Tag Archives: Culinary Arts

CHEFS – IS IT WORTH IT?

03 Monday Feb 2020

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We have all had those moments (some of us more frequently than others) when we question what we are doing, the level of commitment required, and the price to pay. As chefs we all are aware of the time, physical stress, and emotional trauma associated with running a busy kitchen. The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to put yourself out there with each plate of food that leaves the kitchen can be – frightening. Yet tomorrow morning you will wake well before sunrise, put on that starched, white uniform, walk through those kitchen doors and face the challenges of a chef once again.

There will always be the missed family events, the 5 a.m. calls when the breakfast cook fails to show up, disappointment with vendors, unpredictable hours, and weeks on end without a day off. Hard as those things may be – they are part of a chef’s reality. Should this change – probably; will it change – not likely. Is it worth it?

Sometimes chefs feel like they are the anomaly in life – that these harsh realities only plague those in double-breasted white jackets – well, that simply is not the case. These “costs of the job” exist for many other professions where there is a commitment that stretches beyond a job or career. To be a chef is the same, in many ways, as becoming a doctor, lawyer, musician, athlete, performer, nurse, dietitian, painter, sculptor, builder/craftsman, and dozens of other callings in life.

There is, in human nature, a desire to make a difference, to do something meaningful, or as Steve Jobs once said: “To make a dent in the universe.”   Not everyone struggles with this need, but for those who are born with this deep-seated knowing desire – they understand that it is always present.   Label us as you may: Type A’s, Obsessive/Compulsive, Driven, or to some observers – Ego Driven. The universal reality is that these individuals cannot pursue something without giving it their all. This can be both noble and self-destructive, but it remains their reality.

These individuals (in this case chefs) cannot turn it on and off. This need to keep pushing and commit everything to their career choice runs through their blood, through their nervous system, and totally occupies their active and passive thinking process. Being a chef occupies their mind, body, heart, and soul and as a result leaves little room for anything else. Those chefs who work towards balance in their lives have to REALLY work at creating this balance – it does not come naturally. The same is true for those doctors, artists, musicians, athletes, nurses, performers, and craftsmen. Being “all in” is the essence of who they are.

So, you may think that this sounds like an uncontrollable disease – well, it does have some similar characteristics – yet there is a bright side to it. Making a dent in the universe is what has brought society to where it is today. Without this obsessive behavior we would not be able to enjoy the progress that continues to be the result. Progress in science, medicine, art, design, product innovation, technology, and yes – cuisine, are all a result of obsessive, “all-in” people who spent their lives seeking to make a dent in the universe. Many chefs are part of this club.

There is a harsh reality that oftentimes creeps into the lives of those who are seeking to make a difference. Many of the careers mentioned (being a chef in particular) require that the body, heart, mind, and soul all function at the same level of intensity. The body sometimes begins to lose a step with age even when the other aspects of a chefs being are still operating a peak performance. As was so adeptly stated by the band: Little Feat: “You know that you’re over the hill, when your mind makes a promise that your body can’t fill.” When this reality raises its ugly head – then something must be there to take the place of the intensity lost.

So often, we see “Type A” athletes, musicians, doctors, craftsmen, and chefs seem lost when the desire and intellect is still running at 100 miles and hour, but the body puts on the brakes. These “all in” individuals make terrible retirees because they lose the channel for their energy, and sense that they are no longer able to make a difference. “This is your time to relax and enjoy life” doesn’t really resonate with Type A’s. They don’t want to relax and step off the roller coaster of “making a dent in the universe” – they want to stay in the driver’s seat, they NEED to stay in the driver’s seat.

So, this being the case – here are a few words to the wise for young, high energy, ready to make a dent in the universe cooks as they map out their career and their lives. Take it for what it’s worth.

