of change begins then others will need to either follow suit or face the consequence of reducing days of operation or even closing their doors. For the first time in a long time – good cook’s are in the driver’s seat.
  2. There are more fish in the sea. Those cutting-edge, trendy restaurants with star chefs are attractive, they do help to build resumes, and there is no question that you can enhance your skill set working with an accomplished chef, but there are many, many more options out there that provide their own unique opportunities. Consider the following segments:

chefs

  • CUTTING EDGE SUPERMARKETS:

Supermarkets aren’t what they used to be. With brands like Wegman’s, Publix, and Whole Foods – retail is now hiring professional chefs to operate their restaurant style, in-store outlets, bulk production for food bars and deli’s, and even catering in some cases. Pay and benefits are much better as is quality of life.

  • HEALTHCARE FACILITIES:

Hospitals, retirement communities, and longer-term rehabilitation centers were typically not on a professional cook’s or chef’s radar, but today these operations are flexing their competitive muscle through quality food operations. Again, pay, benefits, and quality of life are far more in tune with balance than you will find in restaurants. Plus, this is an area where a talented cook can make a real difference in a person’s life.

  • CORPORATE CHAIN RESTAURANTS:

Some, but not all chain restaurants are trying to decentralize their food          operations so that they can better fit into a community. These operations are            drifting away from commissary production of menu items that are simply re-            constituted on premise. They know that a more discerning audience expects “made on premise”, quality, fresh, and signature dishes that fit the fabric of a community.

  • CONTRACT FEEDERS:

Once a company reaches a certain size and complexity, it makes sense for them to provide an on-site foodservice option. There are numerous companies on the market that provide the set-up and management of these food operations. Some are very high quality in terms of food and service and just as focused on creating a quality environment for employees. Do some research.

  • FOOD PRODUCTION:

For those interested in large-scale food production – there are numerous      companies focused on quality production and distribution. Granted there is little to no opportunity for individual creativity, but if consistency and predictability is what you seek, then these positions are well compensated.

  • DISTRIBUTION:

Every cook and chef has worked with a variety of vendors with different levels of success. One common complaint is that sales reps are oftentimes poorly versed in the products that they sell. There can be no better background for sales than having actually worked in an operation as a cook or chef. All vendors are in the market for great salespersons – have a conversation with them. They provide an opportunity to be entrepreneurial giving you a fair amount of control over your own financial success.

  • RESEARCH AND DEVELOPMENT:

Every major food company today hosts a research chef as part of their           concept development team. Those products that you see on menu boards were probably tested at length by a company research chef, standardized, market trialed, and built into a training program so that each outlet is consistent.

  • EDUCATION:

Although the culinary school growth curve is on the down swing, there are still over 1,000 post secondary programs in the U.S. and just as many vocation high school programs who are always looking for chefs with the content experience and the ability/desire to teach. You will be required to pursue an advanced degree, but this is a great, long-term career option.

The point is that the restaurant segment is not for everyone and it is not the only option for passionate cooks and chefs. The skills that you develop in a quality restaurant are transferrable and as such provide a greater array of career tracks that can provide a more balanced lifestyle, and in many cases – better compensation.

Think bigger, think long term, research, plan, and take action.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

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AN OPEN LETTER TO LINE COOKS

19 Friday Jun 2015

Posted by culinarycuesblog in Uncategorized

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Tags

chefs, cooking, cooks careers, kitchens, line cooks, restaurants

images-10

There are certainly some negative aspects to life in the kitchen; however, those who have enlisted in the cause of great cooking will typically demonstrate a true passion for their choice of careers. Some may reflect on the physical demands, the required emotional conditioning, the military approach towards organization, the fickle restaurant guest, the social isolation and the long hours, but what is often overlooked is the pearl within the oyster shell. The opportunities that are present for every line cook lie within the grasp of the individual. The only question is how hungry is the cook for more.

This open letter is simply put – recognition of opportunities, definition of the prize, and a few recommendations on how to grab hold of them.

[]         WHAT YOU DO IS IMPORTANT:

If we begin with an understanding that everything about food is important to those who consume it, then we can wrap our arms around how significant the role of cook is. We help to nourish our guests, provide a reward system for them that may be lacking in the workplace or even at home, create a stage for people to have fun and network with friends, make important connections between farmers and consumers, and contribute to the establishment of culture both in the neighborhood and the home. To be a cook is one of the oldest and noblest professions known to mankind. Every cook should take pride in this realization.

