Good Grub, Charlie Brown! Part II

I've witnessed many a server, red-faced and sobbing on busy nights, cursing the chefs and kitchen crew. There are ma

Image by PeterDuke via Flickr

ny things that chefs may sometimes be referred to that are altogether unflattering, but one thing that they must be referred to, without any doubt. They must be good cooks! So, how does one find a great chef? First, certain myths must be debunked.

• Myth #1: All chefs must have graduated culinary school.

Wrong. There is certainly nothing wrong with culinary school, and hopeful graduates do indeed learn a wealth of valuable information, but it doesn't always make them good cooks. True, a chef does need some type of training to be successful, but finding someone that trained under a great and accomplished mentor can sometimes rise to occasions in real-life situations that campus studies may not accurately portray. Never dismiss ANY trained chef until you've tested his skills.

• Myth #2: Great chefs are sensitive to feedback.

Wrong. Great chefs proactively seek feedback. Sure, offense may be taken when a guest asks for ketchup to put on their perfectly grilled filet, but that's a horse of a different color. If criticism is warranted, and delivered in a professional way, a great chef should be able to handle hearing that there soup needs a little salt.

• Myth #3: Chefs loathe "special orders".

Right, however...A dedicated team player knows that the satisfaction of the guest is paramount. Is it a royal pain in the keester? Usually. Does it have to be done? Within reason, yes. And, under no circumstances is it cool for berating a server because they have a hypo-allergenic vegan at their table. No need to shoot the messenger.

• Myth #4: Most great chefs are arrogant.

Well...yeah. You guys and gals know its true. The exceptional ones deserve to be. Being able to take food and turn it into an emotional experience for the guest is an artform.

So, in the first section of Good Grub, Charlie Brown! we examined the obvious and decided good food was pretty important for any restaurant, and, ipso facto, a successful operator needs a capable kitchen staff that can get the job done correctly.
There are several different protocols that need to be followed when selecting your kitchen crew. As always, to learn more, I am available for consultation! Just get ahold of me at petegentzler@yahoo.com. I hope to hear from you soon.
Thanks again for stopping by, and be sure to check out tomorrow's blog as we continue exploring ways to make the most out of your restaurant!