10 Rules of the Chef in the Modern Era
Cristian Marino
Culinary Consultant & Executive Chef | Author of 'The 10 Rules of the Chef in the Modern Era' | Transforming Dining Experiences Worldwide
10 Rules of the Chef in the Modern Era
The world of work has changed a lot, and consequently, the way of working in the kitchen.
When I started my career in the 1990s, chefs were famous for being fat and arrogant.
Nowadays, many new-generation chefs are fit and have very different attitudes. But just as many others are still so “old-fashioned.”
After writing my first book- The recipes of My Smile, I decided to follow my advice and apply it in the “World of the Kitchen.” Some of my colleagues worldwide disagree with some points, as they believe we must keep our distance and be “tough” to avoid losing credibility and respect.
Be optimistic: It is at the top of the list as it is the key to opening the other doors.
Find a reason to smile: There is more than one reason to smile every day, and the job is easier when you work with a sincere smile. Above all, it helps to create a positive atmosphere in the kitchen.
Forget about yesterday: I am a big believer in this philosophy. Both successes and failures must be put aside because, today, we must focus on doing better for ourselves and our customers.
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Plan for tomorrow: Always be one step ahead in the kitchen. Checking everything for the next day is very important for achieving goals.
Help each other: We must never forget that we are human beings and, therefore, can be difficult. However, there is nothing “to be afraid of” in asking for help; we are companions and colleagues.
Look at the big picture: this is crucial because someone could lose the ultimate goal when you work in extensive teams. However, for us who work in the kitchen, it will always remain to make our guests happy and give them good memories to take with them when the holiday is over.
Don’t take it personally: in the kitchen, you can never miss moments of tension; it is perfectly normal when you are in a big team and preparing food for many people. It is important to remember that when there are moments of firmness on the part of a superior, it is always intended to correct an error that could lead to the failure of the final goal. It is never against the person himself but always a corrective action for the team and, therefore, the common goal.
Use your creativity: I am convinced that all team members are gifted with imagination for cooking and solving minor problems that may arise.
So, I always try to “unlock” their creativity with small or large projects according to their abilities and encourage them to try.
Being relevant is extremely important in communication between colleagues and creating and executing the daily priority list to optimize the time available and thus reach the goal sooner and better.
10. The Chef is not always right, but it is not recommended to contradict Him. I think this explains itself :)
Inspired by these guiding principles, I've expanded upon each to share more insights, experiences, and stories in my latest book, '10 Rules of the Chef in the Modern Era,' inviting readers into a deeper exploration of what it means to lead and innovate in the culinary world today.
These are my 10 “Rules” in the kitchen; let me know what you think in the comments. Grazie e a presto , Cristian Marino