Welcome to the second installment where I explain everything that it takes to be a Chef in my eyes. This series will by no means be exhaustive, but I will certainly do my best. If you’re a Chef and want to share your opinion I’d love to hear what you have to say. Aspiring Chefs: if you have questions feel free to reach out. I’m always looking for an excuse to talk food.
I’m Commis Chef Chris Martin. I’ve been in the Culinary industry 16 years and I love spending my time helping as many people as I can whether its through giving advice on how I dealt with some of my own life challenges, or if it’s through SavorThePassion.com where I’m working to increase the quality of life of all that I can through the power of food.
First I’m going to ask a favor. When you’re done reading this make sure to comment at the bottom. If you think I don’t know what I’m talking about say so, heck share it with your friends and say “look at this guy calling himself a Chef, he has no idea what he’s talking about.” If you agree let me know, share it with your friends, you know how we like to see that other Chefs see the world similar to ourselves, get a good laugh out of it.
In our first installment we covered passion and the huge part that it plays in the kitchen. Today we cover a commitment to quality. This time around we will only cover this from the aspects of your individual effort. Next week we will cover commitment to food quality.
This is definitely one of the most important qualities of a Chef, luckily if you have a passion for cooking then a commitment to quality should come naturally. That isn’t to say its easy; keeping yourself to a high standard is anything but easy. When you’re cooking your 300th item of a day, you realized that instead of using the Lemon aioli as the recipe calls for you used lime aioli; what will you do? It may seem easy to just look the other way and say “screw it, its close enough”, but its not. Sure the guest might not realize it, chances are your co-workers are too busy to have seen what you had done, but the most important person will, you.
See commitment to quality is a very fickle thing. It can be loyal and carry you through the hard times relatively unscathed or if you look the other way it will chip away at your integrity until you don’t recognize yourself anymore and you don’t really know where your line is. Not only are you inviting poor quality into your daily habit, but you’re inviting unsafe practices into your life as well. The People trust us with their food not just for quality, but with their lives. If you can do anything to keep them just a bit safer it is your obligation to do so, Period.
Please, share my posts with your friends as I continue to write every day about daily life from the perspective of a human who happens to love cooking. If you’re having a hard time cooking or making new recipes download my Perfect Recipe Builder (recipebuilder.savorthepassion.com) where I give YOU the guide I go through in my head every time I make a new recipe.
Go to https://www.digestthepassion.com/blog to sign up for my blog where I talk about food, what it takes to become a Chef as well as the future of the culinary landscape as I see it.
Are you an Executive Chef, Sous Chef or talented line-cook looking for a cooking job near you that can give you a spring board into entrepreneurship? Visit https://www.digestthepassion.com/chef-setup to request information to join our Network of Personal Chefs and please don't forget to follow our Facebook Page!
Stay Passionate. Stay Safe.
~Commis Chef Chris