Foodreference.com - Educational Resources Section
Directory of Culinary Schools & Cooking Schools, Hospitality, Tourism & Travel Schools
 

RESTAURANT REALITIES: The Reality of Being a Chef
Click Here for the full Article

• Restaurant Realities

• Talent isn’t Enough

• Professionals take time to ripen

• It’s not about your bliss

• There’s a fly in every ointment

• You earn what you are worth when you are worth it

• Five Star kitchens are not the only places which offer satisfying careers

• Location, location, location

• It’s all in the Bible

• Restaurants and hotels are an industry

• Managing a restaurant is different from managing anything else

• Pastry rarely if ever makes money for the restaurant

• No shortcuts

• Traveling is best done young

• You have to deal with people

• Yelling is stupid

• Not all people are nice

• Cook it and they will come - NOT

• Perception is half the battle

• There is no such thing as a good ‘chef manager’

• When the going gets tough, the wise stay put

• Liars lie, thieves steal

• You are not a social service

• It’s not about you

• He has ‘issues’

• You don’t have to be a chef

• Restaurant hours are long

• There is no such thing as MY CUISINE

• There is no such thing as a temperamental chef

• Sometimes it’s not your fault

• Chose the location before the title

• People coming from out of town frequently fail when opening new restaurants

• Don’t believe everything you hear

• Beware of rolling stones

• Pots call kettles black

• Mistrust excuses. Look for causes

• There are no rules

LEARNING ESSENTIALS
BOOKSTORE: Recommended textbooks, cookbooks, food history, reference, science, etc.

Food Art and Food Posters

• ARTICLES OF INTEREST:

• ‘A Chef’s Education’ - I frequently receive questions from students, asking what types of subjects they should take if they want to become a chef.....

• So You Want to be a Chef! - Chefs often question, warn, or even outright discourage individuals from seeking to join their ranks. I believe this emanates from the people frustrated with......

• Restaurant Realities - People looking for jobs are frequently unreasonable. People looking for people can be equally demanding of things that don’t exist. The hard, cold math of the food and beverage industry include the......

• Math and Science in Cooking - I am doing a presentation involving math as it relates to cooking and baking. I know science is involved with the chemistry of reactions of ingredients etc., how can that chemistry be classified as math?

• Rules of the Chef - 1) The Chef is always right. 2) The Chef does not.....

• Kitchen Design Thoughts - How many meals a day will you be cooking? How many people will you usually be cooking for? Will you be doing much entertaining? (Preparing food for.......)

• Kitchen Design 2 - The heart of every restaurant is the kitchen. Here raw ingredients are prepared for cooking and.......

• Bankruptcy - How to Avoid it - In North America, restaurant failure rates are much higher than in Europe simply because most are......

• Bottled Water - A Profit Center - Only three decades ago few knew about mineral or spring water, and fewer still thought that one.......

• Ethics in Business - Ethical management is as old as the notion of trading and financial transactions. Although most.....

• Fire in Restaurants & Hotels - Since the earliest days of mankind, fire has been both a friend and foe. Apart from potential.......

• Food Cost - Food cost has a direct impact on a restaurants’ operating profit. Because no two operations are identical, it is necessary......

• Fusion Cuisine, When Worlds Collide - Psychologists would agree that mentally healthy people have good “boundaries.” Unlike the....

• Hospitality Management - The hospitality industry is notorious for their.....

• Incentive Programs - Restaurant managers know well how increased sales improve profits and most make concerted efforts to.......

• Innovative Cooking - Any intelligent and reasonably well coordinated individual can follow.......

• Loans for Restaurants - Restaurant loans can be hard to get, and it can be difficult to .......

• Professional Wine Service - Let us face it. North Americans are just starting to drink wine in earnest. Restaurant managers and .....

• Rational Manager - The majority of restaurant managers fail to approach complaints, operational problems, planning and .......

• Restaurant Food Safety - A little more than a decade after global warming, gradually disappearing rain forests and endangered .....

• Restaurant Guides - Wealthy, gastronomically inclined consumers rely on restaurant guides for their.......

• Restaurant Prices - Last night I ate at one of those all-you-can-eat Chinese buffets. I love those places. They usually.......

• Seafood Sales & Natural Fish Stocks - First, it was the BSE scare with beef, and then came the avian virus affecting chicken........

• Wine Service Temperatures - Research conducted to date shows clearly that most North Americans.......
   

All contents of this website are Copyright © 1990--2008 James T. Ehler, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact: james@foodreference.com