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COOKS – GETTING BACK INTO THE ZONE

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Take a deep breath as you walk through those back doors, back into the kitchen that was so familiar, back to a place that you have missed for the past three months. Somehow you are nervous – why is that? You’re not as nervous about the virus as you are being able to hit the ground running. This is a job that has always required you to be on your game, to be able to zig and zag, solve those little problems that crop up every day, finding your pace, organize your station, and respond with syncopation and confidence when those orders start to roll off the printer. How will you be able to perform – that is the question that is churning in your stomach, that brings beads of sweat to your forehead, and that clouds your vision as you make that first step into the kitchen.

Things are certainly different as you pull on your N-95 mask, nod to your teammates while trying to keep a safe distance, scrub your hands for the first of 25 times today, sanitize your work area and your tool kit, grab your station prep list and start to work. The chef has some background music playing from his iPhone as a way to lighten the tension, and although the conversation is less engaged as it once was, people begin to throw around some of the typical banter. “Hey, I hope your knife skills didn’t get any more pathetic than they use to be”, “ I hope the chef stocked up on extra band aids now that you are back in the kitchen”, and a few other slights that are a bit more graphic. Somehow, the banter makes you feel relaxed, relieves that knot in your stomach, and brings hope to quell those fears that you have about your ability to adapt.

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Soon the cadence of work lightens the mood and that muscle memory kicks in as you charge through vegetable prep and begin to trim tenders and strip loins, cut steaks, peel and devein shrimp, clean Divers scallops, flatten chicken breasts, and fillet various types of fish for your station.

You nick one of your fingers with a boning knife and it bleeds like a bastard. Trying not to let others see your sloppy mistake you wrap it in a side towel and make a stealth move towards the rest room. You wash and dry the cut (damn, it’s on the tip of my index finger where it is impossible to stop the bleeding) wrap it tightly with three band-aids and double up your gloves hoping that the blood won’t give away your misguided knife handling. Back to work – the only thing hurt is your ego.

“Hey Jake – you cuttin steaks or fingers the rest of the day?” Damn – busted. Of course, now you will be the butt of everyone’s jokes for the next couple hours. The chef walks past you and just smiles. Well, at least you broke the ice.

Everyone is trying hard to bring back some semblance of “normal”, but the air is heavy, as each cook knows that nothing is normal anymore. The chef had sent everyone a list of new protocols before they arrived, so routines of old were out the window.

You notice a delivery truck arrive with supplies – even this is part of the change that the virus has brought to the restaurant. The driver is no longer allowed to simply wheel in supplies and unload them in coolers, freezers, and dry goods storage. Items are received at the back entrance where boxes will be opened, cardboard immediately discarded to outside recycling bins, and each item is wiped with bleach cloths before transferred to storage. This is an all hands on deck process that eats away at time that would have normally been spent on prep. No one is happy about this added process, yet everyone feels that sense of responsibility for everyone’s safety and wellbeing.

Back to prep, that is after scrubbing hands again, re-sanitizing your work station, adjusting your mask that has begun to cause a rash on your face, and turning in your apron for one that is fresh and sanitary. Now that sense of urgency returns, the knowledge that there is more work to complete than there is time – you dive into the details for your station. Time to clarify butter, blanch and shock vegetables, reduce stocks for sauce work, mince herbs, refill bottles of wine and olive oil, prepare garnishes, season your pans, fire up the grill and salamander, and fold your side towels as you always had in the past. Thirty minutes more and that POS printer will begin to talk once again.

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Now things begin to seem right. Comfort and confidence overtake angst and doubt as every cook instinctively falls back into his and her pace. This is what they are trained to do, this is their calling, this is that point in time when their skills point the way and cooking becomes part of their reflex. Cooks mark steaks and chops at their chargrill and fall back into a comfort zone of knowing degrees of doneness. Sauté quickly remembers how to multi-task: hot pan, clarified butter, scored skin on the fish fillet hits that screaming hot pan, keep the pan in motion so it doesn’t stick, sear to a golden brown, baste the fish, hit it with a touch of salt and deglaze the pan with white wine – push the pan aside until pick up. Another hot pan – no two, two orders of tournedos on the fly. A quick sear of salted meat – both sides. Deglaze with a touch of Madeira and a splash of demi. A spin of fresh cracked pepper and then remove the meat. Finish reducing the pan sauce, add some chopped parsley and return the meat to coat. Plates up – toast medallions, fillets, sear two cut pieces of foie gras in a dry hot pan (it only takes a few seconds) sear both sides and top off the fillets – mask with sauce madeira and a few shavings of black truffle – four pieces of perfect asparagus and two baby carrots tossed in butter – slide the plates into the pass. “Give me an all day”: the expeditor calls out: one more tournedos – rare, three shrimp, two Dourade fillets, four chicken picatta, and one vegetable tart – all have apps coming up first – fire the first Dourade right now!

The pace continues to quicken and everything seems to slide into that slow motion groove of a cook in control. All he hears is the commands from the expeditor and the ticking cadences of the printer. Everything is under control as his mental state is total focus on the work. This cook is there, he is back, he feels the adrenaline coursing through his veins, and sees things clear again. This is what he missed over the past three months. All his uncertainty is put aside – he is back.

At some point the board is almost clear – he looks to Janis to his left on apps and Greg on the broiler. They both have smiles on their faces. They too overcame their fear and rose to the occasion. No one struck out or lost his or her poise – the night was winding down and the day was won. The expeditor gives them a thumbs-up and the chef simply nods. Good cooks don’t forget, it’s like riding a bike – it only took one push to adjust to the new normal and get their confidence back. A few high fives and then it’s back to cleaning and making notes for what tomorrow will bring.

This time of uncertainty has left everyone shaken. Cooks and chefs in particular rely on protocols and systems and uncertainty never sits well with them. The time will come when restaurants will be back and cooks find their groove once again. The swagger of line cooks will return and the gratification of plating that perfect dish will bring a smile to their faces. It will happen soon enough – be patient.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

We are in this together

www.harvestamericacues.com BLOG

OUR DAILY BREATH: TAKING THE KITCHEN OUT OF THE COOK IS PROBLEMATIC

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We have all heard the phrase: “You can take the cook out of the kitchen, but you can’t take the kitchen out of the cook.” While there is certainly some merit to this statement, the current isolation is pushing the envelope in that regard. Why is it so hard to take the kitchen out of the cook?

I am sure that this reality applies to other fields and trades, but I do believe that it is much more pronounced with cooks. Here is why:

Kitchen work is a way of life, similar to career military. To meet the needs of the consistently inconsistent environment of the kitchen – chefs need to apply a level of discipline and organization that rivals that of a military platoon. Because of the level of multi-tasking required and the speed with which cooks need to act and react – organization must be as structured as the checklist that a pilot walks through every time he or she enters the cockpit. And – due to the level of split second communication that takes place throughout a kitchen day – these operations develop their own language that is a cross between French, Italian, and street-smart urban English. We (cooks) look a certain way, act a certain way, talk a certain way, and interact a certain way – all for the good of the tasks at hand. Without this structure the kitchen would surely go astray.

Cooks and chefs learn to plan effectively, run through various scenarios so that planning takes all potential curve balls into consideration; they need to walk through their production check list and prioritize items based on their timing and complexity; they need to remember a thousand different steps that distinguish one product preparation from another; they must have a photographic memory of how each plate is assembled; they must be able to multi-task and make split second decisions regarding the sequence of cooking and plating; and they must do all of this with minimal steps and an acute level of concentration.

