You have to be quick on your feet and act fast in the kitchen, its part of the culture. The customer can make or break your reputation, it\u2019s about how you view your work and deliver your product. If you\u2019re sloppy, the plates go out and the come right back, but if you really care about your craft, you\u2019ll treat every customer like they\u2019re you own mother. I said that because Mother\u2019s Day is just around the corner and mine was significant in supporting my career choice.<\/p>\n
She believed in me and gave me encouragement in the kitchen for me to believe in myself enough to make the decision in my sophomore year of high school to double up and test out what it might be like to become a chef. I chose to enroll in vocational school while attending regular school all in the same day. The sacrifice was worth the time. I think back on how bringing home a pie or some other dish I had made at school used to be the highlight of my mother\u2019s evening. She was always happy when I accomplished something new and supported the expensive purchases of knives, chef shoes, culinary college and gear that go along with this profession.<\/p>\n
When I\u2019m in the kitchen, it can get chaotic. The pace is fast and its easy for the train to leave the tracks, it takes special skill to keep pressing to accomplish the impossible and still deliver a beautiful plated dish to each customer. When the pressure is on, is when our true abilities are tested. How do I respond? Keep moving, hustle and never stop until my better is best.<\/p>\n","protected":false},"excerpt":{"rendered":"
You have to be quick on your feet and act fast in the kitchen, its part of the culture. The customer can make or break your reputation, it\u2019s about how you view your work and deliver your product. If you\u2019re sloppy, the plates go out and the come right back, but if you really care … <\/p>\n