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becoming a chef, chefs, cooks, Culinary School, kitchen, restaurant work

There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money. Starting a relationship, a decision to marry, buying a house or an expensive car, opening a business, and enrolling in college are all decisions that would be considered “monumental”. The right decision can lead you to self-awareness, long-term gratification, rewarding careers, and the foundations of family. The wrong decision – of course will be the opposite. How we go about making those decisions is the real question.

Making a decision to marry another person without taking the time to understand who he or she is and what makes that person tick can lead to loads of pain and disappointment. Buying a home without researching what is available, how that location fits your life situation, and how you will manage paying for that home can weigh heavy on your shoulders. Choosing to attend a college, especially one that is focused on a very specific career path without having a clear idea of what that career path is and how it will impact your life – will oftentimes lead to heartache and years of burdensome debt.

So – you are a young (or not so young) person who loves food, enjoys restaurants, and finds the media depiction of becoming a chef to be exciting and rewarding. “This looks like something that I would love to do for the rest of my professional life.” This might be true, and if you like games of chance, maybe this is a “roll of the dice” that is intriguing. If you understand the implications of: “You can’t always judge a book by looking at the cover”, then you should understand that the sizzle may sell the steak, but the sizzle doesn’t always tell the full story.

It has been my experience that those who choose culinary school as a way to build a strong foundation for a career in the kitchen fall into one of two brackets:

Those who do so from a place of experience (they have worked in a kitchen – preferably one that is run in a professional manner)
Those who do so by placing all of their decision making powers in the hands of the media

In other words those who understand what they are getting into vs. those who don’t. Now, I do not have any statistical data to support my next observation, but I have found that those who have spent time in a kitchen before entering culinary school are more committed, more intent on doing everything they can to absorb all that is offered, hungrier to learn and apply new skills, and far more likely to succeed and stick with their career choice. Again, an unscientific conclusion, but I would bet that many culinary instructors and restaurant chefs would agree.

My plea to those who are wrestling with a decision about culinary college is to get a job in a kitchen first. If you are a high school student – find a part-time position on weekends while in school and full time in that summer period. If you are a career changer – knock on a chef’s door and tell him or her of your plans to attend school, ask for a position in the kitchen (yes starting off as a dishwasher is a good decision), tie on an apron and give it a whirl. You will learn what you need to know about the type of work, the physical demands, the stress of timing, how decisions are made, the organization of a kitchen that sometimes is chaotic, the dynamics of team, the demands of a customer, the heartache that comes from a rejected meal, the joy that comes from an occasional compliment, the exhilaration of serving more guests in a meal period than anyone thought was possible, the crush of defeat when things go sideways, and the effort that will be required to move from dishwasher to chef at some point in time. Just imagine how shocking it would be to enter that culinary school classroom or kitchen without having those experiences under your belt.

Those decisions in life that are monumental are learning experiences, but proper research will help to minimize the negative impact of wrong ones. Culinary schools understand all of this, but at the same time they are intent on making sure that enough students enroll to make a class viable. After all – everyone should have an opportunity to succeed or fail, but when students discover mid-term that this is not for them, then everyone suffers from a realization that did not have to be. When a student fails to complete a program or loses the energy to remain passionate then it hurts the instructor and the school as much as it does the student.

There was a time when prior experience was a pre-requisite to acceptance into a culinary program, but the feeling that this is somehow counter-intuitive to a persons right to choose what he or she wants took over the logic of requiring prior experience. I believe, that this is a harmful change in approach.

If a prospective student is wrestling with the college decision then there are avenues that can help. Working in a restaurant is a natural step in the right direction, but there is also the vocational education option for high school students or if all else seems to not fit your situation – at least schedule appointments with local chefs and ask if they would talk with you about “what it takes”. Spend a couple days as a stage’ (working or shadowing without pay) in a restaurant just to get a feel for the environment. Dine in as many different restaurants as you can and ask for a tour of the kitchen. Do whatever you can to paint a more accurate picture than is portrayed in the media. You owe this to yourself! Restaurant work is NOT FOR EVERYONE. Once engaged in a restaurant you will find that 98% of what you do in the kitchen is just plain hard work. You need to learn about the heat and the sweat, the physical demands, the emotional requirements, the infringements on what is considered a “normal” life/work balance, and the time that it will take to accumulate the skills, knowledge, and experience to become a chef.

