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OUR DAILY BREATH: LESSONS IN LEADERSHIP

Culinary Cues

There has never been a more important time for leadership – not the job title – the act of leadership and the positive actions of those who rise to the occasion. There are people who selflessly step up and do what they believe is right, even in the absence of real leadership. At the same time – they crave leadership direction.

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EFFECTIVE LEADERSHIP WHEN IT SEEMS TO BE IN SHORT SUPPLY

Culinary Cues

This is when leadership is most needed. Leadership is always important, but seems to be in critical need when we are in time of crisis. This is when people turn to either those with the title or those with a history of leadership. Leadership, real leadership comes from four actions: * What we hear. What we learn.

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KITCHEN LIFE & CAREER

Culinary Cues

Human Resource departments will ensure that every employee works within the parameters of expectations and scheduled reviews. [] LIKLINESS OF FORMAL TRAINING Finally, the most important factor in deciding where a cook wants to work should be the investment a property is willing to make in formal training.

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JUST DON’T KNOW OR JUST DON’T CARE

Culinary Cues

This is a disease that lies dormant in many people just waiting to take over their every being if those in positions of leadership allow it to. In other words – when a restaurant is not working as it should, start by looking at leadership and how they approach the business and the people within. This is your role as a leader.

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THE NEXT GENERATION OF COOKS & CHEFS

Culinary Cues

PLAN BETTER TRAIN HARDER Work Hard and be Kind Dick Cattani Harvest America Ventures, LLC Restaurant Consulting www.harvestamericacues.com BLOG (Over 900 articles about the business and people of food) CAF Talks Podcast [link] More than 90 interviews with the most influential people in food

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YOU THINK YOU KNOW HOW TO BE A CHEF

Culinary Cues

Chefs have the experience to do this or the network of professionals who can serve as a planning resource. [] HAVE YOU EVER DEVELOPED, STANDARDIZED, AND THEN TRAINED STAFF TO PREPARE A NEW MENU ITEM: Start to finish, the right way to bring an item to the menu is to go through this process until all the “I’s” are dotted and the “T’s” are crossed.

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SUCCESSFUL CHEFS – WHAT CAREER KILLERS TO AVOID

Culinary Cues

In all cases, there will be a re-shuffling of priorities driving changes to the profile of the “best candidate” for the leadership position in the kitchen. This is where you need to be. [] POWER vs. LEADERSHIP. “I This is what brings a team together and firing on all cylinders. [] LACK OF TRAINING.