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THE 2021 CHEF SKILL SET

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It is always safe to say: “things change”.  Change is an inevitable part of life and as we all know if we fail to recognize that and adapt – we can become obsolete.  Throughout history there are countless examples of those who ignore or seem paralyzed by the need to change as their industries or specific job descriptions evolve.  This is reality, a reality that is quite predictable although the pace of change is now much more rapid than in the past.  Think about the technology sector as a prime example.

Sometimes the change curve can be mapped out allowing ample time to gear up with new skills, new products, new methods of production, and a laser focused marketing strategy, while on occasion, something environmental takes place that forces a more immediate response.  Such is the case in 2021. 

We all knew that the restaurant industry was in need of a structural overhaul, we (those of us affiliated with the business) were well aware of the cogs in the chain, and the years of rust that had accumulated on systems and organization, but it took the pandemic of 2020/21 to shout out: THE TIME IS NOW!

So here is the good news:  there will be ample opportunities in 2021 and beyond for chefs, cooks, managers, and service staff who recognize the immediacy of the challenge and the new skill set that will be required of successful players and leaders in the field.  Let’s take the position of chef as a prime example – here is a list of skills and aptitudes that will set todays and tomorrows chef apart from those who are in a state of change paralysis:

[]         EFFICIENCY

Doing more with less will be the name of the game.  The labor-intensive environments that have been typical in kitchens are nearly impossible to maintain.  Chefs who are able to develop systems of production that work with fewer people will find a gold star on their resume.

[]         STREAMLINED MENU PLANNING

To go along with efficiency – the new chef will need to find ways to develop creative menus that rely on fewer ingredients, are fluid enough to change as the market demands, cost effective, aligned with seasonal ingredients at their peak of quality, and just as exciting for customers and cooks as those expansive models used prior to 2021.

[]         ANALYSIS

Chefs who are able to generate, assess, and use analytical data in their decision-making (menu trends, cost trends, daily labor analysis, market prices, etc.) will have the upper hand when it comes to securing those prime job opportunities.

[]         SOCIAL MEDIA SAVVY

Marketing no longer belongs to a department – marketing is every person’s responsibility.  With the increasing relevance of social media as the primary method of getting a restaurants message out – chefs who are social media savvy (astute at using Instagram, Facebook, Tik Tok, YouTube, and Twitter) will be at the top of the “hire” list for prominent restaurants.

[]         TEACHING/TRAINING

Of course chefs have always been trainers, but be aware that this will now become a “must schedule” part of their job.  Chef’s who are able to progressively teach cooks and even service staff about the ingredient, preparations, flavor profiles, pairings, and presentations of the food that is designed and produced in the kitchen will be in high demand.  With all of the challenges that culinary schools are also facing in this changing business environment, restaurants cannot depend on graduates as their primary source of trained cooks.

[]         LOGISTICS MANAGEMENT

Assuming that after the pandemic customers will return to a semi-predictable pattern of traveling to your restaurant is a bit naïve.  Chefs who are experienced in multiple ways of connecting customers with their food (catering, food trucks, pop-up restaurants, delivery, take out pick-up, etc.) will find themselves in the winner’s circle.

[]         FLEXIBILITY

My way or the highway may be difficult to maintain as a chef’s method of operation.  Bending to the market, changing in an instant, adopting other people’s ideas, and seeking out new ways of preparing and presenting food will become the new norm.  Can you leave your old habits behind?

[]         SANITATION ADVOCATE

As important as sanitation and food safety is already, look for this to become the most important signature of a chef’s repertoire.  Ultra-clean and safe will be a very important way that a restaurant markets itself and the chef who has the tallest toque.

[]         LABOR LAW SAVVY

If you don’t have a restaurant law course in your background, now is the time to sign up.  In a world where the employee will continue to have an upper hand, owners will want a chef on board who will protect them against litigation, not one who creates litigious situations.

[]         HR ROLE MODEL

How the parent acts is how the child will also act.  The same holds true in a kitchen: how the chef acts will become the standard of operation for everyone else.  Throw out all of the stereotypes of belligerent, egotistical, pan throwing, demeaning chefs – they can no longer exist.  If this is your M.O. then it’s time to retire.

[]         SUPPLY CHAIN NEGOTIATOR

Everything, every service, every price, every vendor relationship is negotiable –especially when it comes to buying local and regional.  Picking up the phone to place an order without talking about those details and negotiating the best option for the restaurant is not acceptable in the new restaurant world.  A negotiation savvy chef will win the day.

[]         IDEATOR/PROBLEM SOLVER

Finally, more than ever before the restaurant will look to the chef for new ideas and solutions to problems.  A 2021 chef must be the go-to person for that next great idea and must have the experience and confidence to find instant resolutions to the plethora of challenges that arise every day in a kitchen and restaurant.

In case you didn’t notice – I failed to mention anything about cooking skills – the act that attracted a person to the kitchen in the first place.  It will always be assumed that the chef in any operation has impeccable cooking skills, understands ingredients, is a master of preparation and presentation, and owns a palate for creating flavors that draws a steady flow of customers through the restaurants doors.

This is quite the package. How does your bag of tricks fit the profile?

