What are the best ways to learn about culinary management?

Years ago, it was assumed that the job of a Chef, a blue-collar job, would become a white-collar profession. Spurred by the celebrity chef phenomenon, culinary schools sprung up everywhere. Restaurants were staffed with “educated” culinary graduates. Many quickly became disillusioned and departed the industry and culinary schools folded. Most chef jobs are still “hands on” with limited management component, certainly not white collar. In general, industry economics do not support investment in formal education, so learning skills on the job is the preferred method and the results are mixed. A complex service business is best managed by educated people, but the operational nature and lack of resources make this a challenging prospect.

In my experience it is up to the individual to challenge themselves and find the time in a busy environment. Over my past 40 years in the kitchen I have always looked at further education to enhance my existing experiences. Reflecting on areas on myself rather than the team. A little saying “is the team is only as good as the weakest person”. This may be the leader or the less experienced person. If we build on ourselves first the rest should fall into line. Never think you know everything. The day you stop learning is the day to retire.

Formal education is a route to go. It provides you with the tools but it’s always more valuable to acquire them on the job in addition to formal education. Formal education can’t teach you what experience can and vice versa. In my formal education I was taught the frameworks on a budget but experience taught me how to efficiently balance the budget.

In my experience formal management education is needed after years of practical experience being a chef without the management role. The formal education will build a framework to work within when the theory is acted out in practice.

On line courses can be a helpful tools to increase knowledge in culinary management. Nowadays lot of free courses are available and of course, is possible pay for recognized school and courses to have proper certifications and diplomas that can boost cv and credibility on market. By the way, in my opinion, experience on field remain absolutely a must. Nothing teach more and better than experience on field.

As previously said, if is true that certification and diploma are important to be recognized, it s true as well that experience of field is mandatory . Nothing teach better and deeper than real experience on field, on that I ve no doubt.

Managing the kitchen well means understanding every job. Start small - wash dishes, peel potatoes, take orders. These tasks might seem boring but teach you a lot! You learn how the restaurant runs and what each role needs. You make friends with cooks and servers on your team too. Good leaders later know their staff's needs because they did the work too. Trying everything yourself, you can better train others later when you become head chef. Leading with this experience means respect. Step-by-step from dish room to top, kitchen wisdom grows. Train wide, manage high!

Book and podcast are definitely a good sources of information. But specially nowadays, tools that can help to increase knowledge are available everywhere, for free or under payment. every tools that can be used to increase personal knowledge are good, and can help in daily activity and to achieve professionals progressions goals

One area a Good manager will explore are vendor relations. I was in the business over 40years..as a vendor. So, my advice is.. work closely with the vendors you have. Never leverage a partner. Sell back to them.. you are very important to them. You buy from them. Make sure they are helping you with not just food stuffs. What about aprons. Polo shirts for employees. Table tents. They all have cma funding. Allow them to assist you with many opportunities.