It is exciting, rewarding, and never boring. I am beginning to explore my options but I still have a passion for what I do. Absentee ownership rarely works in this industry so it will have to be the right person. Continuing to maintain high standards is my goal for now, and I still have the gear for now, but indeed I am looking for a successor to first partner with and then start to slide out a bit. Being a property manager and business owner takes another 20-plus hours a week it's a tough pace but that's what it takes. Being a chef is demanding, 60 hours minimum a week. The future? I have been at this game for 40 years. ![]() They mostly start in the dish room, then pantry, and then prep and line cook. A willingness to learn and good common sense are the most important traits, and on the job training works the best. Relish the savory, delightful taste the chefs at The Inn Between Restaurant in Camillus, New York, cooked into every bite of American cuisine. It usually works best to train someone young with basic skills and teach them our system. I have always looked for a work ethic first. What do you look for when you hire other chefs in the kitchen?Įmployees are always an enigma. Everyone, especially me, knows where everything "lives" and are cognizant of how to wash, prep, cut, peel, blanch, etc. ![]() When it comes to fresh food, you need to have exact planning with regards to how much is ready for the service period. What kind of atmosphere do you prefer in the kitchen?Īlways a relaxed atmosphere during prep time, which usually starts with about 4 to 5 of us preparing precisely for the dinner hour at around noon.
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