A cook/chef who has the “attitude” will acknowledge there is more to being a cook or a chef than putting food on a plate and will instinctively be: conscious of detail, focuses on solutions not problems, is committed to excellence, notices the best features in others and is well mannered when dealing with people.
The difference between a good and a great chef is often simply their attitude. A chef’s attitude towards their responsibility will have a substantial controlling influence on their success, both on a daily basis and on their career.
Attitude is about the chefs’ self-perception; about showing, one is depressed or cheerful, it is demonstrated by the way the cook/chef domestically or professionally dress, groom themselves, talk, smile, work, show appreciation or respond to others on a daily basis. Their attitude demonstrates their commitment and delight in being a cook/chef.
Ask a chef how they are and if the answer is “excellent”, the positive response encourages and motivates. As the conductor of the kitchen orchestra, (or their brigade) when the chef is negative, ...
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
In his essay “The Eco-Gastronomic Mirror: Narcissism and Death at the Dinner Table” Jordan Shapiro explores the psychological aspects of the human relationship with food. He comments on the ways in which the imperfections in the food are masked in the kitchen. The author reiterates his experience at the hands of older male chefs and the things he saw and felt while training in the kitchen. He endeavors to debunk the myth that cooking in a large kitchen is anything but noisy and infernal, as portrayed by movies such as “Ratatouille (2007)”.
In the modern day, being classified as a great chef in the public eye is no longer just judged on food quality. Previously, chefs used to be judged only on the taste and look of their food. In more recent times, chefs are under great scrutiny in all aspects of their public lives. Chefs are now judged on their restaurants and television shows, as well as technical kitchen skills, such as the taste and look of their food and their training in culinary schools. The characteristics Bobby Flay exhibits prove him to be a superior chef compared to Rachael Ray.
Although Mr.Ramsey is a straightforward and occasionally harsh man, he is very knowledgeable in his field. The restaurants which he visits are often unclean with poor food and dreadful customer service. Often, Ramsey’s advice is met with fits of anger and dogmatic denial. A well known example is Amy’s Baking Company owned by Amy and Sammy Bouzaglo. The Bouzaglo company was becoming infamous for their bad food and customer service so they sought Chef Ramsey’s help. As his visit progresses, it becomes apparent that the biggest issue with the restaurant is the couple's complete lack of ability to take criticism. All four dishes the chef tasted were flawed in one way or another. For example, the ravioli, which Ramsey was told was fresh, was store bought. When Chef Ramsay confronted Mrs. Bouzaglo, saying it was “store bought crap ravioli,” she retaliated with, “they're not crap and they’re delicious.” (NokiaCatwalk 2013). After similar instances at the restaurant, Chef Ramsay walked out, for the first time in his career, without completing his job. To no one’s surprise, the restaurant was shut down shortly after.
I believe in the old adage, “treat others as you wish to be treated”, and along with a healthy dose of common sense goes far in producing a healthy work environment. I think a chef can still remain authoritative, but be respectful of your employees’ social and mental needs thus creating a solid team of individuals willing to give it their “all” in the work environment according to the business organization known as Call of the Wild (n.d.). Therefore, as executive chef I would, I think team building is essential through rewards, training, and involvement as well as proper equipment to accomplish tasks. In order to eliminate food waste I would install a POS system at each station, thus giving those staff members the responsibility for their portion of the dish. Employee recognition definitely is a morale builder. Furthermore, I consider policies such as
As a leader, I am constantly trying to improve myself. I believe many valuable lessons can be learned through experience, and overcoming daunting, demanding situations. Because of this philosophy, seeking out challenge has become something that defines me. My search for personal improvement has lead me to many places, one such place was the kitchen of one of Canada’s largest summer camps, Muskoka Woods. In this kitchen, me and a team of no more than four at a time, would wash dishes for over a thousand people. The hours were long, the work was hard, the pay was measly, but at the end of the day, I learned the value of resilience and a positive attitude. This activity enabled me to practice supporting a community, as well as utilizing teamwork,
People are influenced by everything from jobs, music, fashion, certain people, even to different cultures. Chefs never seemed like the group of people one would expect to have an impact on the world, but they do. They change the way people see food and show that it is far more than just a way to stay alive it is sort of like a new way of life to say. There was one woman who changed the scene entirely, by graduating from the Parisian cooking school Le Cordon Bleu, publishing 19 books, airing 13 television shows, and having 8 DVD releases. Julia Child has been an inspiration for many cooks but has also influenced society as a whole while changing the way people thought about food and at the same time, revolutionizing the professional cooking industry for women.
1. “I know; my dishes aren’t made by amateurs. I summoned the chefs from the restaurant and had them cook all the food downstairs” (76).
Cook: “I’ve been going through this for five years with him. It’s still the same thing. I have complaints. If you look up my name, you’ll see there are a hundred thousand complaints, but ain’t nobody doing nothing.”
In order to get a greater sense of the food personality attributes, three episodes from each show’s current season were analyzed to examine the personalities’ mannerisms and culinary identity. These attributes and characteristics were coded and analyzed (see Table 2). Content analysis started with cursory examination of the television episodes. I posed two questions during my initial examinations: how do these culinary personalities present themselves as experts in either the domestic or public spheres, and how do these presentations adhere or diverge from the earlier outlined gender culinary stereotypes. This meant looking at the theme of the shows, setting, the appearance and mannerisms of the culinary personalities, and how well these shows convey the tone of the network. While watching, I took note of any personal anecdotes or memories given while the food was being
It is indeed true that the quality of food that you take in will do a
However, not only the high quality standards of food affects the business, the staff who are presently providing the service are entitled to establishes him or her self with their tone (the sound of the voice), manner (the level of maturity), language and body language well enough to satisfy the customer and to make them appreciated of feeling more welcomed and values them as a proper customer. E.g. if a customer was about to speak the staff operating the till would say hello, may I take your order please,' and when their products are given Thank you and please come again.'
The movie “The Hundred Foot Journey” is a great representation of different cultures interacting as well as the different food habits. The movie is based on an Indian family who moves to Italy and wants to open an Indian restaurant across street from a famous Italian restaurant in the small town. The Kadam family wants to bring the Indian cuisine to a new culture and share some of their values. They have trouble expanding their culinary delights to the public because Marquerite the sous-chef doesn’t want any competition. Throughout the movie, secrets on certain dishes are shared and tricks to improve the certain style of food is greatly appreciated by both restaurant chefs.
It takes a lot of hard work and dedication to be a chef. However, if one has a passion for cooking it will pay off. I am a creative person and cooking has endless possibilities of creativity, such as the way you make it and the way you plate it. I want to become a chef and hopefully open a restaurant one day. To do that, you need to learn the basic skills. Julia Child once said, “No one is born a great cook, one learns by doing.”
When entering a restaurant, I usually expect to leave full, satisfied, and wanting to come back again. I believe that many people expect the same thing. The way people react to service can be very different from person to person. Depending on the way the customers are feeling, or the way that the server is feeling can be a big factor for the way service comes across. Service is an important part of everyone’s lives because majority of the jobs that people preform are service related. Poor service is an unfortunate part of life that everyone comes across. The way that I react to the poor service I receive is important and can change in the blink of an eye. Whether I react in an outspoken way, by getting loud and voicing my opinion. Or if I react in a quiet or apologetic way, it can affect my server, and the people around me, and myself.