Tag Archives: Michael Symon

Symon Says

Today’s Foodie Friday Fun is a broader business point made by a chef.  I’m going to be brief today but I could go on for hours about the topic (and those who’ve worked for me have heard me do so!)

Michael Symon

Michael Symon (Photo credit: Wikipedia)

I made a note a couple of months ago to talk about a panel discussion at the South Beach food & Wine Festival because I found something that chef Michael Symon had to say resonating with me. HuffPo reported it on it and you can watch the discussion on Ustream if you’re interested.

This is a great summary:

Symon said that the hardest part of being a chef is to delegate work. Over the years, as he has continued to open restaurants, Symon has grown comfortable with the team he has put in place. He hasn’t worked the line in 13 years, but still remains involved in his restaurants. “The greatest chefs are the greatest teachers,” he mused.

Two great points that go well beyond the business of the kitchen.  As I became a better manager and as I trained others to manage, the single most difficult thing for me to get them  (and myself) to do was to delegate effectively.  You can’t do everything and the one thing I tried to make sure I did was to empower others and give them the tools – knowledge, resources – to get done what I charged them with accomplishing.  It requires trust and it requires you to train them. Neither is easy – both are critical.

Enhanced by Zemanta

Leave a comment

Filed under Helpful Hints

How To Be A Celebrity Chef

Photograph of chef Jacques Pépin at Aspen Food...

Image via Wikipedia

The end of a long week so a business thought related to food.  Actually, it’s related to the food business, and it comes from Jacques Pepin.  Chef Pepin is one of my culinary heroes, and his TV work, both solo and the series he did with Julia Child, ranks in my mind as some of the best cooking programming ever done.  He was one of the first “celebrity chefs” – after he had put in 30 years in the kitchen.  He kind of built the mold – successful restaurant career, TV, books – that many of the folks you see on The Food Network are trying to follow but he actually paid his dues.

Jacques Pepin is very different from many of them and not just because he was a pioneer.  Want to know why?  It’s a great business point for us all. Continue reading

1 Comment

Filed under food, Helpful Hints