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.
This year 2020 and beyond will define you as a good food service leader
Hospitality is dynamic in all its form.
What makes a chef great? Is itMichelin stars? Is it asuccessful restaurant? Or is it something intangible like their ability to nurture talent and bring the best out in others?
ChefPaul Sorgulewrites in his blog aboutwhat makes a chef greatand how every aspiring chef can get there.
1.Learn something new every day
There is so much to learn about food, service, operating a business, people and traditions, and leadership. If we let a day goby without adding some bit of information, new process, or insight on what makes people tick – then we miss an opportunity to improve.
2. Teach something new every day
As a chef, you have the opportunity and I would promotethe responsibility to pass on what we know and guide others through the process of learning and growing. Great chefs take this opportunity seriously and plan the time for this to happen, at some level, every day. It might be an in-service training session, a one-on-one demonstration to a young cook, a pre-meal session with front-of-the-house, or even a simple “words of wisdom” post on the employee bulletin board. Don’t allow a day to pass by without exercising your responsibility as a teacher.
3. Have a plan
Know what you intend to accomplish each day, write it down, review it frequently, share the plan with others, and measure your success every day. Don’t allow the day to simply be a surprise – strategize and set a course.
4. Never succumb to mediocrity
Time, finances, and business volume will always threaten your standards of excellence – don’t take the bait! Your standards define who you are, how the business will be perceived, and the level of respect that your staff will have for you. Greatness involves perseverance and loyalty to your stakes in the ground.
5. Communicate
The best leaders shine as great communicators. Work on this – improve your communication skills that include vocabulary, confidence with public speaking, writing memos and proposals, spelling, the tone of your communications, well thought –out statements, critique, and even your body language. Your employees, peers, and guests are always watching and learning to anticipate how you will communicate.
6. Respect
Never confuse respect for a sign of weakness – it is the greatest sign of strength. Respect your vendors and they will take care of you, respect your ingredients and farmers will show their gratitude and your employees will follow suit, respect all employees as people even though you may need to point out their mistakes and shortcomings, respect those whom you work for and demonstrate your understanding of how difficult their job is, and respect the guest even when their requests may create some angst in the kitchen. Respect is a sign of greatness.
7. Move the bar
However successful your operation may be, however happy your guests may be with the product that comes from your kitchen, and however perfect, a service might unfold – it can always be better. Great chefs are always reminding their stakeholders about this and leading them in the direction of excellence.
8. Look in a mirror
Every morning, look in a mirror and ask: “Am I ready, do I have direction, do I like what I see?” At the end of every day, look in a mirror and ask: “Did we exceed expectations, did we stick to the plan, did I learn something new, did I help someone else improve, and did I show proper respect to all involved in today’s work?” Great chefs ask those questions and always intend to answer: “Yes – I like what I see.”
9. Catch people doing something right
It is so easy to point to problems and mistakes. It is so common to find managers looking for opportunities to recognize others shortcomings. It is much easier to invest the time in finding people doing something right – no matter how small the task. What does it really take to give a thumbs up, pat someone on the back, say: “nice work”, or even a smile and “thanks”? The power of catching someone doing something right and giving them recognition for this is limitless. Pointing out mistakes after a complement is even a great way to bring home the importance of improvement: “Jack, I am always impressed at the organization of your station and the quality of your mise, we do, however, need to work a bit more on building your palate when adjusting seasoning. I’ll spend some time with you this week on refining that palate of yours. Thanks for doing great work.”
10. Take care of yourself
If your physical or mental health is challenged, then you will never be able to function at peak efficiency as a chef. Every person needs balance and personal care. Eat right, get plenty of sleep, find a stress reliever, take a day off every week, visit your doctor, and delegate some of your work through training and trust building. Great chefs take care of themselves.
11. Be the kind of person you would want to work for
In the end, treat others the way that you would have them treat you is one of the greatest statements pertaining to how you conduct yourself as a leader. Have empathy, speak as a professional, critique and don’t criticize, complement when you can, support and train, and show respect. This is what you want for yourself – be the example of this to others.
This is my story. Truth be told, it is a story of a journey that has led me till here 20 years down the line. Like any journey which you might undertake, it will take you from a point to another. Mine certainly has, a road filled with adventures, lost directions, U-turns, speed breakers and the occasional detours from the tracks. I will modestly say my life has been rewarding and satisfying so far as a hotelier.
Having worked in almost all levels within the food and Beverage department in hotels and hospitality sector i.e from being a kitchen helper,Chef De parte to a Sous chef. From being a Food and Beverage controller/Stores to a restaurant manager, Events and Banqueting Co-ordinator to a catering officer in different organizations. Generally, i do food, eat food and dream food whether service or production.As a private chef now, i still do corporate catering and sharing my experience to new upcoming chefs and young hospitality managers.