[]         THE SKILLS YOU DEVELOP IN THE KITCHEN ARE TRANSFERRABLE:

Think about the real skills and habits that are built in a professional kitchen and how applicable they are to life and career: be on time, be prepared, organization is critical to success, work well with others, respect the role that everyone plays in process of accomplishing goals, cleanliness is very important, don’t accept mediocrity, be consistent, stay focused, and the list goes on and on.

Whether you stay working in the food business or choose to move on to some other discipline, what you learn in a kitchen is a life lesson, a life lesson that will define how you work and how others perceive you.

[]         LINE COOKS MAY NEVER FIND A BETTER ENVIRONMENT FOR COLLABORATION AND TEAM:

“There’s a bond among kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.”

            Gordon Ramsey

If I had to pick one aspect of working in a kitchen that is most rewarding (when it works) is the charge that cooks get from working together on a busy night. When everything clicks, the line is a thing of beauty. The orchestration of and symmetry that exists in timing, tasting and plating is always exciting to watch and experience. There are very few jobs that require this level of collaboration and provide such an opportunity every minute of every day.

[]         THE KITCHEN IS THE GREAT EQUALIZER:

The kitchen allows and requires that everyone take a supportive role knowing that everything is everyone’s job. It never matters how old you are, what size you are, what gender, race, ethnicity, political affiliation, or religion you might support, the only thing that matters is that you do your job as designed, to the best of your ability. Everyone must, due to the nature of the work and the demands placed on the team, accept their individual role and jump in to help others whenever needed. Everyone in the kitchen is equal.

[]         THE LINE CAN BE A STEPPING STONE:

“If you go around the kitchen and ask my employees what they want to be doing in three to five years, most of them, if they’re being honest, will tell you that they don’t want to be working for me. They want to have their own place. And I think that’s great.”

            Charlie Trotter

Every line cook can aspire to a larger role: sous chef, executive chef, food and beverage director, owner, restaurant manager, etc. All that is required is a commitment to grow. The challenge is that those positions do not simply come your way because you are close at hand. Line cooks with a vision need to invest the time and seek out opportunities to learn and grow. You want to move to a sous chef role – then ask the chef to show you how the schedule is determined, how prep sheets are developed, how to determine the amount of product to order, how to check for quality, and which purveyors are selected and why. Volunteer to take inventory with the chef, ask if you can participate in the menu planning process, and offer to rework the recipe file. The hungry get fed, the hardest worker receives the reward, and the knowledge worker is next in line for more responsibility. This attitude and commitment will be noticed and will always set the stage for the next position in a line cooks career plan.

[]         THE BEST NEVER ACCEPT MEDIOCRITY:

“As a young cook, especially in France, they’re very tough in the kitchen. The idea is to make you humble and learn fast.”

            Eric Ripert

There is never any excuse for mediocrity. The restaurant’s reputation is based on not just quality product, but even more importantly – CONSISTENT quality product. Cutting corners at the expense of this informal guarantee to your guest is the kiss of death for the restaurant, for the cook, and for the chef. Don’t cross that line.

[]         FEED YOUR BODY TO BECOME BETTER AT WHAT YOU DO:

Physically, the job is relentless.   You cannot afford to, “Make a promise that your body can’t fill” (Little Feat). It is extremely important, if a line cook is to extend his or her useful life in a kitchen and set the stage for growth to other positions, to take care of the most important tool in your toolbox: your body. Eat well, eat appropriately, hydrate, exercise frequently, buy the right shoes, bend when you lift, use dry side towels when grabbing a hot pan or tray, and see a doctor on a regular basis. Just like an athlete – physical preparedness is just as important as knowledge of the sport. In this case, the sport is cooking (just as demanding as many athletic sports).

“The kitchen is tough. It’s one of the last bastions in civilized culture that sets out to crush the spirit.”

            Yotam Ottolenghi

[]         FEED YOUR MIND TO BE BETTER AT WHAT YOU DO:

“I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That’s why I think you have to have a certain mentality to understand what that is and be able to handle it.”
Todd English

Cooks who have a desire for more, for that opportunity at a chef’s position or maybe ownership, need to constantly work at expanding their base of knowledge. First, the kitchen is a mental game; you need to be focused at all times. Secondly, as you grow professionally, so too must your understanding of business, human resource issues, marketing, accounting, menu analysis, customer relations, communication, and technology. Remember, that next position will not come to you simply because you are present, you will need to prepare for it. If school is not an option, then you must work on how to become self-taught, or again, volunteer to work with the chef on building those skills over time.

