1. All cooks are expendable.
Not just in NY. This is a philosophy that is widespread throughout the culinary field ESPECIALLY in a sh!tty economy (like the one we're in now) because replacement staff are easy to come by. This is the "interchangeable part" mentality - implying that no one brings anything "special" to the party. I think it's sad, no matter what industry is practicing it. (It's not just relegated to the food industry - finance is a big offender here, too.)
2. I will not train anyone.
If not the reality, the fantasy is that EVERY cook has the same degree of training as the chef. Again, not exclusive to NY. That's an individual characteristic of each chef. Again, an unfortunate one. No chef can blame a cook for not doing something to his/her satisfaction if the cook was never shown how he/she wanted it done.
3. I will not bother to learn any Spanish.
Before I comment on this - I'm a firm believer that if you choose to leave your native country to live where they don't speak your language - you should learn the language of the land you chose to make your home. If I moved to France, I could lobby my head off for having street signs in English and I wouldn't get very far. Having said that, it's definitely wise to learn enough Spanish (or at least some important phrases) to run the kitchen. Contrary to what a chef might believe, his/her ignorance of the native tongue of the kitchen staff will not miraculously enable them to speak English. Again, not relegated to a NY attitude. DH worked at a respected resort here in FL and the new head chef was French. You guessed it - he knew not a syllable of Spanish. This in a state that is surrounded by Hispanic lands! P.S. Lots of NY Chefs already know Spanish because NY has its share of hispanic immigrants.
4. I will yell at the cooks, if they don't seem to understand it's either because they're lazy, or the classic "they understand me they just don't want to follow my orders".
That's everywhere. That's just the restaurant business. No Chef's resume lists "patience" in his/her toolbox. I've worked in plenty of kitchens in the US where chefs barked and swore liberally. None of them were from NY or ever worked in NY.
5. I have a million stories from back in the day which usually involve 45-150 days straight without a day off, working 3 stations at once. (believable?)
Possibly embellished but certainly fathomable. If a restaurant in Pig's Knuckle, Arkansas is down two stations, that third guy is going to work his butt off. DH has a couple of those stories and he's never worked in NY. (Happens when other line cooks get drunk or call in ...ahem...sick.) Work in the restaurant industry long enough and those stories will pile up...no matter the geographic location.
6. I make GREAT food, but no one else seems to be able to replicate it.
7. I will never write down a recipe for the staff to follow.
True of any chef (from anywhere) who may have learned at their grandmother's elbow (like Marcus Samuelsson) or learned from a chef who cooked in a similar fashion. Some people would rather have root canal than write down a recipe. HOWEVER, he/she has no one but him/herself to blame when a kitchen crew can't replicate the food. DH and I have noticed that restaurants seem to have a revolving door policy on kitchen staff. The successful ones, the ones to which diners return time and time again, use recipes. No matter how much kitchen turnover there is, to the diner it's seamless. The diner may believe the same three guys could be cooking at the restaurant for the last 20 years - at least that's what it should taste like. In reality, no one lasts more than two months. This was true of one of our favorite places in s.w. Colorado. We could not believe the kitchen turnover (we were friends with some of the cooks) but the food remained consistently excellent.
When DH and I had a restaurant, we wrote down recipes - especially helpful in newly formulated recipes. This ensures a predictable, reliable outcome every time a dish is prepared. It also helped in case the originator of the recipe (he or I) could not prepare the recipe any particular day.
And by the way, I'm from NY.
Food is sex for the stomach.
Food is sex for the stomach.