Chefs must be able to handle criticism and pressure from "summary" of Kitchen confidential. Avventure gastronomiche a New York by Anthony Bourdain
In the high-pressure world of professional kitchens, chefs must have thick skin. They need to be able to handle criticism, whether it's coming from the head chef, the customers, or their own colleagues. Every dish they send out is subject to scrutiny, and chefs must be prepared to accept feedback, even if it's harsh. This ability to handle criticism is essential for growth and improvement in the culinary industry. Furthermore, chefs must also be able to handle pressure. In a busy kitchen, the heat is always on - both literally and figuratively. Orders are coming in non-stop, and there's no time for mistakes. Chefs need to be able to stay calm and focused, even when the kitchen is chaotic and the tickets are piling up. The ability to perform under pressure is what separates the good chefs from the great ones. These two traits - the ability to handle criticism and pressure - go hand in hand in the kitchen. When a chef receives criticism, they must be able to take it in stride and use it to fuel their performance under pressure. Instead of getting flustered or defensive, they need to stay composed and keep pushing forward. This resilience is what allows chefs to thrive in the fast-paced, high-stress environment of a professional kitchen.- Chefs who can handle criticism and pressure are the ones who will succeed in the culinary world. It takes a certain level of toughness and mental fortitude to make it in this industry. But for those who have what it takes, the rewards are endless. The ability to grow, improve, and thrive in the face of adversity is what sets the best chefs apart from the rest.
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