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Originally Posted by digitalkym  How do you tell a chef he needs to change some of his cooking style. I'm a food and beverage manager that loves to cook and is respected for my cooking. A while bck I think I made a mistake on a hire. A lot of his food is good and his presentation is out of this world. But so many of his entree sauces are sweet....very sweet. He's from the south and says that's the way it's done. I've told him he needs to lay off the sugars and he has toned it down, but not enough. Last night it was a chicken dijon. A sweet chicken dijon. His lasagnas and any red sauce is also very sweet. He takes a lot of pride in his cooking as he should, but how do I get him to listen without threatening his job. |
You make an appointment to sit down with him after service or on his day off. With the beer or wine on your nickel you say, "
We really love your presentation, and most of your food is great. But about those sauces ... How do I get you to listen without threatening your job?"
BDL