Trials And Tribulations Of A Chef Research Paper

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Trials & Tribulations of Chef
A Chef a professional cook, typically the chief cook in a restaurant or hotel. The definition of a chef is not even part of what the real definition of a Chef is, what comes with being a chef is more than just cooking and serving food. The movie “Chef” Is basically The Head Chef of a restaurant was being critiqued by a Critic which lead him, to lose his character and go to social media which cost him his job. Meanwhile losing is Job and mistreating the little things in life as he regains his mentality back and his momentum. He overcomes his problems and he takes his dreams to the next level. What does it take to be a chef, Chefs have to deal with critics and social media and with people telling them how to cook …show more content…

The latter party, depending on the writer’s status and publication, can make or break a restaurant, and as a result, some chefs have a certain disdain for these culinary writers. Critics have been around since forever. Chefs relationship with a critic is up and down because, everyone wants a good review but more everyone wants an honest review. Truth is there are good critics and then there are bad critics things is with being a critic is the hype of a critic Who’s really doing this for the money, fame and entertainment and who is doing this to be honest and truthful. Chefs among those does not have the ability to not take things personally. As it could feel as if you’re being attacked directly by a critic. You’ve put so much time and energy into your craft that it’s hard to separate yourself from any reviews. However, it’s important to recognize that critics aren’t interested in assaulting you personally. This is their job, and they don’t have it out for you or your restaurant. The best critics are simply serving an audience, much like yourself, and they must always be direct and honest with their readers. You should treat an critic like an unruly customer and don’t get so defensive so fast and actually sit down and see if you are doing something wrong, if you feel like you are not doing anything wrong and if you can keep going on with your craft then do just that as long as you’re not losing money and customers. “There is no defense against criticism except obscurity” (Addison). Part of being of chef is taking criticism, but one thing to remember is make sure the criticism is coming from the right person and someone who is just trying to be mean to get

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