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Tag Archives: culinary career

IT’S ONLY MY POINT OF VIEW

15 Wednesday Jan 2020

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be all that you can be, chefs career, cooks, Culinary Arts, culinary career, restaurants

me

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

 

 

 

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A CHEF’S LIFE – IN THE BLINK OF AN EYE

05 Thursday Dec 2019

Posted by harvestamericacues.com in Uncategorized

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chef, Chef reflections, cook, culinary, culinary career, kitchen work, restaurants

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In the Blink of an Eye

“Looking forward has no limits

Looking back reels you in

Thinking about what could be

Gives pause to what might have been

Vision is energy for an active mind while

Reflection is food for the soul

In the blink of an eye our vision and

Reflections intersect as

What was takes center stage and

What could be fades away”

Every now and then it is healthy, and yet humbling, to take inventory of what we have done, and where we have been – to dissect those dreams and actions that brought us to where we are, and to relish the opportunities and the challenges that came along the way. What we have done bears witness to who we are today. “What if” will always plague us, especially those individuals who tend to be serial dreamers – those individuals with evolving plans and limitless ideas that need an outlet. We look back to wrestle with those decisions to turn right when we should have turned left, and to lose sleep over opportunities missed. It is healthy to take this inventory and then look in a mirror. We are where we are and we are whom we are because of those decisions – not necessarily fate – WE made the decision to turn left or turn right. Look in a mirror and know that it is what it is because of the decisions that we made.

Some may look in that mirror and say that everything happens for a reason, and that may be true, but it is also important to note that most things happen as a result of our own free will to make decisions along the way. When we take this inventory it is enlightening to think – I am where I am, I am who I am because this is what I chose – take responsibility.

Vision is only significant if we do something with it. Vision must include a plan of action and the knowledge and ability to adjust to things that interrupt that plan. When we relinquish our responsibility for this then we accept that other people and situations are able to over-ride our free will and ability to move in one direction or another.

From a personal perspective, I look back at how my professional vision evolved and how the decisions made in relation to that vision allowed me to stay the course. I might think that a different decision would have been better at the time, but it was my choice in the moment to turn left or turn right. I am where I am and I am who I am because I chose one direction over another.

Looking in a mirror while you take inventory will likely result in disappointment or a moment of satisfaction. What a terrible feeling it must be to feel disappointment. This does not infer that regret is not a part of even the most successful professionals, but rather acknowledgement that even the regrettable decisions in our lives resulted in a moment of learning and growth.

What is universal for all who reflect is that vision is finite. There is a moment when the clock ticks much faster, when that limitless vision sees the door of opportunity slowly close. Reflection is a wonderful process when we find satisfaction in who we are and what we have done. Acting on our vision and taking responsibility for our own course and destination will result in that feeling of satisfaction. When we relinquish that responsibility to others and find blame for the results realized from our decisions – then satisfaction is overcome by regret, blame, and anger.

Like so many friends and acquaintances that I relish, I find great satisfaction with my evolving vision and the opportunities that came my way as a result of a decision to turn left or turn right. There were bumps along the way, missed opportunities, and there were definitely decisions that could have been made differently – but in the end, when I take inventory I feel satisfied with the results and know that it was within my control.

I hear from a variety of cooks, chefs, restaurateurs, and service staff members who either reflect with great enthusiasm about their careers, the decisions they made, and where they are as a result or who respond with tremendous dissatisfaction. What seems to be universal is that those who are pleased with where they are and who they have become are individuals who have always taken responsibility for their decisions and know that they can and have taken control of their destiny. Those who are dissatisfied are more inclined to blame others (managers, restaurateurs, chefs, or the industry as a whole) for their dissatisfaction. This is not, in any way shape or form, an attempt to ignore that there are poor managers, arrogant chefs, or uncaring owner/operators – there are plenty. But, the choice to stay in that environment is on the shoulders of the individual. When we work in an industry that is in dire need of skilled, passionate, positive workers – then there will always be opportunities to work elsewhere. It is your choice to turn left or turn right.

In the blink of an eye – we move from a young apprentice or dishwasher to a fifty-year veteran of the food business. We rush through those formative years of relentless prep, working early morning breakfast shifts, plating thousands of banquets from a few dozen to a few thousand covers, countless a ‘la carte nights on the line when you feel like it could all fall apart at any given moment only to rise above the fray and push that last plate of food through the pass. We look back on the hundreds of menus planned, budgets made, orders placed, inventories taken, employees hired, trained and sometimes fired, chef coats ironed, cuts stitched and burns treated, and smiles and laughter with team members when service is done. Here you suddenly are, in the blink of an eye, looking in a mirror and reflecting back on a career – hopefully with pride and a sense of satisfaction.