  1. Early on – do what you can to build those skills and jump into the deep water. Find those restaurants where you can learn a great deal from others and grow your strength as a game changer.
  2. Invest those hours, sweat the details, take some chances, put yourself out there, and grab hold of the opportunities to challenge yourself and those around you.
  3. Don’t succumb to “the way it has always been” – you won’t make a difference by simply falling in line and protecting things as they always have been.
  4. Find a partner in life who will be honest with you, pull you out of the deep end when you forget to use a life vest, who will tell you when you are out of line, who will be the one to say no, but at the same time will be your greatest cheerleader when you are on the right path and bumps in the road come into play.
  5. Know that as your body begins to slow through age, and wear and tear is all too obvious, that your other attributes of mind, emotion, and soul become more fine-tuned. This is where you need to direct your energy and your career. Chefs do not need to carry the lions share of the physical workload when they reach that position – they need to guide their team with their intellect, emotional intelligence, and soulful passion for the craft.
  6. Know that the dent that you need to make will have the greatest impact when you share your acquired skill, your passion, and your experience with others. Thus, the aging chef has a true ability to make a difference as a teacher and a trainer.
  7. In the later years of a career, and as long as a chef walks on the face of the earth, he or she can continue to make a difference by sharing what he or she knows, guiding others through the process, becoming a mentor and sage to others, and finding ways to communicate those strengths to as many people as possible. Age is no barrier to this. A chef will make a dent in the universe when he or she seeks to become a vehicle for communication, a protector of traditions, an advocate for necessary change, and a cheerleader for others who’s goal in life is to leave their profession better than it was received.

Assuming that you can change a chef makes little sense – it is much more appropriate to help the chef channel his or her energy for a lifetime of difference making. Oh, and by the way – it can be worth it!

PLAN BETTER – TRAIN HARDER

BE SOMETHING SPECIAL, BE A CHEF

Harvest America Ventures, LLC

www.harvestamericacues.com BLOG

IT’S ONLY MY POINT OF VIEW

15 Wednesday Jan 2020

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I always try to see things through other people’s eyes and not just my own. There are always multiple sides to every issue, and numerous factors that sway a person’s perspective one-way or the other. When it comes to work – there are some who view it as a necessary chore to earn a paycheck, while others may view the same work as an opportunity and something to look forward to. I accept that and know that the reasons for different perspectives are many and, in most cases, personal. Be that as it may, I can only truly speak for myself – I will always have my opinions and they may differ from yours. That’s OK, to each his or her own.

My intent is always to present my opinions, as my opinions and never assume that they are or should be yours. If my thoughts and perspective strike a chord and help anyone with the task before them, that’s great, and if not – well, it is only my opinion. I am entitled to mine as those perspectives have evolved over decades of work in the food industry with many fantastic people who come from a multitude of backgrounds, and who bring all sorts of issues and challenges with them. My opinions are rooted in experiences working alongside all of these people. You have your opinions based, I am sure, on your own experiences – it’s all good. So – here are some of my perspectives when it comes to the restaurant business. They are based on five decades of observation and interaction. Take it for what it’s worth:

