Taste and presentation don’t just prove that a chef knows what he or she is doing. When you provide a flavorful, colorful and well-balanced meal, you’re telling the diner that you care. That’s Gustoric communication.
Out of desperation, many employers are hiring and promoting people to positions that they are not yet qualified for. This is what’s known as the Peter Principle.
While consistency, financials and skill set are all important to keep in mind in professional kitchen operations, it is important that we not lose focus of the fundamental skills necessary for any cook.
Skills will grow, abilities will improve and confidence will increase exponentially over time, but any new cook must begin with a focus on those critical foundations that are the expectation of every chef in any type of food operation.
Knowing the difference between food allergies and intolerances, and how to deal with each, is of utmost importance for a chef.