Great to hear you blended art and science. Systems are the way to go! I hope many chefs become more productive and less stressed by using your systematized approach 👍
As a former Banquet Manager for 25 years, it is paramount to have a great relationship with the kitchen department by providing them all the details of an event. In 2013, working as a new BM in a hotel, we were doing an event for 1000 guests with Filet Mignon as the main course, 25 vegetarian, 10 Vegans and 10 other special meals were requested prior. Anticipating confusions on special meals, I made a tag for all 45 SM for the servers to present to the kitchen when picking their tray of food. I also instructed the kitchen never give out any SM without a Tag from servers. Sure enough, several servers came back asking for SM without a tag. The chef prioritized giving out the 45 pre-ordered SM then the 10 extra to undecided guests. Dinner service was a success. I’m sharing this experienced as I’ve seen many banquet and especially the catering department blaming the kitchen department unfairly. We have to remember that the KD relies for accurate information and of course the latest. Unfortunately, some catering department does not have the passion to understand the goal we want to achieve. Rant is over 🤣
@@GiveDemocracyaChance great rant, 100 % accurate. Thank you for sharing, it’s crazy the derailments that come from incomplete communication or undeveloped standards. Its sounds like we would have worked well together.
Chef love the knowledge and teaching. It gave me a spark again as a Chef. I have one question or maybe you can make it a topic. If you had three books to learn or help your culinary journey what three important books would that be.
Thank you for the question. I will absolutely make a video about this! I think it depends on where in the journey the chef is. Early on. 1 Becoming a Chef, Dornenburg & Page 2. The Apprentice, Daniel Boulud 3. Institute Paul Bocuse, Hamlyn Mid Point (8 years in) 1. The Flavor Bible, Dornenburg & Page 2. 14 Laws of Leadership, John Maxwell 3. Work Clean, Dan Charnas Later on (15 years +) 1. Le Guide Culinaire, Escoffier 2. Lessons in Leadership, Charles Carroll 3. Leadershift, John Maxwell I hope that helps
First lesson I learned on my 1st Exec Chef job: You are "nothing" without a strong team. 👍🏼
Facts! That's usually a lesson learned the hard way
Congratulations I made it to join in you’re program and I’m so exited to be a part of your team Chef good job see you soon
@@chefriothegreat2787 looking forward to talking with you chef!
Great advise, thank you Chef
I appreciate it!
Great to hear you blended art and science. Systems are the way to go! I hope many chefs become more productive and less stressed by using your systematized approach 👍
Thanks, I appreciate the comment. It took me a lot of time to be open to implementing systems.
As a former Banquet Manager for 25 years, it is paramount to have a great relationship with the kitchen department by providing them all the details of an event. In 2013, working as a new BM in a hotel, we were doing an event for 1000 guests with Filet Mignon as the main course, 25 vegetarian, 10 Vegans and 10 other special meals were requested prior. Anticipating confusions on special meals, I made a tag for all 45 SM for the servers to present to the kitchen when picking their tray of food. I also instructed the kitchen never give out any SM without a Tag from servers. Sure enough, several servers came back asking for SM without a tag. The chef prioritized giving out the 45 pre-ordered SM then the 10 extra to undecided guests. Dinner service was a success. I’m sharing this experienced as I’ve seen many banquet and especially the catering department blaming the kitchen department unfairly. We have to remember that the KD relies for accurate information and of course the latest. Unfortunately, some catering department does not have the passion to understand the goal we want to achieve. Rant is over 🤣
@@GiveDemocracyaChance great rant, 100 % accurate. Thank you for sharing, it’s crazy the derailments that come from incomplete communication or undeveloped standards. Its sounds like we would have worked well together.
Great insight Chef!
Thank you Chef, and thank you for being there for me for the past 25 years... yeah 25 years.
Chef love the knowledge and teaching. It gave me a spark again as a Chef. I have one question or maybe you can make it a topic. If you had three books to learn or help your culinary journey what three important books would that be.
Thank you for the question.
I will absolutely make a video about this!
I think it depends on where in the journey the chef is.
Early on.
1 Becoming a Chef, Dornenburg & Page
2. The Apprentice, Daniel Boulud
3. Institute Paul Bocuse, Hamlyn
Mid Point (8 years in)
1. The Flavor Bible, Dornenburg & Page
2. 14 Laws of Leadership, John Maxwell
3. Work Clean, Dan Charnas
Later on (15 years +)
1. Le Guide Culinaire, Escoffier
2. Lessons in Leadership, Charles Carroll
3. Leadershift, John Maxwell
I hope that helps
@@GeraldLFordCMC beautiful I am on the right track thank you sir and please keep giving your knowledge and wisdom it helps a lot.
So true no system equals chaos
@@vanessajoycecollett6607 Thank you for the comment! I think the one exception would be if the system is designed to produce Chaos.
Constant inspiration
Thank you Chef!