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Are you a perfectionist?

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Perfectionists? [Y/N]

1287 Views 5 Replies 4 Participants Last post by  chefkell
How many of us out there consider your selves perfectionists?
Will you rant on and on about how the sugar that was supplied to you was much too coarse for use in a cake?
Does it bother and irk you that you weren't provided with proper tools to create?
Do you look at your finished product and just stare for hours on end looking for faults?

Sometimes in this business, it does pay off to be a perfectionist but some people just over do it sometimes to the point where they're disecting everything until its perfect. Are you one of these people?

I don't consider myself a perfectionist but it does bother me to **** if something goes awry wrong and I don't know why. I'll spend days to weeks pounding my head on the wall until it hurts
so I can understand and be able to avoid future issues. I for one am not a perfectionist but I think I'm boarderlined.
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I used to be...when it was someone elses restaurant. Now that I have my own I've made comprimises to make money. My last gig was a hotel restaurant in Dallas. The Food grossed 1.2 Mill a MONTH (mega bnqts) of which my little fine dining in the sky contributed about 4%. The Exec let me know that I was merely an "Amenity". I actually costed my stuff out before I left, 14 cooks, 2 sous and a 87% food cost...there I WAS a perfectionist.
I can't afford to be now.
I'm with ya Jon,

I'm as close to a perfectionist as my clientele allows me to be. If they want their steak burnt...I burn it:rolleyes: :D

Interesting you mention consistency. I agree with consistency, but I take the ragged edge of that sometimes. I change my menu daily, but not everything changes...a new dish here or there and and 86 item disappears, but I have very few "stock" recipes.

I prefer to train my cooks to understand the balance and chemistry of a dish.

Caesar Salad for example...Romaine has the flavor of cool water, so when you taste the dressing it should kick your teeth in. The dressing IS the flavor and your cutting the Romaine into that so it needs to be overly large when you taste it alone. Now why are the croutons there?..texture. You want to hear the crunch in your ear when you bite it. The parm? Texture again plus the added more dimension in there.

Now training these yo yos in a day doesn't happen and they make PLENTY of mistakes along the way, but I'm very proud to say I've jumpstarted a lot of promising culinary careers.

Consequently, the consistency is not as good as most places, but I think my clientele understands what we're trying to do (cause we have an open kitchen and sometimes EVERYONE knows;) ) I also think weather plays a big part in how a particular dish comes out that day.

To leave it that open begs for trouble, but it's incredibly rewarding as it allows me to have the greatest effect for my expression on a daily basis.

I have no idea if that was relevant to perfectionism, but it felt good writing it:D
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