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com  BLOG

CAFÉ Talks Podcast

https://cafetalks.libsyn.com/

THE SINGLE MOST IMPORTANT INGREDIENT IN THE MAKING OF A GREAT CHEF

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Is it possible to narrow down the secret of greatness to one ingredient?  What could it be?  Is it really that simple, or in this case is simplicity really complex?   I have had the honor to work with, know, or at least meet many extraordinary chefs and cooks and my assessment is that – yes, there is one common ingredient that makes all the difference in how adept, interesting, creative, and ultimately successful a chef or cook might become.  The ingredient is CURIOSITY.

Great cooks and chefs never simply accept – they are perpetually inquisitive.   Those classical kitchens where cooks simply follow directives because that is what the chef demanded were never destined to nurture great chefs.  Cooks need to state the most important questions if they are to grow – “why, where from, what is the rationale, what is the history, how is it made, what are the differences, and when should you choose one example over another?”

It is curiosity, the quest for answers upon answers that builds passion, understanding, creativity, and competence.   When a cook simply accepts without asking why, how, what, or when, then his or her passion for the craft will be limited, his or her perspective on the job of cooking with be tainted, and the resulting cooking will be a shadow of what it might become.  To nurture young cooks, to teach and train, and to build competence and confidence among those who work in a kitchen, it is essential that we (chefs and culinary teachers) establish a platform where curiosity reigns. 

Think about the possibilities and the opportunities that curiosity might unveil. 

  • SALT as a mineral and a seasoning is just salt – why question it?  Yet to really know salt is to understand where it comes from and how it is extracted.  Once you understand that the environment where salt is drawn from, just like the terroir for wine grapes, will have a significant impact on this magical mineral.  Visiting a salt mine, a sea salt plant, or if you have the chance a French Fleur de Sel farm or Japanese soy sauce artisan producer will reveal the complexities of this simple ingredient that to many cooks is just a commodity that sits on their storeroom shelves.
  • CARROTS, POTATOES, TURNIPS, and PARSNIPS are root vegetables that are easily available to all cooks and are offered at very inexpensive commodity prices.  Root vegetables are just root vegetables unless you understand them, visit a farm where they are grown, spend a few days in the farmers shoes, harvest the root vegetables by pulling them from the soil that has kept them in a protective blanket for months, and brushed them off and taken a bite.  Curious chefs want to know what that carrot really tastes like, how the farmer plays a role in its shape, texture and flavor, and how soil and climate impact the flavor.  I guarantee that if this curiosity is met – the cook will never view a root vegetable in the same manner again.
  • THAT STRIP LOIN COMES FROM MY VENDOR, period.  This is easy to accept.  Call your local meat vendor, place an order, receive it, store it, prep it and prepare it just as the chef told you.  Simple directions for the cook working the grill station in your kitchen.  But cooking that is void of understanding is so shallow, void of respect, and starved of meaning.  To become an extraordinary grill cook and eventually a chef who plans menus using those products received from a meat vendor – a serious kitchen employee must ask those critical questions:  WHERE does the product come from?  WHAT part of the animal?  WHY do certain cuts adapt well to high temperature, rapid cooking like grilling, while others insist on low heat and slow timing?  HOW is the animal cared for?  WHAT is it fed?  HOW is the animal processed, fabricated, aged, graded, and packaged?  WHAT is the difference between dry and wet aging and does Cryovac impact the flavor of the muscle?  Think about the care, respect, intensity of attention to detail, and pride that a cook will have once he or she is able to have answers to these questions, maybe visit a cattle ranch, a feed lot, and processing plant before turning a steak on a hot grill to receive those perfect grill marks.
  • ORDER FRESH SEAFOOD FROM OUR USUAL FISHMONGER is a task that chefs engage in constantly.  It might come from a local supplier or be flown in from different parts of the world, but what is important is the transaction and receipt – right?  The styro boxes packed with ice arrives and inside are beautiful Queen Snapper from Florida, Mahi Mahi from Hawaii, Atlantic salmon from Norway, Lobsters from Maine, or Dover Sole from the coast of England.  The chef unpacks, fabricates, stores, and prepares this seafood as is intended and the customer enjoys the fruits of the chefs labor.  How shallow is this process that is void of any real understanding or curiosity?  Why did the chef choose that Queen Snapper from Florida, Salmon from Norway, or Lobster from Maine?  Is it simply because of a product specification designed to meet a standard?  Imagine how the chef would approach the transaction if he or she had spent an arduous day on a Maine Lobster boat – pulling in cages?  Imagine how the chef might approach the fabrication of a beautiful Norwegian Salmon if he or she had visited with those engaged in fish farming off the cost of Bergen, Norway?  Imagine if that same chef had tried to overcome seasickness on a 25-ton fishing trawler positioned miles off the coast of Florida as they pulled in nets filled with the fruits of the sea?  Would satisfaction of this curiosity change the way that chefs order, store, fabricate, cook and serve the fish that came through the hands of dedicated fishermen rather than those who simply move the product from point A to point B?
  • PURCHASING THOSE FLOUR OR CORN TORTILLAS is the most cost effective way of acquiring the ingredients for that “authentic”, Central American restaurant.  After all, who has time to make fresh tortilla?  This will always be the case in the absence of curiosity.   Until a cook or chef has tried that first hand pressed and grilled tortilla, folded it to encompass a world of different ingredients, maybe pay a visit to Mexico, Guatemala, Nicaragua, or Costa Rica or at least spent a day with indigenous people who would never, ever use a store bought shell – he or she will fail to feel the history and the passion behind this beautiful ingredient and process.  “I wonder if there is any difference between store bought and hand made tortilla, and I wonder how the item came about in Central American culture.”  Inquiring minds want to know, and inquiring chefs will always learn to excel at what they do.
  • THE WINE LIST IS THE RESPONSIBILITY OF THE DINING ROOM MANAGER OR SOMMELIER – says a typical chef in a busy restaurant.  Have enough variety and there will be something to please most guest palates, besides, the chef really doesn’t have time to engage in wine selection as well.  Great restaurants and great chefs understand the connection and importance of food and wine pairing.  A great chef without a solid knowledge of wine varieties, terroir, the art of the wine maker’s signature, variances in vintage, and how a particular wine enhances the experience of food presented on the menu will surely be at a loss.  Chefs who delve into the winemaker’s closet of understanding will be far better at their job and will reveal a passion that rivals that of the food ingredients that bring a menu to life.  It is the curiosity about this beverage that is alive and ever-changing that adds a spark of interest to a chef’s repertoire.

