Attitude and Behavior In The Kitchen

What does it fancy to be an honest food service worker? The emphasis of a food service education is on learning a group of skills. But in some ways, attitudes are more important than skills because an honest attitude will assist you not only learn skills but also persevere and overcome the various difficulties you will face. Let’s check out a number of the qualities knowledgeable must-have.

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In order to be an honest professional cook, you’ve got to love cooking and need to try to do it well. Being serious about your work doesn’t mean you can’t enjoy it. But the enjoyment comes from the satisfaction of doing all of your jobs well and making everything run smoothly. Every experienced chef knows the stimulation of the push. When it’s the busiest time of the evening, the orders are coming in so fast you can hardly keep track of them, and every split second count—then, when everyone digs in and works together and everything clicks, there’s real excitement within the air. But this excitement comes only you’re employed for it. A cook with a positive attitude works quickly, efficiently, neatly, and safely. Professionals have pride in their work and need to form sure it’s something to be pleased with. Pride in your work and in your profession is vital, but humility is vital too, especially once you are starting out. Sometimes new culinary school graduates arrive at work thinking they know everything. Remember that learning to cook and learning to manage a kitchen may be a lifelong process in which you’re not yet qualified to be an executive chef. The importance of a knowledgeable attitude begins even before you begin your first job. The standard advice for a successful employment interview applies to cooks also on office professionals: Dress and behave not for the group you belong to except for the group you want to join. Arrive neat, clean, appropriately dressed, and on time. Get noticed for the right reasons. Carry this attitude through a day on the work.


Food service requires physical and mental stamina, healthiness, and a willingness to figure hard. It is hard work. The pressure is often intense and therefore the hours long and grueling. You may be working evenings and weekends when everyone else is playing. And the work can be monotonous. You might think it’s drudgery to hand-shape two or three dozen dinner rolls for your baking class, but wait until you get that great job within the big hotel and are told to form 3,000 canapés for a celebration. Overcoming these difficulties requires a way of responsibility and a dedication to your profession, to your co-workers, and to your customers or clients. Dedication also means staying with employment and not hopping from kitchen to kitchen every few months. Sticking with employment a minimum of a year or two shows prospective employers you’re serious about your work and maybe relied on.

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Few of you’ll add an institution so small that you simply are the sole person on the staff. Foodservice work is teamwork, and it’s essential to be able to work well on a team and to cooperate together with your fellow workers. You can’t afford to let ego problems, petty jealousy, departmental rivalries, or feelings about people get within the way of doing the work well. In the old days, many chefs were famous for his or her temper tantrums. Fortunately, self-control is more valued today.


There is more to find out about cooking than you’ll learn during a lifetime. The greatest chefs within the world are the primary to admit they need more to find out, and that they keep working, experimenting, and studying. The foodservice industry is changing so rapidly that it is vital to be open to new ideas. No matter how good your techniques are, you would possibly learn a good better way. Continue to study and read. Seek extra work that gives you the opportunity to learn from people with more experience. For example, if you’re performing on the recent line during a restaurant, ask the pastry chef if you’ll are available early, on your own time, to help out and, within the process, gain new knowledge and knowledge. Many culinary schools and programs have continuing education schemes that will assist you to add new skills. Professional associations like the American Culinary Federation (ACF) and therefore the International Association of Culinary Professionals (IACP) provide opportunities for learning also for creating contacts with other professionals.

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Most people who become professional cooks do so because they wish to cook. This is a crucial motivation, but it’s also important to develop and maintain other skills that are necessary for the profession. To achieve success, a cook must understand and manage food costs and other financial matters, manage and maintain proper inventories, affect purveyors, and understand personnel management.

One of our most respected chefs said,“ You don’t really skill to cook a dish until you’ve got done it thousand times.” there’s no substitute for years of experience. Studying cooking principles in books and in schools can get your career off to a running start. You may learn more about basic cooking theories from your chef instructors than you’ll in several years of working your high from washing vegetables. But if you would like to become an accomplished cook, you would like practice, practice, and more practice. A diploma does not make you a chef.


Many people think only a special category of food is often called gourmet food. It’s hard to say exactly what that is. Apparently, the sole thing so-called gourmet foods have in common is a high price. There is good roast duckling à la orange and there’s bad roast duckling à la orange. There are good hamburgers and french-fried potatoes, and there are bad hamburgers and french-fried potatoes. Whether you’re employed during a top restaurant, a fast-food restaurant, a university cafeteria, or a catering house, you’ll do your job well, or not. The choice is yours. High quality doesn’t necessarily mean a high price. It costs no more to cook green beans properly than to overcook them. But so as to supply high-quality food, you want to want to. It is not enough to simply know-how.

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Experimentation and innovation in cooking are the order of the day.  There seems to be no limit to what is often tried.  In order to innovate, you’ve got to understand where to start. For the beginner, knowing the fundamentals will assist you to take better advantage of your experience. When you watch a practiced cook at work, you’ll understand better what you’re seeing and can know what inquiries to ask. In order to play great music on the piano, you initially need to learn to play scales and exercises. That’s what this book is about. It’s not a course in French cooking or American cooking or gourmet cooking or cafe cooking. It’s a course in the basics. When you finish the book, you’ll not know everything. But you ought to be able to take good advantage of the various rewarding years of foodservice experience before you.

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