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Tag Archives: Professionalism

COOKS AND CHEFS – WE ALL CRAVE DISCIPLINE

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Posted by culinarycuesblog in Uncategorized

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chefs, cooks, kitchen discipline, kitchens, Professionalism, restaurants

Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure.  We can both be free and still respect the need for that discipline that comes from organization.  A well-run kitchen is not a free-form environment where every cook does his or her own thing or moves to the beat of his or her own drum.  Just like other well-run organizations – the kitchen functions best in a system where everyone has well defined jobs, follows the structure of systems or order, and exhibits the discipline of structural respect. 

Whether it is the military, your favorite baseball or football team, FedEx, UPS, the airlines, or your favorite musical group – structure and a level of discipline are essential if the end result is going to be accomplishment of business objectives. 

My experience, and I will note that it may not be everyone’s experience, is that kitchens tend to attract a broad array of staff members who come from environments where discipline is not always the norm.  The refreshing nature of discipline is what attracts many of those great employees to the environment of the kitchen.  There is comfort in the ability to achieve concrete objectives – a well-prepared plate of food and a satisfied customer.  There is comfort in wearing a clean, crisp, white uniform that represents history, tradition, and pride.  There is comfort in following the directives on a prep list, a recipe, or a banquet order.  There is comfort in knowing and executing foundational methods of cooking that can consistently yield good results.  There is comfort in knowing that there is a chain of command in the kitchen and that following this order creates a sense of team when and where it is needed.

I have recently read articles that claim that the discipline and order of chefs as far back as Escoffier or as contemporary as Ferran Adria or Thomas Keller are no longer appropriate or needed.  That this structure that chefs have defended for generations will somehow stifle an individuals opportunities in a kitchen and thwart their ability to grow.  Oh contraire, my experience is just the opposite.  It is exactly this structure, and this discipline that helps to develop talented, polished individuals and build a skill set that leads to long-term success. 

Do not misconstrue this support for discipline as an endorsement of hostile work environments where some chefs have been known to demean and excessively criticize cooks – there is no place for this approach.  Discipline is not synonymous with this awful, abhorrent approach that is, for some reason, portrayed as normal on TV kitchen shows.  This may have been normal in the distant past, but it cannot be tolerated today.  But, a level of discipline and structure is critical, especially in complex, ever changing and time sensitive environments like a busy kitchen.

I have observed kitchens that are highly disciplined while employee centric at the same time.  It is these kitchens that hum with enthusiasm, pride, and professionalism and produce extraordinary results.  I have seen cooks when they button up those crisp, clean uniforms, tie on an apron, and draw their knives across a wet stone to hone an edge; when they wipe down their station, line up their tools, and pull down an organized prep sheet, and I have watched that spring in their step, that look of focused professionalism that can only occur in a kitchen that respects the order and discipline of the work.

It makes no difference if it is a 4-diamond restaurant offering fine dining, a quality pizza shop, a bakery, or a hospital foodservice – discipline, pride, and results are closely aligned.  I have seen cooks from all different walks of life – some from culinary schools, some who worked their way up from dishwasher, some born into an American neighborhood, and some who came to our country for a better life, both male and female, young and at the beginning of their work life and others who are nearing the end of their careers – come together with pride in the work they do, joy in their accomplishments in front of the range, and charged up about the kitchen where they work.  This is what discipline and organization bring to a work environment. 

Peek into the kitchens of restaurants that you patronize and you can immediately see the difference.  In fact, it is likely that the food presented to you as a customer will reveal the level of discipline, professionalism, and organization that exists in that kitchen. 

A chef who understands that his or her role is to define that structure, create an environment where critique is tied to training, and results are aligned with the structure and organization that –yes, Escoffier, Pointe, Poilane, Keller, Trotter, and others established or reinforced, is a chef who will not only find personal success, but will set the stage for employees to enjoy a long and fruitful career.

