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RESTAURANT REALITIES: The Reality of Being a Chef
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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

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

Food Art and Food Posters

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