When everything gets intense during a meal rush – the cook’s adrenaline is pumping at breakneck speed while each step, in the cook’s mind, seems to slow down and become crystal clear. This is when the cook is in the zone – a special place that is driven by adequate preparation, loads of experience, and heightened awareness.

When the shift is over – a cook’s heart is still beating hard, that adrenaline is still coursing through his or her veins, the cook’s mind is still racing, and thoughts of tomorrow are already creating a package of anticipation and high anxiety. At the end of a shift – the cook cannot turn this off, this feeling of accomplishment, exhilaration, pride, and a sense for the exhaustion that is about to set in.

So, now the cook’s restaurant is closed. There are no longer any prep sheets, the requisite uniform is no longer required, no need for those knives to be sharp, no impending doom if his or her mise is not in order, no tickets ringing off the printer, no unison chants of “yes chef”, no plates to artistically assemble, and no delicious food to see, smell, and taste. There is a serious vacuum in a cook’s life, a sense of being incomplete, an absence of adrenaline highs, and a serious absence of the interplay between team members that brings that cook back to work, seeking more enjoyable punishment and impossible tasks once again. This is not a joke – this is a physical, mental, emotional, and even at some level – a spiritual letdown.

While we wrestle with all of the issues surrounding the fear of Covid-19 and the potential impact on personal health and financial stability – let’s not forget how deflated those cooks from your operation are. How lonely and despondent they probably are – lost without the discipline and logic behind the work that they normally do. Cooks need to work – they need a purpose, a purpose that the kitchen oftentimes fills.

Chefs and restaurateurs need to stay in touch with those cooks and where possible, engage them in some level of work with a deadline. This is important for the cook’s wellbeing. Is there a need to produce free meals for a local soup kitchen, an opportunity to work on recipe development in their homes, is their some long-overdue maintenance or painting work to be done in your restaurant while still practicing social distancing? At least they can feel at home in the kitchen even if there aren’t any orders to fill. This is important for a cook’s mental and emotional health.

PLAN BETTER – TRAIN HARDER

We’re in this together – Don’t 86 us

Harvest America Ventures, LLC

www.harvestamericacues.com BLOG

 

COOKS – THE COMFORT OF HEAT, SWEAT, AND HARD-WORK

28 Tuesday Jan 2020

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Staring at the POS printer, waiting for those orders to start their tap dance building to a crescendo in an hour or so, clicking a pair of tongs by your side, shifting weight from one foot to the other, and beads of sweat beginning to roll down your back and collect under that scull cap that fits just a bit too tight – is this one of those moments when you begin to wonder what in the world you are doing?

Physical work is stressful and gratifying at the same time. Sweat and aching muscles is uncomfortable, yet somehow a sign of work worth doing. Building beautiful, flavorful, aroma filled, satisfying dishes for people every night is a result of this hard work, this sweat, and these aching muscles. These tangible works are also a result of an intelligent approach to a process, constant reference to flavor memory, and a level of mental and physical organization that is parallel to that of an architect, a pilot, or a surgeon – this is work that is far more complex that many give it credit for. There is also the emotional part – putting it all out there for others to critique leaving the cook wondering: “what did they think?” We sweat not just due to the heat, not simply because we are physically all in, but also because cooking is draining intellectually, emotionally, and even spiritually. Being a cook is complicated.

You know that those orders are coming – in just a few minutes that printer will push out that relentless sound of more orders than you think you can handle. This is the most stressful time – let’s get on with it! You remember a couple quotes that stick in your brain:

“Talent is cheaper than table salt. What separates the talented individual from the successful one is a lot of hard work.”

-Stephen King

Ok, you can understand that for sure. You think that you have some talent as a cook, but you KNOW that you put in the effort and then some. You wonder: “Is there a difference between talent and hard work when you come down to it?” How many successful people do you know who work hard without talent? Maybe their talent is knowing what they don’t know and finding ways to get things done anyway. Anyway – soon enough those orders will fill that space in your brain that is wandering right now. Then there was that other quote:

“It’s not so much whether you win or lose, it’s how you play the game.”

-Grantland Rice

Right….try telling that to the chef or the owner. You are part of a line team – there is no room for failure. If you fail, so will the rest of the team. One mistake can lead to chaos on a busy night. This is not the place or the time to learn from your mistakes – NO MISTAKES, NO MISTAKES! “Damn – let’s get these orders in before I start to over-think everything.”

Maybe, just maybe, this sweat and these aching muscles, maybe the nervous energy that is obvious from my dance of anticipation, maybe all of this is fuel for the job ahead. Stay calm, stay calm. I sure hope that my mise en place is tight enough. Did I mince enough shallots, clarify enough butter, flatten enough chicken breasts, and peel enough shrimp? Let me check those scallops again – did I clean them properly? Where are my backups on vegetables, extra bottles of white wine for deglazing? What is the temp on those sauces in the bain-marie? Let me draw my knives over that wet stone one more time – can’t afford a dull knife. You look to the expeditor and tell him to grab you a few more side towels – can never have too many.

restaurant-food

The sweat is starting to pool up on your back, feet are hurting from inactivity, and hands are cramping up from nerves. Come on with the orders already!   You stack and restack plates, move your pan handles a few degrees to the right, and fold and refold those side towels. You drop your tongs – CRAP! Run over to the pot sink and wash them quick. Grab another pair as a back-up.

You grab another energy drink and kick it back like it was that after shift first beer. You look to your right and look to your left. Acknowledge the rest of the team and share a few fist bumps. It is coming – you can feel it. Then, the sound you were all waiting for – the printer spits out that first early-bird deuce. Both items for the grill – nothing for you – damn. A few seconds later – a four top – all yours. Here we go. You grab four pans and slide them onto burners – make sure the pans are hot first. Two orders of Diver Scallops, a Chicken Piccata, and Tournedoes Rossini mid-rare. An ounce of clarified butter for the chicken (dredge it in flour and give it some great caramelization – keep the pan moving), a touch in the pans for the scallops (sear them on one side and pull away from the heat for finishing later), and a little more heat in the pan for the tournedoes (this item will be done last minute). The expeditor had called the table as an order fire (no appetizers – ready to rock) – but you know that it is best to wait to finish until the server is standing on the other side of the pass. Two minutes is all it will take to finish this four top.

Pull the caramelized chicken breast and put it aside, add sliced mushrooms to the pan and a touch more butter. Caramelize the shrooms and deglaze with white wine, and fresh lemon. Sweat is pouring freely down your back now. Two more orders just came in – a few items from your station that can wait until this four top is gone. The server appears and the expeditor calls out – pick up on that four top. “Yes chef”! Chicken back in the pan – the flour from the dredged chicken blends with the white wine and lemon and the sauce comes together. A few capers and chopped parsley and this dish is ready to go. The scallops return to a fresh hot pan to finish the sear, hit the pan with a touch of wine, salt and pepper and done. While you and the middleman plate up the first three dishes – the tournedoes hit the very hot pan for a sear along with two slices of foie gras. Flip all items quickly – cooking only takes a minute. Deglaze the beef with Madeira and demi-glace and assemble the dish on toast medallions – top with some truffle shavings and off it goes to the pass. Four top complete. Move on to the next order.