Stick your toe in the water before you choose to buy the boat. You might start by reading the 650 articles in this blog.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC
Restaurant Consulting

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OUR DAILY BREATH: PROFESSIONAL COOKS – DON’T DISMAY – KNOW YOUR STRENGTHS

08 Wednesday Apr 2020

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chefs, cooks, cooks strengths, culinary excellence, restaurant work, transferrable skills

hen

Too much idle time leads to reflection and analysis. “What am I doing” is a question that some will ask: “What am I capable of”, is of equal concern. If you have been cooking at a professional level, if you have always been driven towards doing things right and have shunned mediocrity, and if you have approached your job in the kitchen with passion and commitment, then answering these questions can be straight forward.

“I have spent years in the kitchen and now I am without a job. I know that restaurants will return at some point, but am I stuck? Is there anything else I can do? Am I destined to work in the same career or do I have any real skill sets that can open other doors?” Have you had this conversation with yourself yet? If not, I guarantee that you will.

Allow me to approach these questions in a few different ways. First – we (all of us who have made the restaurant business our life calling) hope that you will bring your skills, passion, and commitment back to the food business and will work diligently to help make us better. We need you, miss your presence, relish the opportunity to work closely with you again, and we desperately need you to become the next leaders of this terrific industry. However, we would never stand in your way if some other career becomes your calling. This has been at the core of the restaurant business forever. To some, we are the professional life choice that defined your purpose, and to many others it was an important steppingstone for other careers.

It is important to know that many of the skills and traits that you developed during your time in kitchens are highly sought after in numerous other careers. If you are a professional you should know that this label signifies that you have embraced certain characteristics and beliefs that are highly marketable. So, as you self-reflect on who you are, what you do, and what you bring to the table – know that whether you continue to contribute to this dynamic, important food industry or move elsewhere – the traits you developed while in the kitchen are now part of your valuable brand. Think about the person that you are as a result of working in kitchens:

[] DEPENDABILITY

As a professional cook you have learned how important your role is in the process of preparing and presenting food. You have conditioned yourself to be where you need to be – on time, and ready to hit the ground running. You also fully understand that when assigned a task (no matter how large or small) it is your responsibility to do it correctly and on-time. The system depends on you to act in this manner every day. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY.

[] ORGANIZATION

As a professional cook you have developed exceptional organizational skills. You refer to it as mise en place and experience has shown you that if you are organized and prepared then you are capable of achieving success in any moment. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY.

[] PLANNING

As a professional cook you have learned that mistakes and crisis can be avoided or at least minimized if you take the time to effectively plan ahead. You prepare prep sheets for the next day, take inventory of your supplies, sharpen your knives in advance, prioritize work, and evaluate past performance so that each day your planning improves. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY.

[] COMMUNICATION

As a professional cook you know that survival and eventual success depends on succinct, effective communication with your peers, the operations chef, vendors, and guests. You have developed a habit of truthful, important communication with all stakeholders and know how important it is to accept the same from others. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY.

[] TECHNICAL SKILLS

As a professional cook you are aware that complacency with skills is never a winning approach. Every day must be viewed as an opportunity to learn new skills or polished the ones that you already have. A constant state of improvement is reflective of who you are. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY.

[] TIMING AND SPEED

As a professional cook you know that after a skill or a process is learned – you must constantly work at quick thinking and building muscle memory that will allow you to improve your speed without ever sacrificing quality. Eventually, your mind began to organize, prioritize, and visualize what needs to be done and develop a timing rhythm that drives your method of operation. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY.

[] PROBLEM SOLVING

As a professional cook – experience has allowed to you quickly reflect on what you have previously seen and strategize on how to approach a challenge with unique problem solving skills. Every cook makes decisions throughout a shift that can impact on product quality, restaurant profitability, and customer satisfaction. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY.

[] TASK COMPLETION

As a professional cook you have committed yourself to finish any task that you are assigned. Follow-thru is an essential part of who you are. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY.

Painted in Waterlogue

[] CONSISTENCY

As a professional cook you have discovered that the quality product that you produce today must be the same each and every time you plate a dish and place it in the pass. The guest’s expectation is consistency and as a result it has become part of your profile. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY.

[] SERVICE

Even though they may push your patience at times, as a professional cook you have learned that the customer is right and you are in the service business. If it is possible and as long as it meets the quality standards of the operation, then service means that your response is “yes”. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY.

