Harvest America CUES BLOG

If you’re a chef from my generation then you likely have concerns over the changing landscape in the kitchen. I hear, nearly every day, “things are not what they use to be.” Chefs lament over a time when cooking was a giving craft, not one focus on what the cook received in return. We speak of a time of unconditional commitment to the craft and the job – sacrificing all else for the plate of food in the pass. Many chefs somehow remember those as the glory days – the reason they chose the path of the French knife and apron.

Although there were many incredibly great aspects to the days of old, it really wasn’t always that inspiring. Sure, there were (are) plenty of moments that we chose to remember as benchmarks to a professional life, but when we stop and think about it, there were several rough spots, times when we questioned our choice, abuses built into the culture and propagated by certain authoritarian chefs. It is human nature to try and push those out of our minds, but given a moments pause, it’s easy to remember them. What is most disturbing is the tendency to emulate the way that we learned the craft through the school of hard knocks and critical environments. There were (hopefully not as many anymore) too many young chefs who perpetuated the way of the kitchen, the way that they were taught under the iron fist of the chef who was always right. Anyway, the point is – things are different now. Different in the way that we must treat members of our team, different in the environment that is created, and certainly different in the level of enthusiasm that younger people have for a career in the kitchen. We are changing, but maybe not fast enough.

As they say in life – the first step in recovery is to admit that there is a problem. Okay, there is a problem. “My name is______, and I’m a chef.”

We have labored over the effects of this change but have been very slow to reinvent the way that we do business – to once again, create an environment where individuals relish the opportunity to learn and grow as cooks, exhibit passion about the craft, wear their uniforms with pride, and feel great about saying: “I’m a cook!”

Change will happen, in fact it already is, but as we all known – change is not something that is embraced with open arms. It takes time for people to push aside tradition, habits, and yes – fear, that accompanies change. But here’s the thing – change can happen while we protect what is truly important. Change is never one-sided – so as the environment of the kitchen changes so must the attitude of those entering the business or holding positions in the kitchen today.

There are some facts that remain – facts that are true of any profession, but somewhat uniquely relevant to cooks and chefs. These facts relate to an outcome: ANY YOUNG COOK CAN ASPIRE TO BECOME A CHEF, REALIZE THEIR CREATIVE GOALS, AND REACH A LEVEL OF FINANCIAL SECURITY IF THEY CHOOSE TO TAKE OWNERSHIP FOR THEIR SUCCESS.

Yes, I do mean ANYONE! So, let’s look back before we move forward and reflect on the aspects of the kitchen of old that were positive and worth remembering. They will always be relevant.

[]     SKILLS ARE DEVELOPED THROUGH TIME AND DISCIPLINE:

Your skills will determine your potential and your value in the kitchen. Certainly, the restaurant and the chef have a responsibility to train, but the individual cook can take that training to a new level if they are willing to seek out every opportunity to learn and grow. These skills will take time and dedication to master – start today!

[]     PRIDE IS IMPORTANT AND IS BUILT FROM THE SHOES ON UP:

We should never lose sight of the importance of pride in creating enthusiasm and career value. Yes, it does begin with appearances. There are centuries of history behind the chef’s uniform – it is more than a requirement that many kitchens require, it is an honor and vehicle for showing respect and membership in an important club. Respect the tradition and wear it with pride. This pride carries over to how a cook’s station is maintained, how they respect sanitation and food safety initiatives, the time they take to make each plate of food a perfect representation of excellence, and their willingness to proudly proclaim: “I’m a cook!”

[]     THE KITCHEN MELTING POT BREEDS UNDERSTANDING:

There are few professions that welcome people of all ages, genders, nationalities, races, beliefs and lifestyles, sizes, and levels of skill, more than the kitchen. All are focused on the same goal but bring their unique flavor to the table. Flavor in terms of who they are, where they are from, traditions, nuanced skills, and culture. The kitchen, as such, is a melting pot of knowledge and skill that is a perfect educational environment.

[]     NO MAN (PERSON) IS AN ISLAND:

Kitchens – like other forms of work such as athletics, law enforcement, the medical profession, carpenters, etc. is a place where teamwork thrives, and individuality is simply an opportunity for different players to step into a leadership role when the time is right. In kitchens, we learn to work together – all for one and one for all.

[]     ORGANIZATION AND EFFICIENCY WIN:

Sure, it’s a method of operation that is drilled into cooks and chefs: mise en place – everything has a place, and everything is in its place. We are ready when all is set in this manner, and we have enough of the precise ingredients at hand to handle any business that comes our way. We breathe, eat, and drink this requirement that typically drifts over to other aspects of our lives. Cooks tend to be organizational gurus – this is not a bad thing.

[]     CONFIDENCE IS KING AND COMES FROM COMPETENCE:

There is a method to the madness that has always been part of the kitchen environment: work hard and consistently to master the foundations of cooking, the steps used in methods, the flavors you are trying to achieve, and the presentation that excites the guest. When this is done, the world is your oyster. Your skills equate to confidence and confidence is what drives a kitchen and a cook toward success.

[]     EVERYONE IS BORN AN ARTIST:

One of the primary reasons people are attracted to the kitchen is the opportunity to be expressive, to present something they create, even if the process and product are prescribed. Cooking is tangible – you can see, smell, touch, and taste the results of your work. Cooking is one of the few multifaceted professions that provides a portal for people to be creative – a trait we are all born with and a trait that oftentimes the world teaches us to forget. Not in the kitchen.

[]     WHAT WE DO IS IMPORTANT:

To me, this is one of the most important rewards earned from a life in the kitchen. What we do is meaningful. We provide nourishment, a reward system for guests, an outlet for creative cooks, and, in many cases, a chance for people to put aside their differences and relish the chance to break bread and raise a glass in celebration of our common purposes in life.

[]     WE ARE REPRESENTATIVES:

As cooks, if we can invest in the feeling that what we do is important, we are also the most visible representatives and ambassadors for millions of others who are involved in different aspects of the food business, but who are likely just as passionate about what they do. We represent the farmers, fishermen, ranchers, cheesemakers, bread bakers, vintners, brewers, and so many others who might go un-noticed otherwise.  

It is the responsibility of operators, chefs, managers, and the industry to address the macro changes that need to happen in restaurants – changes that will help to make the work more appealing to the next generation. At the same time, it is the individual worker’s responsibility to chart a course for their own future and invest the time, effort, and passion to ensure the outcomes they seek. Restaurants and chefs can make the changes necessary, but they will only make a long-term difference if the next generation sees the opportunities before them and makes the commitment to take the right road.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com  BLOG

(Over 800 articles about the business and people of food)

CAFÉ Talks Podcast

https://cafemeetingplace.com/cafe-podcasts

More than 80 interviews with the most influential people in food