You wipe your brow, take a drink of water and start with fresh pans. The orders keep coming. Now the expeditor is in control of your world. He tells you what to start, what to finish, and what to plate. Every few moments you ask for an “all day” (a review of what should be working on your station), and back to it. No time to chat with others – an occasional look or nod is enough of a signal. Plates are flying now – you turn to plate up an item and the dish is there ready with accompaniments. Only one re-fire so far (you hate that, but try to push it out of your mind).

For the next three hours – this is the frantic pace of the line. Those 180 minutes go by in a flash. You stay on top of your station cleanliness and are relieved to see that your mise en place is holding up. A few little finger burns from hot pan-handles, nothing you can’t work through, and one dropped item to replace – not bad. You haven’t screwed up any orders or messed up your teammates thus far. You are now working like a well-oiled machine. Your brain works through processes, your palate is fine tuned, and there is real economy of motion in the steps that you take.

When 9 p.m. rolls around – the board is almost clear. Just a couple deuces to finish up and that inevitable table that arrives 15 minutes before closing, but you breathe out knowing that you made it through another night.

Painted in Waterlogue

By 10:30, it’s all over. You breakdown your station, scrub your area, chill sauces, label and date items, make out your prep list for tomorrow and a friendly note to the morning prep cook. The sous chef points his finger and gives you a “thumbs up”. The mental and emotional stress is over – the physical pains will take a few hours to come to the surface, but you know they are there. Hey, it’s good pain – an honest days work. The heat, sweat, and hard effort feel OK. This is what you do, and this is how it is suppose to feel.

Tomorrow is another day.

PLAN BETTER – TRAIN HARDER

WORK HARD, SWEAT A LOT, AND SMILE WHEN IT IS OVER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

 

 

 

WHEN A COOK IS TRULY IN THE ZONE

23 Thursday Jan 2020

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In the zone is a phrase commonly used to describe a musician, athlete, or even a cook who experiences an “everything going right” situation, and when the person, or persons, involved are totally focused on the task at hand– but, being fully in the zone is really so much more.

When a musician is in the zone – he or she becomes one with the instrument – feeling, sensing, and intellectually connected as the instrument becomes an extension of who that person is. The audience can see and hear this phenomenon as real magic occurs. I have witnessed this with some incredible musical talent: Stanley Jordan, the incredible jazz guitar genius can close his eyes, block out all that is around him, and offer his uniquely original style of plucking with both hands and expressing through his instrument what he is feeling inside. Aurelien Pontier, a world-class French pianist finds his heart, soul, and fingers in total sync as he perfectly executes all of the nuances of a Rachmaninov piano concerto – some of the most difficult music to feel and play. And, the late Al Jareau could seem to drift off the stage while every inch of his being was engaged with scat vocal interpretations of jazz instruments. These great musicians were able to float into the zone and release more than music; they were facilitators of a musical experience.

Michael Jordan defied gravity when he was in the zone; Steve Kerr made it seem as if hitting three-point shots was inevitable; Simone Beal tumbled through the air and stuck a perfect landing as if the mat, bench, or parallel bars were simply there to accent her perfection; and Joe Montana and Jerry Rice were in such sync that no defensive player was ever able to disrupt another touchdown. These athletes were able to switch on their relationship with the zone, at will.

Every line cook and chef has experienced those nights when things go right. Timing is perfect, plates are beautiful, food is prepared as it should be, and service staff appears the moment that plates are put in the pass. To all of us who have been there – this would seem to describe a “zone” event. But that out-of-world experience that truly defines being in the zone requires much more. A cook in the zone feels the joy of a perfect palate for seasoning, the ability to hear, see, and smell when an item is perfectly done, all other line personnel are able to sense what needs to be done next without being told or asked, the plate is ready to receive an item from the grill before the line cook needs to request it, and a simple nod or cursory eye contact from the chef or expeditor is enough to signal what must be done next. Being in the zone is a total sensual experience, and intellectual connection, an emotional alignment, and a physical melding of activity that is a fluid and tight as a perfectly synchronized symphonic orchestra. The experience is rarely planned or anticipated; yet without organization, skill, planning, and confidence it will never happen.

Have you been there? The planets are aligned – those orders clicking off the POS seem to suddenly move in slow motion. Every nuance of understanding is there as the cook assimilates what the expeditor calls off, organizes those orders in his or her head, and begins the structured process of starting a sear, deglazing a pan, reducing a pan sauce, and grabbing pans that are at the ready and hot so that the process is not delayed. You taste, season, and taste and your flavor memory bank kicks into motion as adjustments are made to each pan making sure that the end result is a consistent product. Plates are meticulously assembled so that they look exactly like that picture in the cook’s mind and when the chef calls fire and pick-up, those pans are returned to the stove for finishing and assembled plates are slide into the pass where the expeditor adds an herb garnish and wipes the plates edge. It all seems so easy tonight, so natural, and so much in sync with everything and everyone. Have you been there?

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Are you in the zone – really? If you are – is it good luck or something else? So, how does a cook or chef set the stage for “in the zone” experiences? Here are some essential elements:

[]         SKILL MASTERY

It would be impossible to experience the scenario portrayed without having mastered those foundational skills that are part of a cook’s bag of tricks. Superior knife skills, a full understanding of all the cooking methods, flavor memory, impeccably tight mise en place, time management, and a deep understanding of each ingredient, its flavor profile and how it acts and reacts under certain conditions and in combination with other ingredients. Being in the zone is no accident.

[]         ORGANIZATION

Take a moment to observe an excellent cook’s station. It is precise, always clean, perfectly spaced, and always so even during the busiest time of service. Don’t mess with a cook’s station – it is exactly how he or she needs and wants it. The cook can point to everything in that station – blindfolded. Back-ups are ample and are labeled and easy to access. Towels are folded a certain way, every plate is checked for cleanliness, water spots, chips and cracks. Nothing is left to chance.

[]         TEAM DYNAMICS

When zone work is realized it is because every member of the team knows his or her job and is equally prepared, and every member of the team also knows every other station and can step in at any time and function with the same level of efficiency and passion as the person who typically owns it. It’s all about team.

[]         PRACTICE COMMUNICATION

Just as best friends, brothers and sisters, spouses and significant others know what the other is thinking or about to do, so too must team members on the line have the ability to anticipate the action of others, use verbal and non-verbal communication techniques, and function, as a result, as one cohesive unit. Have you been there?

Painted in Waterlogue

[]         RESPECT

Respect and Trust are one and the same when it comes to preparing for “in the zone” work. When the magic happens it is because every member of the team is aware of strengths and weaknesses of others and respects what can be done and what needs to be done to make sure actions are seamless. Respect must be earned daily on these teams and it is easy to see that the last thing that a cook would ever do is to allow that trust to wane. Have you been there?

[]         PRACTICE

If you are waiting for luck to create those beautifully orchestrated service events – you will be waiting a long time. Whether it is a sports team, a band or orchestra, a military platoon, or line team in a restaurant – practice does make perfect. Every service is another opportunity to fine tune, to discuss those things that are not yet right, and practice ways to bring them there. Individuals or teams that are “in the zone” got there through meticulous practice.

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[]         UNDERSTANDING

Michael Jordan knew everything about the ball, the court, the game, and his competition. He understood how to approach a game. Aurelien Pontier became Rachmaninov when he sat at the piano to play one of his compositions, he understands muscle memory, how to accent a certain phrase in a piece, how high to lift his hands, and how strong or soft to lay his fingers on the keys. A great cook must understand everything about the menu, the ingredients, the cooking process, the flavor profile, the history and traditions behind the design of a dish, colors and textures, and even how to lay out a plate to emphasize its uniqueness. True understanding is behind every “in the zone” experience.

