I am sure most of you do a good
job at what you do, but there is a difference between good and great.
I think that the road to being great is a little bit longer and upon occasion
a little more tedious than some might like. The long term results pay
off though. So my point is before you say you are ready to move on, take
a step back and look at what you do an a daily basis.
Strive for perfection, could that
concasse be cut better can you set up faster each day, can you shave a
few seconds off your personal best at filleting a salmon leaving less
flesh on the bone. Find out more about the product that you use, where
are they grown what is the best time of year to buy them, how much do
they cost where are they grown. How about the taste of your food. Work
on flavor, analyze what you do refine it become an expert at what you
Nothing makes a better kitchen manager
than someone who really knows what they are talking about (no comments
please), and there is only one way to figure out the answers and that
is by repetition. So don't be frustrated go a little deeper...