Change with Purpose is the way.

So you want to be a cook, a chef, run a restaurant own a restaurant, perhaps work in a club, resort or hotel. You go to culinary school, apprentice training or perhaps are working your way up the ladder.

You are told and warned of the hours, the long days, having no life and you nod and agree and think this is my passion and my calling. You are enamored with the food channel the reality cooking shows and plan to make your mark as the next star.

You land a gig in a kitchen, work for a good chef or a large volume operation and then reality sets in. Damn they were not kidding, this is hard work, and this takes a piece of my life or more than I planned. Maybe you even land up in a top restaurants a Michelin property and find yourself working from 1 pm until 1 am five or most likely six days a week. You see when everyone you know is off, having fun, enjoying holidays you are working.

Something clicks and you say what I am doing is this really it, I love to cook, have a passion for food but having no life I am not sure.

On the other side the chefs, the mangers, the GM say what is the problem? This is what you signed up for you knew the drill, perhaps you did. Perhaps you leave the business and do something else, perhaps you venture to find the operation that gives work life balance, a smaller property, one that gives you a five day work week, one that maybe closes for an amount of time during slow season.

I have been cooking in some shape or form for 30 years now starting at a young age.

Love my profession and am consumed by what I do – living it 24/7. Those who know me well, have worked me know that I walk the walk and do not let up.

I have been fortunate to have many opportunities abroad including European training and in time have achieved what some might call success. As I reflect on my past though, I wish I had been smarter to spend more with my family or took more time for me and maybe the things I left behind would not be.

I was taught work hard, do not question things, and give it all you have and then some. My hunger and appetite grew for knowledge, for travel and a big thing for me through my career make a difference through food and for others you work with. When I think back at the pace, my job, culinary team USA 10 years, ACF President, WACS vice president, author of cook books and more I must have been crazy and many will still say I haven’t changed.

I mentor, teach and develop but I have noticed the current generation and some past generations coming into the kitchens are not willing to give up their lives. They want balance, they want to see a weekend night or day off, attend the family social gathering even though it’s held on a weekend. They want two days off not one as one never becomes a true day off with all the weight life has on our shoulders and the unremitting to do list.

In the 12 interviews I had for chef positons this year not cook positions I was asked chef what will be schedule be? Chef what are the hours? I have never been asked this. Some leave the property excited and then get home discuss the excitement, the opportunities and then when asked by their other half what are the hours, the stress, the days you work that excitement changes to a morning email saying sorry chef. A family discussion and the reality of what it takes to work in my brigade for some is too much no matter what the opportunity.

I get a text not long ago from a close friend and colleague to say after he put up the schedules one of the chefs went to him in the office and said sorry chef I cannot work these hours and this schedule juts cant. I will work hard for you but 14 plus day’s straight is not right and I won’t.

Of course as a chef you’re upset. I said take a step back, he is correct. Even you as the leader should not be scheduling yourself like this. We need to get smarter, we need to find a way to offer some balance or the buzz word of work integration into our team’s life.

If we as group do not do this the labor issue we currently face will get worst. The talent pool which is not such a big pool will get smaller. The new generation is far different, it is the “I generation”, the generation of instant satisfaction, instant results and as Amazon, smartphones and others continue on their path it will not get better.

They rather have less money, less overtime and have a balance of life.

It doesn’t mean they are not hard workers, or have talent or have passion for what they do. One cook said to me chef why is it to do what I love and always have I must give up my life?

I do my best to give my chefs those two days off at least 60% of the year. When they are rested and happy at home, they are happy to work and give the 100 plus percent we need for the program we have here at Polo.

The amount of people even with a culinary degree that leave the profession is sad. I have here at the club a director of security great guy, Italian background and full of life. He is a graduate of one of the top culinary schools in the industry. He is now a director of security, was in the forces, a policeman and yet loves to cook. Sends me pictures of the dishes he makes at home which look so flavorful, he talks food you can see the excitement. Yet he left the industry because the hours and toll on his personal life.

Some chefs and managers especially old school don’t think this way or agree with me. They still believe this is what the industry demands and is simply the way things are, but that thinking will have to adjust as change is coming.

Younger chefs joining the workforce who value balance are more open minded and reward their team with time off. It is proven that those who work in cultures that value people, give them time off when they can, and value day off requests for important events, are more productive and loyal.

We also need to mentor, to inspire, and always to “Coach” regardless of the level of schooling or training our employees have. Much of the workforce today lack the ability to work quickly, to move and to have the sense of urgency needed in high volume, quality kitchens. I say to some at work when I watch them you walk around like you’re a member of the club not an employee lol.

Lacking the basics is more common than you think. Skills like sautéing and proper all around cooking methodology is important as well as good knife cuts but yet many are loss.

We still need know how to braise, roast, and fry, julienne, dice and cut meats in a kitchen.

We need consistency with work being produced and speed. You still have to know how to peel an onion efficiently and quickly. We have to emphasize repetition as that is how ones becomes proficient in what they do.

My food for thought on to manage the shortage of staff and labor and for long term success is:

·        Focus on educational kitchens

·        Develop chefs and a culture that coach’s, inspires and motivates in a firm but nicer way.

·        Teach a sense of urgency

·        Place people in the positions that makes them successful

·        Have empathy

·        Ensure clear communication and expectations

·        Manage with standard operational procedure guides from cooking to cleaning equipment to one’s job responsibility then you manage the process not the person.

·        Develop formulas over recipes for consistency.

·        Support and give balance to having a life and work as much as possible. Demand 100% effort and commitment when on the job and during those times we have to work the long hours, but make that the exception and not the norm. My chefs will work a hard 12/13 hour day five days a week but would love to have the two days off majority of the time and we are trying to work towards this. Some area clubs have already and it makes a difference. In Europe the cooks and chefs work a 40/45 work week in many hotels and venues.

Once we understand that providing a greater quality of life for your team and yourself the rewards are clear. A happier team that is rested, has a sense of balance will produce at a higher level in your kitchen more importantly produce for your customers and member experience.

You may have to add additional staff so everyone can work less hours. With this path of leadership that thinks out of the box and can reward the team with balance loyalty might happen in a generation that averages two years at a job.

Your team will look forward to coming to work and following the vison and goals set forth will be the new energy.

Showing people that the love of cuisine and pastry and the love of working in your profession, does have some give and take. We all benefit when we care about the well-roundedness of our employees’ lives.

The poem I wrote focuses on a virtue of the importance of time and dedication to the craft, but also in taking the time to see and enjoy all things.

Take the Time (by Ed Leonard, CMC)

Take the time to cook and bake from the heart with care

It is the source of why you are here

Take the time to reflect everyday.

And have a passion for our craft in a big way.

Take the time to always learn and grow.

You must always expand on what you already know.

Take the time to truly believe in yourself and what you can do.

If you don’t at first then who will?

Take the time to respect the foods of our land.

Besides cooking properly, it is the true secret to a great dish at hand.

Take the time to treat all you meet with respect along the way.

You never know when you may have to call on them some day.

Take the time to teach and share what you know.

The reward back is two-fold.

Take the time to make a difference in all that you do.

It is a rare privilege experienced by a few.

Take the chance to do what they say can’t be done.

Achieving such odds is the real fun.

Take the time to always be the best you can be.

That is the only measure anyone should see.

Take time to laugh and have fun.

A day is complete when this is done.

Take the time to balance your life and as you reach for the stars.

Do not forget those who have helped from afar.

For all the accolades that will come and go your way.

They will mean nothing at all if there is no one there for you at the end of the day.

Take the time and always be true for the only meaning of success is what pleases you.