  1. Working hard is exhausting, but invigorating. Hard work is one of the factors in life that builds character and respect for others.
  2. Whatever goal I set for myself can be achieved in the food business if I set my mind to it and make the commitment to do what it takes to get there.
  3. Not everyone is cut out to work in the restaurant business. Those who only work for a paycheck are not likely to find a fulfilling career with food.
  4. Talent is hollow unless the person is willing to apply that talent to his or her work.
  5. If you want respect – show respect. This applies to all who hold a position of higher authority, those who have entry-level positions, those who sell you ingredients and deliver them, and those customers who patronize the restaurant where you work.
  6. Yes is a word that will pave the way for your success – no can get in the way.
  7. If you don’t know – discover how. Take responsibility for your own skill development and base of knowledge.
  8. The minute you think that you are better than someone else, you diminish your own value.
  9. When in a position of authority, know that you must be firm, but empathetic at the same time. This is not a sign of weakness, but rather a sign of strength.
  10. Speak less, listen more. Granted this is hard to do, but what you learn in the process is valuable.
  11. Respect the ingredients that you work with in the kitchen. Every carrot, potato, fish, chicken, 109 rib, pork loin, bag of flour, and bottle of wine represents the hard work, passion, and talent of a farmer, rancher, miller, fisherman, or wine maker. They deserve your respect for the ingredients that they share.
  12. Your vendors exist because you buy their goods. Respect them, but make them work for you.
  13. Honesty and integrity are the basic raw materials of leadership.
  14. Celebrate your team – recognize them and pat them on the back when they do something exceptional. Let everyone know how much you appreciate his or her talents and work ethic.
  15. When your team members screw up – let them know what they did, how it impacts others, and how they can avoid making the same mistake again. Make sure they realize that it is their action that you are upset with, not necessarily the person that they are.
  16. Set the example – always. If you want your staff to be punctual, then be the example of punctuality. If you want your cooks to sweat the details in cooking and food presentation, then be that example whenever you hold a knife, a pan, or a plate ready for the pass. If you want your staff to treat others with respect, then always be that example through your actions.
  17. Your reputation, your brand, is of utmost importance to your career. Don’t let others sway you away from the kind of cook, chef, employee that you set out to be. Stay the course.
  18. Know that what you do as a cook is important – this is work that truly impacts people’s lives. Be a proud cook.
  19. Take pride in the chef’s uniform. This is not a silly detail. The uniform represents a proud history of exceptionally committed professionals who made it possible for the restaurant industry to be such an important part of people’s lives. When you wear that uniform you are paying respect to them. Make sure that uniform is complete, clean, pressed, and worn in the same manner as a policeman, fireman, soldier, postal carrier, doctor, or nurse wears his or hers.
  20. Restaurants need to collectively re-think how they approach their financial operations. Low profit, low wages, minimal benefits, cash flow challenges, and the need for a large labor pool to meet the needs of the operation paint a very bleak picture of the future.
  21. Small, personal, service oriented, regional purveyors are better positioned to be a vendor/partner for restaurants, but they are unable to compete with the convenience and pricing of the big box purveyors. Restaurants need to think beyond convenience and price if they are to be part of a business community.
  22. If the restaurant industry fails to address its employer image and change then they will find it increasingly difficult to attract and retain good employees. The ball is in their court.
  23. Restaurants and restaurant chefs have an obligation to consider the impact they have on consumer health and wellbeing.   With 50% of the average American family food dollar spent in restaurants – we need to accept that part of America’s health falls on our shoulders.
  24. If culinary schools are not effective in meeting the needs of the restaurant industry then the restaurant industry must partner with schools to fix the challenge. This is the best resource for restaurant staffing, but only if they are successful in attracting sufficient student numbers and creating kitchen ready graduates.
  25. The restaurant industry suddenly has an image problem. From the days between 1980 and 2000 – we were the exciting career choice. The thought of becoming a chef or restaurateur drove tens of thousands of students to culinary classrooms as they had visions of commanding a kitchen or owning their own operation. Since that time, the reality of what it takes, the challenges of difficult work conditions, the failure rate of restaurants, the payback of student loans, and low wages has reversed the trend of opportunity to a trickle of what it once was. Now restaurants are unable to attract enough employees regardless of their skill set. This is the greatest problem facing the restaurant industry today and it cannot be overlooked. This is a call to arms – organizations like the National Restaurant Association and the American Culinary Federation must lead a concerted effort to turn this situation around.

me

This is an industry that has been very good to me. I took opportunities when they came my way, I made the effort to improve my skills and base of knowledge, to make the right connections and build my network of opportunity, and to push myself to reach for those goals that I had. I truly believe that anyone could do the same. Luck has very little to do with it – success is a choice, opportunity only exists when you look for it, and in a business that continues to grow and evolve – those who want it can have it. That is my opinion.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

 

 

 

CHEFS – THINGS JUST AREN’T WHAT THEY USE TO BE

08 Wednesday Aug 2018

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Looking back over the past 18-months it is hard to grasp just how much things have changed in the restaurant world. It made me wonder if all of this change (some planned, some unexpected) is good for the culinary world or not. Having long been an advocate for the importance of change, I find myself, like many others wondering if my logical approach towards the need to move on and forward is still applicable.

“Change can be frightening, and the temptation is often to resist it. But change almost always provides opportunities – to learn new things, to rethink tired processes, and to improve the way we work.”

