During his interview, the candidate said he could “hear” cooking mistakes in his kitchen. This comment took me back to Chef Prudhomme’s observation: “You can see flavor first.” He described changes in color, smells, and even the visual evaporation of steps that build flavor. Chef elaborated, “Too often, cooks don’t take the time to fully develop the flavors nature provides. They rush through the process, missing the depth that comes with patience and proper technique.”
This philosophy underscores the idea that cooking is as much about observation and intuition as it is about skill. Great chefs learn to listen, look, and feel their way through every step of the process, ensuring that every detail is considered.
Chef was meticulous about his ingredients and the techniques best suited for them. I remember him asking me to heat a sauté pan while he cooked shrimp as a sample in front of our vendor. The seafood was hours old, straight from the water and never refrigerated. Its natural water temperature allowed the shrimp to cook evenly, avoiding overcooked edges as the center warmed. At my first restaurant, we kept trout tanks in the cooler. Trout à la bleu was a specialty because of its unparalleled freshness.
These principles were what Chef preached every day: respect for the ingredient, precision in technique, and the patience to let nature guide the process.
Culinary Discipleship: Who you work with shapes your vision of excellence. Recently, a club interviewed an Executive Chef candidate who had worked for Robuchon, Keller, Ken Oringer, and others. The club worried he wouldn’t be motivated to make a club sandwich or Caesar salad, saying, “We hired a white tablecloth chef once.” Please, committees: quality is quality, regardless of a chef’s restaurant background. Ask a Michelin-star chef about a Caesar salad, and they’ll start with the technique and ingredients. They’ll consider the tear of the lettuce, the viscosity of the dressing, the size of the croutons, and the tanginess of the cheese. Quality is a philosophy, regardless of the dish served.
Vendors: Most great chefs have a “secret vendor list” handed down from their mentors. It may surprise some, but not all vendors sell to all chefs. The best farmers and ranchers respect personal relationships with their ingredients and carefully choose whom they trust. In the late ’90s, Charlie Andrews of Hammock Hollow Farm visited our kitchen. He walked in, inspected how we cared for our raw ingredients, and at the end of his visit, handed me a brown bag of 8-ball squash. “I see you’ll take care of my babies,” he said. “Looking forward to your first order.”
Techniques: Flavor building relies on systems, regardless of cuisine. One of the greatest advancements in recent years has been cooking technology. In a club interview, several candidates noted the installation of combi ovens. Two candidates even shared programming experience from previous roles. Tools like computer-controlled ovens, sous vide, and blast freezers provide failproof consistency. Every club demands consistency, and these technologies safeguard it, even amid staff turnover.
Staff Inspiration: If you don’t dream about food, you won’t understand its potential. Last week, I interviewed a sous chef who had worked under five Executive Chefs for over 18 years. After 20 minutes of conversation, I asked, “When was the last time you dreamed about food?” She paused, startled, and replied, “It’s been years. I’ve been too busy.” This highlights a key loss—great chefs, trained by great mentors, know how to dream. In business terms, it’s like knowing which questions to ask. Without exposure to excellence, it’s hard to imagine what’s possible. Great chefs inspire dreams of flavor through their exposure to world-class organizations and mentors.
Discipline: Culinary is the ultimate team sport, where countless hands touch a dish. A disciplined staff indicates clear standards and shared pride. A team-centric environment fosters focus, confidence, and accountability. Recipes are followed, ingredients are respected, and every dish has a clear vision. The kitchen is a professional space, free from idle chatter, where every movement has purpose. This respect extends to handling ingredients with care, massaging seasoning into proteins, and moving deftly in a sauté pan. Precision and awareness define mastery.
Communication: A quiet kitchen signals strong leadership. Modern kitchens have replaced the loud “Yes, Chef!” with subtle nods or electronic communication. Key sous chefs act as focal points for inspections during final steps. As a young cook in the ’80s, I worked an entire service without speaking a word. Listening was the skill I mastered that summer. In later kitchens, silence during service left room for the sous chef to lead. The system—not the title—drove results.
Trust: Transparency in identifying and addressing flaws is the ultimate reward. Trust is reflected in documented recipes, a cornerstone of every successful kitchen, from Michelin-starred establishments to fast-casual chains. When recipes are embraced in lineups, staff meetings, and digital communication, unity in taste follows. The kitchen operates as a “we,” not an “I,” system.
Environments: Clean kitchens produce clean food. Beyond preventing bacteria, cleanliness supports systematic organization. Cooking is a series of precise actions, first practiced through cleaning responsibilities. Quality lighting is essential—not just for visibility but as a mental motivator for cooks.
Organization: From day one, fragile ingredients begin to deteriorate. Maximizing freshness requires sound systems and experienced hands. Proteins, for instance, should be handled only by trained staff. On the line, seamless movement minimizes unnecessary steps. Each process is deliberate, predictable, and repeatable.
Cooking is a craft built on attention to detail, where every step matters—whether it’s the precise technique used in preparing ingredients, the care in building relationships with vendors, or the leadership that inspires a team. Great chefs understand that patience, discipline, and respect extend far beyond the plate. These values shape the foundation of a successful kitchen.
Excellence isn’t defined by complexity but by the intention and care invested in every dish, every process, and every interaction. By staying rooted in these principles, chefs not only elevate their craft but also inspire their teams and create meaningful dining experiences for those they serve. Through this commitment to quality and integrity, our beloved profession continues to thrive and evolve.