You know now that you can choose to work in a restaurant where everyone is serious about great cooking and where employees are treated with respect, or you can choose to stay in an operation where none of that is true and you feel that sense of despair. You can choose to bite the bullet and invest in a formal culinary education knowing that debt will haunt you for years to come, but you breadth of knowledge will be enhanced – or you can chastise those who invested the time and took out the loans. You can choose in engage in professional organizations and build your network of like-mined cooks and chefs, or you can give a thumbs down to those organizations because they seem to be out of touch with the average line cook. You can choose to invest in your personal skill development by working with accomplished cooks, and yes – even volunteering to work and learn from others – or you can complain that your employer isn’t doing this for you. You can choose to live in a community where great restaurants and terrific opportunities abound – or you can stay in an area that is comfortable for you, but lacks the challenge of excellence. The choice is yours to make – turn right or turn left. The cooks and chefs who look in a mirror and smile at what they see are the ones who chose to control their circumstances rather than have circumstances control them.

In the blink of an eye – your career will come to a close and you will have an opportunity to reflect, to realize that looking back is as important as looking forward. Take control early on, accept the challenges, work through them, make a decision to turn left or right and stand with your vision – even though you may need to adjust the path along the way.

PLAN BETTER – TRAIN HARDER

Take Control of Your Career – TODAY!

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

 

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COOKS AND CHEFS- BUILDING YOUR CAREER TAKES EFFORT

26 Thursday Sep 2019

Posted by harvestamericacues.com in Uncategorized

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chef, cooks career, culinary career, restaurants

me

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.

travis

[]         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

 

 

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HEY CHEF – WHERE DID THE TIME GO?

14 Sunday Jul 2019

Posted by harvestamericacues.com in Uncategorized

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chefs, cooks, culinary career, looking back, reflections, where did the time go

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It’s hard to believe that time can be such a tease; when looking back is far more consuming than looking forward. Where did the time go? It wasn’t too long ago that the future seemed endless – an exciting enigma without any real long-term plan. There would be adventures, forks in the road, lots of gratification, and certainly a heavy dose of disappointment and sorrow, but a mystery just the same.

I’m sure there are some who planned it all out early on, and even some who realized that plan, but for most of us there was little wait for that curve ball to come across our plate. What did we really think that first day of kindergarten? Our nerves were on edge, wearing that new outfit and bright white sneakers, walking through that classroom door into the unknown – this was as far into the future as we could possibly think. What would today bring, who will be my friend, will I find that “best friend”, and what will I learn today that will impress mom and dad. In a flash we are walking across that stage as a high school graduate. A hug and a high five from the best friend that stood by your side since those early days is soon followed by goodbyes as he or she moves on to college in another town, another state.

That first date, a first crush, a girlfriend or boyfriend to share time and experiences with is now a memory as that special person is off in another direction. We will stay in touch – this is the claim – there will always be vacations and maybe a visit at some point, but in your heart you know that this is just another one of those moments that wasn’t fully planned – a fork in the road.

During those early school days everything seemed to gain speed. We learned to ride a two-wheel bike, to throw a baseball, catch a football, or sink a 3-point shot from outside the key. We became readers and some would find a wonderful opportunity to escape in the pages of a book, while others would view the process as a necessary evil. We struggled with math while a few others found their passion in numbers, formulas, and differential equations. We took on newspaper routes, joined the track team, signed on for working papers as soon as we could, picked up a guitar, drums, trumpet, saxophone, or piano and maybe took as few lessons. Those first dreams of becoming a rock star began to feed our dreams, at least until reality struck and we discovered that high school meant thinking about college, and planning a career for the rest of our lives.

Many of us picked up that first summer job between our sophomore and junior year of high school and did so in an effort to discover a hint of independence. We passed our drivers test and beamed with pride as we pulled out of the driveway in mom or dad’s borrowed car. That job gave us a few bucks for gas and a little bit of entertainment, maybe the beginnings of savings for our future, and a hint of everything to come – just around the corner.

To some, that first job might have been in a restaurant. It could have been a fast food operation, corner diner, family style operation, or for a few lucky ones – a white tablecloth restaurant. More than likely, you were washing dishes, busing tables, or working the counter – but it was a job, and an introduction to this crazy business of food. A couple summers of this and then off to college, or maybe in my time – off to the military. The draft was one of those great equalizers during the Vietnam era. Basic training, advanced infantry training, and then off to war – not a fork in the road that you had any inkling about that first day of kindergarten. You may have found yourself halfway around the world, in a very foreign land, in loaded fatigues and jump boots, carrying an M-16, wondering: “how did this happen”. Hopefully, you made it back in one piece – some did not. Fortunately, your specialty was cooking (that first job in the kitchen was a good thing), so combat was not in the cards for you. You came back after serving your time and took that first step towards starting over again.