Whether it is a desire to learn more about the ethnic influences that create a cuisine, the indigenous ingredients that are at the base of a certain cuisine, the time-proven steps in cooking methods, or the historical environment that led to the development of a dish or a regional cooking style – it is that most essential ingredient: curiosity – that separates a good cook from a passionate great one.  We must all remain curious if food is to be viewed as a life-long calling.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

www.harvestamericacues.com  BLOG

THE COOK’S INTELLECT

19 Monday Oct 2020

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Anyone who has tied on an apron in a professional kitchen understands the physical nature of the work.  We know about the aching muscles, the throbbing feet, the faltering knees, and the heat – did I mention the heat?  But we don’t often take the time to stop and pay attention to the intellect of the cook and the broader skills that few careers can boast.  Great cooks and chefs are highly intellectual individuals who are challenged to apply those skills and aptitudes every day.  Unfortunately, it is rare to hear of anyone pointing out these essential abilities or the need for them if one is to be effective in the job.

So, for all who are sweating on the line every day, for all who are dipping their toes into the rushing water of a culinary profession, and to all chefs who think they know their worth – here are the unheralded skills that cooks and chefs apply each and every day without much fanfare:

[]         MATH

Yep, that’s right – cooks are adept at using math every day in the kitchen.  They apply these principles while expanding recipes, using fractions with units of measurement, working with percentages (especially in the bakeshop), portioning products, determining yield of products through fabrication and cooking, using geometry to determine precise vegetable cuts, and working within the parameters of recipe costing.

[]         TIME MANAGEMENT

Working backwards from a finished plate of food – cooks must prioritize work based on how long each step will take, as well as pacing of a ‘la minute work on the line to ensure that every dish on an order is ready at the precise time for plating.

[]         STRATEGIC PLANNING

From the moment a cook walks through those kitchen doors he or she is building a strategy for the day.  “How will I approach today’s prep, what can I defer till a later time, based on who is scheduled for a shift – how must I adjust the work that I do, and given the reservations for tonight – which items might move and which items will take a back seat to demand.”  Sometimes the strategy is systemic and doesn’t waver, while at other times each day will be unique. 

[]         PROJECT MANAGEMENT

Especially in operations where there are significant numbers of banquets and special events – the cook is assigned a function and must either align with a project strategy already developed by the chef, or in some cases build and manage that project independently.  All of this is done within the parameters of standards of excellence and timing.

[]         PROBLEM SOLVING

Even the best-laid plans can go astray when the unforeseen gets in the way.  The best cooks and chefs will constantly work on scenarios so that very little is classified as a surprise.  If left to chance – whatever could go wrong – will.  This is the principle of Murphy’s Law that every cook subscribes to.  The best cooks solve problems before they arise.

“In its simplest form, Murphy’s Law states: If anything can go wrong, it will. However, as with many successful business theories, the original law has been extended over time to cover specialist areas, several of which are given below:

  • Project Planning: If anything can go wrong, it will. Usually at the most inopportune time.
  • Performance Management: If someone can get it wrong, they will.
  • Risk Assessment: If several things can go wrong, the one you would LEAST like to happen will occur.
  • Practical creativity: If you can think of four ways that something can go wrong, it will go wrong in a fifth way.”
  • www.mindtools.com

[]         HISTORY AND ANTHROPOLOGIE

The best cooks take the time to study the background of a dish or a cooking process.  A person who has never studied the history of a dish such as Cog au Vin is far less likely to master it than another person who understands the ingredients, why they are used, how they are used, the type of people who consumed it, their socio-economic background, the indigenous nature of the ingredients used, how it was presented and how it might have been celebrated by those involved.  So cooks are often compelled to learn more about a dish or process as part of their skill development.  One does not learn how to make Kansas City BBQ without living in KC and apprenticing with a pit master who was born and raised there.

