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 ...Similar Posts
Use a variety of fats for different purposes
In the world of cooking, fats are essential components that can make or break a dish. Different types of fats have different pu...
Embrace your leadership presence
The concept of embracing your leadership presence involves recognizing and leveraging the unique qualities and strengths that y...
Culinary school experiences
Ruth Reichl recounts her time at the Montreal Culinary Institute in vivid detail, painting a picture of chaos and excitement in...
Crafting signature dishes
Crafting signature dishes is an art that requires a keen sense of taste, creativity, and dedication. It is not simply about fol...
Sharing food brings people together
Food is a powerful force that has the ability to unite people from different walks of life. It transcends language barriers and...
Fresh ingredients elevate simple dishes
When it comes to cooking, I've always believed that less is more. Simple dishes with just a few high-quality ingredients can tr...
Embrace different cooking techniques for variety
When it comes to cooking, it's easy to get stuck in a rut, relying on the same techniques over and over again. But the truth is...