There are many aspects of the restaurant business that need to change: pay scales, benefits, reasonable work schedules, tolerance of chefs and operators who demean and belittle employees, and addressing the factors in restaurants that limit profitability- but, in all cases it will be organization and structural discipline that will make those changes possible.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

www.harvestamericacues.com  BLOG

CAFÉ Talks Podcast

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CHEF’S: CONDITION YOUR TEAM AND CHANNEL THEIR ENERGY

12 Wednesday Feb 2020

Posted by culinarycuesblog in Uncategorized

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Chef mentors, chefs, cooks, kitchens, Professionalism

mick and joe

CHEF-to-CHEF,

So..you made it! As a property chef you have reached one of the pinnacles of your career – having paid your dues and likely worked very hard in a variety of properties until demonstrating the right mix of skill, knowledge, experience, and temperament to hold the lead position in a busy kitchen. Congratulations!

So..now what? With the title comes a basket full of new responsibilities and challenges that will likely weigh you down for years to come. It’s a damn hard job – one that is full of twists and turns, joys and sorrows, successes and failures, and even a handful of unexpected opportunities. The chef is not just the leader of the kitchen, he or she is the leader of people, and as such you must act the part – all of the time, day in and day out, and when you want to as well as when you don’t. These responsibilities come with the job – embrace them.

As a leader of people – you have an opportunity, and to some degree – a responsibility to help to mold your staff into not just competent cooks, but also productive, successful, and happy members of society. It is an opportunity to “pay forward”, recognizing that your success rests on the shoulders of many – now it is your turn to do the same. It is also, from a self-serving standpoint, an opportunity and a responsibility to take on this role in an effort to attract, inspire, and retain a competent team.

The most effective teams are made up of people who are dependable, willing to learn, focused on doing their jobs well, supportive of their peers, and happy both on the job and when they are not. So, what can be done? What are your opportunities? Where can you begin to “pay forward” and help to mold those who call you “chef”?

If we begin with some basic understandings that a competent, happy, and confident team member is one who is physically, mentally, emotionally, and even spiritually healthy –then the following list of opportunities could easily apply to your new job description:

[]         EXERCISE AND HEALTH:

One of the greatest gifts that you can offer another human being is a path towards better health and wellbeing. Do we (chefs) have any obligation to guide staff members towards this goal? A healthy employee is an energized employee, an employee who feels good about themselves, and this will, without a doubt, impact their work and their engagement with the rest of the team. Guiding individuals towards better health through exercise, at any level, is self-gratifying as you begin to witness the changes that take place in each engaged individual.

Be an advocate within your restaurant for a benefit package that includes exercise. Instead of those shift drinks and a small end of year bonus – arrange for employee memberships at a local gym. Offer a weekly yoga class for your employees, sponsor employee involvement in local 5K runs or power walks. Convince your restaurant to organize a softball or pick-up basketball team, or even install a few pieces of weight training equipment in the basement of your business. Anything that gets your employees to work those muscles, stretch those limbs, and breathe in some fresh air will pay back tenfold.

[]         DIET AND HEALTH:

Cooks notoriously eat poorly (at least at work). Unlike the passion they may show for the food they prepare for guests – food to a cook is oftentimes viewed as quick fuel to help them push through another service. It is common to see a less than inspiring staff meal consumed while standing up and leaning over a garbage can or picking at a few pommes frites or cookies from the pastry department.

As a chef – your commitment to staff meal is a true opportunity to set the tone for service, engage your staff in a moment of conversation and mutual appreciation for good food, and help create a pattern of good nutrition that can define a commitment to good health. Make those staff meals a celebration of this, a celebration of food, a celebration of staff as family, and a celebration of the relationship that well prepared food and the time to enjoy it has on body, mind, and soul. As chefs we are the gatekeepers for educating everyone about the relationship that food has to health.

[]         FINANCIAL MANAGEMENT:

We all understand that there is a problem with the work done by seasoned professional cooks and the amount of money and benefits that restaurants offer for this work. We need to collectively work on this issue and find a fair solution. At the same time, many of these individuals have a real difficult time managing their limited resources and planning for the future.