[]         ART AND DESIGN

Food is the ultimate art form and every plate of food that a cook touches is truly a canvas that was analyzed and approached with an eye for color contrast, symmetry, dimension, consideration of negative space, applying different textures, combining geometric shapes, and maximizing the three-dimensional nature of the dish.   Additionally, the cook considers all human senses in the build out of that dish: sight, sound, smell, taste, and touch – no other art form is that fully engaged with the senses.

[]         PSYCHOLOGY

There is psychology at play whenever team members are reliant on each other to perform a task.  The kitchen team is a fragile organism that requires understanding, compassion, support, critique, anger management, and passion.  All of the aspects of understanding oneself and those around you are at play at every moment in the kitchen.

[]         COMMUNICATION

Communication in all of its forms is essential in a well-run kitchen.  Verbal, body language, written communication, and eye contact are used by cooks – all the time.  Whether it is checking what and how you say something, the manner with which you give a directive, offer critique, write a prep sheet, enter info in a log, prepare a recipe, or simply give a nod or make eye contact with another player on the team – communication is critical.  Cook’s learn to be masters at this essential skill.

What is most interesting about these unique skills is that they define the difference between a cook and a great cook, a chef and a remarkable chef.  These skills are also very transferrable – thus great cooks and remarkable chefs can quite easily transition into another career track as a result.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

Know your value and the unique skills that you bring to the table.

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CHEFS – FINE TUNE THOSE SENSES

15 Tuesday Sep 2020

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The kitchen sensual army

There are many things that differentiate cooks and chefs, but none more important to the customer experience and the reputation of the restaurant than mastery of the senses.  Whether a fine-dining experience or your local taqueria – the cooks that stand out, the ones that are the reason why customers line up to buy their food, are the ones with well developed senses of taste, smell, touch, sight, and sound as they relate to what takes place in the kitchen.

The essential tool in development of these senses is experience.  Certain individuals may be born with the capacity to taste and smell, with the innate talent to present beautiful food, and with excellent hearing, but it is what those senses are exposed to that makes a cook – a great cook.  Every experience that we have is imbedded in our subconscious mind.  When we are exposed to that memory again, it moves quickly to the conscious realm and we say: “a’ha – I remember that”.  After frequent exposure to that same memory can even allow an experienced cook or chef to envision what that product will smell, look, sound, and taste like – even before that takes place.  This is how experienced chefs are able to plan dishes and menus knowing how ingredients will marry together, what the overall flavor profile will be, and how the final dish will look.  It’s an amazing process.

Without the experience associated with the development of this sensual tool, it is like a beautiful knife that never leaves the roll bag, or fine china that never serves as a canvas for a plate of food.  Thus, the best cooks and chefs are always seeking out those sensual food experiences so that they can develop their flavor memory.

It is common for people to confuse flavor and taste as being the same, but taste is but a portion of the flavor experience.  Flavor is a combination of taste, sight, sound, smell, and texture – all in the right proportions.  Try tasting a familiar ingredient while you hold your nose to see how the flavor changes.  Close your eyes and taste a raw potato next to a fresh apple and see how similar they are.  Think about it: Is a potato chip a potato chip without the sound of the crunch?  Is fresh baked apple pie as appealing if it has no smell?  Why do green and white asparagus taste so different – does it have anything to do with the color?

An interesting exercise to establish the importance of sense experiences is to ask your cooks some basic questions:

[]         WHAT DOES A STRAWBERRY TASTE LIKE?

The majority of time the cook will likely say something like: “It tastes like a strawberry”.  Well, if that cook had never tasted a fresh picked, fully mature strawberry before – how would they know what to expect?  More importantly, how would they know how to differentiate a great strawberry from an inferior one?

[]         DESCRIBE THE FLAVOR OF BAR-B-QUE BRISKET?

Anyone from a southern state will likely win any contest in describing this flavor, and ironically, their response will differ depending on which state they are from.  What will be universal are the smokiness, the moisture, the tenderness, and the subsequent mouth feel that comes from a process that goes beyond taste.  Unless you have tried a brisket that was smoked and cooked over coals for 12-24 hours then it will be impossible to describe the flavor or know when a properly cooked brisket is just right.

[]         WHAT DOES A FRESH TRUFFLE SMELL LIKE?

The truffle is one of the most unique, impossible to describe ingredients unless you have held one up to your nose, shaved it offer soft scrambled eggs or fresh pasta, or buried it in raw Arborio rice to imbed its perfume in a dish of risotto.  It is intoxicating and overwhelming to the senses.  But without the experiences mentioned, it would be impossible to describe.

[]         TELL ME IF THE HOLLANDAISE I JUST PREPARED IS CORRECT?

What is the balance of lemon and heat from Tabasco? What is the right amount of salt? Is the correct balance of egg yolk and clarified butter present?  Is the mouth feel correct?  A sauce with the simplest of ingredients is so hard to make correctly and to achieve proper balance.  Can you imagine being asked to make a hollandaise if you never made one correctly before or had never tasted a perfect example? 

[]         CAN YOU TELL IF A SAUTE DIVER SCALLOP IS BEING COOKED CORRECTLY IF YOU ARE BLINDFOLDED AND 20 FEET AWAY FROM THE RANGE?

That scallop will only reach it’s perfect state if the pan used to sear it is screaming hot and the portion of clarified butter is just right.  The sound of a pan when it sizzles beneath that scallop and the smell of butter before it passes the burn point is a tell- all even if the cook does not see the scallop.

