Managing people - Page 2

chefed, 

so to be a true chef you need to be a savage beast, insane, or have a self destructive/additive or controlling

personality? really?   well now it all makes sense and decribes some chefs to a t!!  ....my take is that above all you must remain passionate about your craft, open and welcoming to new things..you must teach the old ways and learn the new ways... pass on what you know as best you can (hopefully there is someone listening who wants to learn)...but mosty you must remain connected to your food, true to your soul and to serve honest food...keep it simple, keep it good, keep it real

joey

Quote:

Originally Posted by durangojo 

chefed, 

so to be a true chef you need to be a savage beast, insane, or have a self destructive/additive or controlling

personality?

I read it as "to work in SOME places".

And that is 100% true.

yes jim i read it the same way, i was just trying to poke a little fun with chefed's savage beast comment (but never at his expense) ....just to lighten the tense load on this thread with a bit of fun and humor...nothing  else...a question though?... why do you think chefs are so damn sensitive?...at the drop of a hat all are readyto pick up the sword and do battle...why is that? i just find it most curious and  mostly humorous....once again i've gone off track but i do feel that this is not only a discussion forum but a conversation forum as well. a dicussion may start then conversation follows..it's the nature of conversation...it's how it works....you say one thing, i answer back, then someone else answers and on it goes.....to me that's what makes for great conversation/discussion.

joey

I don't think it's chefs that are sensitive, it's people in general using e-contact.

Forums, emails, etc.......you can't always determine the tone of a comment.

This causes what appears to be an over reaction to an innocent statement.