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We looked inside some of the posts by culinary-authorities and here's what we found interesting.
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Learning From Great Chefs
I once worked for a brand new restaurant in the prime avenue of the city. The executive chef was possibly the coolest chef I’ve ever worked under. On the first day of work, the kitchen did not have any knives. Chef said he didn’t buy any knives purposely. “Every chef should bring his own knife,” he told us. “Ninjas and samurais don’t just show up expecting someone to give them any sword; they take their passion seriously. Every chef should have a knife.” That lesson stuck with me forever. Every kitchen job I had since, I always carried my own knife. –Sean Ross
There are signs of great chefs. It’s not always about the food, plate presentation, and timeliness in the restaurant industry. The principles that make a chef a great chef is their ability to better the aspiring chefs and cooks around them. The culinary would has changed very much in the last century. I remember when a chef could throw a plate into a wall, shattering it into oblivion, all because the presentation or dish was not up to standard. These days, that would leave into termination and alienation from food establishments. But those chefs were the best chefs, because their passion and unfiltered emotion went as high as it could low. They saw their staff as an extension of themselves and refused to let any part waiver.
Leadership-
The best chefs are usually people persons, at least with their staff. All of my favorite chefs were carefree, relaxed, and fun going. They knew when the heat was on and when to apply pressure to have the kitchen operating at a high standard, but it was all the things before and after a dinner service that made you push to be your very best during business hours.
Great chefs do not treat their staff like cogs in a machine. Great chefs do not care about company write ups and disciplinary forms. Great chefs care about accountability when it comes to food service and playing your part. I cannot recall any great chefs I’ve worked under that cared about what time you clocked in or out. They care about getting your prep work done, helping others, and operating your workstation to the best of your effort when the orders start rolling in. Leave the paper work for the corporate suites.
Mentorship-
Great chefs will never give you a mensuplai and send you on your way if you do not even know what mensuplai means. Maybe that’s an exaggeration. The old school culinary world was not for the sensitive or light hearted. Nonetheless, another sign of a great chef is their ability to teach. Great chefs’ passion for culinary arts includes making sure their students learn everything they know as if they could implant their brain into the students. There are no tricks nor tips great chefs will leave unheard or taught to their substituents. Your team is only as strong as the weakest link. If you ever have any question to if you’re working under a great chef simply ask yourself, “What have you learned?” If the answer is little to nothing and all your standards and practices are based on a piece of paper, rather than actual hands on learning in action; you may need to find a new establishment to better yourself. Everyday should feel like a learning experience, not just a job. The biggest show and tell of this principle is being able to trace the culinary lineage of chefs. For instance, an executive chef’s – sous chefs usually go on to become executive chefs of other establishments, and their sous chefs go on to do the same. There will be an identifiable cycle of great chefs making other great chefs.
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