As a person who has worked through this and risen to the position of chef, it is likely that you are in a much better financial position than your staff. Offering them advice, helping them budget their funds, and finding resources for them to address their financial concerns is another opportunity for you to invest in your staff and give them a reason to relish where they work.

[]         EDUCATION:

Employee retention happens if staff members are compelled to stay because the employer invests in them. The best thing that you can do for your cooks is to consistently work at making them better at their job. When their skill set and knowledge base improve then so does their worth and their personal brand. Yes – a well-trained and educated employee has the ability to move elsewhere, but that is what makes you and your restaurant attractive to a steady stream of new cooks.

The best chefs invest in a cook’s in-house education, and even help those same employees find ways to engage in a formal education. Take pride in building exceptional cooks through your active support.

[]         MEMBERSHIP:

Some may find membership in organizations to be ineffective and un-necessary, but I have always found that there is much to gain from feeling a part of something larger than what an employee does day in and day out. Camaraderie, structure, representation, an opportunity to build a network of professionals and mentors, and the chance to validate one’s own skills is paramount to building pride.

Committed chefs and restaurants recognize this and support a cook’s interest in membership in organizations like The Chef’s Collaborative, Slow Food, The American Culinary Federation, Women Chefs and Restaurateurs, and The National Restaurant Association.

Painted in Waterlogue

[]         DISCIPLINE IN LIFE:

Begin by understanding that most people actually respond well to standards, organization, and the discipline to be consistent, professional and to complete tasks correctly. Part of an education for life that you can offer cooks is to hold them to the highest standards, be consistent, and set the example in this regard. Whether it is how they look, act and interact, approach their tools, follow through with proper methods, or assemble a plate of food for the pass – discipline leads to great results and a way of approaching any job that they do for you or others.

[]         THE POWER OF MUSIC, ART, AND HISTORY:

A balanced cook is a person who has the opportunity to be exposed to the inspiration and healing nature of art in all forms. Talk with your cooks about music, physical artists, great books, and the history behind the profession of culinary arts. It is important to their outlook on life.

musicians

[]         PROFESSIONALISM:

Grooming, uniform, respect for others, dependability, work ethic, honesty, cost consciousness, and respect for the ingredients that cooks work with – the best cooks approach their craft as consummate professionals. As a leader and a mentor you owe it to your employees to show them what professionalism means, how it is applied, and why it is important to the operation and to their brand.

[]         CAREER MENTORSHIP:

Every career cook needs a person who is willing to serve as his or her mentor. Be the person who guides the cook along, points out his or her errors in performance and shows them how to improve, the person who will offer honest critique and be there to provide advice when requested. Be the leader who is willing to listen and not judge, but point out their errors in judgment. Be the chef who is always there (even after they leave your employ) to answer the phone and take the time to be that guide on the side. This is the kind of chef that people want to work for.

Painted in Waterlogue

[]         CONFIDENCE BUILDING:

When you engage in all of the above a cook’s confidence will grow, his or her pride in the profession will increase exponentially, the ability to perform at consistent peak levels will result, and their allegiance to you and the restaurant will help to create effective ambassadors for the future of the restaurant.

PLAN BETTER – TRAIN HARDER

BE THAT GUIDE ON THE SIDE

Harvest America Ventures, LLC

Restaurant Consulting and Training

www.harvestamericacues.com BLOG

 

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DISCIPLINE AND PROFESSIONALISM IN THE KITCHEN

14 Friday Feb 2014

Tags

chefs, Chefs uniform, Professionalism

DISCIPLINE AND PROFESSIONALISM IN THE KITCHEN

It drives me crazy to see the lack of discipline and respect for the profession of cooking that exists in so many kitchens today. How we maintain our kitchens, care for our uniforms, attend to basic grooming, treat the ingredients that we work with and interact with others defines how others perceive our industry. To some, this may be unimportant, however there are thousands of cooks, chefs and restaurateurs who have dedicated their lives to building up a profession who would disagree.

