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Eating
Out A Lesson For Every Chef |
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career
center eating out a lesson for every chef |
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November 2002
As a chef's career progresses the learning curve begins to
flatten out.
A theory that holds some truth - however if we are really honest,
we all still have much to learn. As an executive chef or sous
chef lessons need to come from our experiences rather than from
textbooks or supervisors.
One way to gain lessons from experience is eating out. I find
that every time I eat out, I probably realize more about the
business in that two or three-hour period than I do in a week
at work. The only draw back is that I pay for that experience
as apposed to being paid for it!
Producing good food is the main job of every chef but what separates
a good restaurant from a great one is not just the food but
the service too. As chefs we need to cross the borderline and
assist in enhancing the service our guests receive. When dining
out observing and understanding what is happening in the front
of the house is my first priority.
The host/hostess is the first candidate to fall under surveillance,
followed by the buss boy, waiter and sommelier. The restaurant
manager receives the least of scrutiny, as often they know industry
people and will of course be extending their utmost hospitality
- as every proud professional would to one of their industry
brothers or sisters.
It is important that you understand I am not being critical
or negative when watching these people but comprehending their
actions and envisioning the same situations in my own restaurant.
When the host does not offer you a smile or seems inconvenienced
by your arrival it makes me think - does this happen in my place?
When the buss boy can describe each of the breads that he is
serving, refills my water or replaces the fork I dropped on
the floor - without a glance from me - I wonder are my guys'
doing this. As the waiter succinctly describes a dish, it makes
me realize that the pre service meeting should not be thought
of as a drag. The pre-service is in fact as important as preparing
the best mis en place, we need the wait staff to be able to
go and do a good sales job and verbally do justice to our food.
We are responsible for giving them the tools to go and do that
and a detailed description and taste of what we are cooking
is of paramount importance.
The last time I ate out I noticed the menu mix was really heavy
in fish - no big deal. I though, "the chef likes fish?" Then
I tried to match wine with our choices. The wine list was pretty
much a fifty-fifty split between red and white with the exception
of a few rose wines but the fish heavy menu made most of the
reds other than the Pinot Noirs redundant. This was a signal
to me that I should consider discussing my menu with the sommelier
(and actually listening to his opinion!).
A bundle of thoughts and I had not even mentioned the wobbly
table, piece of gum under my chair, interesting butter presentation
- all within the time it takes to drink a gin and tonic.
When the food arrives, I tend to change my mindset - it is after
all my night off. I look for all the positive aspects of the
kitchen's cooking. What is unique, tasty and creative? What
can I take back to my own team? I don't mean steal an idea (or
do I?). I mean look for inspiration. Are there ingredients I
have not thought of using for a while, a cooking technique that
would be nice to reintroduce to my own menu?
The thought process goes on I try not to be too intense as my
first priority is to enjoy my night and secondly to be able
to put the experience to good use. My final couples of observations
focus on how long it takes to my bill, my coat and do they offer
to call me a taxi? Probably gladly after scrutinizing their
operation for three hours?
What did you think of this article? Email
us your feedback.
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