[]         ARE YOU ABLE TO DETERMINE THE DEGREE OF DONENESS ON THAT STEAK BY SIMPLY TOUCHING IT?

Of course a cook can always probe that steak with a thermometer to determine degrees of doneness, but a seasoned broiler cook would never be caught doing that.  This cook knows the give of the muscle at medium or medium rare.  He or she knows the perfect point at which to give the steak a 45 degree turn to imprint those beautiful grill marks, when to flip the steak (just once), and when to pull it from the heat so that it takes advantage of carry over cooking and time to rest so that it doesn’t bleed out when that first cut of the knife opens it up on a plate.

[]         CAN YOU TELL IF THOSE ONIONS ARE CARAMELIZING PROPERLY JUST BY SMELLING THEM FROM THE OPPOSITE END OF THE KITCHEN?

The Maillard reaction (reducing sugars and protein through the application of heat) that is the process of caramelization has its own smell and sound.  If it is taken too far then the item begins to burn giving off a less than pleasant aroma.  When it is done right the sound of the sizzle and the sweet smell of this chemical reaction is one of the most positive of kitchen aromas.

When the chef turns on his sensual radar

A seasoned chef can walk through a kitchen, turn on his or her sensual radar and assess what is going right and what is going wrong.  When the radar is tuned in, he sights, smells, sounds, and tastes of the kitchen fill the air and send signals of process and outcome.  These are skills that go way beyond a person’s natural ability; it is a culmination of experiences that have changed how the cook views the world around him or her.  Without these experiences, this capacity will never be realized.

Cooks who have the desire to master their craft are the ones who seek out food experiences, taste and mentally record those experiences, re-introduce those experiences frequently enough to allow them to become a part of their bag of tricks, and relish the opportunity to share this gift with others.  When this happens they are in control of the food that is being prepared, the ingredients that are being purchased, and the success of the team engaged in creating memories for restaurant guests.

PLAN BETTER – TRAIN HARDER

Experience is the best educator

Restaurant Consulting

Harvest America Ventures, LLC

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THE KITCHEN COMMANDMENTS

26 Friday Jul 2019

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The minute we accept a position in a professional kitchen, we accept the functional rules of operation, the guiding principles that allow every cook, and every chef to be a productive, and trusted member of a team. These rules may not be in writing and posted on a wall (although they should be), but they are understood, just the same. Each property may add others or they may adjust the focus of certain rules, but none-the-less, the rules are there.

What is most interesting, at least from my perspective, is that people need and actually enjoy working under the umbrella of a “method of operation” that is clearly defined. When this does not exist then confusion and dissent is a result. In those operations were goals are rarely met, when angst and friction rise to the surface, and where individuals find their days too unpredictable to live by, you will find that the rules are not present.

In those operations where the rules, or commandments, have a home and a firm grip on how business is conducted, you will find bonds among employees that are as close as family. These rules create a clear path to achievement of a shared vision, establish order, and keep all involved on a course that can lead to success. The rules are what make our jobs enjoyable – this is what brings people back, time and again, to cook another day.

THE KITCHEN COMMANDMENTS (RULES):

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[]         WE ARE A TEAM – HAVE EACH OTHER’S BACK

If you tie on an apron, then you become a member of a team that is supportive and willing to work WITH you. This means that we share ideas, help when help is needed, critique each other with a high level of honesty, share ideas and methods, understand and appreciate differences, and always stand up for one another. This requires and demands trust.

[]         DO YOUR JOB

The expectation is always that you will do what you are assigned to do, perform at your highest level of ability, seek every opportunity to perform better, and will stay the course until all of the “I’s” are dotted and “t’s” crossed.

[]         WORK CLEAN

A clean kitchen is an effective kitchen; a clean station is an effective station. Working clean is essential and is an expectation without any variance. Professional cooks know their responsibility in this regard and take it to heart. Professional cooks need not be told to work clean; it is simply how they operate.

[]         TAKE CARE OF YOUR MISE

We all know how important mise en place is. We know, as professional cooks, that our ability to perform at a high level is dependent on how tight our mise en place is. We also realize that total focus on this before and during service is our responsibility. To ignore this is to let the team down and add to the chaos of an inefficient kitchen.

[]         LABEL, DATE, ROTATE

As cooks we have a responsibility to manage the fragile nature of fresh, quality ingredients and to protect the small amount of profit that a restaurant might realize. We are also responsible for ensuring that communication among members of the team is clear and fluid. All of these points are protected and enhanced when we take that extra minute to properly store, label, date, and rotate those ingredients that we have responsibility for.

[]         PUT IT BACK WHERE IT BELONGS

One of the quickest ways to spin an operation into chaos and confusion is to ignore where things belong and fail to return them, properly maintained, to their designated location. This is an essential part of the overall mise en place in a kitchen. Everything has a place, and everything is in its place. The minute you hear a cook ask: “has anyone seen the top to the Vitamix”, then you know that the operation is about to go sideways.