If you have truly been in the zone, then you understand the depth of satisfaction that comes from control over that experience. When you are ready then that experience can be predicted and expected. When others are able to witness this in the works then the chaos of the kitchen seems to flow like a well-orchestrated piece of music, or a perfect game. Great teams can somehow make it look easy, but in reality it is nothing more than great planning, meticulous work, loads of practice, and un-compromised levels of confidence in this process.

PLAN BETTER – TRAIN HARDER

Prepare yourself for the ZONE

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

 

Aurelien Pontier plays Rachmaninov

https://www.youtube.com/watch?v=SMkfIx5Hy4Y

Stanley Jordan plays Eleanor Rigby

https://www.youtube.com/watch?v=4M22XWM2qbo

Al Jareau sings Step-by-Step

https://www.youtube.com/watch?v=_AA1C-_OfQY

When Air Jordan was born

https://www.youtube.com/watch?v=mny1kAxF2zQ

Simone Beal on the balance beam

https://www.youtube.com/watch?v=W7LzYjEsu-w

Montana to Rice

https://www.youtube.com/watch?v=yH4_zSPB7XQ

The dance at a Michelin starred restaurant

https://www.youtube.com/watch?v=g0yisRiLwGA

 

 

HERDING CATS – THE MAKEUP OF A KITCHEN LINE

03 Friday Jan 2020

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Chemistry is by far, the most important ingredient in building a successful kitchen team. When a chef is able to bring a group of seemingly opposing forces together into a functional, well-orchestrated team then great things happen. This, however, is no easy task given the different dynamics that exist among the players.

Kitchens tend to be extraordinary melting pots that attract a wide array of characters who, despite their differences, seem to rally around a few common traits: they like food, they are somewhat competitive, they enjoy the adrenaline rush, and they are a pretty proud group.

So, in giving some thought to the different types of individuals who stumble or rush head first into a kitchen career, I came up with ten categories of cook types (you may have a few others to add on your own) – see where you fit.

  1. PIRATES

Ah…the kitchen pirate. These are seasoned veterans of the line with all the battle scars to prove it. They have fantastic stories to tell (some of them might even be true). The pirate is crusty, seemingly uncaring about anyone who doesn’t tie on an apron, impatient with others, and always ready to walk out if things start to go sideways. On the other hand – these are the battle veterans who can pull you out of a jam when the team would otherwise crash and burn. They probably won’t stay with you very long, but they will make their mark while they are with you. They have likely worked at nearly every busy restaurant in the area and are known to all.

  1. MYSTERIOUS UNKNOWNS

Most cooks are pretty transparent – they tell you more than you really want to know about their past, present, and future; who they like and why, and who is not on their Christmas Card list. The mysterious unknown is different. They are quiet and reserved, no one in the restaurant seems to have a clue about them and as a result there is no shortage of illicit theories of shady pasts, possible criminal records, and worries about when they might snap. Ironically, they are usually there when they need to be, prepped and ready, and consistent in their work – so, we gladly hire them (whomever they might really be).

  1. CULINARY CAREERISTS

Usually, a recent graduate or a current school intern with starched white uniforms, polished shoes, and perfectly sharpened knives. They want to do the right thing and are quick to tell more seasoned cooks how to “do the work properly.” What they know is untested, and speed is typically not their forte. They have lots of books, know all the hot chefs, have a well thought out career path, and want to be the star. Typically, the more seasoned staff will find ways to temper their unbridled enthusiasm, prod them when they get behind, and even try to get them to stumble and become humble. They mean well, they just don’t know any better. They will learn from their mistakes and unless they lose that enthusiasm along the way – will probably reach the position of chef some day (it just doesn’t seem like that is possible right now).

  1. DEPENDABLE LONERS

Always at work on time and ready to go, always properly prepped, and always on top of presentations – the dependable loner is an important part of every team. When another cook calls out sick – the chef knows that he or she can call in the loner to cover a shift. They do not socialize with the rest of the group, they rarely engage in conversation, they never have a joke to share – but they do their work, and do it well. Who knows what ghosts are in their closet.

  1. ANNOYING PERFECTIONISTS

Obsessive/compulsive cooks seem to find their way into every kitchen where I have worked. They are usually great cooks, and very dependable. Their base of knowledge is typically better than most, and their execution is flawless. Their methods evolve around very structured approaches to the work, an exactness that they try and impose on others, and obsessive behavior that works in strange ways. Their mise en place is precise and they will correct everyone else’s if given the chance. When they see something out of place they can become distraught and even unraveled.   If that towel isn’t folded just so, the knife placed in the right location each time, the handles on pans pointed in a particular direction, or plates assembled precisely each time – they can become abusive to others or at least to themselves. They are a strange lot, but in some respects – the standard bearer for others.

  1. THE CHEF’S PET

Occasionally, “yes chef” goes beyond a simple communication that everyone understands, and a sign of respect for the position – sometimes “yes chef” comes from that individual always seeking extra attention from the chef and being needy for recognition. Cooks deal with them, but roll their eyes.

  1. SIMPLY CONTENT TYPE “B”

The simply content are just solid cooks. They know their work, they can do much of it without even breaking a sweat, they are astute technicians, and they are always there when scheduled. Type B’s have the ability to work their shift, immediately decompress from the chaotic adrenaline rush of a busy restaurant, and forget about the job until they tie on an apron tomorrow. They have little interest in hanging around to laugh about a good service, have no interest in working an extra shift, and have little to no desire to move up the kitchen career ladder. They just want to do their job well, receive a paycheck, and go home.

  1. IN NEED OF ANGER MANAGEMENT

You know them – every restaurant has at least one. The cook in need of anger management walks into the kitchen with a black cloud above his or her head. Their eyes are steely and cutting, the frowns are pronounced, and the aura around them says: “don’t mess with me today.” After a while other cooks, and even chefs tend to just avoid them and hope that they can get through another shift without an incident. The black cloud cook can grate at the chemistry that holds a team together and create negative work environments for others. Even if they are very good at their job – this type of cook may need to go for the good of the team.

  1. EVERYBODY’S CHEERLEADER

Then there is the person who tries to be the sunshine in everyone’s day (sometimes successfully). The cheerleader enters the kitchen with a smile and a good word, looks for every opportunity to give a high five or a fist bump, complements others for quality work, and gets excited when the team tops another record for covers served, or check averages beat. When things get tough, the team looks to the cheerleader for a little encouragement.

  1. DEEPLY PARANOID

The conspiracy theorists are alive and well. Whatever the reason is for a change, they are uncomfortable with the methods used and leery of anyone who makes a decision. When someone pays them a complement, their reaction is: “why are you complementing me?” They are always looking over their shoulder for someone to find fault or something to go wrong. They look at every successful night as one more where they didn’t face disaster.

Ironically, this is what I have always enjoyed the most about working in kitchens. The chance to work with, and find common ground with all of this diversity is fun and invigorating. On the surface it may appear that synergy is impossible, yet with common goals and a chef who understands the complexity – chaos can turn into harmony.

What kind of cook are you?

**By the way, if you are one of those cooks enrolled in a culinary program and wondering what course will be of greatest benefit to your career – try psychology and sociology.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

 

A COOK’S ANXIETY – A MOMENT IN TIME

08 Friday Nov 2019

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It’s 5:15, 120 degrees in front of the battery of ranges, and sweat is pouring down every cook’s back, dripping off their foreheads. This is moment in time, like the starting line for an important race, when adrenaline is pulsing through a cook’s veins, fingers are tingling in anticipation, knees are a little weak, and that 5-minute cold sandwich that was inhaled while standing over a garbage can isn’t sitting too well. Time to pop back another espresso, click those tongs a little faster, bounce from foot to foot while trying to keep the knees limber, and fold and refold those side towels again. It’s game time!

