Culinary Philosophies
Don’t waste side towels.
DO take charge of your culinary education.
Don’t leave without saying goodbye, no matter how your day went.
Don’t forget to look both ways before crossing the street.
DO give a minimum three weeks notice.
Don’t ever walk out on a job, ever.
Don’t accept mediocrity.
Don’t look a gift horse in the mouth.
DO be humble.
DO be flexible.
DO be open to change.
DO take care of each other.
Don’t take shortcuts.
Don’t leave rubber spatulas in pots of sauce or mashed potatoes.
Don’t throw temper tantrums; you look silly.
DO check the walk-in and make sure it shines.
DO cook like this is the best day of your life.
Don’t allow frustration to get the best of you.
Don’t think you are perfect; none of us are.
Don’t be a shoemaker.
DO realize that every position in our kitchen is of equal importance.
DO try to spend a day with the pastry team.
DO clean equipment after you use it.
DO rely on your training.
DO be patient. It is the most important attribute of a good cook.
DO save all your personal conversations for family meal.
DO try to be a better person.
Don’t be in such a rush with your life.
DO respect your elders.
Don’t watch so much TV.
DO come to work with a bright, fresh outlook every day.
Don’t dwell on the past.
Don’t hold a grudge.
DO reach for the stars.
Don’t hate the waitstaff, they are on the same team as you.
Don’t throw food away.
DO treat this place as if it were yours.
DO feel a sense of urgency when plating food.
DO work at any place for at least 12 months.
Do realize that you are really appreciated and respected here.
Being the best is a state of mind, a way of life. We need to prove it every day with every plate and every action.
Taste, Taste, TASTE!!!!!!
If you are hungry when family meal is served, you have not tasted your mise en place enough times.
You are always cooking for three people: yourself, your mother, and the next person who you want to work for. If you would not serve a finished plate to all three of these people, do not send it out.
All co-workers will treat one another with the utmost respect. All co-workers will be referred to and addressed with positive reinforcement. Negativity is unacceptable.
Anything is possible. Be prepared for anything.
Customers are our guests. Our guest, whether they are the first to arrive or the last to leave, WILL receive every ounce of hospitality (and then some), that we can offer. They could have chosen any restaurant—they chose us.
The kitchen is our home. Its condition reflects our dedication. Guests may arrive, unannounced, at any time. Because our kitchen is spotless, we will never be embarrassed.
Your personal appearance is also a reflection of our dedication.
Achieving greatness is hard enough, sustaining greatness is the mark of true excellence, and our goal.
On Being in the Weeds
There are no excuses.
You have to know when you are scared (in the weeds), and acknowledge it. And then you will realize when you are not scared (in the weeds).
Judge when you need to be proactive in plating, or firing, or what not. It is up to you to decide when your station is busy.
Learn to adjust to the expo. Your chef in your future kitchens will not adjust to you.
Weeds are mental. Weeds are physical. The harder weeds to get out of are the mental weeds.
Be prepared. Repeat. Repeat. Repeat.
As to specials, set your standard MEP first. Then do your special. That way you will have an idea of time.
If the rice takes five minutes to cook, and you need it in four minutes, then the rice will take four minutes to cook. Make it happen.
There are expectations to be met. Meet them. Then you can talk about them later. But meet them first.
Remember, the guest does not care about you, or your problems. The guest wants food in front that is well cooked, seasoned, and tastes good.
Just the facts man!
Know when to say HELP! See above on being scared.
BE SPECIFIC! If you need help than say, I need help with this ???????.
BE SPECIFIC! “Working” does not tell the expo anything.
DO take charge of your culinary education.
Don’t leave without saying goodbye, no matter how your day went.
Don’t forget to look both ways before crossing the street.
DO give a minimum three weeks notice.
Don’t ever walk out on a job, ever.
Don’t accept mediocrity.
Don’t look a gift horse in the mouth.
DO be humble.
DO be flexible.
DO be open to change.
DO take care of each other.
Don’t take shortcuts.
Don’t leave rubber spatulas in pots of sauce or mashed potatoes.
Don’t throw temper tantrums; you look silly.
DO check the walk-in and make sure it shines.
DO cook like this is the best day of your life.
Don’t allow frustration to get the best of you.
Don’t think you are perfect; none of us are.
Don’t be a shoemaker.
DO realize that every position in our kitchen is of equal importance.
DO try to spend a day with the pastry team.
DO clean equipment after you use it.
DO rely on your training.
DO be patient. It is the most important attribute of a good cook.
DO save all your personal conversations for family meal.
DO try to be a better person.
Don’t be in such a rush with your life.
DO respect your elders.
Don’t watch so much TV.
DO come to work with a bright, fresh outlook every day.
Don’t dwell on the past.
Don’t hold a grudge.
DO reach for the stars.
Don’t hate the waitstaff, they are on the same team as you.
Don’t throw food away.
DO treat this place as if it were yours.
DO feel a sense of urgency when plating food.
DO work at any place for at least 12 months.
Do realize that you are really appreciated and respected here.
Being the best is a state of mind, a way of life. We need to prove it every day with every plate and every action.
Taste, Taste, TASTE!!!!!!
If you are hungry when family meal is served, you have not tasted your mise en place enough times.
You are always cooking for three people: yourself, your mother, and the next person who you want to work for. If you would not serve a finished plate to all three of these people, do not send it out.
All co-workers will treat one another with the utmost respect. All co-workers will be referred to and addressed with positive reinforcement. Negativity is unacceptable.
Anything is possible. Be prepared for anything.
Customers are our guests. Our guest, whether they are the first to arrive or the last to leave, WILL receive every ounce of hospitality (and then some), that we can offer. They could have chosen any restaurant—they chose us.
The kitchen is our home. Its condition reflects our dedication. Guests may arrive, unannounced, at any time. Because our kitchen is spotless, we will never be embarrassed.
Your personal appearance is also a reflection of our dedication.
Achieving greatness is hard enough, sustaining greatness is the mark of true excellence, and our goal.
On Being in the Weeds
There are no excuses.
You have to know when you are scared (in the weeds), and acknowledge it. And then you will realize when you are not scared (in the weeds).
Judge when you need to be proactive in plating, or firing, or what not. It is up to you to decide when your station is busy.
Learn to adjust to the expo. Your chef in your future kitchens will not adjust to you.
Weeds are mental. Weeds are physical. The harder weeds to get out of are the mental weeds.
Be prepared. Repeat. Repeat. Repeat.
As to specials, set your standard MEP first. Then do your special. That way you will have an idea of time.
If the rice takes five minutes to cook, and you need it in four minutes, then the rice will take four minutes to cook. Make it happen.
There are expectations to be met. Meet them. Then you can talk about them later. But meet them first.
Remember, the guest does not care about you, or your problems. The guest wants food in front that is well cooked, seasoned, and tastes good.
Just the facts man!
Know when to say HELP! See above on being scared.
BE SPECIFIC! If you need help than say, I need help with this ???????.
BE SPECIFIC! “Working” does not tell the expo anything.