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Professionalism

post #1 of 5
Thread Starter 

It will depend on the establishment/company you work for. If they truly cared about putting out a quality product, then those in charge, the managers and chefs would instill that into their employees. I've worked for larger companies that put out quality food by people who actually care, by those that might not of been classically trained but had great work ethic and attention to detail. I've also worked for large companies where the food was far from stellar, by staff who had no drive to work with quality ingredients, learn new techniques, or even rise through the ranks. 

 

You'll even run into this scenario at restaurants and smaller establishments. The 'perfect' kitchen to work in is quite elusive, but they do exist. Getting food out and fulfilling tickets in a timely matter is of course important, but so should the quality of the food and how it's presented. If this mentality is the minority in your kitchen and you truly care about food and cooking, then I would advise looking into other employment opportunities.

 

I would also recommend moving this topic to the 'Professional Chefs' forum if possible, you'll probably get more responses from our peers working in industry kitchens.

'A fool can't act the wise, but the wise can act a fool...' - Kweli

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'A fool can't act the wise, but the wise can act a fool...' - Kweli

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post #2 of 5
Quote:
Originally Posted by tankpirate View Post

Wasn't sure where to post this but here goes. Not sure how many of you work in a "franchise" type kitchen, but what really burns my butt is unprofessionalism. The time factor has been SO entrenched in line cooks that no one cares what the food looks like or tastes like. I'm not a classically trained chef(not even unclassically trained for that matter, but I take pride in my craft. I wouldn't send anything out that I wouldn't sit down with the guests and eat myself. Is it just me or is there a growing trend in people that just don't care?

.....And as your career gets continues, you will never be able to go out to eat again without your eyes being "open" to see.

The only time you will ever get excellent and proper service is when you pay through the nose for it.

Junglist is right in that it all depends on who's in charge, how well the training went, and the personality of the employee.

post #3 of 5

Im in a place where half of the cooks care and the other half is there for the benefits and paycheck, it is sad seeing the two groups try to work together.

Fluctuat nec mergitur
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Fluctuat nec mergitur
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post #4 of 5

You cannot control other people. Do not fault others for seeming not to care, they care, they might just care about different things.  Step outside the kitchen and their lives are probably radically different from yours.

post #5 of 5
Thread Starter 

Oh hey, I didn't start this thread, only suggested it get moved ;) Luckily Chefross quoted the original post, and here's tankpirate's post again for reference:

 

 

Quote:
Originally Posted by tankpirate View Post

Wasn't sure where to post this but here goes. Not sure how many of you work in a "franchise" type kitchen, but what really burns my butt is unprofessionalism. The time factor has been SO entrenched in line cooks that no one cares what the food looks like or tastes like. I'm not a classically trained chef(not even unclassically trained for that matter, but I take pride in my craft. I wouldn't send anything out that I wouldn't sit down with the guests and eat myself. Is it just me or is there a growing trend in people that just don't care?

 

'A fool can't act the wise, but the wise can act a fool...' - Kweli

Reply

'A fool can't act the wise, but the wise can act a fool...' - Kweli

Reply
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