Harvest America CUES BLOG

I find it interesting that in every profession some people are all in and others are barely connected, but room is there for both to co-exist. Recently, a friend and colleague spoke to an audience stating that no one ever asked a world-class musician, professional dancer, actor, athlete, or artist about their work/life balance. His point was that being a chef falls in the same category – if that is what you want then “all in” is the choice you need to make. Now, from my career standpoint I would probably agree because it is something that I am just as passionate about as an accomplished musician, artist, athlete, or actor, but I also know that it is not the only path to involvement.

So while I was flying back from the conference where my friend made this statement I gave this some thought and decided that there are four categories of people who dip their toe into the water of a job and maybe career in the kitchen: those who want to give it a try, those with an eye on a means to an end, those who are dedicated but know it’s not for everyone, and the few who realize that “this is it” – the reason I am on this planet, my calling in life, by way to contribute. So here is the fascinating thing about the industry of food: there is plenty of room for each one of these categories and most businesses will welcome each with open arms.

So, take a deep breath and relax – you don’t need to give up everything else for a career in the kitchen. Some do because it is in their genetic code to do so just like those accomplished musicians, artists, actors, and athletes. They are oftentimes able to accomplish much and achieve tremendous success, but they also pay a price in work’/life balance. It is a choice that they make but they are no more important to the everyday operation of their piece of the universe than anyone else – they simply have different goals.

Chefs who set the world on fire with innovation, incredible execution, a dynamic persona, or technical skills that are hard to fathom still need solid cooks and proficient service staff to help execute their plans. There are tens of thousands of very good restaurants, cafes, and trattorias that produce delicious food and comfortable service without that 100% all-in commitment. You can do an excellent job and still make it home to tuck your kids into bed at night or catch that occasional little league game. There is a space, in fact plenty of space for those who do a consistently good job in a restaurant without giving their soul away. It’s a choice, but not a club that requires every ounce of blood to become a member.

It is disheartening to read and hear the negative comments about an industry that has been very good to me, a profession that I love, and all the talented, hardworking people with whom I have cooked beside. When people (now the media that praised us for decades) paint the industry with the same brush, demean the profession that is oftentimes the gateway to work for so many, and an industry designed to help people celebrate and bond, then the truth is easily slanted in the wrong direction. For sure, this is not for everyone – nor is any career choice. The work is physically, mentally, and sometimes emotionally demanding, but the “all-in” commitment is not the price of admission for everyone. Nearly every restaurant would gladly welcome a competent, dependable, hardworking line cook who shows up, suits up, and does his or her job as required for 40 hours per week. There is also plenty of room for that person who lives to do this work and will invest as many hours as necessary to reach for excellence. The two can co-exist just like in other creative professions.

Granted, there are some businesses that fail to respect this and create abusive environments for cooks and service staff, but they will continue to be a dying breed of restaurant. If you work for one of these outliers, then I suggest you give your two weeks’ notice and knock on plenty of other doors where you will be welcome or find some other career you will love and where you will find peace. The market, right now, is wide open for people who are anxious to learn, professional, dependable, and willing to work hard.

Finally, if the business of food is on your radar, know that there are countless opportunities beyond the restaurant segment: contract feeding, healthcare, product development, retail, food manufacturing, agriculture, etc. all providing ample opportunities to find your passion and make a living.

The food business is a tremendous industry will no shortage of challenges. It is a business of people for people, a business of hospitality. Those who choose to make the kitchen their home will find great rewards; some are tangible, and many are intangible. There is plenty of space for your commitment parameters.  The only price of admission is dependability, a willingness to learn and grow, respect, and a desire to work hard when you are present. The choice to work 30, 40, or 80 hours of week is yours to make. Pick the operation and the position that fits your level of commitment, but don’t simply demean an industry that is so important, with misinformation and ill-founded opinions, PLEASE.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

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