Growing up as a chef has never been easy. Not only having to toil away in professional kitchens: work for long hours, monotony pressures of running top-class kitchens takes a toll on chefs what could be assumed as occupational hazards. However being inspired from so many Michelin starred chefs with accomplished names in culinary field spice up my push.I persevered all, I stuck it out, and lasted and won several battles.Many times i felt like giving up but I got reminded by a short story which I read of a young man who asked the wise man,… Socrates,the’secret to success.’ Socrates patiently listened to the man’s question and told him to meet him near the river the following day for the answer. So the next day, Socrates asked the young man to walk with him towards the river. As they went in the river, the water got up to their neck. But to the young man’s surprise, Socrates ducked him into the water. The young man struggled to get out of the water, but Socrates was strong and kept him there until the boy started turning blue. Finally, Socrates pulled the man’s head out of the water. The young man gasped and took a deep breath of air. Socrates asked, ‘What did you want the most when your head was in the water?” The young man replied, “Air.” Socrates said, “That is the secret to success. When you want success as badly as you wanted the air while you were in the water, then you will get it. There is no other secret.But again that is not the only secret because I have in my life to now 2023 fought so hard for success but many times close people around your Life determines what you will become. Kindness and trust, good heart so they say kills ones future ambitious.And that is a story of another day.
I was born in a typical kenyan Taita family at the coastal part of kenya.The youngest of Six siblings.My parents were a poor peasants citizens who had very little or no time to teach us values and most importantly to have fun and an optimistic future. It was a tough life, going hungry was the norm, i was the only one together with my sister who happens to be our second last born who had it the toughest amongst other siblings. Taking care of other peoples animals was what we could do for a few shillings.
Life was hell to say the least. Going to the bush, Tsavo national park to burn charcoal with my mother at the age of 10 was to say the least,hard. Our father was polygamous and by then had gotten out to his new wife and left my mum to feed us by herself. Our other siblings were in high school and living with relatives. It really took those tough value systems to heart and sought fun. My School Studies were just another chore to be done because you don’t have other choices. You might have come across child prodigies – children from a tender age know what they want to become when they grow up or even parents narrating with pride how their son/daughter will grow up and become a lawyer or a teacher or a doctor, or an engineer. I had no idea to who I would become. I was busy harangued by my older brothers. Yes I do remember helping my mother fetching water and getting firewood with the occasional job in the kitchen.
Naturally, she cooked for us before she left for farm hard jobs. Piping-hot food was like a fantasy I dreamt of with the same intensity as many children my age would dream of being. I began spending more and more time in the kitchen and before I realized it, it was my hobby.But it never inspired me to be what I am today. It happened by a coincidence. Life did not matter then.
After doing my 8 years in primary level I proceeded to high school not knowing where school fees would come from. Due to lack of support system in school fees , most of the days would pass by without attending classes due to lack of school study materials and fees. Surprisingly when I sat for my end of a secondary schools exams I came out the best student overal . Yes! number One .
As I got older, I realized that I was drawn to smells and sights of people . The eureka moment came when I was watching TV program extolling (by then it was a black and white Tv in our neighbours house) the benefits and future of hotel management institutes. There was a time where every youth wanted to be only a doctor or engineer or a lawyer. that was it! Of course there were government and defence jobs for some but it didn’t matter to me. Four years in high school was ok, though I would spend even two months without attending classes due to luck of school fees as mentioned earlier. So, my fourth and last year in high school took a different turn. I GOT MARRIED! Yes I got married when i was doing my high school finals at the age of Nineteen .I have given up!!!
And as I write this story am a father of Three pretty Kids, Two boys and a girl.Two are young Adults and the last born still under.
Son and daughter
Son and Daddy
When I finished my O level exams now my older brothers were working and they had a stable income, so i travelled to Mombasa from my rural home to see if I could secure a job, any job for that matter to help provide for my young family. My brother was so nice and supportive and decided to take me to a college, but suggested a different course from my hobby of cooking which never mattered to me. Shipping, clearing forwarding and international trade is the course I studied,One year later I graduated with a certificate in Clearing and forwarding which I was proud of. Interestingly, I went ahead to seek employment in hotel industry. With no training in hospitality ,things were not rosy but however I managed to push until Inter-Continental resort in Mombasa gave me an apprentice opportunity to training within their Food and Beverage department, kitchen then butcher, The training focused on Restaurant, food and drinks store etc.Due to my background of harsh life back to the village ,I couldn’t let any chance pas by. After three months of training within the hotel, I was employed as a casual within the kitchen . My Career took off. For two years with the hotel chain i decided to go to one of Kenyan premiere hotel training college ~Kenyan Utalii College to study Institutional Catering and culinary Studies.