[] PROFESSIONALISM

You know that professionalism means a fair, honest, appropriate and compassionate approach towards others. Professionalism means that you look and act the part of a consummate representative of the industry and the operation that employs you. You are consistent in this regard. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY.

[] COST CONSCIOUSNESS

You know that the financial success of the restaurant, a business that counts profits in single digit percentages, depends on you watching waste, following procedures, and controlling portions. This has become second nature. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY.

[] TEAMWORK

You pride yourself in the ability to play your role in the team while supporting everyone else in the completion of his or hers. Egos need to be put aside for the benefit of the collective task ahead. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY.

full team

[] IN SEARCH OF EXCELLENCE

You have become your own most thorough critic. Each day you review your own work and ask: “how can I make it better?” You know that excellence is a habit not a goal and that it must be a constant pursuit that involves not just what you do, but how you do it. THIS IS HIGHLY MARKETABLE IN ANY INDUSTRY.

Yes, you will have limitless opportunity to become successful in the food business, and your future is bright. Yes, our industry will recover and your involvement will be critical in this transition to a fresh, important player in the world economy. But, know that even if you choose to seek another career – the skills that you have developed as a professional cook will open many doors and provide a foundation for success in what ever you pursue.

PLAN BETTER – TRAIN HARDER

We will get through this together

Harvest America Ventures, LLC

Restaurant Consulting

LINE COOKS ARE THE STUDIO MUSICIANS OF THE RESTAURANT BUSINESS

02 Wednesday Oct 2019

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chefs, cooks, line cooks, line cooks and musicians, restaurant work

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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

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

05 Friday Jul 2019

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dishwashers, kitchen unsung heros, kitchens, line cooks, prep cooks, restaurant work

rest 2

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:

second cook

“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:

Kris

“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.”

cooks

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

MASLOW’S HIERARCHY STILL APPLIES TO RESTAURANT WORKERS

28 Tuesday May 2019

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chefs, cooks, Millennial cooks, restaurant work

I continue to hear the arguments: “Young cooks don’t want to work hard, they aren’t dependable, they lack passion, and they simply don’t have what it takes.” I have been there myself – touting many of the same woes about how the younger generation is not like us. It is easy to point a finger at others in the process of avoiding taking a hard look at what we have accepted as the norm. Just because we drank the Kool-Aid, doesn’t mean that others should accept it as well.

Now, as a point of clarification, I know a great many Generation X and Millennial cooks who are just as committed, just as over-the-top Type A as I was, and maybe even more so – so it is not fair to group an entire generation under the same umbrella. It does, however, seem a bit ironic that what many of us studied and accepted as reality for other industries is somehow exempt in foodservice. Think about some of the phrases that we have all come to accept:

“There’s no such thing as a free lunch.”
“You get what you pay for.”
Do unto others, as you would have them do unto you.”

So, why are those statements relatable for some, but not for those in a chef coat and hounds tooth pants?

Abraham Maslow, the well-known American Psychologist who developed a theory of human hierarchy of needs that pointed to a sequential process by which individuals lead to self-motivation. From my perspective and experience, this 1943 theory is provable and still relevant today. Take a look at his researched train of thought:

SURVIVAL: The first need of all individuals is to survive – to continue breathing and functioning at a baseline level. When an individual is also responsible for others (spouse, children, parents, etc.) then this need is compounded.

So what are these survival needs? Survival includes food on the table, clothes on your back, a roof over your head, and healthcare when you are sick. Realistically, until any individual is able to accomplish this it is very difficult to convince him or her to be highly energetic contributors, even if they would like to be. Look at pay scales before pointing a finger at young staff. We want young cooks to give their heart and soul, to give up time with family, and to immerse them in the high stress business of food, knowing full well that they will struggle with survival.

I know the response: “Restaurants can’t afford to pay more and offer benefits – our margins are too low.” Yep – so let’s come up with solutions rather than continue to accept an impossible situation.

SECURITY: Once a reasonable pay is connected to a kitchen job, and employees are able to cover their foundational survival needs – they are desperately concerned about keeping the position they hold. The constant fear associated with layoffs, cut back in hours, unpredictable schedules, and even restaurant closings hang over the heads of every employee- even the most productive and talented. Without some sense that the job will be there next week, it is again challenging to keep young cooks engaged, and anxious to grow and contribute. This becomes even more troubling if the chef or manager works hard at creating an environment of fear rather than an uplifting environment of positivity.