Now it was your turn for college – thanks to Uncle Sam. What will you do with your life? What did school and your time in the military prepare you for? What was that dream again that developed from Kindergarten through those early teenage years? Rock star didn’t seem as likely or as attractive anymore, becoming the next F. Scott Fitzgerald was probably a stretch, and mathematician was never in the cards for you but the restaurant business – now that had potential. After all, you already had experience and some tangible skills.

Here you were – twenty-one years old and not much of a clue where you were headed, but time was on your side. Your whole life was in front of you and the choices were in your hands. Gone were the carefree days of running with your pack of friends, playing a pick-up game of baseball or a competitive game of HORSE on your neighbors quarter court driveway basketball venue, drinking from the hose, riding bikes, and watching cartoons on a Saturday morning. It was the point at which you needed to get serious, but there was still plenty of time to procrastinate and drag your feet. No – this was the moment to make that life plan. College was the right first-step and why not stick with what you knew – why not choose something to do with food and hospitality.

The college years probably flew by with loads of adventures, close calls, good and bad decisions, life long friendships, and maybe a relationship or two, but here you were grabbing that degree from the college president as parents and friends looked on. This was the real moment when reality hit hard. Now you are truly on your own – no parent home where the big things are taken care of, no Uncle Sam to be that foster parent while you take a leap into unknown danger, no college advisor to point you in the right direction – now is the time when independence takes on a whole new meaning. All of the big decisions are now on your shoulders.

You put on your cooks whites, sharpen your knives, set up your workstation, and take a look at the prep list in front of you. Even with your experience and college degree – that first full-time kitchen job is working a prep shift. Cutting and blanching vegetables, browning bones for stock, filleting fish, shucking clams, cutting steaks, and preparing 109 ribs for the oven – this is your daily routine. You comfort level is high after that initial week of being stressed in a new setting. You master the job early on and quickly move to line cook where each station becomes your home for a period of time. When you master the fry station, you move on to grill, and from grill to sauté. Soon you are an accomplished rounds cook and expeditor and in the wink of an eye (actually two years) you receive that promotion to sous chef. Time to stand tall, take inventory of what has taken place in a short period of time, reflect back on your master plan, and check off a few boxes. You will get to that chefs job – time is after all, on your side.

chef

You were too tough at first – thinking that being hard on people who worked with and for you was a sign of good leadership.  That didn’t work in the long run and you learned to add empathy, understanding, mentorship and teaching to your repertoire.  Authority is a privilege earned, responsibility is the price you pay for that privilege. The results were rewarding – investment in people is time well spent.

There was little time for anything but work. Relationships were hard back then because you worked when anyone outside of the business was done for the day. But, somehow, out of some strange bit of luck, you found someone. She was special, understanding, kind, and overall wonderful. Whenever you could squeeze in a moment or two – you spent it with her. She was the one and at 23 years old, the time was now.

Twenty years later and you find yourself working just as hard, still in the business of food, married with three fantastic children (one already in college), a house, two cars and a collection of family memories tucked away in a handful of photo albums. You made it to executive chef, and went back to school to finish a masters’ degree so that new career doors might open up. Maybe you are a restaurant manager, or chef/owner at this point, or you could have transitioned into product development, teaching, or sales, but you are still doing what you set out to do in your early twenties. Your spouse’ career is very solid – she is a professional in another segment of the food business. It was this career decision for her that allowed your own career to work. She understands what you need to do, and you understand hers as well. There are things that you had not done together, outside of work – but, after all, there is still plenty of time to fit that in later.

team

Twenty-five more years pass with so many wonderful memories, loads of curve balls, and a few disappointments and sorrows. The major curve balls are behind us: Kennedy assassinations, Martin Luther King, Vietnam, 9/11, Shock and Awe, hurricanes, forest fires, and earthquakes, while the amazing accomplishments of mankind still inspire us: landing on the moon, organ transplants, advances in technology, and even the Red Sox winning a World Series. All the kids are grown and have families of their own. The grandkids are fantastic and every moment spent with them is incredible. The house is paid for, as are the two cars (how many cars have you bought and sold over the years). More and more photo memory books fill the shelves with snapshots of those family trips and vacations, business encounters, births, graduations, weddings, pets come and gone, restaurant menus, food competitions, recognitions and milestone accomplishments – its all good. Mom and Dad are no longer with you, and some of your closest friends have passed as well – how could that be? I guess this is the baggage that time carries with it.

Time to start slowing down – the goals of that 21 year old are no longer on the radar, many have already been accomplished, while others just aren’t that important any more. Time together, family, friends, a special glass of wine, and a good book – this is what you crave. There will be more adventures, more memories to come, and probably a handful of additional unplanned curveballs. Time is still there, although it continues to move faster than you like. The muscles ache a little more and the bones creak when you stand. Your daily routine now includes counting unwanted calories and checking your blood pressure. You are still in the food business, but most of it is in memory only. Your friends are even more important than they were in the past, but when you get together you rarely talk about the future, but rely mostly on reliving the past – those times of pick-up baseball, drinking from the hose, riding your bikes, drinking beer way before you were legal to do so, that first rock concert, the time when you almost made it to Woodstock, college days, and an occasional lapse into discussions about politics and how kitchen life isn’t what it use to be. Time, it seems is no longer on your side.

thinker

You close your eyes, take a deep breath, feel a smile spread across your face, and rock a few times in that old chair on your porch. You turn another page in the book you are reading – there are dozens more on your shelves that are waiting for your embrace – this is one of your new goals. There are still more memories to come but you wonder how it is that everything moved so fast.

