22 Surefire Ways to Fail at Being a Chef

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Paul Sorgule is back with some pretty solid advice, this time hitting on the idea of the things cooks consistently do wrong when working in the kichen.

 Sorgule is actually a little stronger in his description, saying that he is in fact listing the 22 surefire ways chefs fail at their job.

 From the obvious and common sense approaches to the more obscure things you may have never considered before in the kitchen, Sorgule offers up a pretty solid list of things that many chefs seem to forget.

 As with all of his advice, Sorgule comes from a position of experience. Don’t miss some of the articles he’s written specifically for FDL also.

 Below you can see his list of surefire ways to fail at your job, you can read more details about each suggestion on the list over on Sorgule’s blog.

  1. Don’t listen to your guests
  2. Ignore ideas and concerns from your cooks
  3. Disregard personal needs of your employees
  4. Avoid taking physical inventories 
  5. Establish selling prices based on gut feelings
  6. Don’t challenge prices from your vendors
  7. Don’t have a plan for the future
  8. Resist change at all costs
  9. Criticize your cooks work in public
  10. Don’t check count, weight, and quality of incoming deliveries
  11. Let your staff know that your position is more important than theirs
  12. Take all of the credit for the product that comes from the kitchen
  13. Don’t develop relationships with local farmers and producers
  14. Let your human resource department take care of all kitchen hiring
  15. Avoid using any standardized recipes in your kitchen
  16. Don’t invest time, money, or energy in staff training
  17. Keep all of the financial information about the kitchen operation to yourself and refrain from sharing this with your staff
  18. Arrive late and leave early – you earned the right
  19. Know that staff meal is an annoyance and should take as little effort as possible
  20. Know that the front of the house is less important than the back and disregard their needs and concerns
  21. Disregard the need to understand the beverage segment of the restaurant and its connection to the menu
  22. Disregard the overriding importance of sanitation and safety

 
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