Harvest America CUES BLOG

I know, I know – New Year’s Resolutions seem to be a waste of time. We all make them and rarely stick to the plan. But lack of execution should never get in the way of planning, dreaming, and setting goals. As Lewis Carroll proclaimed in Alice in Wonderland:

“If you don’t know where you are going, any road will get you there.”

So rather than stepping into 2024 without a roadmap and wandering aimlessly for 12 months – it only makes sense to establish a plan, some goals (a few of them lofty) and move forward with enthusiasm and promise. Although I am no longer the one to stand in front of a range for 12 hours a day, I still respond to the title of chef, relish being a cook, and try to emulate the standards that those I respect have long adhered to. So, here are some resolutions from a chef – for a chef, in 2024:

[]     Stay true to your beliefs

Define your stakes in the ground and stick to it. This is the foundation of integrity.

[]     Continue to push for excellence

Know that the only acceptable result of your work is excellence. Perfection may never be achieved, but that reality should never stop you from trying.

[]     Never dip your toe in the water of mediocrity

Once you accept mediocrity or a “good enough” attitude, there is no turning back. Avoid it in everything you do.

[]     Take care of your health

Eat a proper diet, watch your weight, exercise daily, see your doctor at least once a year, watch your blood pressure, and know that your health is the most prized possession. Without it, nothing else matters.

[]     Respect those you work with and work for

Those with whom you work are people first and employees or co-workers second. Treat them as you would hope to be treated.

[]     Hold your head high when speaking of the profession of cooking

There are far too many people speaking poorly of our profession – don’t fall into that trap. Every field has a need for improvement, but cooking is one of the most important, rewarding, creative, team focused professions – one to be proud of, one worth helping to improve, not denigrate.

[]     Pay homage to those who provide the ingredients cook’s work with

We are privileged to work with exceptional ingredients from farmers, fishermen, ranchers, and artisan producers. Our job is possible because of their work and the plates we create should show respect for that relationship.

[]     Sweat the small stuff, it’s all small stuff

We are in the business of doting the “I’s” and crossing the “t’s”. Every little detail is important to the finished product and experience. How we cut vegetables, the steps taken in proper cooking, how we finish a sauce, or season a dish; the table setting, dining room ambience, greeting from the host, and attentiveness of the server all work in unison to create the experience. Everything is important.

[]     Have high expectations of others and set the stage through example

As chefs, we have a responsibility to push and pull others to strive for excellence in everything they do. Amazingly, people tend to strive for the standards that are expected. If you are okay with average, then average they will become. If you expect excellence, then that will become the standard that all seek to meet.

[]     Be true to the foundations of cooking

The foundations will never serve you wrong. Know them, understanding them, practice them, and share them with others.

[]     Cook with value and memorable experiences in mind

Look at the price of that dish and the overall experience of dining from the guest’s perspective and ask: “Is this worth it?” If the answer is “no” then work like crazy to change that perception. If the answer is “yes”, then work just as hard to make it even better.

[]     Lead as you would hope to be led

True leaders are honest, supportive, competent, calm, methodical, fearless, and compassionate – be that person.

[]     Be strong and firm, but compassionate and caring at the same time

Treat everyone the same, yet everyone differently. It is possible.

[]     Listen more, talk less

Know the difference between hearing and really listening. Your co-workers are hungry for leaders who listen to them before planning how to respond.

[]     Know your limitations

Start with the desire to always say YES, but don’t be afraid to say NO when it doesn’t make sense for your capabilities.

[]     Always strive to improve and build new skills

Every day should be a day of learning. Set the course to constantly improve, learn new skills, build your base of knowledge, and broaden your horizons. It’s what winners do.

HAPPY NEW YEAR!

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

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