Where did the time go?

PLAN BETTER – TRAIN HARDER

Enjoy the moment

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

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A COOK’S BALANCE – HARD WORK, PASSION, LIVE

29 Friday Mar 2019

Posted by harvestamericacues.com in Uncategorized

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chefs, cooks, culinary career, do what you like, hard work, Passion for cooking, restaurants

line cook

I was listening to some older music the other day and reconnected with a then super group – Blind Faith. When you put Eric Clapton, Ginger Baker, and Steve Winwood together – great music is bound to happen. One song became the inspiration for this article. The lyrics were simple, but poignant as they introduced an extended jam that these musicians were known for.

“Do right, use your head.
Everybody must be fed.
Get together, break your bread.
Yes, together, that’s what I said.
Do what you like.”

-Eric Clapton

I connected the meaning to the life of a cook and began to think about the three most important components of a successful career. This can, I believe, apply to any profession, but I sensed an above average synergy with life in the kitchen. When these three components are aligned then a cook or chef feels fulfilled, when any one is missing then that emptiness and angst will eventually creep in.

Professional cooks are a unique breed, and as such I must delineate those who simply have a job in the kitchen, from those who are compelled to be cooks and truly desire to make the kitchen their permanent home away from home. Both can find a place in any busy kitchen, but the job seeker will not be as connected to the three components of a fulfilling career.

Ironically, the impact of these components can be controlled by both the cook/chef and those for whom he or she works. To this end, it is important for both parties to understand the dynamic of work, passion, and those factors that contribute to daily living.

[]         THE IMPORTANCE OF HARD WORK

“I firmly believe that any man’s finest hour, the greatest fulfillment of all that he holds dear, is that moment when he has worked his heart out in a good cause and lies exhausted on the field of battle – victorious.”

-Vince Lombardi

From the cook’s standpoint:

There is something uniquely gratifying in hard work, in accomplishing a goal – no matter how small or large, in being physically sore and tired from pushing yourself to a level of accomplishment, and to witness the fruits of your labor. This is truly the life of a cook – every day. The job is physically and mentally demanding and more often than not – relentless. Cook’s feel the intensity of heat, tend to sore muscles from standing and lifting all day, wrestle with the wear and tear on hands and feet through repetitive motion, and can experience significant mental fatigue from sifting through a multitude of processes and demands that seem to attack with reckless abandon. Yet, at the end of all of this – professional cooks tend to feel a level of satisfaction that only comes from pushing yourself a bit beyond the threshold.

From the employer’s standpoint:

Well-seasoned chefs understand these phenomena and when they operate a kitchen that is humming with energy, they know that it is because of the environment set for hard work and successful endings. Hard work, physical and mental exhaustion without the experience of accomplishment (winning) can be counterproductive. “Why did I push myself this hard only to feel the disappointment of failure.?” It is the chef’s responsibility to set the stage, build in the systems, and orchestrate these hard working cooks towards a positive end. This is accomplished through training, facilitation, and support.

[]         THE SIGNIFICANCE OF PASSION FOR WHAT YOU DO

“Growing up, I learned that if you are passionate about something, that you can move mountains. Passion is more precious than gold, and it’s a currency that everyone craves. It’s something that’s hard to fake, and when it’s real, everyone wants to be on that train. It’s about giving people something that they can believe.”

-Stephanie Allain

From the cook’s standpoint:

When all is said and done – if you work very hard at a career that you don’t enjoy, if you work for a property where there is little opportunity to express your passion for cooking, if the style of management inhibits your ability to grow, learn, and be expressive – then why are you doing this to yourself? In the long run it is important for you to feel good about your investment of time and energy.

From the employer’s standpoint:

The success of a restaurant has a much greater connection to the passion of the employee than the content of the menu. When cooks are connected, when they feel the joy of creating and presenting food that they want to put their signature on, and when there is that opportunity to grow and be exceptional – then there is no question that the product will reflect this enthusiasm. It becomes very easy for a restaurant guest to note the level of passion that is present in the kitchen. This passion is present in the visual presentation, and the flavor of each bite of food. It is thus imperative for owners and chefs to create this environment that supports a cook’s passion.

