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