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.
Sentiment: NEGATIVE
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.
I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're only as good as your last meal. You have to watch if your food costs are too high, or you could be out of business in no time.
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.
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.
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
The chef can be very innovative, but the decision is made by the customer.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
Kitchens are so important. They're the heart of everything.
While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
In any restaurant of this caliber, the chefs are in the same position, building relationships.