[]         FACTORS THAT IMPACT DAILY LIVING

Now here comes the tangible – the component that can bolster the other two or tear them apart. Daily living is the wake-up call that affirms that a career decision was correct and fuels the fire of creativity and hard work. As Abraham Maslow pointed out in his Hierarchy of Needs – without the ability to Survive, Feel Secure, and Sense that an employee Belongs – there will be little room for self-motivation and happy productive employees. Every employee needs the ability to make a decent wage, depend on baseline benefits, work for a business that can provide a level of employment security, and experience a sense of being part of the team. These are the building blocks of a comfortable life – essential for productivity at work.

From the cook’s standpoint:

“As much as I love this business, as much as I want to cook more than anything else, as much as I am willing to work hard in a physically demanding environment – how can I do so unless I can support myself and my family in a reasonable manner?”

– Every professional cook

From the employer’s standpoint:

We (the restaurant industry) continue to skirt around this issue and sight numerous reasons why cooks and service staff cannot be paid a fair wage (certainly dependent on the position and skill level), enjoy very basic benefits that employees in other fields take for granted (healthcare, some sick and vacation time, and an opportunity to contribute to some form of retirement savings plan). We all understand the tight margins that restaurants work within and the requirements of a very labor intensive business, but the fact remains that unless we can find a solution to this issue, then hard work and passion will always take a back seat and it will become increasingly difficult to find and retain good employees.

Hard work, passion, and the ability to live in a reasonable manner are the building blocks that must be addressed – they are the components of a successful career and a successful restaurant.

DO WHAT YOU LIKE!

Plan Better – Train Harder

Harvest America Ventures, LLC

Restaurant Consulting and Training

www.harvestamericaventures.com

 

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WHAT DRIVES A CHEF

13 Monday Feb 2017

Posted by harvestamericacues.com in Uncategorized

≈ 2 Comments

Tags

chef, cook, culinary career, restaurants, what drives a chef

Painted in Waterlogue

The vision of extreme work ethic always inspires me. Extreme may be an over-used word, but not in the restaurant business. A chef’s life is a life of never-ending focus on food and the workings of his or her kitchen. Yes, I do mean never-ending.

In a recent travel show I took note of a quote from Chef Nancy Silverton of Mozza Restaurant and LaBrea Bakery – when confronted with this observation of a chef’s extremism, she stated: “It’s in your blood – we can’t ‘not’ do it.” To those of us who have been or are caught up in the tangled web of a life in the kitchen – doesn’t this statement hit the mark? We can’t help ourselves infers that this obsession is almost genetic, some type of affliction that we are born with or “catch” along the way. It is, for some reason, part of the chemistry that makes up the character of a chef.

What are these obsessions, these “can’t help it” dynamics that can either be viewed as the positive character of a chef or the disease that plagues them?

[]         WE COMMIT TO PUT IN THE TIME – WHATEVER IT MIGHT BE

Of course every chef will complain about the hours that he or she works, yet I have not found a serious chef who is told to work 90 hours a week. Whether it is a feeling of responsibility, a lack of trust in fellow workers, a bit of concern about their own shortcomings, or just a hidden comfort level in being in the kitchen – if you are a chef, the obscene commitment of time is a given – we accept it and can’t help ourselves.

[]         WE EXPECT EVERYONE ELSE TO SIMPLY ACCEPT THIS REALITY

Because we have made the commitment to “be there” over and above any other reasonable commitment in life, we expect those around us to smile and accept our reluctance to find balance. Some may be fortunate to find themselves surrounded by understanding friends and family, while others wind up sacrificing everything else for the job.

[]         WE VIEW EVERY PLATE THAT LEAVES OUR KITCHEN AS A PRODUCT THAT CARRIES OUR SIGNATURE, REPUTATION, ADDRESS AND PHONE NUMBER

Chefs are obsessed (although they may deny it) with their reputation and how others perceive them. Chefs are fully engaged in the belief that the buck stops with them and any mistake or shortcoming of a co-worker or employee is his or her (the chef’s) fault. This only feeds that need to always be there.

[]         WE CAN’T AVOID SWEATING THE DETAILS AND KNOW THAT EVERY DETAIL IS CRITICAL

Chefs are often cursed with “restaurant eyes”. This is an important trait for anyone in charge of a kitchen, but it can be a hefty weight to carry. Chefs tend to see the details, try to coach others to see them as well, and if all else fails – try to fix them when others are less inclined to do so.

[]         WE HAVE AN INNATE NEED TO CONSTANTLY IMPROVE

Never being satisfied leads to an addiction to constantly tear things apart and rebuild them. This is a trait that artists have been notoriously known for. There was a time (as I have heard) when Picasso was no longer allowed to walk through a museum that carried his work – unaccompanied. The reason was that he would be inclined to find fault with his work on display and try to correct it without permission from the museum. Chefs are the same way. A well-received, popular dish might quickly be removed from the menu because the chef wasn’t happy with it, even if guests loved it.