[]         IMPROVE EVERY DAY:

There should never be a day that goes by that you say: “I didn’t learn anything new.” No matter how small, build knowledge and skill improvement into your daily schedule. This is how the line cook becomes the sous chef, and eventually becomes the executive chef.

[]         DON’T EVER FORGET THE SUPPORT TEAM – STAY HUMBLE YOURSELF:

“I call all chefs’ cooks’. They’re all cooks – that’s what we do, we cook. You’re a chef when you’re running a kitchen.”

            Tom Colicchio

When you reach that next role in a professional career track, don’t ever forget that your success will depend on those who continue to serve in the capacity of dishwasher, prep cook, line cook, server, bartender, and so on.

[]         BE AN ADVOCATE FOR POSITIVE CHANGE:

“Even in the busiest kitchen, there’s always a point at the end of the day when you go home.”

            Yotam Ottolenghi

We often hear about the negative aspects of working in kitchens: long hours, working holidays, lack of time with family, low pay and minimal benefits, etc. The need for some level of change is always there. It is up to this generation of cooks to help determine how these factors can be improved so that working in the kitchen can survive as a life-long career choice. Be the answer.

[]         IF YOU ARE FOCUSED AND GOOD AT LINE WORK YOUR VALUE TO OTHERS INCREASES EXPONENTIALLY:

If you want to move ahead then be totally committed to excellence. Become the most efficient, conscientious, fast, knowledgeable line cook with spot on flavor memory and impeccable plate presentations. This will be noticed inside and outside of your current place of employment. Remember – build your personal brand.

[]         ALWAYS REMEMBER YOUR PRIMARY JOB:

Your primary job is to please the guest with consistently outstanding food and service. If this is done then the secondary task of helping to ensure restaurant financial success will be the byproduct.

[]         BUILD ON YOUR PERSONAL BRAND EVERY DAY:

“If you see someone in the kitchen that has good hands and a quick brain,then you need that person to be in the front of everything.”

            Rene Redzepi

[]         SUPPORT THE CHEF, SUPPORT YOUR PEERS:

Help everyone in the organization reach his or her personal and collective goals and your value will increase exponentially.

[]         SUCCESS AT THE EXPENSE OF OTHERS IS A HOLLOW VICTORY:

Build your peers up and avoid dragging them down. We all have strengths and weaknesses – recognize their strengths and help them through their areas of weakness. Those who win by walking over others in the process will be haunted throughout their careers.

[]         RESPECT TRADITION, BUT DON’T BE AFRAID TO QUESTION – JUST PICK THE RIGHT TIME TO DO SO:

Some facets of kitchen life are built from strong traditions that came from chefs such as Careme, Escoffier, and Point. There is a real value in protecting these traditions and honoring the efforts of great chefs and restaurateurs. However, things change, technology improves, customer tastes evolve, and as cooks we must also be willing to question and change. Offering suggestions to the chef that you work for will generally be well-received if you do the research, demonstrate the benefits, and pick a time for questioning that does not interrupt the crazy flow of business through your current system.

[]         IF YOU WANT TO BECOME A GREAT COOK OR CHEF, THEN THE KEY IS TO WORK WITH GREAT COOKS AND CHEFS. PICK YOUR EMPLOYER WISELY:

If at all possible – avoid selecting a position in a house that does not live by the mantra of excellence, team, service, and support. Find out which restaurant has the most admired chef in town and the most cohesive team and work hard to join their effort. Resumes are built by making selective decisions that will help you to build skills, and support your brand building efforts.

“I love hospitality and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.”
Geoffrey Zakarian

[]         AGAIN, THINK “BRAND” EVERY DAY:

This can be a wonderful business with limitless opportunities to grow professionally. Your commitment and effort is the key to success. Today is always a stepping-stone for tomorrow.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

www.harvestamericaventures.com

Thank you to all of the chefs mentioned in this article for their spot on, inspiring quotes.

Pictures:  The Tailor and the Cook Restaurant in Utica, New York:  Tim Hardiman & Tim McQuinn on the line.

The Mirror Lake Inn – Plating for the Adirondack Food and Wine Festival.

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