Sometimes we put on a good face – cool and calm – totally in control, but underneath we are stressed out most of the time. We can’t really ignore the adrenaline – to do so would stall out the engine, cloud our concentration, and lead to mistakes. “Slow” is the curse for a line cook. Idle time results in a loss of focus – a dangerous situation in the kitchen. Stress, at some level is an essential element – this is the edge of the knife, the seasoning of a sauté pan, and the blue flame from a char-grill. Stress is the spice that makes it all work.

Just like over-seasoning of a dish, or moving an item from perfect caramelization to burn – too much stress can turn the beauty of team symmetry and the confidence that comes from preparation-to chaos, loss of direction, and disaster. Total system collapse in a kitchen is always a few steps away from fine-tuned orchestration. Line cooks live on this precipice every day.

Those fleeting moments before the rush are filled with over-thinking, nervous energy, tingling fingers, throbbing back muscles, and multiple head games that push a cook to think about everything that could go wrong. Every serious cook lives by the rules of Murphy’s Law: if something can go wrong – it will.

The line cook looks to the right and left and gives a thumbs-up and fist bump to each team member. This is both a sign of readiness and a signal that the team is in this together. “I have your back – you have mine.”

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The first orders start to trickle in at 5:15 – the early birds have arrived. Cooks like this short build up – it gives the line a chance to adjust, to build their rhythm. Much like a quarterback in a critical game – the expeditor can use this time to adjust a game plan and even audible on the line. Planning is critical, but so is the ability to problem solve and adjust.

A few steaks and chops, trout meuniere, pan seared duck breast, a few orders of diver scallops and a smattering of apps from the fry station: so far – so good. Cooks are loosening up – the cadence of work is accented by the staccato of clicking tongs, and the banter of “ordering” and “yes chef”. Everyone is on his or her toes – they know what is coming next. Each line cook checks and double checks his or her mise en place, touches each part of his or her station, re-folds side towels one last time, and wipes down their counter space.

It’s 6 p.m. now and things are about to change. The host peeks her head in the kitchen and says: “the dining room just filled –hang on, here it comes!” BAM! Just like that – the POS starts spitting out tickets faster than the expeditor can call them off. Now the team is energized, the slow build up allowed them to dot the “i’s” and cross the “t’s”, so confidence is pretty high. That adrenaline will be put to good use now as pans start flying on and off the flat top, flames from the char-grill leap 4 inches high, and the smell of great cooking fills the air. Sweat is pouring off the foreheads of everyone on the line and soaking the rims of their skullcaps. There is a bounce in everyone’s step as they pivot from the range and grill to the service line. “Pick up on table 34!” The answer from all in unison is: “Yes chef”. “Order/fire on that deuce that just came in.” “Yes chef”. “Jake – how long on that medium well veal chop (ugh)?” “Probably 8-minutes chef”. “Sue, I need a re-fire on that trout meuniere – he wants it very well done!” “Yes chef”.

The line is peaking right now. The board is filled with tickets and the expeditor is waiting on a table of 10 that is already 15-minutes late. This really pisses off the chef – the guest is always right, but few understand how tight everything is and how a late reservation can throw everything off. The host just tapped the chef on his shoulder and said that the 10 top just arrive, but now its 14. Great – right in the middle of the rush. “Heads up! We have a 14 top coming in soon – let’s try and clear some of the board before then.”

By 7:30 most of the dining room is served and the 14 top entrees just went out. The chef sent out an amuse bouche to buy some time and the table ordered a pile of apps – everything is working out. The dining room will partially fill again by 8:30, so it’s time to replenish mise en place, clean up every station, kick back a few more espressos, have each cook splash some water in their face, and take a quick accounting of everything.

By 10 p.m. the last few orders are leaving the kitchen. Only two returns tonight for re-fires, and almost 200 served. It was a good night. Lots of high fives to go around, then the last charge of adrenaline to get through cleaning, station breakdown, labeling and dating, filling out prep lists for tomorrow, and chilling down sauces. The chef strains the veal stock that has been simmering since late morning, and immerses the 5-gallon pot in an ice bath. He pulls everyone together for a 10-minute review and recognition for a job well done.

The cooks leave by 11:15 and head for the local bar for an after shift drink or two as the chef inspects the kitchen, shuts down the hood fan, and turns off the lights. The kitchen will go to sleep now – at least for a few hours. The baker arrives at 4 a.m. and prep cooks by around 7. Then it starts all over again. It takes cooks a few hours to bring themselves down from the adrenaline rush – a feeling that they both look forward to and dread at the same time.

PLAN BETTER – TRAIN HARDER
Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com BLOG

 

 

LINE COOKS ARE THE STUDIO MUSICIANS OF THE RESTAURANT BUSINESS

02 Wednesday Oct 2019

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When we listen to a catchy song by Steely Dan we think of Walter Becker and Donald Fagen – the founding members of this iconic group. Yet, Bernard Purdie probably played that laid-back rhythm that defines their songs on drums. Purdie, a studio musician, was responsible for the Purdie shuffle that made hits of dozens of songs by well-known groups over the years. Or maybe you were entranced by the tight guitar riffs on albums like Countdown to Ecstasy or The Royal Scam. There is a good chance that they came from the guitar of Jeff “Skunk” Baxter who sat in with a handful of bands in the 70’s and 80’s. That driving drum phrasing on Steve Miller Band albums like Fly Like and Eagle, and the brush work on Van Morrison’s Moondance – was from Gary Mallaber who toured with these groups, and others for a time, but made a career as a studio – sit in. Billy Preston played keyboards for the Stones and the Beatles, Tower of Power horn section was behind many of the iconic songs by the Band, and Nicki Hopkins was every bands keyboardist of choice for a few decades. All of these incredible musicians were not in the limelight – they rarely took bows on the stage, and only received cursory recognition on the albums that they helped to define – yet, their role in creating lasting songs is unquestionable.

Now think about the role of these studio talents and apply the concept to successful restaurants. It is the chef, after all, who makes the newspapers and magazines, receives the applause from happy customers in the dining room, is respected and feared by all who knock on the kitchen door to make a sale, and is given credit for the restaurants success by managers and owners. Yet, on any given night, it is the cadre of line cooks (the restaurant industry’s version of studio musicians) who cook those meals, adjust the seasoning, and paint beautiful pictures of enticing food on Italian bone china plates.

The chef may write the songs, or design the menus, but it is the line cook who makes it happen, who pulls together the chef’s thoughts and executes a dish in a consistent manner, hundreds of times each week. The chef may step in now and again, probably expedite the flow of preparation and service, adjust plates and add a garnish, and certainly work to make sure everything is in place for the cooks to succeed, but it is the line cook’s steady hand, clear mind, fine tuned technique, and well-educated palate that brings everything to fruition.

Talk with the members of a successful band and they will point to the chemistry among their members as the most critical part of success. When this chemistry exists, then there is interplay, symmetry, creativity, discipline, and a common voice. We have all witnessed the magic that happens when a band is in the zone. The exact same thing happens in a restaurant when those line cook studio musicians, who have exceptional skills and timing, connect with everyone else on the line. A line comprised of those extraordinary technicians and artists who do not typically live in the lime light, will consistently impress and inspire all who witness their magic.

