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Old 06-04-2007, 08:36 PM   #21
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Alot of chefs are really mean think Mario Batali a total jerk the thing is I have worked for guys like that also and Im a girl when they get moody and pssy they upset the entire kitchen and so every body makes more and more mistakes because they are walking on eggshells the rest of the night.I say if you are a head chef which I used to be for several years I learned you get more with sugar than vinegar and if you are not stressing and intimidating your help they do much better and if they feel you are aproachable they will ask you what to do next if they have a problem rather than making a mistake because they feel they can ask you what to do next.
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Old 06-04-2007, 08:47 PM   #22
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Quote:
Originally Posted by jpmcgrew
Alot of chefs are really mean think Mario Batali a total jerk the thing is I have worked for guys like that also and Im a girl when they get moody and pssy they upset the entire kitchen and so every body makes more and more mistakes because they are walking on eggshells the rest of the night.I say if you are a head chef which I used to be for several years I learned you get more with sugar than vinegar and if you are not stressing and intimidating your help they do much better and if they feel you are aproachable they will ask you what to do next if they have a problem rather than making a mistake because they feel they can ask you what to do next.
i agree totally
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Old 06-04-2007, 08:55 PM   #23
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Quote:
Originally Posted by obiwan9962
lol
might this have been in seattle?
nope, victoria
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Old 06-04-2007, 08:57 PM   #24
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Quote:
Originally Posted by baking fool
nope, victoria
whew.................
wasn't me
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Old 06-04-2007, 09:05 PM   #25
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Go point with the Sugar instead of Vinegar...I agree with you as well...I think that a Chef needs to be commanding and someone that can gain respect and authority but that same person also needs to have patience, kindness, willingness to teach, and respect for people under him/her.

It is a great thing to see a chef with great control of his/her kitchen without becoming a person that no one would admire...
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Old 06-04-2007, 09:08 PM   #26
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i agree robert
i have since learned that the true sign of a great culinarian is that his kitchen runs as well with or without him there
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Old 06-04-2007, 09:13 PM   #27
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On the other hand working in all male kitchens and being the only female I learned to toughen up quickly what a bunch of jerks that was my summer job in Durango,CO for 5 years in the winter my job in Taos,NM I was the head chef in the Ski Valley my boss was a french chef and he let me take over as I would incorporate American versions therefore he sold more because people could understand what it was we were making.Sadly after a great 11 years he sold the hotel (a small one) I could not find another great paying job after that as the chef that took over offered me such low wages I could not possibly live on that so I spent my last year there waiting tables breakfast,lunch)at a popularly wild restuarant as I could make more as a waitress.I could not believe how badly the cooks yes cooks not chefs treated the waitresses like crap there they would put out tiny pancakes and mess with them in general making them cry when I once asked for some poached eggs they refused because it was too hard.Bull S*** just being jerks so I marched into kitchen and proceeded to make the eggs per the guests request while giving them a lecture on customer service not screwing the waitress just because it's fun they knew me from the hotel I used to work at but more importantly the were not going to be able to intimidate or make me cry as I could be quite intimidating myself if pushed so I made my order and that was that.Believe me they backed off and they also starting treating this poor waitress better
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Old 06-04-2007, 09:18 PM   #28
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glad to hear jp
that is another aspect of the industry that has slowly been changing
and i am glad to say i changed 15 years ago
mistreaten of the people that represent your establishment to your patrons is NOT a very good way to try to impress your patrons
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Old 06-04-2007, 09:31 PM   #29
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I agree with having command and it means respect to all that work in the kitchen including the dish washer I was never below to helping with the dishes or clean up and I made sure the cooks helped as well if they had had time including floors.When you show respect to the dish washer and I mean the ones that are really loyal I would give them a six pack or something and show them that after a hard days work I was not beyond picking up a mop.Its amazing how much respect you get if you are willing to help them with the job that most people would not do.As we know a dishwasher is as important as the rest of the employees if not more especially if they can prep on their down time.
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Old 06-04-2007, 09:35 PM   #30
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again true jp

we have a communal meal at the end of the shift
so we all pitch in
the faster we are done the faster we can eat
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