Before you point the finger at an employee’s self-motivation (or lack thereof), make sure that you are helping to build an environment of trust, hope, and success. Your staff members want to be part of something that is moving in the right direction and always shows the promise that accompanies winning. As long as they are doing their job correctly then every employees wants to feel secure.

BELONGINGNESS: Now that the foundational needs of survival and security are met, we are faced with the intangible needs that, in the long run, are far more important to a young cook’s longevity and contribution. Belongingness refers to a feeling that the individual fits in the organization, is accepted by peers, and is recognized for his or her contributions. This need to belong dates back to the time when a person first begins to walk and talk. We all want to be part of the team and be respected for the role that we can or do play.

Before you categorize an entire generation as “not worthy”, make sure that you are helping to create an environment that is positive and inclusive. Are you investing enough time in building a team? Are you focused on building a work environment that is collaborative and helpful? Do you engage young cooks in the process of decision-making (menus, vendor assessment, systems re-design, scheduling)? If the answer is no, then look in a mirror and ask “why not”?

SELF-ESTEEM: As Maslow pointed to those needs that set the stage for self-motivation, he noted just how important it is for any individual to feel good about him or herself. We all need to look in a mirror and find something to smile about, we all need to have others recognize the good in what we do, and we all have a need for those whom we report to take the time to state their pleasure with our work.

When young cooks are proud of the work they do, the restaurant where they work, the co-workers who share the line with them, and the plates that they put their invisible signature on – then magical things begin to happen. When the chef takes as much time catching an employee doing something right as he or she does investing in pointing out things done incorrectly, then an employee learns to listen and respect a critique when offered. Before you point a finger are you investing enough time in providing that pat on the back and helpful critique? Tearing an employee down rather than building him or her up rarely leads to self-motivation.

SELF-ACTUALIZATION: Although difficult to reach – this is the place where the chef needs to be with staff members and where the employee truly wants to be. This is what drives good employees to jump out of bed in the morning. Self-actualization is the opportunity to be all that you can be. This is when an employee has the opportunity to take control of his or her professional destiny.

When the chef engages good employees, gives them new found responsibility, and empowers them to make decisions on their own (after being properly trained and mentored) then that employee who treated cooking as a job now has the opportunity to view it as a calling and a career. When cooks are serial contributors and sense that their input is not only welcome, but also expected, then the operation is firing on all cylinders.

I understand that not every person is cut from the same mold, and that those who could self-motivate is nowhere near 100%, but there are many who just need the stage set. So before we write off a generation, let’s make sure that we are doing our part to make sure the environment is right for them to succeed.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting and Training

IS COOKING LOSING ITS COOL IMAGE?

22 Friday Mar 2019

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chefs, cooks, cool chefs, culinary, kitchens, restaurant work

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Maybe, the old adage: “what goes around, comes around” is true in the case of cooks and chefs. There was a time when individuals worked in kitchens for one of two reasons – they were either destined to do this work, or they fell into the kitchen out of necessity and grew to love it. Then the 1980’s happened and suddenly it became “cool” to put on those starched whites and apron, sharpen your overly expensive Henkel knives, brush off the dust from that fresh culinary degree, and walk into a kitchen as if you owned it.

Loads of people and events led up to this – the advent of the Food Network, the rise to glory of “celebrity” chefs, an abundance of cookbooks and tell-all novels about kitchen life, and the exponential growth of both restaurants and culinary schools were the culprits. Suddenly cooks were not overlooked, but revered by the press and the dining public. Knowing a chef was a feather in your cap, and celebrating young people pursuing a degree in cooking was a common pastime. Society glorified the position, supported this attention with the tools of the trade, and applauded schools that built beautiful, yet unrealistic kitchens to help young cooks justify the expense of a degree.

By the 1990’s there were somewhere in the neighborhood of 1,000 culinary schools, free-standing restaurants in the U.S. exceeded 1 million, and the restaurant industry quickly became one of the top employers from coast to coast. Television sought out storylines about kitchens – showing in many cases, the jaded underbelly of working in front of a range, and suddenly Americans were spending 50% of their food dollars in some type of restaurant. What a great time to be a cook.