-Klaus Schwab

The reality is that no matter how much we may advocate for flexibility and a willingness to move in new directions – everyone tends to resist moving away from his or her comfort zone. I have even talked quite a bit about being a traditionalist in previous articles and hanging on to the classic concepts and preparations that still work in so many operations. I have pointed to the need to maintain professionalism and the structure that got us to where we are today and to support the grand history of cooking and the art of food. Am I simply hanging on to the past and contradicting my own advocacy for change? I thought that I should take a hard look at myself and point to the changes – good, bad, and indifferent that we (the people of the food industry) have faced in recent months.

[]         THE LOSS OF ICONS:

Paul Bocuse, Joel Robuchon, Antonio Carluccio, Roger Verge, Benoit Violier, and even Antony Bourdain – (just to name a few) all chefs who were prominent in the culinary world, who made a difference and defined their place in food history have passed away in the past few years. Each one helped to define the business of cooking and point to the joys and sorrows of working behind a range. Will their influence survive a new wave of change?

[]         THE NEW FACE OF FINE DINING:

Formal fine dining has been dying a slow death for many years, but one could easily promote that in the last few years it finally took its last breath. Sure, there are still a few operations that hang on and even a small number that actually continue to thrive, but the formality of high cuisine has taken a back seat to fun dining with great food. The intense structure to quiet dining rooms and technically perfect service have given way to loud, informal, casual service with food that still carries the mark of excellence. Personally, I think that this was long overdue and truly relish the opportunity to enjoy terrific, well-prepared and presented food in an atmosphere where laughter and conversation are perfectly acceptable. Nevertheless – it is different.

[]         THE RUN AWAY SUCCESS OF FOOD TRUCKS:

Some restaurateurs will complain that food trucks break the rules – that they are not encumbered by the challenges of brick and mortar and pay less attention to the “rules of the game” that established restaurant storefronts must live by. Complain if you like, but food trucks are probably here to stay. On the positive side – food trucks are concept incubators and occasionally lead to brick and mortar operations; food trucks are able to overcome the challenges of attracting customers by simply driving to where the customers might already be; and food trucks allow nearly anyone to avoid the high start-up cost of a stationary operation. Finally, food trucks give young culinary entrepreneurs a chance to be creative and test the market with something new. Whatever your position – food trucks are changing the face of the restaurant industry.

[]         DINNER THROUGH THE MAIL:

Still one of the primary reasons why people choose to dine out is for convenience and from a lack of understanding how to cook. Suddenly companies like Blue Apron, Hello Fresh, and Magic Kitchen are making it much easier for people to stay at home, build some basic skills, and prepare reasonably good food without the help of a neighborhood restaurant. Who knows what amazon will eventually do with their new Whole Foods Division. We need to wake up to a new, viable competitor.

[]         THE TRUTH ABOUT FARM TO FORK:

Farm to Fork should be the standard that every restaurant lives by. It is a chef’s philosophy that demonstrates appreciation for ingredients and their source and respects the flavor of fresh, regional goods. Unfortunately, in far too many cases, Farm to Fork has simply become a marketing initiative that could easily come under “truth in advertising” scrutiny. How many restaurants that claim to be farm friendly, truly are?

[]         THE AWAKENING OF CULINARY EDUCATION:

This topic is worth a few hundred pages of discussion – let’s just say that the wave of culinary education serviced by more than 1,000 schools from coast to coast, has hit a wall. High costs and questionable results have put this very important part of the food business in jeopardy as more and more schools close and others struggle to meet enrollment goals. How will we attract and train cooks in the future? Will culinary schools adapt to change and even drive the change that is needed?

[]         A TATTOO NATION:

The days of Escoffier are long gone. The time in history when the chef demanded pristine uniforms and impeccable, conservative grooming and (in the case of Escoffier) even required cooks to wear a jacket and tie when they were out in public outside of the kitchen is long gone. The tattoo is a statement of independence for younger cooks and service staff. To a cook, there has always been that feeling of being outside of the norm, maybe a bit of a pirate, certainly part of a niche culture. The tattoo is a way to proclaim something about the person: who they are and what they believe in. Get use to it – this is part of the new kitchen culture.

