A CHEF has to be that person who is committed, Realistic, Experienced, Competent and Confident. Without a chef their would be no restaurants, no hotels and resorts. Their would be no hospitality, there would be no homes. What am saying is that this world wouldn’t be as enjoyable. Their would be no businesses.
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. Chefs job is not just cooking, it’s more than that.
It’s a Tittle which you don’t give yourself. People give it to you professionally .
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.
AS A CHEF YOU MUST BE COMMITTED:
Are you truly committed to the process and the position? “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. Meaning 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 otherwise you will not succeed.
AS A CHEF YOU MUST BE REALISTIC:
So what do I mean. 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,Yes, attitude. But at the same time realize confidence expressed too early in the game will likely lead to less than stellar results.Just like in the army,”Yes Chef” is a command affirmation committed to cooks who 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.Cooks are the people who would be at the back of the stove in command of the chef.
TO GET THE TITTLE YOU MUST BE 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.Chefs are managers.
CHEFS SHOULD BE 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, Experience, and all of the Skills listed above. Competence is not automatic it takes real effort, and lots of time.
AS A CHEF YOU MUST BE CONFIDENT:
There was an NBA playoff game a while back when the Chicago Bulls seemed unstoppable. Michael Jordan and Scottie Pippen(Those of my age would recognize the names ) . Those guys were 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”.
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 Chefs don’t take command from anyone, they are responsible and answerable to any eventuality of the food operations.
They decide what to buy and the cost of what to buy. They got the knowhow of how to controll food cost and profit margins.
AND THAT IS A CHEF…..
Mzedu Kitchen 