Occupational Stress in the Chef Profession
I recently came across this paper entitled ‘Occupational stress in the chef profession’ which is part of the International Journal of Contemporary Hospitality Management. The following is the synopsis of this paper: Purpose – The purpose of this paper is to consider the occupational stress experienced by chefs and the moderating influence of coping behaviour...
Stress Makes People Stupid
“A management consultant once said; stress makes people stupid… when emotionally upset, people cannot remember, attend, learn or make decisions clearly” (Daniel Goleman, Emotional Intelligence, Bloomsbury, 1996). Stress is an intrinsic part of fine dining kitchens, its effects can push people to strive for more and push themselves harder. Stress can be a thrill, a...
Go With the Flow
Most chefs would find it difficult to agree with a ‘go with the flow’ mentality in the kitchen, as professional kitchens require an organised, structured and well coordinated effort by everyone involved to ensure a smooth service. However there is a type of flow that we may be missing in the kitchen. Daniel Goleman, author...
The Daily Test
The service is a daily test of a chef’s dedication to their work. Organised preparation and self discipline are key to operational success. Mise en place; preparation should be treated by the chef in the same manner in which students are encouraged to study for their exams. It should be well planned out, timed, carefully...
Work for Excellence
During an interview on a recent TV show entitled Michelin Madness: The Madness of Perfection, Chef Raymond Blanc (Le Manoir aux Quat’Saisons) made a few comments which I believe are essential to the professional development of kitchens. When asked about his views on obtaining Michelin stars: “I don’t work for stars I work for excellence…....
The Kitchen as a Battlefield
Kitchens around the world, regardless of their cuisine, face many of the same challenges. The relationship between quality and pressure seem to go hand in hand on an upward trajectory as chefs strive to continually refine and improve their trade. In many cases the pressure comes from above and trickles down through the ranks. This...