|By Grwall (Grwall) on Friday, June 21, 2002 - 02:30 pm: Edit|
I just read an editorial in Foodservice.com (http://www.foodservice.com/editorials/ed_listing_detail.cm?&article_id=477 ) by Tony Eldred who suggests there are 3 kinds of cook.
Firstly there are cooks - "the backbone of the kitchen" who are "capable of providing skilled kitchen labour" but are not into creating or leading much.
Then there are the creative souls, the artists. These are very rare according to Mr Eldred. These live to create but are generally poor managers and not focused on practical issues.
Thirdly there are managers. not usualy very creative but good organizers. They are better "plagiarisers than innovators" and do well to tap the creative aspects of there staff.
Mr Eldred suggests that chefs that are strong both artistically as well as managerially are extremely rare.
What to you think?
|By Chefmanny (Chefmanny) on Friday, June 21, 2002 - 04:39 pm: Edit|
Absolutely true; in the majority of cases!
Rare to find a good managerial chef who is talented culinary wise, and vise-versa.
That's why some of the smart "star chefs" have a "business" partner watching the $$$.
|By Grimod (Grimod) on Monday, June 24, 2002 - 04:10 pm: Edit|
What a generalization! I think that life isn't just black and white, there are many shades of grey. I know tons of Chefs who are both gifted as cooks and gifted with business sense. A perfect example we all know would be Alain Ducasse. The guy puts out arguebly (sp?) some of the best food on the planet and also has one of the most successful restaurant dynasties around. Today in the food service you have to be multi talented.