[]         YOUR TOOLS ARE YOUR TOOLS – CARE FOR THEM

Your tools allow you to work effectively and efficiently. Your tools are your responsibility and in a kitchen where order is essential, it is critical that every player adhere to this basic concept. Keep your knives sharp and clean, make sure your pans are seasoned and stacked properly, never place a cutting board on a table without a moist cloth underneath, make sure that a sani-bucket is at the ready, check the plates in your station to ensure they are spotless and void of chips or cracks, and by all means make sure that you have adequate dry and wet side towels and that they are properly stacked in the ready.

[]         RESPECT EACH OTHER – RESPECT IS EARNED

It is a fact that we may have different titles, different levels of experience, and different skill sets that set us apart. Some of us may come from different backgrounds, different cultures, varied ethnicities, and adhere to different beliefs. We may be a different color, speak a different language and have a different outlook on how to refine a relationship, but in a true team it is important that we all respect each other and our right to be different. In the same regard, if we want to be respected for our differences then we must first respect those differences in others – respect is earned through actions.

[]         CARE FOR THE INGREDIENTS

When you become a member of the team, you take on ownership of the importance of cooking and the critical role of the ingredients that you work with. It’s all about the ingredients. As professional cooks we need to respect the source of those ingredients and the properties that they possess. We must care for them properly, work towards utilizing all that they have to offer and avoid waste, and through our cooking – enhance their flavors and visual impact. We are charged with being caretakers of these ingredients.

[]         YOU’RE NOT DONE UNTIL YOU’RE DONE

Certainly we have a schedule, but all professional cooks understand that they are not done until the work is done. They are not done until the prep is complete, the product is stored, the stock or sauce is properly chilled, the mise is labeled and dated, the station is spotless, and the equipment is returned to its designated location.

[]         WORK SAFE, WORK SMART

Accidents don’t happen on their own, they happen because cooks ignore the safety measures, fail to pay attention to what they are doing in the moment, fail to take that minute to mop up a spill, let others know that they are behind them with a pot of hot soup, fail to use a dry towel instead of a damp one, fail to use the guard on a slicer, or don’t take that extra second to watch their finger tips when using a mandoline.

[]         BE PROFESSIONAL – NO EXCEPTIONS

Look professional, act professional, speak professionally to others, cook like a professional, measure your actions like a professional, and treat others as a professional would. Period.

[]         TAKE PRIDE IN YOUR WORK

Professional cooks would never allow mediocrity to slip into their daily routine. They would never put a plate of food in the pass that did not live up to their own standards as well as those of the property, and they would never engage in a short cut – sacrificing quality for speed.

[]         DON’T BE AFRAID TO ASK FOR HELP

Members of a kitchen team would never be so proud as to ignore the need to ask for help when they are unfamiliar, unaware, or over-burdened. Professional cooks know that the team is in this together and asking for and offering help is naturally what solid team members do.

[]         MISTAKES ARE OK AS LONG AS YOU LEARN FROM THEM

Mistakes will happen – they are frustrating to all involved, but they are a natural part of the learning process. The team will compensate for mistakes and overcome the ill effects, but should always know that mistakes are OK as long as they learn from them and avoid repeating that same mistake again.

[]         DON’T DWELL ON MISTAKES – MOVE FORWARD

Mistakes can be disheartening and even the most proficient cook will be shaken by a mistake that he or she makes. All team members must work to shake those mistakes off, avoid dwelling on them, and focus on what is next. When you hold on to that feeling of disappointment it will tarnish everything else that you do thereafter.

[]         SIGN YOUR WORK

In the end, one critical commandment stands out – look at everything that you do, every task no matter how large or small, every action taken or thought given, as if you were required to sign that work, that action, that thought and let the world know that you take responsibility for it. When this is done, there is no room for substandard work or behavior.

Be all that you can be – be a cook.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericaventures.com

www.harvestamericacues.com BLOG

A CHEF’S WISH LIST FOR CHRISTMAS

24 Friday Nov 2017

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Well, it’s Black Friday – some unfortunately believe that this is a national holiday in America. For those in the restaurant business this is a day to recover from Thanksgiving service when we serve hundreds of guests who chose not to cook at home, offering a menu that is not typical for the restaurant but traditional for the day, and saddled with a significant amount of leftovers that do not reflect the standard menu of the operation. Today is a day to inventory and be creative with features, or at least staff meal for the next few days. While much of America is fighting for that special deal in department stores from coast to coast, chefs and cooks are clawing their way through a rough day in the salt mines and visions of the holiday kitchen chaos to come over the next 36 days or so.

So, all of this being said, what would the chef in your life like to see under the Christmas tree in 2017? Granted the chef will not likely be home, but even if the holiday is a few days late for those in the restaurant business surely there is something that would bring a smile to the chef’s face. Here are my thoughts on a chef’s 12 days of Christmas happiness:

What would make a chef or line cook smile at the end of 2017:

On the first day of Christmas……..

  1. VENDORS WHO LIVE UP TO THEIR PROMISES

The right product, at the right time, in the right condition is not always a given from the vendors that a chef works with. More often than not “Trust” is not something that can be assumed.

  1. A KITCHEN TEAM WHERE EVERY COOK SHARED IN THE PASSION FOR FOOD

Chefs typically build their reputation on the passion they have for ingredients, styles of cooking, flavor profiles, creativity and consistency. Life would be much simpler if every cook shared this passion for the craft and the product.

