The World Through A Chefs Eyes

We all have different ways to view the world around us. Chefs tend to work more than many other people and have difficulty decompressing when they do get a chance to have some personal time. The complexity of their position leads chefs to see the world through the eyes of the restaurant. This is a synopsis of how things line up through their eyes:

As much as chefs would like to separate vendors from the products they want and need, it is difficult to do so. Chefs realize their primary job is to buy the best possible ingredients to ensure the opportunity exists to create great dishes. In most cases, chefs would prefer to deal directly with the farmer or producer, but due to time constraints and distribution challenges they are forced to do business with vendors. There are some that are great; vendors who appreciate their role as a provider, respect the ingredients as much as the chef, understand the pressure their clients are under to be profitable and focus on service above all else. Unfortunately, experience demonstrates that many vendors do not understand their role and cannot be trusted to deliver on the promise. This drives chefs absolutely crazy.

- The kitchen is the chefs real home. He or she spends more time here than at the address where they receive personal mail. As much as people strive to protect their homes, take pride in how it looks, and want to own what takes place within the walls that encompass it, there are far too many people walking in and out to maintain this level of ownership. This drives chefs absolutely crazy

 Just like in any serious organization, the uniform becomes a symbol of membership, a sense of pride, a representation of all who wear it now and all who wore it in the past. The chef takes pride in the uniforms cleanliness, crisp ironing, embroidered name, designated position and general condition. When others do not wear the uniform properly it drives chefs absolutely crazy (starting to see a pattern here?).

-The plate of food presented in the dining room is more than its components. The plate of food is much more than flavor, aroma, and texture. The plate of food is a representation of the restaurant and most importantly the chef as a professional. Whether the chef is present and involved in the preparation of that dish or not is irrelevant. Every plate of food presented in the dining room is a representation of the chef and his or her reputation. It is as if each plate leaves the kitchen with the chef’s signature. Pride in food is what gives the chef a sense of worth and what keeps he or she up at night.