I’ve been thinking a lot lately about what I think is the biggest message for managing chefs in the kitchen.
I realised I had it when having a conversation about it earlier this week and my blood began to boil.
Fear.
#nofearinthekitchen
There is still, in 2019 a culture of fear. Chefs are going into the kitchen feeling scared. Scared of the behavior of their boss, Scared to make a mistake. Scared to get hurt. Scared to be abused.
For World Mental Health Day I would love to start a little ball rolling. To have the conversation about how there is still a culture of fear and how we are going to STOP IT. To do that I want to talk about what we replace it with. Inspiration.
Why is there a culture of fear?
Well, I think it is because in Paris and London 100 years ago the culture of the kitchen was bloody intense. Everyone had an exact role and no mistake could be made. Chefs realised that like in the army perhaps that no mistakes would happen if fear was high enough. It makes sense to an extent. In the moment I think you’d be more likely to stay focused and give it all if you are flooded with fear. You’re in flight or fight.
Why does it still exist?
Because as a commis chef you learn that this is how it is done. So, as you go up through the ranks you manage in the way you were managed.
Why does it need to stop?
Because its irresponsible. We have a responsibility to look after the people who work for us.
Also, you will never get the best from someone who is scared. You’ll get a lot sure but not the best. People work to rule rather than strive to achieve more. You’ll also find staff turnover to be a lot higher in such kitchens.
What can we do instead?
Well, I think I’ve always got 110% from the chefs who work for me. I am sure that no chef that has worked for me has ever been scared.
Inspire people to achieve good things rather than focusing on the consequences of things going wrong. We all know those consequences anyway, no need to be drilling them in.
Why do this?
Its simple really. The legacy from this is that over time all new chefs will learn to be inspirational rather than militant. Sounds good doesn’t it? Which would you choose to be?
From a business point of view your staff turnover will lower and you will get the pick of the better chefs as soon chefs will only be choosing to work in the kitchens where you know you’ll be treated right. I think that’s happening already.
What can you do?
Be sure that you are focusing or your boss is focusing on the positive feeling of success rather than the negative consequence of failure.
If this has hit a nerve with you and you agree with the message then please share using the hashtag #nofearinthekitchen, tag me so I can see, that’s what its all about for me.
Until next time.
x