"...With kitchen turned into metaphor and BECOMING A CHEF the roadmap, it's easy to chart parallels to success in more traditional business milieus. Looked at from that angle, the professional skills of chefs become more complex, instructive and fascinating — putting them on par with those of business titans and mavericks. For anyone who undervalues the deep pool of talent that resides in the back of the house, perhaps it's time to look more closely and glean tips that can be used in any setting.
Like the best CEOs, chefs are driven by attitude and moxie. They're loath to accept mediocrity and rarely are undecided about the best approach to accomplish their goals.
They live by numbers, constantly working them through in their head. They know the inputs and the impact. Whether dollars, gallons or degrees, the math must always work.
Chefs understand with absolute certainty the importance of paying attention to everything — the big picture as well as the smallest detail. A single thing can bring down the house-even one bad clam or a bunch of unwashed green onions.
The kitchen is their world and they know it intuitively, experientially and completely. With one glance, a chef can gauge and respond to the landscape of the day.
Results are measurable and readily apparent. If it's working and the marketplace responds, gratification is nearly instantaneous.
In the end, execution is all that really matters. If the plan can't be carried out, even the most brilliant ideas and business proposals will collapse like a cold soufflé.
And finally, a chef's success — like that of a CEO — is an elusive goal and it's not easy to reach. Says Edna Lewis inBECOMING A CHEF: "Restaurant work is hard work. But you don't give up-you try to improve every day, even on the old things you do. It's a never-ending learning process."
— Patricia Dailey, RESTAURANTS & INSTITUTIONS(3/1/04)