Some restaurant chefs make the connection and realize early on that their success is tied directly to the unified approach of those talented line cook studio musicians. When they are brought to the range and orchestrated properly then a restaurant will earn the accolades that are sure to come.

The Similarities Continue:

[]         Studio Musicians are highly competent technicians who understand the foundations of organized music and can apply technique in a masterful, consistent manner. Competent line cooks are highly competent technicians who understand the foundations of organized cooking and can apply technique in a masterful, consistent manner.

[]         Studio Musicians understand the importance of timing to the integrity of quality music delivery. Competent line cooks understand the importance of timing to the integrity of quality food delivery.

[]         Studio Musicians are able to play a variety of musical styles, and do it very well since they never know what artist they are going to work with next. Competent line cooks are able to work with a variety of cooking styles and cuisines, and do it very well since they never know what chef they are going to work for next.

[]         Studio Musicians are extremely well organized and know that every tool they use has a place and must be in its place for seamlessly great music to result. Just look at how a drummer sets up his or her kit or a keyboardist arranges the various pieces of equipment to be used in a performance. Competent line cooks are extremely well organized (mise en place) and know that every tool they use has a place and must be in its place for seamlessly great food to result.

[]         Studio Musicians understand what is behind the music – the cultural influences, the feelings of the writer, the environmental conditions that were present when the music was first played, and the anticipation of the listener. It is this understanding that allows the musician to feel the music and portray it as it was intended. Competent line cooks understand what is behind the food – the care that the farmer places in growing ingredients, the feelings of the menu planner, the environmental conditions and ethnic influences that fed the original preparation of a dish, and the anticipation of the diner. It is this understanding that allows the cook to feel the preparation and portray a dish as it was intended.

[]         Studio Musicians know their place and can tow the line when it comes to following the directives of the songwriter or prominent musician in a group, but have the ability to add their unique signature to any piece of music if the opportunity arises. This is one of the primary reasons why bands in the 1960’s and 70’s hired Nicki Hopkins to play keyboards on their records. He could fill the subservient role, but just as easily take on a lead part in defining a piece of music. Competent line cooks know their place and can tow the line when it comes to following the directives of the chef, but have the ability to add their unique signature to any dish if the opportunity arises.

Show appreciation for the skill, confidence, and chemistry that line cooks provide. It is their ability to “sit in” that helps a restaurant cross the bridge from good to great. A chef is only as good as the team of studio musician line cooks that stand firmly behind him or her and perform exceptionally well, day in, and day out.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com   BLOG

 

 

BODY, MIND AND SOUL – COOKS ARE IN IT TO WIN IT

23 Friday Aug 2019

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It was 1959 when the late great Miles Davis released “Kind of Blue” one of the great jazz albums of all time. Over his creative career – many of the most accomplished musicians of a generation got their start or at least their inspiration from playing with or listening to Miles – he was, to many, a genius.

The greats and soon to be greats were attracted to Miles and built their careers around playing with this creative genius. Herbie Hancock, John McLaughlin, Ron Cater, Wayne Shorter, Chick Corea, and Joe Zawinul of Weather Report all had their start playing with Miles. Hundreds of others including Carlos Santana, Prince, John Legend, John Mayer, and Jimi Hendrix reflected on how Miles Davis influenced their own creativity and style. He was their Yoda.

“I’m always thinking about creating. My future starts when I wake up every morning…every day I find something to do with my life.”

-Miles David

Miles was fully engaged with his body, mind and soul and as a result – his music was an extension of the person that he was. The very best cooks are Miles Davis protégés, even if they are unfamiliar with his music. It is the creative energy of body, mind and soul that is at the center of great cooking whether you are a line cook, prep cook, or chef.

Our industry has it’s own Miles Davis Pied Pipers: Thomas Keller, Alice Waters, Joel Robuchon, Alain Ducasse, Daniel Boulud, David Chang, Grant Achatz, Dominique Crenn, Stephanie Izard, and hundreds of other talented chefs are driven individuals who attract others – drawing energy from their body, mind and soul. Serious cooks are in constant search of, and in real need of that something that separates cooks from great cooks. Nobody knows what that something is until they become part of it.

“Anybody can play. The note is only 20 percent. The attitude of the musicians who plays it is 80 percent.”

-Miles Davis

To paraphrase Davis: “Anybody can cook. The recipe is only 20 percent. The attitude of the person who cooks is 80 percent.”

Miles would have understood and appreciated the regimented exactness of Thomas Keller and Daniel Boulud because even with his improvisational style there was a foundation of discipline. He might not have understood the free form nature of Grant Achatz and Dominique Crenn, but their beautiful creative thought would have inspired him. He would have responded with enthusiasm to the seemingly loose style of David Chang because it is cooking that comes from the soul. Miles was the perfect example of ambassador for body, mind and soul.

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Serious cooks are truly connected with their craft, the tools that allow their application, and the food that they have an opportunity to interpret. Like Miles, they thrive on the creative connection to body, mind and soul that cooking provides. They have little patience with those who fail to see how important their work is and with those who simply view the job of cook as a process and a means to an end resulting in a paycheck for hours worked. They don’t understand and certainly don’t appreciate those who demean the profession and the privilege of being a cook just as I am sure Miles Davis would have little patience for those who simply read the notes on a page and play without a connection to body, mind, and soul.

So, here is a primer on being a chef with that connection to body, mind and soul:

[]         BODY

Cooking is such a physical endeavor. There certainly are many other physical careers, but few that use the body in such an all-inclusive manner. The cook who is in tune – is in tune with every ounce of physical interaction in the kitchen environment and with the food and he or she touches. The finger tips can distinguish rare from medium, the hands control the flip of vegetables in a pan; the legs, feet and back are in constant motion as a cook bends, turns and lifts throughout a 10-12 hour shift; and the tinge of heat on the brow, arms and face is intense and ever-present. A cook is “all in” physically and as such – totally in touch with his or her environment.

[]         MIND

The nerve ends in a cook’s brain are firing in rapid succession. The charged directives from the expeditor: “ordering…fire…pick-up…in the pass…” represent a cadence, a beat – similar to the pace orchestrated by Miles Davis as he led his musicians through a difficult arrangement. The cook’s brain is busy categorizing orders and their timing, referencing the sub-conscious database of cooking steps, and activating his or her flavor memory through the process of taste, season, taste. The eyes are ever focused on scanning the signs of cooking (caramelization, reduction, grill marks), the status of fellow line cooks, the details of an order, and the condition of station mise en place. All of these images are sent to the brain for analysis and action every nano-second. When the mind is alert and fully engaged then the magic of a functional kitchen appears to be beautiful and as smooth as a piece of improvisational music – organization out of impending chaos.

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[]         SOUL

Miles felt his music – he felt it deeply – much deeper that physically and mentally – he felt it in his soul, his essence, his reason for being.

“Music is an essential part of human existence. Listening to music leaves a major impact on each one of us. It can boost your mood, reduce stress and improve your health and overall wellbeing.”

-Norbert Juma

The same can be said of passionately prepared food. “Food is an essential part of human existence. Enjoying food leaves a major impact on each of us. It can boost your mood, reduce stress and improve your health and wellbeing.”

Those who play passionate music are feeding your soul and expressing theirs, just as those who cook passionately feed your soul and express theirs. There are so many parallels.