Fast forward 30 years and things begin to change. As the economy grew stronger and unemployment numbers dropped significantly – young cooks who jumped in for the fame and glory found that they could earn more money and pursue a more reasonable lifestyle outside of the restaurant business. The pirate’s life of the kitchen warrior became less appealing; the temperamental chef who may have been talented, but had no business leading others was suddenly faced with “hostile work environment” lawsuits, and the all in commitment that could lead to success was suddenly far less attractive.

Still there were some who entered this business for the right reasons. They weren’t in it for fame and fortune, they didn’t have the funds or see the need to invest tens of thousands in a culinary education, and they were perfectly happy to work at keeping an edge on that $50 Chicago Cutlery French knife. They joined the kitchen brigade because they simply loved to cook, they enjoyed the heat and the sweat, they were passionate about building flavors, they were fine with the commitment as long as they had a chance to work with their team, and they would never call out when they knew that the team depended on them. They were in it to have the opportunity to cook and place a beautiful plate of food in front of the guest. Even if they stumbled into kitchen life because they needed a job – many of them soon discovered that this was what they were meant to do.

In 2019, we find ourselves in a confusing position. Restaurants continue to open in record numbers and guests are dining out, as a part of their lifestyle, at a rate that no one could have anticipated. At the same time, fewer and fewer people are taking the leap into kitchen life and many who did so initially for fame and fortune are changing direction. Much of the culture of the kitchen that focused on a love of cooking and a sense of purpose through teamwork is being tested and restaurants find themselves scratching their heads, blaming a younger generation, scrambling to find an answer, and at a loss with regards to how they will get the job done.

Will this cause the restaurant industry to plateau and move from growth to decline, or will the industry change its methods of operation to accommodate a diminishing labor pool? Is this possibly a good thing? Maybe being a “cool” profession is far less important that being the right profession for those who find it part of their genetic code.

As is the case with many other industries there is a time for correction and adjustment, and in some cases dramatic shift. As an industry we certainly need to reflect on what changes are essential – changes that will recognize and reward those passionate team members who are choosing a career in food for all the right reasons. Change is essential, but many aspects of the business will remain because of the nature of the work. We might think twice about over glorifying hard work and pointing to some of the seedy past associated with the kitchen as something to be proud of.

Culinary schools are going through a major adjustment phase as their numbers diminish, costs are re-evaluated, and their method of delivering a culinary education is scrutinized. Restaurants are faced with similar challenges as they deal with a changing audience, dramatically increasing costs, challenges with lease arrangements, and the monumental challenge of finding, training, and retaining good employees.

Being cool was fun for a while, it helped to increase awareness of the work, and in many cases emphasize the value and talent of those who are serious about cooking. Let’s return to a focus on the food, on fair pay, on attracting people who are truly serious about the craft, and creating a work environment that inspires.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com

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KITCHEN LIFE- HEY, IT’S HARD WORK!

27 Saturday Sep 2014

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chefs, cooks, kitchens, restaurant work

From the outside looking in, things always seem different than they are. This has always been one of my major concerns with young people anxiously applying to culinary school, believing only the fun and creative part of the job and avoiding an understanding of what it is like 90% of the time; or entrepreneurs unfamiliar with the restaurant business except as an avid lover of dining out, thus convincing themselves to become restaurateurs. How hard can it be – right?

Those who have read my articles in the past know how passionate and committed I am to the business and especially to those who spend countless hours preparing food for guests. As much as I love everything about being in a professional kitchen, the reality is that everything about the work is hard. Those who have the passion and understand the price to pay are the ones who succeed personally and professionally.

So, in celebration of what it is really like and in an effort to provide you with something to hand those inexperienced applicants to culinary school and wannabe restaurateurs without a clue – here it is:

THE PHYSICAL WORK:

Be prepared, your body will ache.

*Cooks and restaurateurs will be on their feet for at least 10 hours a day. There is no time to sit and no task that requires a chair. To this end, as I have mentioned in a previous article, your feet become the most important part of your body. By the end of the day your feet and ankles will be swollen, arches will have collapsed, shins will feel like a runners with shin splints, and your legs and knees will be well on their way to atrophy. If you constantly feel the need to sit as part of your work routine then stay away from kitchen work.

*You will oftentimes find job descriptions for kitchen work that lists as a requirement, “Must be able to lift 50 pounds.” It should read: “Must be able to lift a bare minimum of 50 pounds and do so repeatedly throughout a 10 plus hour shift, carry that 50 pounds from one end of the kitchen to another, oftentimes while the product is scorching hot.” If your back has been a problem in the past, then kitchen work will make you miserable. If your back has not been a problem in the past, it will be soon.

