Chapter 5 The Professional Chef 59
plans as needed. For instance, more guests
arrive at a banquet than expected. Or the
kitchen is overwhelmed by the early reserva-
tions arriving late and the late reservations
arriving early. A flexible chef is mentally
prepared to respond to any circumstance.
Chefs must be prepared to adapt their
cooking methods or menu to fluctuations
in resources. Chefs and cooks often deal
with seasonal and market variations in food
products. Good training and experience give
chefs the flexibility to adjust and prepare a
quality product.
In addition to being flexible mentally
and with food preparation, good chefs adapt
to and even welcome change. Few chefs
perform their jobs the same way they did
when they entered the profession. A positive
attitude toward change can lead to learning
and advancement. Being receptive to new
techniques, foods, and working conditions
makes a better chef. Professional growth is
inevitable when you are open to adopting
innovations and change.
Productive
Kitchens are fast-paced places to work.
Customers expect to receive their meals in a
timely manner. Chefs expect their cooks to
work skillfully. A skilled cook demonstrates
a combination of speed, accuracy, and safety.
Working efficiently comes with experience.
Working quickly and efficiently leads to
increased productivity. High productivity
with matching quality is one of the marks
of a professional. These traits can lead to
raises and promotions. Chefs understand
that beginning cooks do not work fast at
first. Beginning culinarians should strive to
increase their speed every day but never at
the expense of quality or precision.
Personal Behaviors of
a Successful Chef
The previous section discussed the work
behaviors and traits that make a successful
chef. However, there are personal behaviors
that contribute to success as well. These are
lifestyle traits that play a big part in building
and sustaining a successful culinary career.
Maintain Balance
Burnout is common in the culinary
profession. Some people quit their jobs or
leave the field because the work can be physi-
cally and mentally overwhelming. Other less
fortunate individuals stay in the field but
turn to alcohol or drugs to help them cope.
Balance is key to achieving and main-
taining success. A life that is devoted solely
to career and professional activities is unbal-
anced. This is a sure path to professional
burnout. Time spent on career training and
Eric Futran/ChefShots
5-2 A professional chef demonstrates a positive
attitude and takes pride in his or her work.