Miles music was a reflection of who he was, what he was feeling, and how he was connecting with people and the environment around him. Whether it was his instrument, the superbly talented musicians who surrounded him, or the audience mesmerized by his creativity – what occurred was a soul connection. In a kitchen filled with talented cooks who feel the power of what they do, have the skills that define great cooking, and are connected with fellow cooks, and the charged environment of the kitchen – the result will always be soulful food. Thomas Keller’s perfectly executed French cuisine is soulful, Dominque Crenn’s uniquely creative interpretations and controlled improvisations are soulful, and David Chang’s representation of culturally influenced flavors is deeply soulful.

When cooks prepare food with soul it is because they understand the ingredients, they are in tune with the history of the culture behind a dish, they appreciate the farmer, the fisherman, and the rancher who brought the ingredients to his back door, and they respect the process of cooking – moving those special ingredients from their natural state to a plate in the pass. Soulful food is not a given – it comes from dedication and passionate connections.

“I believe, from reading biographies, that the great musicians have also been great cooks: Miles Davis, Dizzy Gillespie, Thelonious Monk, Max Roach. I think I’ve worked out why this is – unsociable hours, plus general creativity.”

-Jamie Cullum

PLAN BETTER – TRAIN HARDER

Be a Cook Connected with Body, Mind and Soul

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericaventures.com

www.harvestamericacues.com BLOG

 

 

 

 

WALK A MILE IN A RESTAURANT WORKER’S SHOES – PART ONE

05 Friday Jul 2019

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Sure – every person’s job can be challenging at times and the good, the bad, and the ugly is a fair way to describe nearly every career choice, but looking in from the outside rarely gives and outsider a realistic view of another person’s challenges. As a whole – restaurant work is difficult. At times restaurant work can be discouraging and heartbreaking, while other times many would agree that it’s the best job on the planet.

It is unfortunate that some people who lack an understanding of “what it takes” may view what we do with a shrug of the shoulders and even a demeaning thought, but it is even more disheartening when those who work in the field cast a word or thought of distain or even contempt for others who share similar space within the restaurants walls. Thus, I feel that it is important to paint a more accurate picture of each person’s job, the skills required, and the challenges faced.

PART ONE:
LINE COOKS, PREP COOKS, AND PEARL DIVERS:

The kitchen hierarchy was established long ago based on the military model of rank and responsibility. The lower the rank, the lower the level of respect. A private is an entry-level person who gets his or her feet wet by doing the tasks that no one else cares to do. In the chain of command, the private is looked upon as a lower skilled individual who is an easy target for anyone with even the smallest amount of additional seniority or rank. This is the space occupied by the dishwasher in most kitchens, making he or she the brunt of nearly everyone’s poor attitudes and lack of respect. Yet, isn’t it interesting that when a dishwasher fails to show up for work – the kitchen seems to be in disarray? Here are some “walk in my shoes” reflections from a typical dishwasher:

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“My job is a dirty, thankless one that places me on the bottom of the restaurant pecking order. Everyone thinks they can do my job better than I can; yet no one really wants to take it on. I work in an environment that is just as hot as working on the line with the addition of serious humidity. I work in everyone’s dumping ground and all of that talk about mise en place seems to not apply when they avoid scraping or properly stacking pots, pans and dishes. Line cooks may help each other out, but they rarely grab a stack of clean plates and move them to their home.

The incredible camaraderie of the kitchen ends when it comes to the dishpit. You never see the dishwasher invited to grab a beer after work with the team. In fact, I can usually walk into work and never hear a hello or receive a high five for a job well done. Most will never view my job as important to the guest dining experience, but try serving your beautiful food on a plate that doesn’t sparkle, or pouring that $100 bottle of wine in a glass with water spots. There isn’t (or least it doesn’t feel that way) any real respect for what I do and yet you scratch your head and wonder why there is so much turnover in the dish area of a kitchen. Keep in mind – given the opportunity, most dishwashers would enjoy learning something about food, moving into prep some day, or even building the skills necessary to work the line at breakfast or lunch and beyond. Dishwashers are your next generation of cooks waiting to be trained. Oh, and by the way – we are responsible for one of the most expensive pieces of equipment in the kitchen and one of the most valuable inventories (china, glasses, flatware).”

PREP COOKS:

Prep cooks, for some reason, lack the sparkle of admiration for their work – yet, in many cases they are involved in more serious cooking than the most proficient line cook. The breadth of knowledge required to be an exceptional prep cook is nearly as expansive as that of the sous chef or chef. Prep cooks are the ones who make it possible for line cooks to shine, and as such, should be revered by the line as their best support team. Yet, far too many restaurants fail to give real credit to the prep cook and his or her skill set. Her are some “walk in my shoes” reflections from a typical prep cook:

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“I show up to work each day – maybe sometime close to the arrival of the breakfast cook. I pull down my prep list clipboard and shake my head at the breadth of work, and mind-numbing quantity of mise en place. I set-up my cutting board, prepare a sani-bucket for cleaning, sharpen my knives and get to work. Sometimes I even impress myself with the knife skills that I have mastered. I challenge any line cook to beat my accuracy and speed. I look at the list and prioritize my work based on the effort and time required of each task. Browning bones and caramelizing mirepoix for stock (need to start this early on), trimming shanks and short ribs, and searing and starting the braise that will take most of the day to prepare; cutting, portioning, and trimming steaks for the line; fabricating whole fish for fillets and saving the bones from whitefish for a fumet; preparing tonight’s soup du jour, and making numerous salad dressings; trimming and blanching vegetables; turning potatoes; preparing prime ribs for roasting; making popovers and au jus for accompaniments; peeling and deveining shrimp; pushing pommes frites through the grid; and clarifying butter for the sauté cook – oh, and receiving deliveries, rotating stock, dating and labeling everything, and checking orders for quality and quantity. This is my typical day.

LINE COOK:

As a line cook you receive much of the glory – yours is the position that everyone loves to watch. You swagger in at 2:00 for your intense display of symmetry and grace, but it is my work that makes your moment of glory possible. How often do you take the time to thank us, give a thumb’s up, reflect on the skills that prep cooks have, and marvel at how much we get done?   How often do you simply complain that it wasn’t enough, or you could have done it better? You probably could do our job, but it would mean that your adrenaline rush would be put aside, your swagger would be diminished, and your self-described status in the kitchen might suffer. I respect your organization, speed, fine-tuned palate, and artistic plate presentations, but know that without us, you would never shine as bright.”

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Early in the afternoon, line cooks arrive. These are the visual rock stars of the kitchen – the cooks who have the opportunity to finish menu items, show their artistic skills with beautiful plate presentations, and fine tune seasoning to meet the expectations of the chef. They often times have better tools than anyone else, talk the language of the kitchen, and enjoy the dynamic of teamwork leading to victory every night. Sounds like a great gig – but what you see is not always rosy.

“Why does every guest think that the chef does the cooking? Customers are in awe of the chef in his or her pristine whites walk through the dining room, talk with tables about the menu, and offer a suggestion for a complementary wine or a great dessert. For some reason, they envision this same person putting together each plate for a bustling dining room. Hey, I’m the one who executes the chef’s ideas, I’m the one with the fine tuned palate that knows how to bring out flavor, and I’m the one who put that work on art on the plate. The chef might wipe the rim of the plate and add a fresh herb as it leaves the kitchen – but, in reality, it’s all me.

