We’ve all heard the famous Vince Lombardi quote: “Perfection is not attainable, but if we chase perfection, we can achieve excellence.” It took me many years to truly understand what that meant. As a young chef, I was often maniacal in my pursuit of perfection, convinced it was the only acceptable outcome. Whenever I or my team inevitably fell short (which was almost always), I would relentlessly push myself and those around me, failing to recognize that what we were consistently achieving was excellent. I held everyone, including myself, to an almost mythical standard, chasing that ideal for years and nearly driving myself to exhaustion in the process. I eventually came to a realization that fundamentally changed the way I operated in the kitchen: perfection is not the goal. Precision is.
Nothing is ever truly perfect. As chefs, we hold ourselves and our teams to extraordinarily high standards. That ambition pushes us forward, but it can also be our undoing if not kept in perspective. Perfection is a static concept. It suggests there is a singular, absolute outcome we must achieve at all costs. But what happens when the unexpected occurs? When a supplier shorts our order? When the equipment fails? When a staff member calls out? When a last-minute event is added to the schedule?
If we fixate on a perfect scenario, we freeze when variables shift. The goalpost moves out of reach, and we become paralyzed. That is where precision becomes not just a strategy but a survival skill.
Precision is active. It is a mindset that prioritizes adaptability and control over what we can influence. Precision asks:
- Are you organized?
- Are you prepared?
- Have you thought about what could go wrong?
Precision does not waver when a curveball is thrown. It allows us to assess quickly, recalibrate, and move toward the goal without sacrificing quality or composure. It thrives in the face of imperfection because it acknowledges that some things are within our control and others are not.
In the kitchen, we stopped talking about “perfect.” We talked about being precise. Systems, prep lists, and station setups were built with intention. When things go sideways (and they always do, especially in clubs with their endless moving parts), we focus on executing as precisely as possible in the moment.
Take banquet service, for example. Perfection would dictate that every plate arrives at the table at the same temperature, with the same appearance, at the same time. That is the aim. But in the real world, service is rarely flawless. Timing adjustments happen. Equipment heats unevenly. Dietary changes come without warning.
What matters in those moments is that the team knows how to adapt quickly and precisely. Can we refire a steak to the right doneness, fast? Can we reroute the server so the right table gets the right plate? Can we communicate efficiently to correct the issue without derailing service?
When precision is the culture, the team operates with calm readiness instead of panicked reaction.
To foster this mindset, we emphasize preparation and organization. Mise en place is not just about food or station setup. It is about mentally preparing for what could go wrong and having solutions within reach. I would run scenarios in my head, talk through potential issues with the team, and constantly ask: What is our next step if this fails?
Precision also means feedback loops are constant. We reflect, adjust, and refine. The end goal stays in sight, but the path to it is flexible, responsive, and purposeful.
Perfection is an admirable target, but it is elusive and unforgiving. Precision, on the other hand, is a skill set. It can be honed, taught, and applied every day. It helps us deliver exceptional results, even when conditions are far from perfect.
As club chefs our ability to be precise, to control what we can, stay organized, and adapt, is what sets us apart.
So I ask you: Are you chasing perfect, or are you practicing precision?
Your success might just depend on the answer.
