Even the best
kitchens need discipline and critique. The culinary leader needs to be able to
speak openly and frankly about the results of the culinary team’s efforts.
“Chef James, I know you worked very hard on that recipe, but unfortunately is
still isn’t correct,” is the way this is handled. Critique the results, not the
person. These words are just as important as a critique of a problem: “Chef
James, your work today was flawless and much appreciated.”
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