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 ...
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