Originally Posted by leeniek
Bill, I wish we lived closer together as I would love to have you in as an observer in my kitchen just to put some light on some issues that I see. I have read your posts on here and learned alot from them. From what I see you run a tight ship in the kitchen and that is what I try to do as well.
Lee, you have a lot of heart and soul, and well do well in this business. I read your posts, and know you always don't like the hard ass approach I talk about. Its the only way I know, I worked under people that you either got better, or you were gone. I have worked hard to form my own ideas, and perception on how I'm going to run my business. I will never let the employees run my restaurant/Foodservice, but, a good Chef keeps the door open to suggestions, and also makes sure everyone knows, and follows his vision. I tell my employees to come up with ideas, cost them out, and cook them for the crew for evaluation. If we all decide this will work, then its a go. I don't have many who show very much ambition in this area, but the carrot is always out there.
Its important for a Chef to be a leader in his kitchen, it is a lot easier to follow your vision when you are at the front of the line, and not have to many KM's running around with their thumbs up their Butts.