  1. COST CONTROL WOULD BECOME EVERYONE’S PRIORITY

When cost control and profitability lie in the hands of the chef alone then success is very hard to reach. When cooks and service staff treat ingredients and their associated costs as if it came out of their paycheck then control and profitability works.

  1. COOKS WOULD PUT THEMSELVES IN THE SHOES OF THE DISHWASHER

Use it and clean it, think twice about the number of pots and pans that you use, thoroughly scrape and properly stack pans and dishes, rinse before food turns to concrete, don’t fill soap and sanitizer set sinks up with dirty pans – you can’t clean items in water that is already compromised – wouldn’t this be a wonderful world?

  1. UNHAPPY CUSTOMERS WOULD POINT OUT THEIR DISSAPPOINTMENT BEFORE DOING SO ON YELP AND TRIP ADVISOR

When social media review sites become the guests preferred outlet for dissatisfaction then the restaurant and chef never have a chance to correct something that isn’t right.

  1. COOKS WOULD UNDERSTAND THE CHALLENGES FACED BY THE SERVICE STAFF AND SERVICE STAFF WOULD UNDERSTAND THE CHALLENGES OF THE COOK

Both jobs are challenging and when each person learns to appreciate the other then the resulting team effort makes work a lot easier to tolerate.

  1. EQUIPMENT WOULD NOT BREAK DOWN ON WEEKENDS, HOLIDAYS, OR AFTER 5 P.M.

Why is it that things always seem to break down when it is either impossible to get a repairperson on site or they charge double for after hours service?

  1. EVERYONE WOULD RETURN ITEMS TO WHERE THEY BELONG

“Where is the blade for the Robot Coupe, the top for the VitaMix, the piano wire whisk, the kosher salt, Olive Oil, and the list goes on and on”. Remember “Mise en Place” – everything has a place and everything is in its place.

  1. COOKS WOULD LABEL, DATE, AND ROTATE FOODS WITHOUT BEING TOLD TO DO SO

How hard is it to take a few seconds to make everyone’s life a lot easier and maintain the integrity of ingredients. Combine #9 with #8 and you have a winning formula.

  1. CARING FOR GROOMING AND UNIFORM WOULD BECOME AUTOMATIC

Look the part, look like a professional, take pride in your appearance, and add to the professionalism of the kitchen.

  1. COOKS WOULD ALWAYS TASTE BEFORE ASKING THE CHEF TO DO SO

Chef’s should not be the guinea pigs – one of the most essential parts of the job (as professed by Chef Michel LeBorgne) is TASTE- SEASON –TASTE. When a cook relinquishes this responsibility to the chef then he or she will never truly learn how to cook.

  1. UNLESS A GUEST TRULY HAS A FOOD ALLERGY THEY WOULD RESPECT THE EFFORT PUT IN TO BUILDING A DISH WITH COMPATIBLE INGREDIENTS AND FLAVORS

I know – the guest is always right – but shouldn’t the guest be willing, when they go out to eat, to learn something new, to expand their palates, and to give some respect to the skill of the chef and cook? Try it first – who knows, you might actually like it.

Oh, what a wonderful world it would be if this list could be honored.

Happy Holiday Season.

PLAN BETTER – TRAIN HARDER

“Be Something Special – be a Chef!”

Harvest America Ventures, LLC

Restaurant Consulting and Training

www.harvestamericaventures.com

 

HAVE YOUNGER COOKS LOST THAT HUNGER TO LEARN?

24 Wednesday May 2017

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It is a question that is far more complex than it seems on the surface, yet it is a question that has been posed to me many times. Each generation seems to question the next generations’ commitment and in doing so compare this new generation to their own. This is not an isolated comparison used in the restaurant business, but since this blog is dedicated to those who prepare and serve food, this is the example used.

Time and time again chefs point fingers at the new generation of cooks while shaking their heads with a bit of condescending dismay. Chefs have a tendency to generalize based on their own experience with staff and paint with a wide brush stroke claiming that “This generation does not have the right work ethic.” Whether this is true or not seems to be something that needs investigation.

The real issue is that chefs are finding it very difficult to operate as they have in the past. When this occurs in any industry there is always a need to find something or someone to blame. The restaurant industry of Escoffier, Bocuse, Keller, Tower, and Marco Pierre White is not the same today. We (the food industry) are moving through a pretty significant paradigm shift and those who have called the business their home for decades can either jump on board the shift and figure out how to adapt, or continue to plant their feet firmly in the ground and resist. Whom do we think will win?

The restaurant business is, and always will be, a business of people serving people. It is the people of a restaurant who will make a difference, define the brand of a restaurant, and create memorable experiences worth a guests’ investment. When a business this dependent on strong, competent, dedicated, caring people finds it challenging to find and retain these folks, then there is a need for great concern.

Let’s take a look at both sides and the arguments that they present:

[]         WHERE IS THE PASSION?

The Chef’s Perspective: The majority of chefs that I talk with are convinced that the younger generation of cooks no longer view their work as a calling that requires total dedication to ingredients, process, expression, and service, but rather a job that involves something that they are able to do and that generates a paycheck.

The Cook’s Perspective: Many young cooks that I talk with feel just as passionate about food as their mentor, but do not view their position as all-consuming. They feel that they can give 100% while they are on the job as scheduled, but insist on a life after work.