[]         CRAFT BEER ADVOCATE VS. WINE ADVOCATE:

It was often said that a great meal without a great wine was certainly less than satisfying. To many serious diners it would be unheard of to enjoy a meal without the appropriate wine. In America that wine culture grew significantly from the late 1970’s till the end of the millennium. Suddenly, beer became as complex and as sophisticated in it’s own way, as wine. Beer pairing dinners are growing in popularity, beer lists in restaurants are beginning to rival wine by the glass programs, and chefs must now learn how to plan menus with beer in mind as well as with wine. This would have been unheard of just a few decades ago.

[]         CHANGES IN KITCHEN CULTURE:

The subservient culture of the kitchen, the autocratic style of management that was prominent from coast to coast, the level of commitment to a career in cooking, and the patience associated with “paying your dues” is crumbling. The joy of working as a team and the intensity of the job may remain, but the cultural structure of the environment is a far cry from what it was a generation ago.

[]         END OF THE HOSTILE WORK ENVIRONMENT:

The structure may resemble a military organization but the demeaning nature of a drill sergeant is no longer acceptable in the kitchen. Bullying, public displays of hostility, and relentless inappropriate behavior towards each other is “done”. It’s a different world now and just because you may have worked your way up the ranks in such a hostile environment no longer gives you the right to create that same environment for others.

[]         DUMBING DOWN OF THE FOOD NETWORK:

Believe it or not, there was a time when the Food Network was actually realistic and geared towards education and the portrayal of a noble profession. Now absurd shows that pit people against each other in a super market, show cooks tormented by out of control chefs, call untrained people with an apron “master chefs”, and build off a crowd frenzy as others are encouraged to gorge themselves with 10,000 calories while the time clock ticks, have demeaned the business of food and the profession of cooking. There is literally nothing on this network now that is worth watching.

[]         THE DEMISE OF THE WORKAHOLIC COOK:

When any cook over the age of 40 says that he or she has paid their dues, they mean that they have forsaken everything in their lives for the demands of the kitchen. They have worked 70-hour weeks as a steady diet and fail to understand people who work only 40 and have weekends off, and they think of little except anything to do with food and the process of cooking. We may have done this and probably still take pride in how we endured, but many younger cooks have little appetite for this lifestyle. This is the reality and we must figure out how we will operate without those who give up everything for the job.

[]         OUR LEADER IS A FAST FOOD JUNKIE:

The Office of President is significant in so many ways – one that is often overlooked is how the President can set the tone for the populations habits. When the President admittedly would much prefer a McDonald’s hamburger and Coke to a well executed meal of fresh ingredients accompanied by a perfectly paired wine or craft beer, then the tone is set for a new generation of food consumer. Ugh.

I don’t know – as much as I love this restaurant business and the people who tie on an apron and wield a French knife, things are changing and all of us who have built our professional lives around the traditions of the kitchen are facing a significant wake-up call. While we continue to promote, teach, train, and inspire from a foundation of culinary history, we must also be cognizant of the inevitable changes taking place and more to come. We should never allow a new generation of cooks and chefs to lose sight of the what and why of cooking and it’s proud history, but we may just need to accept that it will soon be time to pass the torch and learn to keep an open mind to change.

PLAN BETTER –TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting and Training

www.harvestamericaventures.com

 

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THE IMPORTANCE OF LEARNING TO MAKE THINGS

10 Monday Mar 2014

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THE IMPORTANCE OF LEARNING TO MAKE THINGS

Progress isn’t always for the better. I have taught for many years that America is now a service-based economy and that this transition is a natural progression that we must learn to adapt to. The problem is that we are forgetting how to make things. We are terrific users of goods and outstanding providers of the services that drive our economy, yet is this really progress?

What was most telling to me was an interview a while back with Tim Cook from Apple when he was asked why so many of their products were outsourced overseas (that is beginning to change by the way) and his response was unexpected. I am paraphrasing, but in essence he said it was less to do with the cost of manufacturing in the United States as it was the difficult time they had finding people with the right skills to do the work. Wow! Ironically, I get a similar response from chefs and restaurateurs when asked why they don’t hire more students from culinary schools.

If you look back, not too far back, you can see how quickly things have changed. In the 40’s, 50’s and 60’s, every student who attended elementary school and sometimes into high school was enrolled in either “shop” (wood or metal) or “home economics” where they built some foundational building or cooking skills. In both cases students were learning how to make things with their hands. There is something incredibly gratifying about building anything that takes form. It is a life skill that allows people to see, touch and experience the power of learning.

