My in hospitality teacher jokingly once said that the people persons, the extroverts do management and front of house duties. The people who are introverts become cooks and chefs. I have studied front of house and I intend to study management, since I want to eventually get into management... My plan is to do a chef apprenticeship on a part time basis (it is possible where I am), whilst studying music and business management in university. I don't know if the chef apprenticeship is a bit redundant and at this point I don't know if I really want to be a chef, I'm really just a passionate home cook and waitress. I love cooking, and I also love being under pressure. I can stand around for long hours. I love the physical work too.
Do you think good managers would have had experience in the back of house world?
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I have great difficulty comprehending that phrase.
A Chef is a manager, a cook cooks. Or to put it differently, a cook is judged by what they put on a plate, and a Chef is judged by how well they manage kitchen resources.
An apprenticeship--when I did mine-- was a 3 year contract with three parties: Me, my employer, and the State, which provided the classroom schooling and testing elements. There was no such thing as "part time". When you jump in the water you get wet, or you don't jump in at all.
If you want to be in management, it is valuable to know what your employees and co-workers should know. Not be better then them, but know what they should know.. I've worked for lousy managers who didn't know that their Chefs (not cooks) were stealing from them, or cheating on quality, that the bar tenders were stealing, etc.