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My two years of college were modestly successful. I won trophies and awards at cooking competitions, yet I never excelled as a student.But I wanted to badly very badly ask any student from an institute worth its salt, what is the ultimate aspiration. The answer most likely you might find is getting into a management program. And the best program.
But as badly as I wanted to be there, life definitely had a plan for me. The plan started with my first job at Mediterranean Italian Restaurant in Kenyas capital city, Nairobi.I waited patiently all those months working as a drone in the basement kitchens only working in later shifts and chopping veggies for an aspiring chef to a fast food restaurant.. at least a hotel kitchen is what I thought I was worth of I asked God why????? As a young aspiring chef I wanted to grow , to roar beyond imagination The next pit stop was a Pizzeria and fast food Inter view, Steers restaurant. The interviews were taking place in their head office, quite a distance from where I was working. I had no time to waste because i wanted to play first fiddle not second, Never. As an aspiring hotelier you need to work as many outlets as possible to have an edge in the industry so I thought.
I will modestly say my life has been rewarding and satisfying so far as a chef, Not because of the money but because it gave me an opportunity to travel, adventure, meet many people.And more importantly naturing many talents.
So i did not want to miss this opportunity to work for steers/ debonairs restaurants.I left for the bus stage hurriedly forgetting in my excitement that i had to wear smartly for an interview. I found a hospital nearby the restaurant where I asked them if I could wash and change, luckily they agreed. At 7 am, I stood in front of HR office of the Steers food chain where I was told the interviews would have to be postponed. The HR manager explained the circumstances in the restaurant were not able to carry out the interviews because the CEO of Steers and Debonairs Pizza was in the house and all managers, needless to say, were on their toes that day. I told the HR that I would leave only on two conditions either I get selected or rejected that day itself. He asked me to wait and finally at 11.30 am he came to me, woke me up. By then I had fallen asleep on a warm couch in the waiting office and asked me if I was ready for the interview.Yes i was.The interview was done and i got hired. So after spending almost two years in their Kitchen i moved to one of the largest Casino in Nairobi and this time i was ready for the battle and finally got my dream . A bigger ,larger operation.
The year 2004 I moved again.This time was the year for a remarkable change, i landed my first overseas assignment job with sky chefs which caters for international airport passengers based in Dar-es-alaam Tanzania. This time not only as a Chef but doubled up being a head of operations. It was really a test of my catering career, serving 1000 to 3000 meals a day! My one year stay at sky chefs catering made me discover what food really is in all its forms, as ingredients, as support system, as a business, as history ,culture and many more things. It was an assault on my senses. The working was almost bordering on military-like precision. Long, hard working hours, on-the job trainings, presentations, assignments and projects.
At the airport waiting bay
At the end, the job in its inherent design ensured you became a culinary champ who knows food and mastered it well. We were sought-after commodities in the world. I worked for exact one year and left for another assignment. The disillusionment of trying to relate on what was taught in school, what industry or airline catering is versus what happens in the hotel was a little too much for me to handle.
I left and moved to Mafia islands at Kinasi lodge/hotel where I truly understood food as a business not about cooking but about owning your tasks and seeking its fruition, re-innovating and taking a second look on first impressions. I worked here for two tourist season 2005/2006/2007 and together with some of the most phenomenal chefs from UK, Thailand and USA. One among them is chef Matt (USA) , I understand he now doing his own charcutuire~Hinckley Fancy Meats. big up Bwana Mkeka. Chef Sean Milla (UK) as well running restaurants in Liverpool ~The Pruno and the Open door just to mention but a few.
Chef Matt Henkley and Chef Eliud
I gained a vision and working style that cemented further growth and ambitions in me. A new sense of responsibility got in me.
Early 2008 I left Mafia islands and my next stop was Mombasa. Went to Lamu island, start there for four months…. but it couldn’t give me what I was Looking for.
So i left headed back to Tanzania . This time in one of the best tourist safari circuit region of Arusha.Joined one of the 5 star lodge(Eunoto lodge) located at Mto wa Mbu Manyara national park this time as a Lodge Chef Manager for One year after the owner closed and relocated to his home area in Texas USA.
Coming back again to mombasa where I landed a job with prideinn hotels and resorts ,now prestigious chain hotels as a Banquet and events Co-ordinator, before quiting to start my own eatery – The Mzedu Kitchen which survived for a year before unseen circumstances hit followed by COVID-19 epidermic. At first I served Indian food, the locals ( Indians and Arabs settled in but could never be Kenyanized or Internationalized. They stuck to the use of spices just in almost everything. It took me about five months to sense what was required. The food that we crafted was nothing short of food porn. The journey still continues. I say once a soldier you die like a soldier.
Mzedu Kitchen 