[]         WE ARE OUR OWN WORST CRITIC

Most chefs are not served well by performance evaluations simply because they already know where they are weak and what part of their work needs improvement. Some may sight examples to the contrary, but I can tell you with relative confidence that chefs are extremely critical of their own work. Telling them the obvious rarely works in terms of changing behavior or work quality – the chef needs to accept his or her shortcomings and develop a strategy for self-improvement. More than likely if an outside force tries to push for that change, it simply doesn’t work. The chef will more often than not – resist. The end result is that if the chef doesn’t self-correct, he or she will probably wind up leaving or being asked to leave. This is strange but true.

[]         OF COURSE WE ARE COMPETITIVE

By nature, chefs are competitive souls – we can’t help ourselves. We are competitive with fellow chefs (friends or foes), with other restaurants, and most significantly with ourselves. Chefs need to somehow win in their own mind. Better food, more interesting menu, higher customer counts, better check averages, better kitchen financial performance, more positive customer comments, better ratings on Trip Advisor, more stars or diamonds, etc. – pick your competitive measurement – chefs will subscribe to it.

[]         WE MAKE FOOD THE CENTER OF OUR LIVES

Chefs read about it, talk about it, shop for it, work with it, become frustrated over it, insist that others share their passion for it, when they do go on vacation – plan their time around it, and feel that somehow food is their calling.

[]         WE ARE ALWAYS FRUSTRATED WITH THOSE WHO DON’T CARE AS MUCH AS US

Since chefs view food as centric to their existence, it only makes sense (right?) that everyone else in the kitchen, the restaurant, their family and friend circles, and dining room feel the same way. If they don’t feel this way, the chef will dismiss them at some level.

[]         WE LOSE SLEEP OVER THE MISTAKES WE MAKE AND THE PEOPLE WHO FIND ANY FAULT WITH OUR WORK

Chefs make mistakes; lots of mistakes, just like everyone else. In the big scheme of things most of these mistakes are minor and the positives always far outweigh the number and significance of those mistakes. If 198 customers rave about their meal last night and two offered a negative critique – the chef quickly forgets the 198 and wrestles with the 2. Every emotion churns within the chef over these 2: anger, fear, disappointment, shame, hurt, and anything else that might keep him or her from sleeping for the next few nights. Sure, most chefs will try to hide these feelings, but they exist and they eat away at their physical, mental and emotional wellbeing.

[]         WE FEEL THAT WE MUST ALWAYS BE A BEACON OF STRENGTH, YET WE ARE PRETTY DAMN SENSITIVE ABOUT SO MUCH

God forbid that a chef would actually show any of these emotions (except anger- that one comes way too easily) because we feel that doing so would be a sign of weakness in the eyes of coworkers. So chefs tend to either be stoic or hide behind the rush of anger that we sometimes confuse with a sign of strength.

[]         WE LOVE OUR WORK AND HATE OUR WORK AT THE SAME

Sit down with a chef to discuss his or her state of being and you might walk away very confused. Chefs will gladly refer to all of the challenges, negatives, and psyche killing facts about this extremely difficult work and in the next moment smile and reflect on how much they thoroughly love the profession, the work, the people around them, and their ability to create fabulous food for the public.

Chefs – we are such a strange lot – we just can’t help ourselves.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant and Culinary School Consulting and Training

DON’T FORGET TO ORDER YOUR COPY OF: The Event That Changed Everything – A novel about the restaurant business and those crazy people who simply can’t help themselves.

Click on the link below to order your copy today.

www.amazon.com/Event-That-Changed-Everything-Relationships/dp/1491755105/ref=sr_1_1?ie=UTF8&qid=1487015359&sr=8-1&keywords=The+Event+that+Changed+Everything

 

 

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THE YIN AND YANG OF BEING A CHEF

04 Saturday Feb 2017

Posted by harvestamericacues.com in Uncategorized

≈ Leave a comment

Tags

chefs, cooks, culinary career, kitchens, yin and yang

me

I have always believed assessing a significant decision that you are about to make or reviewing one that is already part of your history is best served by listing the pros and cons. If there are more positives than negatives then it is (was) likely a good decision. The greater the decision the more likely there will be a significant amount of positive and negative. One of those life-altering decisions revolves around your choice of career.

As I reflect back on my career as a chef, I pause to look at and weigh the decision that I made more than four decades ago. If you are a chef, I might encourage you to do the same and if you are contemplating jumping in the culinary career stream, this reflection might help you to put everything in perspective and make a decision that is best for you.

THE YIN AND THE YANG- THE GOOD, THE BAD, AND THE UGLY:

[]         IT’S ALL ABOUT THE PEOPLE

I could write a book about the people alone. Let me be clear – the best, most interesting, most transparent, compassionate, in your face, generous, hard working, dedicated, rough and smooth, introverted and extroverted (depending on the time of the day), dependably undependable, creative and fun people that I know – work in restaurants. This is true from the dishwasher up to the chef, from the server to the bartender, and includes many of the people who spend their time as guest – they are all the absolute best and the reason that I spent more than 40 years in the field.

