After 10 years in this industry, there was a part of me that was proud to realize that I had become hard as coffin nails. I was as the industry had made me. I had also become quick: quick witted, nimble in close quarters, and fleet of foot. I could think my way out of …
“Dear Chef, Today I learned compassion, something this industry is lacking. So many times we don’t care about what’s going on in other’s lives and respond with ‘suck It up sunshine’. Something happened to me personally, on a Saturday, where I couldn’t be there for service and how some people reacted really astonished me.” This …
“You know, you’re the only chef I’ve worked for that I didn’t want to burn down and take his place,” my sous chef said quietly, head down as we both cut fish. I didn’t say a word in response. I just kept slicing slabs of tuna. It took a while for this to sink in. …
How do you plan on sustaining your chef success? Last month, I wrote a piece called Culinary Core Principles and Why They Matter, where I outlined the power and clarity that can be derived by discovering and embodying core principles. I included a paragraph titled “Personal Values,” where I wrote: “…If you resonate with your company’s, …
I recently accepted a contract position for the summer at a large resort in the mid-Atlantic region. On my first day, a cook asked me, “So, what’s your mission?’” There had been plenty of talk during the negotiations about what we hoped to achieve during my time there, but the cook’s question codified it for …
How NOT to Hire a Kitchen Crew By Adam Lamb, Foodable Industry Expert Originally published on March 9th, 2016 [Disclaimer: I should preface this piece by saying upfront that I have no formal training as a Human Resources Professional nor do I hold any degrees in psychology other than 30 years in the hospitality business …
3 Ideas to Embrace for Less Chef Stress, Part 1 A Three Part Series Image Attribution: Bob Carlos Clarke Read the original post in German @ www.resmio.de/blog The recent news of the self-inflicted death of Benoit Violier of the Restaurant de l’Hotel de Ville in Crissier Switzerland came as a shock to most of the …
As previously Published on Foodabletv.com Thinking About Leaving Your Kitchen? 3 Steps to Prevent Culinary Career Suicide “Chef, I’ve been offered a new position at a very prestigious restaurant. It involves less money but it comes with it the potential to make a name for myself. Do you have any advice?” If you’re just starting …