Things may seem calm in the dining room, but in the kitchen we work in a pressure cooker of time, heat, cadence, flames, sharp objects and a fragile symmetry that could go off track at any moment. The sound that the POS printer makes is like water torture with each drip driving deeper into our skull. No one else in the kitchen feels the looming fear of the unknown (which station will get pounded tonight, when will the dining room fill up and flood us with orders, how long will my mise en place last, how many orders can I keep organized before I lose it?). If something goes wrong – we get the blame – not the prep cooks, not the servers, sometimes not even the chef. All fingers point to us. Have you ever lost control of your situation – you know, that point when you become the deer in the headlights without any clear idea of where you are and what you are doing? Well, I have felt that way many times and it’s not a comfortable place to be. When it works, the job is invigorating, exciting, dynamic, and fun. When it goes sideways, this is a soul-crushing job. Walk in my shoes.”

You bet – your job is challenging and I certainly would admit that I could not do what you do, at least not at the same level, but before you point fingers and chastise my role in the dining experience – walk a mile in my shoes.

The next article will focus on service staff and restaurant management – walk a mile in their shoes.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting and Training

www.harvestamericaventures.com

www.harvestamericacues.com BLOG

A LINE COOK’S VIEW OF SUMMER MONTHS

11 Saturday May 2019

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It’s pushing 10 a.m. when an evening line cook finally rolls out of bed. The July sun is starting to really show its ability to bear down with penetrating heat and the humidity is bringing those first beads of sweat to the cook’s forehead. Ah…the start of another summer day. The primary role of the morning shower is to cool off and by the time a cook pulls up on both hounds tooth pant legs that sweat has already returned.

The walk to work is filled with angst about the job ahead, mise en place yet to be built, the unknown number of reservations for tonight’s service, and most importantly the heat and humidity of the kitchen.

As much as every cook would enjoy the ability to take part in what summer means to so many others, to the cook it is all about pale skin that rarely sees the sun as a vehicle for those deep bronze or brown tans. Too much sun for may cooks means the lobster red color of a burn. Walking into the kitchen is like moving from the frying pan to the oven. The curtain of heat hits every cook as an awakening for even more intensity to come.

One would think that water would be the most important beverage in the kitchen, but to a line cook it is likely to be hot coffee. Coffee seems to equalize the personal inner and outer heat that is so prevalent in the kitchen for the duration of the 12- hour shift ahead.

Soon the cook is into a rhythm. Knives cut through everything in their way, and the staccato of chopping and dicing sounds on cutting boards become the beat of the kitchen as the team pulls together their mise.   By now the flat top, chargrill and ovens are fired up to max and add rawness to the temperature in the stainless steel jungle. Once the dish machine kicks into play there will be the added intensity of humidity that soaks through uniforms, drips from the rim of kitchen hats and blurs the cooks eyes. Even the cook’s socks are wet from sweat.

The day is young and the looming anticipation of a busy night is starting to creep into everyone’s psyche. “Which station will be the most painful tonight? Who will feel the weight of an impossible number of orders? Will every cook be ready physically, mentally, and emotionally? The heat is ever-present and makes it ever more difficult to stay on task and put aside the lack of comfort. The kitchen could be a steel plant at this point – physical work in front of blast furnaces – pretty much the same as a kitchen – this is the closest thing to Dante’s Inferno that you will ever find.

Five o’clock hits soft with just a few early bird tickets coming off the printer. This is a good way to build up the energy and adrenaline levels in preparation for the first real push. Sweat is starting to roll down the cooks back, and every line cook’s skin feels like it is alive and able to detect every nuance of pain, heat, and that rush of hot adrenaline that is beginning to course through his or her system. Five-thirty: the pace is starting to pick up, a few more senior citizen deuces and the dining room is now a third full. The board shows a dozen tickets – somewhere around 30 people. This is still child’s play, but even at this pace the sauté station is filled with waiting pans and a significant number of steaks are being marked on the grill. Six fifteen and the first push has begun. The dining room is full and more waiting for the early birds to finish their coffee and open up another ten tables. All hell is about to break loose. Instead of the usual early deuces, the dining room is filling up with four tops and even a large table of ten off to the back. The bar is full with guests waiting for the next push that will happen around 7:45.

Back in the kitchen the heat has been turned up. Every sauté pan is either in use or being washed in ready for the next dish. The grill is filled with steaks and chops and the flames from the broiler are mixing with the fat drippings from meat creating four to six inches flames to leap out at the line cook in search of that last bit of hair on his arms. Some of the line cooks have complemented their skullcaps with bandanas to keep the sweat at bay. Everyone has been passing around the cornstarch to fight off chafe and shirts are now glued to everyone’s torso thanks to the rivers of back sweat that never seem to cease. There are a few hand burns to work through, some splattered hot oil from the deep fryers, and an occasional super hot pan handle that managed to find that part of a cook’s palm that wasn’t quite covered by a dry towel.

The grill guy nicked the top of his index finger with a super sharp Japanese carving knife – no time to worry about the throbbing pain – wash it, slap on some disinfectant, bandage the cut and throw on another latex glove. Maybe a stitch or cauterization is called for, but that can wait until later, or maybe never.

The expeditor is doing what he can to keep the line calm and flowing smoothly. Serving as liaison between front and back of the house – this kitchen expeditor is the peacekeeper, and grand communicator. He watches the eyes of each line cook, seeking out any sign of that “deer in the headlights look” that always precedes a meltdown. Caught early enough, a good expo can talk a cook down and bring him or her back into focus.

7:15: the calm before the storm. Suddenly everything seems all too quiet. Almost all of the tables have been served and thirty people are just finishing their coffee and waiting for credit cards to return. Once they leave, those tables will fill immediately and the push starts all over again. These are the serious diners – the ones with the highest expectations, the greatest demands, and the palates that warrant the full nine yards – appetizers, salads, entrees, dessert and lots of decent wine. There may only be another 30 or 40 guests sitting for this push, but it could result in well over 100 different plates of food. The team is seasoned now – they take this lull in the storm time to replenish depleted mise en place, tidy up stations, hydrate, and catch their breath. They look like a second line on a hockey team waiting for the coach to send them in the game. They bounce on their toes, stretch, bend their knees, click their tongs in anticipation, and wait for the printer to start ticking off another stream of orders. When it hits, it hits hard and everyone takes a breath and kicks it up a notch – this is the last real push for the night – bring it on.

By 9:30 it’s pretty much over. There are a few late night tables, mainly deuces looking for that romantic dinner, but for the most part it’s time to start consolidating and cleaning. It’s time to try and push the adrenaline down and bring your pulse back under 120. By the time it’s over, a typical line cook may have lost a couple pounds in sweat. Don’t worry though, they will add it back on in calories from after work beer, and maybe a greasy burger from Shake Shack or Five Guys.

The sun is down, but the humidity remains. The cool breeze from summer sunsets now tempers that kitchen sweat. Cook’s throw some water on their faces, finish cleaning up, change into street clothes, roll on some deodorant and drag a comb through their thinning hair. Time to unwind with friends – who by the way are the people you work with. Tomorrow is another day, but the night is still young. Cook’s will wake up again with a bit of a hangover, sore muscles, aching feet, those cuts and burns that were never properly attended to, and that skin color that never seems to deepen from the sun. Tomorrow will come quick enough.

The life of a line cook in the summer months: not their favorite season.

Stay cool.

PLAN BETTER – TRAIN HARDER AND HYDRATE

HARVEST AMERICA VENTURES, LLC

Restaurant Consulting and Training

www.harvestamericaventures.com