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The single greatest attribute of a chef is confidence. “I can do this” are the words that rally the team, that instill calm, that pull people together, and attract supporters. This is what draws the very best employees to a restaurant, leads those with the means to invest in the business, and lights up the media who will paint a picture of excellence that builds excitement and anticipation around a dining experience. But real confidence at this level doesn’t come easy. Having spent many years in culinary education and professional kitchens, this is a conversation I had with countless young cooks and culinary school graduates – the process takes time and dedication. This is why it is nearly impossible to aspire to the position of chef without the patience and the focus to gain your chops. Confidence takes TIME.

There is a process, a progressive process that, if embraced, can serve as a roadmap for the young and eager with an eye on the chef’s desk.  It is a process which those chefs who are reading this article will likely agree. Each of the five steps is complex in its own right, but that complexity is what makes the process work. So, here goes – THE CHEF’S ROADMAP TO CONFIDENCE:

[]       COMMITTED:

Are you truly committed to the process and the position? So, what does that mean? “All-in” is a phrase commonly used by those engaged in a career that combines art, a high level of skill, problem-solving, vision, and leadership. “All-in” means the person involved will do what it takes to build the necessary skills and knowledge required. This approach is not for everyone, nor is it necessary with many jobs available to the public, but for a few, it is essential. Are you committed? Are you willing to give 100% – always? You can argue the need for this if you like, proclaim that it is unfair and abusive, and you will be able to make valid points – however, we are talking about “getting to confident”, not just reaching for a job title.

[]       REALISTIC:

Early in one’s career there is the desire to always say “yes” and then work at figuring out “how”. We should certainly applaud this positive attitude, but at the same time realize confidence expressed too early in the game will likely lead to less than stellar results. Committed cooks know what they don’t know. They never shy away from learning and growing but accept when they are not ready for a task, project, or opportunity. They are not afraid to admit they are not there yet but then work like crazy to be ready the next time that challenge comes around.

[]       EXPERIENCED:

Those with an eye on confidence know that experience is the best teacher. A successful chef is a portfolio of experiences (good and bad) that allow then to effectively prepare, and problem solve. So, the best approach to confidence is to experience as much as you can, in as many different situations, with as many different people as possible. A PGA golfer plays on as many different courses as possible, as many times as possible so that experience will guide them through club selection, approach, green speed under different conditions, and how to avoid traps and water. It isn’t just skill that wins tournaments, it’s experience. The same is true in the kitchen.

[]       COMPETENT:

Ah, competence – this is an enormously critical piece that runs the gamut from technical skills, human management skills, trouble shooting, scenario planning, problem solving, timing, effective planning, speed, taste, visual presentation, and control. Yes, there are some who may be born with incredible taste buds, or an artistic eye for plate presentations; some who can muti-task like they were born to do so, and some that pick up technical cooking proficiency as easy as breathing, but to be a CONFIDENT CHEF, you need the full package of competence and that takes COMMITMENT, A REALISTIC APPROACH, EXPERIENCES, and all of the SKILLS LISTED ABOVE. Competence is not automatic it takes real effort, and lots of time.

[]       CONFIDENT:

There was an NBA playoff game a while back when the Chicago Bulls seemed unstoppable. Michael Jordan and Scottie Pippen were the workhorses of team scoring and Michael seemed to be the player that could be trusted the most in a clutch situation. There were just seconds left in the game and the Bulls were down two points. It appeared obvious that the ball would go to Michael for the final shot to tie the game. The ball went into play, Michael received the pass, and he had a clear shot for the tie. He quickly scanned the court and surprisingly passed the ball to Steve Kerr outside the key, Steve shot the ball at the buzzer and drained a three-pointer for the win. When asked after the game why he took that chance, Michael simply said: “I saw it in Steve’s eyes, I was confident that he would make the shot and win the game (paraphrased)”.

Confidence comes from competence and trust – when it’s there then the results can be anticipated whether in sports, music, art, the trades, or kitchen.

A chef, to be effective, must have the trust of everyone around. Trust comes from the confidence the chef has in his or her ability to make the right decisions, perform the task at the highest level, lead others to the finish line, and do so with an understanding that it will be done correctly. When CONFIDENCE is there then that “YES” response is something that everyone can depend on.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

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