As a teacher, I have always found that the tactile experience that students have with making things benefits them in more ways than simply the thrill of creation. Making things requires students to use, really use those core academic skills that will allow them to carrying on with a successful career in the future. To build requires math, communication, physics, sometimes chemistry, problem solving, teamwork, physical conditioning, analysis and in many cases an understanding of history and other social sciences. To build and create is to become a well-rounded individual with opportunities to be successful in a career and in life.

Some students may use this skill of building as a stepping stone for a career in the trades while others utilize the planning and problem solving applications associated with making things in other careers that may not require them to build or fix, but rather lead others in the accomplishment of those tasks.

Physiologically, the human body is designed to build things whether it is a house, computer, automobile or plate of restaurant quality food. Our hands are two of the best tools ever designed with the ability to sense, feel, manipulate and mold a product into something that is wonderful to see, use, experience or even taste. Your body, with its intricate muscle and bone structure is calibrated to move to the needs of instruments of design and construction, lift, carry, turn and deliver. Everything about the body is built to be creative and to make things that work and satisfy. We were not designed simply to hold a keyboard. To not properly use the body in this fashion is depriving that human form of its rightful use. To not allow a student to actively use the body in this fashion, to not demonstrate and teach them how to unleash the potential of this human creative machine is to deprive them of their birthright and an enormous sense of satisfaction.

Teachers are always looking for ways to allow the “light bulb to turn on” in the classroom; I can tell you from experience that it happens easily and often when the student is allowed to apply knowledge to the creation of a tangible product.

I have wondered why there is such a surge of interest in pursuing careers in culinary arts and the more I investigate the more I come to the same conclusion: people love to create, they have a real desire to make things for themselves and for others, to realize that sense of purpose when something that they invest their time in takes physical form.

America grew as a country based on our ability to make things better, faster and more efficiently than anyone else. Edwards Deming pushed American industry to constantly look at the creation of value based on the highest level of consistent quality, at the most appropriate price. What he never would have imagined was that we would fail at teaching new generations how to visualize and have the skills necessary to actually make things to manage in this fashion.

Educo is the Latin root word for Education. The literal translation of this word means to draw forth. When education works it is because teachers succeed in building those tangible skills in their students allowing them to participate in their own enlightenment, their own education. As a society we must consider spending more time training as part of the educational process and then allow our young people the freedom to create and build. In his recent book: “Shop Class at Soulcraft, An Inquiry Into the Value of Work”, Matthew Crawford wrote:

“For those who felt hustled off to college, then to the cubicle, against their own inclinations and natural bents, Shop Class as Soulcraft seeks to restore the honor of the manual trades as a life worth choosing. On both economic and psychological grounds, Crawford questions the educational imperative of turning everyone into a “knowledge worker,” based on a misguided separation of thinking from doing, the work of the hand from that of the mind.”

This same principle can be applied to those classes in culinary arts or home economics, art and music that build an environment when students can take their acquired knowledge, build things that have substance and demonstrate the innate abilities that everyone is born with.

There is a national debate taking place around “core curriculum” and defining what is important and critical in America’s education model. I would suggest that any core curriculum involve hands on application through courses that show and allow students to participate in the process of making things. Whether our young people take these core skills to a career in the kitchen, the wood shop, the engineering firm, or the computer company is not the issue, the issue is providing them with the skills to chose to move in those directions if they want and to have the ability to do so.

Not everyone can become a chef, but everyone can learn to cook and feel the satisfaction derived from creating a dish. Not everyone can become a woodworker, architect, electrical engineer, computer designer or graphic artist, yet everyone can benefit from the skills that are the foundation of all of these trades. In the process they will learn how applicable all of the “core concepts” are to life. Math, communication, social science, physics and chemistry are essential in any and every tactile profession. Let’s train and teach at the same time, it is what education should be about.

Support the trade and tactile skill classes in your local school – it is important!

PLAN BETTER- TRAIN HARDER

Harvest America Ventures, LLC
http://www.harvestamericaventures.com
Restaurant and Culinary School Consulting, Training and Coaching

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