The chef can call up solutions to challenges as they arise, but she can’t be on every station helping with every dish. That’s why the best chefs know that training and building their cooks’ confidence is by far their most important job.
How can a restaurant strive for excellence regardless of price tag? Here are ten simple ideas to implement in any operation with an eye on excellence.
When you are part of the club of cooks and chefs, you are part of a unique group of hardworking, dedicated craftspeople. If you cook, you belong.
Taste and presentation don’t just prove that a chef knows what he or she is doing. When you provide a flavorful, colorful and well-balanced meal, you’re telling the diner that you care. That’s Gustoric communication.
Out of desperation, many employers are hiring and promoting people to positions that they are not yet qualified for. This is what’s known as the Peter Principle.