[]         ONCE YOU FIND A MENTOR

When a chef or owner takes you under his or her wing, you will be connected for life. Mentorship is an age-old tradition in restaurants – chefs and owners enjoy sharing, supporting, and giving back. They are, for all intents and purposes, natural teachers and every aspiring cook – an eager student.

[]         SOME COOKS DON’T SHARE YOUR ENTHUSIASM

It would be great to say that everyone working in a kitchen is enthusiastic, dedicated, passionate, and patient enough to know that it takes time to get to the position they want, but sadly this is not the case. There is certainly a place for people who are strictly working for a paycheck, but they can bring your team down. Some chefs are able to settle these individuals into a position that requires a pair of hands, but it is a struggle. The goal would be to convert or move them on.

[]         SOME CHEFS DON’T DESERVE THE TITLE

It may seem harsh to say, but I feel that a chef who is not committed to developing people, not focused on constant improvement, not his or her own worst critic, not willing to turn a cooks mistakes into a positive learning experience, not willing to pass on what he or she knows, and not stable enough to stay professional when things go sideways should not have the opportunity to hold the key position in a kitchen. Represent the best, not the worst.

[]         EVERY MINUTE IS DIFFERENT AND EXCITING

Never a dull moment was a phrase that could have been developed for kitchens. There are always challenges, always problems to solve, always opportunities to move in a different direction, and always an opportunity to win and test a chef’s full array of skills and attributes. How many career choices can provide this level of intrigue and excitement?

[]         THERE ARE WAY TOO MANY MINUTES SPENT ON THE JOB

There is no question that chef’s and cook’s who are dedicated to their career must struggle with the insane number of hours that the job requires. For the chef, until the team is fully developed and on the same page, it may seem impossible to leave the operation. Even when the team has gelled, the desire to “be there” is always present. This is a sacrifice that chefs have dealt with for generations. Should it change? Probably. Will it change? Not likely. Does it push people away from the business? No question. Is there an answer? Probably, but it will take a culture change which is not easy.

[]         I HAVE AN OPPORTUNITY TO LEARN SOMETHING NEW EVERY DAY

In all honesty, I cannot remember a day spent in the kitchen when I failed to have an opportunity to learn something new. I didn’t always take those opportunities to heart, but for the times that I did – I became the chef that I am today by looking for those chances to add something or to improve on something else. The information and skills are endless.

[]         I GIVE WAY MORE THAN I RECEIVE

Some may wrestle with this and take on the attitude that they need to be compensated better for what they contribute. They are, no doubt, correct, but in the big scheme of things – those who give more than they receive are the ones who advance, are the ones who see those opportunities come there way. The opposite: “I receive more than I give” will eventually lead to the unemployment line.

[]         I RECEIVE WAY MORE THAN I GIVE

The other side is to look at the big picture beyond just compensation (not to underestimate the importance of a solid paycheck) and note what the career has provided. I can easily reflect on a network of professional contacts, the opportunity to be entrepreneurial without the capital investment, the chance to work with highly creative and passionate people, the chance to represent a proud profession, the ability to travel in many cases, and the ability to do what you love. These are priceless benefits.

[]         I HAVE AN OPPORTUNITY TO MAKE PEOPLE HAPPY

Some may scoff at this positive, but I challenge anyone to say that they don’t care that a guest enjoyed their food, loved the dining experience, paused to take a picture of a chef’s creation, and stood on a soapbox and proclaimed how great a restaurant is. Making people happy is a gift in itself and every chef has this opportunity every day.

[]         SOME PEOPLE WILL NEVER BE HAPPY

OK, there is another side- the customer who will never be happy, finds joy in complaining, feels obligated to ignore talking about their disappointment until they get on social media and attack a restaurant, the ones who insist on insulting a server, sending back food that was properly cooked, and only seems happy when he or she can make others miserable. It goes with the turf, but hurts all the same. Chefs just need to learn how to accept it and move on.

[]         I AM PART OF A UNIVERSAL FAMILY

Everywhere that I travel, every restaurant that I visit, and every cook that I meet – even those who speak a different language, have a bond with me. Simply say that you are a cook, chef, server, restaurateur, or bartender and there is immediately acknowledgement of membership in the club. This connection is invigorating and rewarding. I can’t count the number of extra courses, special preparations, complementary bottles of wine, and tours of kitchens that I have enjoyed simply because I said that I too do this for a living. Welcome to the club.