Let’s begin with the uniform. The cook’s uniform represents so much that may be unknown to most.

“It’s all about pride. If you have it in your profession, you will have it in your uniform, no matter what your walk of life. With the Chef’s uniform, there is more at stake than just keeping the uniform clean and white. A dignified look helps generate a feeling of professionalism. When you don the toque, jacket, checkered pants (black), necktie, apron and side towel, you are continuing centuries old traditions.”

http://www.prueleith.co.za/news/proud-history-of-the-chef%E2%80%99s-uniform/#.Uv4MImRdWgQ

The chef’s hat or toque evolved over time until Chef Escoffier defined how it helped to establish rank in the kitchen. The taller the toque, the higher the position in the kitchen with the executive chef donning the hat with the greatest height. This made it easy for anyone to find those in a position of responsibility. Additionally, the number of pleats on the hat represents a chef’s level of expertise. A classic chefs toque was purported to have 100 pleats representing his or her ability to prepare an egg 100 different ways. The chefs coat with its double breasted flaps has a purpose of adding another layer of protection against burns, a second chance at maintaining cleanliness (reversing the flaps if one side becomes stained during work), and represents the importance of cleanliness in the kitchen. The side towel is not to be used for cleaning, but rather a dry cloth to be used on hot pan handles and removing items from the oven while protecting a cooks hands. Proper shoes are used for support of the most important part of a chef’s body (his or her feet) and are structured to protect against pans that might be dropped on feet during busy service. This long history of the uniform pays respect for all of the chefs who came before. Those who do not understand this might find it justified wearing baseball caps or sweat bands, jackets that seem to emphasize style vs. function, pants that are less about protecting the image of cleanliness and professionalism than something that portrays the desire of a cook to stand out in a crowd and shoes that are best suited for the track or basketball court and less about protection from accidents and 10-12 hours of work on your feet. Every time that a cook ignores the traditions associated with the pride behind a uniform he or she diminishes the perception that the world has about the profession of cooking.

How we treat the equipment in our kitchens, the physical plant, and the ingredients that we work with sets the tone for the respect that others have for what we do. Cleanliness of facilities and proper maintenance of equipment is critical to the function of a kitchen team. A clean kitchen is a proud kitchen and a proud kitchen produces better food. The farmer invests his or her life to grow the crops that wind up in restaurant coolers. If a cook spent even one full day working on a farm he or she would likely approach those carrots, onions and potatoes in a much different way. Proper storage, handling, cleaning, cutting and cooking demonstrate respect for the farmer as well as the ingredient. It is appalling to see how little respect many cooks have for those precious ingredients that we are privileged to handle.

Finally, if a cook wants to receive respect for what he or she does, if they want to be able to hold their head high when someone asks what they do for a living, if they want opportunities to grow within their profession and reach a level of earning that allows them to provide adequately for their families then they must learn how to show respect for the people they work with and serve. How a person treats co-workers and guests is paramount to establishing how others will view them and what they do for a living. There is a harmless banter that occurs in kitchens that has a long history of acceptance, however, that banter sometimes is tasteless and hurtful to others. Cooks need to learn how to differentiate dialogue and behavior that all can find fun and conversations, passing remarks or looks that cause pain and define what is known as a “hostile work environment”. Harmless banter to one might be considered harassment to others and it is the responsibility of chefs and cooks to understand the difference and establish an environment of support rather than dissention in the kitchen.

Working in restaurants is a wonderful career choice – one that can provide incredible pride, moments of significant accomplishment, a level of camaraderie that is hard to find elsewhere, and potential for professional growth for those who are serious and committed. Creating an environment of professionalism through standards and consistently enforced positive discipline is essential if we are to continue to improve on the respect that those inside and outside of our industry have for individuals who choose to cook.

PLAN BETTER – TRAIN HARDER
Harvest America Ventures, LLC
http://www.harvestamericaventures.com

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