[]         WHERE IS THE THIRST TO LEARN?

The Chef’s Perspective: The majority of chefs that I talk with are convinced that younger cooks no longer crave constant additional knowledge about different aspects of cooking, working with new ingredients, discovering and building new skills, and dedicating the time to accomplish this. Chefs reflect back on their own commitment to working “off the clock” to build their repertoire and discover new skills and methods.

The Cook’s Perspective: The younger cooks that I talk to are interested in building their base of skills, but do not see this as a personal responsibility, but rather something that equally benefits the restaurant as well as themselves. To this end, they fail to see the rationale for learning on their own time. They feel that “pay for time” is a right and know that the law backs them up on this assumption.

[]         WHERE IS THE SINGLE FOCUS?

The Chef’s Perspective: Career chefs that I talk to have dedicated their lives to the kitchen and the pursuit of excellence. They sacrifice a great deal to be able to reach this goal and view their work as their first responsibility. Everything else in their lives takes a back seat – this is, after all, the way it is done. These chefs are puzzled by younger cooks who do not view their career in the same, single focus way.

The Cook’s Perspective: Younger cooks view their lives as comprised of multiple focus points: career, family, friendship, hobbies, and causes to believe in. Career is very important to this younger brigade of cooks, but not more important than the balance that makes them feel whole.

[]         WHERE IS THE DEDICATION?

The Chef’s Perspective: Chefs with whom I talk are convinced that younger cooks are not dedicated to the craft, the restaurant, and the team. They site instances where cooks call out when they are sick, request personal time for family events, balk at working six days, turn down those calls to come in to work on a day off because business is stronger than expected, and fail to understand why the chef believes that the restaurant must come first.

The Cook’s Perspective: The cooks with whom I talk reflect back to the need for balance in their lives and state that when a schedule is made they plan their lives around it and cannot simply drop their plans because the restaurant is in need. They also feel that the old adage that cooks never call in sick is outdated and dangerous to others.

[]         WHERE IS THE SUBSERVIENCE?

The Chef’s Perspective: There is no question that “Yes Chef” is appropriate in the kitchen and serves to keep order when potential chaos surrounds cooks and chefs every day. Chefs oftentimes feel that this subservience is parallel to respect for the chain of command and the responsibilities that fall on the shoulders of the person in charge. Chefs that I talk to are convinced that “Yes chef” no matter what the request or demand is essential for a kitchen to operate efficiently.

The Cook’s Perspective: Younger cooks are less likely to bow to the demands of the chef and feel that they should have the right to question at times. They appreciate the need for chain of command, especially during the heat of service battle, but are less likely to follow directives without question when time and situations allow this to occur.

[]         WHERE IS THE UNRELENTING DRIVE?

The Chef’s Perspective: Chefs that I talk to carry the scars of battle, feel the daily pain of overworked muscles, strained backs, swollen ankles, and burns and cuts that were put aside and not attended to because the business didn’t stop. This is a chef’s badge of honor and chefs feel that if they suffered through these challenges then every young cook should do the same. The business demands relentless drive and commitment – the cook must work through the pain.

The Cook’s Perspective: Cooks don’t get it. They do not see the reason why working and pain should be synonymous and why the need to get it done should fall under the heading of “Whatever it takes.”     

[]         WHERE IS THE PROFESSIONALISM?

The Chef’s Perspective: The chefs that I talk with were typically raised with the old school belief in respecting traditions, following in the footsteps of great chefs who came before them, and being the personification of the proper leader that they envision. This involves uniform, grooming, methods of cooking, dedication to service, and respect for “The way things are done.” These chefs cannot imagine anyone stepping outside of this professionalism mandate and view anyone who does as a rebel not worthy of working in their kitchen.

The Cook’s Perspective: Young people are more inclined to challenge the norm. Good, bad, or indifferent, history has been on the side of those who challenge the way things are done and the assumptions that people carry because of tradition. Challenges to uniform, tattoos, adaptation of radical cooking methods, stepping outside accepted flavor profiles, and viewing some traditional kitchen systems as antiquated and cumbersome, are the new norm for younger cooks.

[]         WHY AREN’T YOUNG COOKS MORE PATIENT?

The Cook’s Perspective: Young cooks should not worry so much about pay scales and benefits. They must prove themselves first, build character as a strong advocate for kitchen life, and accept the way things are. Once they pay their dues, the money and benefits will be within their reach.

The Cook’s Perspective: I have bills to pay, college loans to pay, maybe a family to support, a need to address health concerns, and a desire to find some paid time such as vacations and personal days just like anyone else in a different field. I can’t afford to be patient.

Do not view this comparison as an endorsement of young cooks resistance and the rebellious approach that some may take. I am, after all, a product of tradition and have always respected the old, established ways of operating in a kitchen. The fact remains that the people within that environment are changing and we (chefs and restaurateurs) must pay attention, figure out how to adapt, listen and be willing to create a new norm, and determine how to thrive in an environment where cooks priorities are different than ours. What is the alternative? As every restaurant seems to lament at how challenging it is to attract and retain cooks, we must look to the need for change.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting and Training

www.harvestamericaventures.com

BLOG: www.harvestamericacues.com