In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay in the same spot.
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When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.
I'm a chef, I own restaurants, and there's a behavior in the kitchen you have to have.
Kitchens are for conversation. They're not just for cooking; they're for conversations.
Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
When designing a kitchen, always keep in mind the social aspect.
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
The wisest advice I ever received regarding the kitchen came from my mother: 'Do the dishes while you're cooking.'
Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
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