Humility is often misunderstood as modesty. I learned this distinction firsthand.
Working in kitchens suited my preference for modesty over humility. I wanted to blend into the background and be part of the team.
Throughout my career, I focused on three traits: agreeableness, hard work, and reliability. These qualities, central to humility, are vital in the team-oriented culinary field. While individual recognition might be rare, your work speaks for itself.
As I advanced in leadership, I lost my sense of identity, transitioning from performing tasks to delegating them to others. This had an impact on my confidence and self-seeking ego.
I needed to adapt my outward approach, celebrating others and our department’s success.
Many managers feel threatened by subordinates with greater talent or superior methods, often hiring less-skilled individuals instead of enhancing the organization’s capabilities. However, true humility involves prioritizing the group over the individual.
Humility does not merely reflect an individual’s personality or leadership style, whether quiet or outspoken; it signifies what is truly important to them, their self-perception, or the attention they give to those they lead.
One of my greatest culinary influences in humility was legendary chef Christian Rassiounx, associated with the Ritz Carlton. He demonstrated his standards and intelligence through a calm demeanor and kindness, and his influence in the 1990s was significant. Legacy is often reflected in what others say about you, which in his case came from many individuals he mentored.
His example led to my realization that modesty, vulnerability, and openness have little correlation with humility. Humility is not exemplified by the intensity or subtlety with which a leader expresses their views, nor is it indicative of how prideful, confident, or unassuming a leader might be.
Over the past 40 years, I have been fortunate to have five chapters of hospitality excellence. Each chapter brought learnings through lessons shaping my humility as a human being.
One of the foremost skills I acquired was the ability to ask questions, even when it meant exposing my own knowledge. Some of the humblest leaders possess confidence, vitality, and enthusiasm, yet they channel this energy toward others. It is important not to mistake an introverted or reserved leader for a humble leader.
At the executive level, humility is increasingly important in measuring competent and experienced leaders. Leaders who exhibit humility often earn the respect and admiration of those around them. By interacting with others humbly, leaders can build trust, strengthen relationships, become more approachable, and foster an environment of openness and collaboration. Although the benefits of humility are widely recognized, the characteristics that define a humble leader are often misunderstood. This is where chefs must move from tactical to strategic and eventually to visionary.
Where I really grew was understanding that graceful acceptance of criticism and acknowledgment of limitations are difficult yet vital components of personal and professional development. It is imperative to balance creative ambitions with practical considerations, while candidly recognizing flaws and weaknesses. Developing confidence in these principles required time and effort for me.
As highlighted in an article by the Harvard Business Journal, we may need to relearn our careers multiple times throughout our lives, serving as a reminder that ongoing learning can temper one’s ego. As we tell boards: You are hiring a human first, who is a great cook second.
