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Yes we all know the sous is #2 and we all know that sometimes the #2 will grow beyond and discover more than the #1. We all know that it happens, maybe the #2 has more drive or reads more, plays more, has an open mind to different things. Things I have heard in some kitchens where the #1 is just lazy. Doesn't care about the food anymore and knows the #2 will step up and fix it. And sometime the #2 has to teach the #1 new things. In some restaurants I just don't get it. I always thought the #1 teaches the #2 on how to cook his style, taste, textures, plating and so on. So what should the #2 do then? Leave go work so other place even if he has complete control over the kitchen he works at right now. Even if he makes the menus but doesn't get credit. Let face it people who cook all want to be rock stars. We play doctor with white coats and think we are saving the world at time. Just my thought on something my brain has been spinning around. Any comments

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If this is truly how you feel, maybe you should look for a kitchen of your own. However, I wouldn't be so sure that you fully understand the role of the chef in the restaurant, perhaps there is more than meets the eye.
Let face it people who cook all want to be rock stars. We play doctor with white coats and think we are saving the world at time.

Seriously, turn off the TV and focus more on how a real kitchen is run. Not everyone can or should be Gordon Ramsay or "Top Chef".
you said #1 and #2. LMAO!
I hear you.
I think it depends on how long you're noticing/ feeling what you're talking about. All chefs need down time and sous chefs are great supports during those periods. A sous chef should want the chef's job, but I think said person should only take such a role when they're ready, not merely because they want it, but because they've earned it.

Sous Chef means exactly what it says it is. Second-In-Command; under.

Funny you should be thinking about this... I've just written a post/ rant on the very subject of what a sous chef is and is not. Maybe you'll have time to read it and tell me Your thoughts...
As a Chef, I teach my sous and my line. My sous should be teachable and willing to do whatever it takes to learn and grow, just as I was. My sous is there for support. Not, to do my job.
I can understand, maybe 1&2 should have a sit down and discuss the situation. Maybe 1 might be intemidated by 2 and has a fear that you are out doing them. Or 1 secretly wants to leave and 2 is actually getting some practice as to run theie own kitchen.

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