[]         I HAVE BEEN AN ENTREPRENEUR WITHOUT EVER OWNING A RESTAURANT

In most cases, the owner of a restaurant understands how important the chef is to the success of an operation. Unless the opportunity is abused, this equates to the ability of every chef to put his or her signature on a menu, become the face of the operation, have the latitude to build a team around his or her philosophy, and even (when funds are available) design a kitchen to work for the chef’s concept. Every cook that I know has some level of desire to own his or her food operation. Chef’s can do this without ever signing the papers or investing the personal money.

[]         I HAVE BEEN TO MORE PLACES THAN I EVER WOULD HAVE IMAGINED

Maybe not true for everyone, but my experiences and connections with the restaurant industry have allowed me to visit more than half of the US States, and a dozen foreign countries. I have visited the kitchens of some of the finest restaurants in the world, dine at many, made a connection with renown chefs and wine makers, and am able to call on a network of hundreds of food professionals as a result of standing behind a range and taking my role seriously.

[]         I HOLD A TITLE FOR LIFE THAT MANY PEOPLE HOLD AS A DREAM

It is not ego, certainly not required, and definitely not meaningful to anyone but me, but I have always been called “chef” and even after I entered the world of “semi-retirement” find that people continue to make this reference. What I have found is that it goes beyond a sign of respect for the individual, but more importantly respect for the position. Sure is nice to be part of that club.

Yin and Yang points to many things, but in this case demonstrates that for every positive there is a negative and every negative a positive. They work together and balance each other out. If left alone there will at least be balance. If there are more positives than negatives then we relish a decision or a life, if there are more negatives than positives then we have a life or decision in disarray. To me, a life in the kitchen has been far more rewarding than I could have ever imagined.

“In Chinese philosophy, yin and yang (also yin–yang or yin yang, 陰陽 yīnyáng “dark—bright”) describes how opposite or contrary forces are actually complementary, interconnected, and interdependent in the natural world, and how they give rise to each other as they interrelate to one another.”

-Wikipedia

yinyang

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting and Training

http://www.harvestamericaventures.com

 

 

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Realistic Expectations for Culinary School Graduates

24 Tuesday Jul 2012

Posted by harvestamericacues.com in Tips for the Teacher

≈ 4 Comments

Tags

chefs, cooks, culinary career, culinary expectations, culinary graduates, restaurants, sous chef

This is an article that I posted two years ago regarding the expectations that young graduates of culinary education oftentimes have when first entering a professional kitchen. I felt that it fit well with the series of recent posts that I made regarding line cooks, bakers and the path that they take en route to the position of “chef”. So, forgive the “repost”, but hopefully you will note the timeliness of the content.

I am not sure where it went wrong.  Maybe it is an over-zealous admissions staff, maybe it is the Food Network.  The source could be instructors hoping to inspire young people to early greatness or quite possibly it is the parent who truly believes that their son or daughter is born with the Emeril gene.  To some degree it is probably the “return on investment” need for instant payback on a very expensive culinary education, or who knows, quite possibly the work ethic in America has changed.  The end result is a plethora of culinary school graduates who truly believe that graduation should lead them immediately to the sous chef position and a very comfortable salary.

Having spent many years in culinary education, I am a strong advocate for the investment that a culinary degree provides. However, when I put on my chef hat, I want to tell every graduate that they need to be patient, vigilant, focused, attentive, and subservient for a period of time.  There is a part of the educational process that requires every student of culinary arts to pay their dues, add their foundational skills to the mix of “hard knocks” education, and learn how to respect any kitchen that they enter.

The first step cannot be – change the model.  The first step must be – learn how this model works and respect the chef’s domain.  Your time will come.

Kitchen work is very hard.  I know, everyone has heard that before, yet many graduates don’t seem to grasp that until they are really immersed in it day in, and day out.  The cooking part is really easy.  This is what the student loves to do.  This is what attracted them to the field in the first place.  This is what, rightfully so, culinary schools tend to focus on. Those who aspire to make this their career will quickly learn that it is people and financial performance that allow a restaurant to thrive and deliver that excellent food that they are so passionate about.

Managing people is extremely challenging because everyone is different.  Forget following the book – the book doesn’t understand your co-workers.  The styles and methods of working with and managing others is just a brush stroke.  You are trying to finish the painting.  Be patient!  Observe people and learn.  Develop your style as a culinary professional before you think about the first sous chef job.  It is those people who will allow you to be successful in that position.  Cooking will get you noticed, leading others will carry you through your career.

I think we need to address this very early on in the field of education.  Everyone needs to understand this from the admissions counselor to the teacher; from the administrator to the marketing director; from the parent to the student.  A quality culinary education is a means to an end, the first important page in the novel, that first brush stroke in a long and challenging career.

Those who have completed their education and hit that reality wall very quickly – know that it will work in the long-run, just be patient, be vigilant, be focused, listen and learn.  It may take a bit longer than you thought, maybe 5 years or so before that sous chef job is in sight, but it will happen if you understand the path.

What do you think?

PLAN BETTER – TRAIN HARDER

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

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