I can vividly recall my first kitchen job some 17 years ago. I entered the kitchen as a young prep cook on my first day of work filled with anxious excitement not knowing what lay ahead. In those days, the kitchen was not as glorified as it is now. The expectations of brutal success were set forth by chefs long before my time. As I entered this new world, I was welcomed with a harsh reality of humbling work and unnegotiable standards that left no room for error.
Strict practices and unforgiving chefs outlined the never-ending road to perfection on the plate. It was understood that pain and suffering were necessary for success. At the time, the challenge of outlasting and outperforming everyone around me was appealing, outweighing the sacrifice required to achieve my goals. Failure and learning were necessary for growth, but the pursuit of excellence was the driving force behind success for me within the industry.
Today, I can look back and appreciate these philosophies, however, I can see the industry transforming into something different as a new generation of young chefs is being onboarded. A noticeable change in the culinary world is influencing the future of the industry. The number of hours worked is no longer worn as a badge of honor. The days of breaking plates on the wall and impulsively firing staff on a whim are also gone. The new dawn of chefs tolerates less volatility and demands respect before it is earned more often than not. The humble beginnings, uncompromising rules, and paths to success that chefs have previously followed are being redefined as the industry evolves. Now, new layers of the culinary world are surfacing as the industry expands and new generations elevate in kitchens across the globe.
I have navigated the trenches for many years now, and I believe it is important to take the time to reflect on where we have been and where we are going in order to focus on growth for the culinary industry. Historically, determination and perseverance proved to be successful models for me, most importantly throughout times of failure. These ideologies and characteristics still encompass what I believe are the markings of a great chef. However, with the upcoming wave of young culinarians and the stronghold of tenured chefs we have been presented with a unique set of blended generations, all of which are fighting for their own rights and views of what the industry is, what it should be, and what it will become.
This mix of modernist culinary transitions into the industry and the preservation of the fundamental groundwork previously outlined poses a unique situation that requires us to identify adversity and diversity among ourselves. We must collectively respect the hard work, philosophies, and ideologies that brought us to this point while stimulating growth and allowing for the acceptance of new industry standards as we move forward. The most important factors influencing these changes are the acknowledgment of a monumental shift happening within the industry, and more importantly, having the ability to influence these changes.
As leaders, we have to be both humble and open to new ideas in order to elevate ourselves and our teams.
When diving into this theorem, I think we can all agree that many of the old times are gone but not forgotten. Reinforcement of effective standards and platforms that should remain true, must do just that. The preservation of principles, techniques, and philosophies that have proven to be successful must not fall by the wayside. Simultaneously, supporting the transition and understanding the impact of the “old school” culinary arts and their influence on the industry and kitchen operations is imperative. It’s hard to get where you’re going if you don’t know where you came from. In order to achieve this, the acknowledgment of current times and adaptations necessary to overcome barriers has to be highlighted.
Like I mentioned, in today’s world, the struggle is no longer worn as a badge of honor. For many professionals, both inside the industry and out; quality of life, work ethic, compensation, and appreciation are among the most important benefits of a career. Providing these key factors, translates to the happiness of individuals no matter the workload generally speaking. It’s a difficult balance, especially in the kitchen, but a necessary evolution of modern times.
To the second point, in efforts to support industry forthcomings, trajectory, and the transition into a new age of kitchens, we must develop a set of collective resolutions to improve and reinforce the future successes of the industry. The importance of stimulating growth and creativity among our young teams, and cultivating a platform for the next generation of chefs is pertinent to future development. As experienced industry leaders we have to encourage change, innovations, and most importantly remain open to new ideas. Neglecting any of these factors will potentially create a stagnant environment, with little advancement as we continue to expand our reach. We must change with the times, adapt to the new trends and movements, and remain true to ourselves in doing so. Compromise is the keyword here. Developing a platform that allows for personal, professional, and industry growth without compromising our standards should be the goal as we challenge both ourselves and the next generation of chefs transitioning into leadership roles in the culinary world.
A final thought. As chefs, our culinary obligations reach far beyond the dining room. It is our responsibility to teach, train, lead, and build up the industry and our peers in such a way that we exemplify the hard work, passion, and dedication we have for our craft and the ones around us. We must never let the pursuit of excellence falter, and we must remain unified. As we all work through trying times, let us test ourselves and challenge each other to elevate our craft as the great chefs and leaders have done for us throughout our careers and long before. If we can do this, no matter the hurdles, we will have accomplished our objective, and will most certainly inspire future generations to do the same.