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Chef.... why? its not worth it! - Page 6

post #151 of 161

The eal world

Hey folks , thanks for the positive feedback on our philosophy .
Unfortunatly I do work for a major company of sorts, but you can make it happen anywhere if you want it bad enough . I was once in an interview asked by the three people who would decide my outcome what was the most important thing that was needed to being a good chef and what made a good chef ? Was it a great knowledge of cooking ? Was it secret recipes ? My response kinda blew them away but I told them that being a chef to me was like being the coach of a sporting team and sure you had to have the knowledge but you must also be able to lead by example . My resume showed I could walk the walk and this is what led me into another side of the food biz . It has to be teamwork and customer service that are our forefront . With these ingredients we can change this industry . Do not accept bad behavior and big egos . These are the things of the past .
When I go to work I want to have fun and do a good job ! I want my employees to feel the same way , why you ask ? Cause things get done better and the customer ends up happy . People realy care if you give them a chance . Of course there are bad apples everywhere but if the good outweighs the bad then its gonna have to be the right way . I do not tolerate the negetive attitudes anymore . Life is to short . Treat your employees as adults and expect the results to come back to you and your biz greatly . Treat your employees like children and guess what , they will act like children and you will have to be constantly monitoring them . I do not like Micro Managers , it just does not work ...... Of course thats just my opinion ........
The two most common things in the universe are hydrogen and stupidity !
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The two most common things in the universe are hydrogen and stupidity !
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post #152 of 161

If it were easy, everyone would do it

post #153 of 161

Um, this thread is 8-12years old

Quote:
Originally Posted by bigbadpastry View Post

If it were easy, everyone would do it

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #154 of 161

lol, just what I was thinking, Pete!

post #155 of 161

Old thread.


Edited by Guts - 6/17/13 at 3:01pm
post #156 of 161

Noone is holding a gun to your head to stay in the business.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #157 of 161

Um, one more time, until today, the most recent post on this thread was December 13, 2001!

 

I'm fairly certain that the original participants have long since moved on.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #158 of 161

Well not all of us have Pete. I am pretty sure kuan is still around but then again he is a stubborn Raiders fan as I am.
 

The two most common things in the universe are hydrogen and stupidity !
Reply
The two most common things in the universe are hydrogen and stupidity !
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post #159 of 161

ok,ok, I'll move onpeace.gif

post #160 of 161
Quote:
Originally Posted by chefboy2160 View Post

Well not all of us have Pete. I am pretty sure kuan is still around but then again he is a stubborn Raiders fan as I am.
 

 

Heh :)

post #161 of 161

W.DeBord. You definitely have a very good argument!!!However, there must be a more diplomatic way to get our argument heard and listened to. Perhaps, submitting a petition to the authority in the industry or someone that can represent our voice. Or maybe we could have somebody to represent us in the house of representatives (just a silly idea). Another idea is going through the chefs association or WACS (World association of chefs). What do you think?

I am with you with your ideas and support your argument.
 

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