Here are 10 terrific cookery tips from Gordon Ramsay himself. While this video is not specifically aimed at chefs we know that this business you can always learn something new. In the video Gordon covers everything from:
10 Life Lessons Chefs Can Teach Civilians
What Chefs Would Tell You – If You Asked
Chef’s aren’t like other people, they’re just not. How could they be? They work in a hot and humid climate all day long, and most of the night too.
People appreciate what they do, but they almost never get the satisfaction of hearing that applause or even a direct compliment. As for the tips their talents generate? They almost never see a red cent of it.
What they do get is to experience intense pressure, have their work held to high standards and have to do this over and over again. They are only ever as good as their last meal.
They could work like heroes all week, but if they even mess up one dish, on one table suddenly they’re excoriated and shunned, if only till things blow over. That’s the job of a chef, that’s their life but it doesn’t stop them having opinions about you! About how easy you have it and about their lack of patience with your gripes and complaints. Here’s what they’re thinking and… [Read more…]
Opening A New Restaurant? Don’t Want To Perish?
Of course you don’t want your new restaurant opening to perish and like most people involved in opening a new restaurant you’re pretty confident you, and your new opening, will be a success. And why not? Starting any new venture with the expectation of failure isn’t conducive to success. In any case who starts anything anticipating failure?
Chef Job Descriptions – Resources Now Live
Chef Job Descriptions are a necessary evil and one that every catering and hospitality business is using, or should be using. It’s where, and what, they’re used for that, all too often, people trip up on.
Want A Great Chef – What’s Great About Your Job?
Your ideal head chef, anyone’s ideal head chef, will have the culinary talent of Heston Blumenthal, the strategic abilities of Carl Von Clausewitz, the patience of Gautama Buddha, the financial acumen of Warren Buffett, the physical insurance of Roald Amundsen and the image management chops of Donald Draper. It would be nice to have a Chef like this, but you probably won’t.
Chef Blumenthal is probably not coming to a kitchen near you anytime soon
Chef Recruitment Costs: 5 Ways to Lower Them
Keeping Chef Recruitment Costs low isn’t a “thing” it’s a strategy, a set of tactics, and most of all a state of mind. Some catering and hospitality businesses do this very well, and for others it is a constant struggle. The more noteworthy or outstanding your business, the less you are likely to struggle with Chef recruitment.
Yet even noteworthy kitchens, and restaurants, are finding that the going is becoming tougher over time. Being noteworthy or highly praised as a destination dining business, while helpful, isn’t a passport to the land of the chef abundance. But chef abundance doesn’t begin and end with chef recruitment, the most important component is chef retention.
Chef Job Advertising: Expert Tips on Getting it Right!
We’ve chewed over the subject of chef job advertising together before, recently I was inspired [translation:enraged] by a chef job ad that encapsulated everything that’s broken about chef attraction strategies in the catering industry. Having fully vented on that episode, this time I’d like to suggest a more positive and constructive approach to the matter, with, hopefully, beneficial results for you i.e. the chef job advertiser. Perhaps a less misleading title for this post would be Chef Job Advertising: why you should at least make an effort, or maybe even, Chef Job Advertising: make me want to work for you.
Chefs – How Long Should You Stay in Your Job?
There’s no “one” correct answer to how long a chef should stay in a given chef job. What’s acceptable and what’s beneficial, to the chef and the employer, will be different according to context and the stage each chef is at in his or her career. Move job too often and your value as a chef will fall, your Chef CV will become ragged. Employers don’t and won’t want to have to go back to square one and look for your replacement in six months time (exception being seasonal operations or fixed term contracts). On the other hand stay too long in the same kitchen and you risk a couple of things, the first is being typecast i.e. he/she is an Accor Chef, or a IHG Chef, or a Hilton Chef. The other risk is that you become a prisoner of your employer. They’ll realise that at a certain point you long passed the optimal time to move and that making an advantageous move would now be very difficult for you. You’re theirs, and all that implies, and the one thing strongly implied here is that you’re going to be taken for granted, and that’s seldom got much in the way of an upside.
