Harvest America CUES BLOG

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. It was an attempt to outline those universal guidelines for success in a kitchen, those attributes, and expectations of anyone who ties on an apron. The article was my first to go viral allowing me to realize that so many chefs and cooks were looking for a structure that defines what it means to be a professional. Well, things have changed since that date, but the importance of foundational “methods of operation and understanding” remain just as important, maybe even more so. I felt it was time to refresh, modify, and re-emphasize the rules and make them relatable to the current climate we all work in. These are not the only rules, nor are they necessarily a perfect fit for every operation, yet again, maybe they are.

My hope is that these are worthy enough of a space on your kitchen bulletin board or the chef’s office door. Maybe, they are even worthy of a place in your employee manual or at least as a talking point during new employee orientation. Anyway – use as you see fit.

TWELVE RULES OR UNDERSTANDINGS IN THE KITCHEN

1)      IT TAKES MORE THAN SHOWING UP, BUT THAT’S A START: I hear so many chefs today talk about this as a new phenomenon, a real foundational dilemma being faced in kitchens from coast to coast – individuals not showing up for scheduled interviews, no-call, and no-shows without regret far more common, in other words – a lack of dependability. Regardless of your career choice – dependability remains a basic assumption and unless you are fully present: physically, mentally, and emotionally, then success will never happen.

2)      COOKING IS NOT A JOB, IT’S A CALLING: Sure, I get it – it’s a tough business with loads of curve balls that make it nearly impossible to establish a structured schedule, start and finish times, opportunities to enjoy a consistent day off or time off for personal events, but it is no different than choosing to be a medical professional, plumber, electrician, IT technician, lawyer, or business professional – when you choose to enter a professional career there will always be unpredictable demands on your time and even effort outside of scheduled work to enhance your skills. In all these cases the work is more than a “job”, it is a lifestyle choice that requires a different level of commitment and flexibility. If this is not what you want, then look for a different way to earn a living.

3)      WORK IS NOT A DIRTY WORD: Work is one of those parts of life that helps to define our meaning, and our contribution to the world we live in. If your direction is planned out then work can be, and will be, enjoyable and rewarding. Cooking is one of those fields that allows us to feel good about the physical experience, the sensual experience, the ability to make others happy, to work together with likeminded professionals, to be expressive and creative, and to pay homage to those who grow, raise, catch, and produce the ingredients we’re able to use.

4)      SEEK EXCELLENCE IF YOU WANT IT IN RETURN: There will always be operators who see excellence as an option, something that is too much to ask and too hard to achieve. There will always be restaurants that fail to see the need to dot the “I’s” and cross the “T’s”, and as such, there will always be restaurants where the word mediocrity seems acceptable. This should NOT BE YOUR OBJECTIVE. Excellence is not an end game, it is a way to live your life and those who expect to be recognized, embraced as important, and compensated for what they believe they are worth, are individuals who seek and practice excellence in everything they do – no matter how small or large the task – excellence is simply the way they work.

5)      RESPECT, RESPECT, RESPECT: To be successful in the kitchen, a cook must live the ideals of respect.  Respect those you work with and for; respect the guests you serve; respect the farmers, ranchers, fishermen, bakers, cheesemakers, brewers, and vintners who dedicate their lives to providing the finest raw materials to work with; respect the equipment you’re able to work with; and respect the history and traditions of the field that allows you to do all of this. Respect is the most important foundation of success in any field.

6)      INVEST IN YOURSELF AND REAP THE REWARDS: When you choose to pursue a career in the kitchen you owe it to yourself to invest in constant improvement. Don’t accept becoming a cook, strive to become a great cook, a world-class cook, a cook that others look up to, admire, and want to emulate.  To do this you must seek to constantly improve through reading, experiencing, practicing, and learning through legitimate critique. It will pay off!

7)      IT’S STILL ABOUT TEAM: By far, the greatest joy of working in the kitchen is the ability to function as part of something greater than the individual. The team is the source of energy, the adrenaline, and the fire that brings a kitchen to life. Learning to work well with others, to know their strengths and weaknesses and to support them, to lift others up when they are down and to step back and listen when they can help you improve, to ride the wave of exhilaration when everything clicks and dig deep to recover when things start to go south – this is what helps cooks jump out of bed in the morning and step through those kitchen doors once again.

8)      GUEST’S TRUST IN YOUR FOOD SAFETY MEASURES – DON’T LET THEM DOWN: Working clean and understanding the proper way to safely handle food is not a directive it is a personal responsibility that every cook shares. Every guest in your restaurant sits down with an expectation that you will “do it right” when it comes to proper handling of food and keeping that kitchen and all who work in it clean and sanitary. This is your most important responsibility.  Don’t let them down.

9)      IT’S A BUSINESS OF PENNIES, YOU ARE IN CONTROL: Restaurants are not as profitable as many people think. This is a business of pennies – pennies that can disappear very quickly through waste, spoilage, and improper cooking. The owner, manager, and chef cannot control these things alone – every cook must step up and contribute to the control process to help the restaurant remain viable. A restaurant without this level of participative control cannot survive. You are the protector of the operation’s success and your own longevity as a cook.

10)    PRESENTATION WOWS – FLAVOR BRINGS THEM BACK: Both are very important and great looking food builds expectations of a superb experience, but we can never underestimate the importance of deliciousness.  That beautiful plate of food, the sparkling tabletop appointments, the state-of-the-art kitchen, and beautiful façade and landscaping are insignificant if the flavor of the food fails to inspire.  Work on your palate, learn about flavor building, understand that flavor is a combination of taste, smell, sight, texture, and even the sounds of the restaurant, and know that every cook is in control of these factors. Become flavor enthusiasts and work constantly to discover how food ingredients work together to build something special.

11)    GREAT FOOD WITHOUT GREAT SERVICE IS HARD TO SWALLOW: End this friction between front and back of the house. You are part of the same team, a team that depends on all its components. Great food without great service will never inspire and the opposite is also true. The cook’s job is difficult and very demanding, but so is the work of the server – the person who must become a master of delivering the kitchen message of excellence while understanding the psychology of guest interaction. The average server may not be able to operate successfully in the kitchen and the cook will not likely thrive in the dining room either. There needs to be a symbiotic relationship between the two.

12)    WITH ALL OF ITS FLAWS, BEING A COOK IS STILL A WONDERFUL CAREER CHOICE: As cooks we have a chance to make a difference in guest’s lives, we have the privilege of working with a highly diverse group of people, we are given the opportunity to pay respect to the hardworking growers and producers who pass on their work to us for interpretation, and unlike any other profession we have a chance to express ourselves using all human senses: sight, sound, touch, taste, and smell. What an honor it is to cook for others.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

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