*Working in a kitchen will be torture to your hands. Seasoned cooks typically wind up with hands that are swollen, scarred, callused, burned, and stitched so many times that they feel like stumps at the end of their wrists. Blisters from the constant movement of a French knife, cuts from razor sharp blades, burns from grabbing pans from 500 degree ovens or handles that have sat idly over an open flame, will take their toll over time. If you hope to maintain manicured hands, then stay away from kitchen life.

*Biceps and triceps, if not conditioned, will become so after a few months on the job. Men and women will wind up with some pretty serious guns after a short life in the kitchen. Until they develop, you will be using excessive amounts of mineral ice to keep them working.

*Shoulders and back – well, let’s just say that a cook’s best friend is his or her chiropractor. Find a good one early on and just make a standing appointment every few weeks. If your restaurant provides a health care plan make sure that it covers chiropractic visits.

THE MENTAL WORK:
*Mental acuity is paramount for line cooks. Most chefs I know can still get behind the line and cook, but find it increasingly difficult to keep everything sorted out in their head. The older you get, the harder this becomes. Cooks need to multi-task, all of the time. During prep, they might have a half dozen items working simultaneously – some in the oven, others on the stove. When they are on the line during service, the list might explode to 15 or more items working at the same time, each with different ingredients, some with different degrees of doneness, and all ready at a critical moment.

*When you are a line cook there is no time to read recipes. Line cooks need to know everything about every dish on the menu, what ingredients to add, at what time and exactly how the dish must look and taste. Additionally, the specific plate presentation of each dish must be imbedded in a cooks’ sub-conscious.

*The cadence of line work is quite possibly the most important part of the work. Standing at the end of a busy line as an observer, you could compare it to a fine tuned orchestra executing a very complicated piece of music. If one of the musicians (cooks) is not at pace with their music, the entire orchestra fails and the music is just noise. This requires skill, but also mental focus.

*If you speak English, Spanish, French, Italian, Mandarin or Japanese, put all of these aside. The kitchen has its own language to learn and become fluent in. Order, order-fire, in the window, give me an all-day, re-fire, finish, reduce, sear, mid-rare, black and blue, behind, etc. etc., all mean something very specific to each cook.

*The ability to audible on the line, just like a quarterback does in football, is a skill that comes with time and confidence. Pushing tables ahead, borrowing from one order to fill another, special requests, and re-fires are events that can fluster and break a team, but when the players are trained to adapt, and when they have the mental acuity to react without losing a step, life is beautiful.

THE EMOTIONAL WORK:

Some may find it hard to understand that cooking is emotional work, but my experience is that this may be one of the most important parts to understand. Cooks may seem crusty, tough and disconnected, but in reality they are physical frames full of emotion.

*Good cooks have a connection to the art of cooking and plating and take as much pride in their work as does a painter, writer or musician.

*Good cooks put it all out there every time a plate leaves the kitchen. They are quietly saying: “Here it is, this is what I do, this is my art, what do you think.” We all want people to like our work and are crushed when they don’t. This is why many cooks constantly watch what is coming back on plates from the dining room.

*Friendships are emotionally strong in kitchens. I have never seen a stronger bond between co-workers (granted not all of them) than in a kitchen. There is always an ample dose of high fives, hugs, pats on the back, and fist bumps in every kitchen that I have worked in.

*The full gamut of emotions are typically present every day, in every kitchen. Stay tuned for anger, frustration, fear, love, happiness, sadness and the like. Kitchens are powder kegs of emotions and very difficult to manage.

THE SPIRITUAL WORK:

OK, so maybe this one seems like a stretch, however, depending on how you define spiritual, I believe that this is a core part of the kitchen environment.

*The kitchen, to those who have chosen this as their life work, is part of a higher definition of the individual. Cooking is what they do, who they do it with, why they are here on earth, and a true representation of who they are.

*Cooks are representatives of the farmer/producer, the medium through which all of the world’s previous great cooks and chefs remain relevant, the providers of sustenance and health, the givers of pleasure and reward, and the only artists whose work can be eaten.

THIS IS WHAT IT IS LIKE TO WORK IN A KITCHEN. How hard can it be?

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC