Latest / Chef's PSA Podcast / How To Navigate The Shark Infested Waters Of A New Kitchen Ep. 29

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How To Navigate The Shark Infested Waters Of A New Kitchen Ep. 29 · Chef's PSA Podcast

• 0:00
  Hello chefs, you're listening to chefs, PSA podcast, I'm your
• 0:02
  host Andre natera. On today's episode, we're going
• 0:05
  to talk about being the new person in the kitchen.
• 0:07
  What you need to do when that's you, stay tuned.
• 0:23
  So let's get started. I think, before we get into this
• 0:25
  podcast, I want to address a couple of things.
• 0:28
  The first thing I want to address is I got a DM recently
• 0:30
  saying that the audio on this podcast, sometimes sounds really
• 0:33
  low. So hopefully, I've corrected it
• 0:35
  on this episode and sounds a little bit higher.
• 0:38
  For those of you that were saying that the audio was a
• 0:40
  little bit low. Hopefully, that's corrected.
• 0:42
  The second thing someone mentioned to me is that
• 0:44
  sometimes there's a little bit of an echo and I apologize for
• 0:46
  that. I don't have any sound panels in
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  my office where I record. So hopefully I made some
• 0:52
  adjustments to the office. Hopefully, the echo is toned
• 0:55
  down a little bit. I'm not sure if it's going to be
• 0:56
  completely gone, but hopefully that's a little bit better.
• 0:59
  I will continue to work on it. Thank you for the feedback, I
• 1:01
  appreciate it. But anyway what have I been up
• 1:04
  to this week? Well, I had a couple of thoughts
• 1:06
  and, you know, before you get into what it's like to be the
• 1:09
  new person in the kitchen, I want to share my thoughts with
• 1:11
  you. And today on on Chef PSA on the
• 1:15
  Instagram and Twitter, I posted a chef's knowledge, comes from
• 1:19
  doing the rest is just Theory. So As I wrote that, and I wrote
• 1:23
  the, the caption beneath the post, I was channeling my inner
• 1:27
  Sun Tzu thinking, like The Art of War.
• 1:30
  And the reason that is is because right now, I'm reading
• 1:33
  The Art of War, actually, I just finished reading the Art of War.
• 1:36
  Now, I'm reading another book on The Art of War with commentary.
• 1:39
  So my mind is like fully immersed in the bind of Sun Tzu
• 1:43
  and thinking like Sun Tzu Art of War strategy, Etc.
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  So, I was like, man, I'd like to write another book, I think
• 1:51
  about it often. Like, I have two ideas in mind.
• 1:53
  If I do, one would be things that I learned from my mentors
• 1:56
  would be just little stories on the lessons, that I learned as a
• 1:59
  young cook for my mentor. And the other one I was thinking
• 2:02
  would be the kitchen Art of War so just strategies mental
• 2:06
  strategies on running a kitchen but more philosophical, not so
• 2:10
  much not super practical but more on thinking like a
• 2:14
  strategist. I'm a big chess player.
• 2:16
  So I think a lot on strategy and I read a lot of books on
• 2:18
  strategy. So anyway, if you have a
• 2:20
  preference on which one you would Like to read.
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  Let me know because I'm contemplating whether I'm going
• 2:26
  to write them and I'm contemplating if I do.
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  Which one would I write first? Anyway, kitchen strategy is
• 2:32
  important. Today's episode is Kitchen
• 2:35
  strategy. So you're the new person in the
• 2:37
  kitchen and what are some things that you need to look out for?
• 2:41
  So the reason this podcast came up as someone DM to be and they
• 2:44
  said, hey, I'm going to go on a on an interview at a place and
• 2:49
  it's a working interview and they got to work the full day.
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  I don't know. If it's a stage or a trail, but
• 2:53
  anyway, we didn't get into that, but it really doesn't matter.
• 2:55
  Let's just assume right now. You're the new person in the
• 2:57
  kitchen, maybe it's your first day on the job, maybe your
• 3:00
  stosh. Maybe you're doing a trail, I
• 3:03
  don't know, but regardless, it's not your kitchen and it's day
• 3:06
  one. What are some things that you
• 3:08
  should do? And what are some things that
• 3:10
  you should look out for when you are the new person in the
• 3:12
  kitchen? So this person had asked me for
• 3:14
  advice and I gave them some advice but I thought you know
• 3:16
  this is actually good subject matter for a podcast.
• 3:18
  So I scrapped today's podcast which Is going to be on, on, on
• 3:23
  a different subject and I'm going to replace it with this
• 3:26
  one. So, with that being said, let's
• 3:28
  just say you're the new person in the kitchen and I'm giving
• 3:30
  you advice from two perspectives.
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  One as a chef, what I'm looking for, when a new person comes in
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  the kitchen and to having been the new person in the kitchen
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  things that I've done that worked, or didn't work things
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  that, I know that I've done, that pissed people off and
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  things that, I know that I've done that people really like.
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  So, let's start with that. That I do have.
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  Have some experience. So, the first thing I would say
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  is number one show up early in uniform, whatever uniform, maybe
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  I don't know if uniform where you're at, is going to be a chef
• 4:00
  coat and, and, you know, black pants.
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  Maybe it's jeans, and a t-shirt and a baseball cap, whatever.
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  The uniform is show up in uniform show up and look like
• 4:10
  everyone else looks with in that kitchen.
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  So, number one, show up in uniform and look like the team.
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  Number two, don't be late, don't be super early, right?
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  You don't want to show up an hour, an hour early, but Don't
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  be late at all, be ready to be in the kitchen on work time and
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  actually a few minutes early on your first day.
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  If it's an interviewer Trail is not is not a it's not a bad
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  idea, right? You need to get acclimated to
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  the new kitchen, you need to know your way around.
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  So arriving a few minutes early is not going to be a bad thing.
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  So arrive early on time do not be late and as they say if
• 4:43
  you're on time, you're late. So anyway, don't be late.
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  Be on time. Awaken ready as I'd like to say.
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  Next thing I like to do is when I go into a new kitchen and also
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  Something that was a practice when that I did, when I was a
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  chef, is whenever you go into the kitchen is always shake and
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  shake out and I know nowadays, maybe it's a fist bump because
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  people don't like shaking hands, post covid.
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  So whatever the case, maybe go introduce yourself to people
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  acknowledge them. I'm the new person.
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  Assuming that's okay because some kitchens it's like busy and
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  it's you know it's in the middle of service.
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  Don't don't walk down the line with your knife roll sticking
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  your hand out. While someone has 100 orders and
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  say hi. I'm Andre nice to meet you
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  anyway, don't do that. If it's appropriate, go
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  introduce yourself to everyone in the kitchen.
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  Asked if you're unsure, if you're unsure go, ask everyone.
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  Can I introduce myself to everyone if they say yes, great
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  go introduce yourself and make sure that they know your name
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  who you are. You're the new familiar face.
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  It's just professional. It's common courtesy and it's
• 5:34
  establishing respect amongst you and the rest of the team as I
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  like to say eyes open mouth, closed ears, listening.
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  When you go into the new kitchen, you need to be
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  observing everything. When you go into the walk-in
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  cooler, pay attention. Where the eggs?
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  Where's the milk? Where's the proteins?
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  Where's the cheese, whatever the case may be, where's the
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  produce? Pay attention?
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  Where everything is Eyes Are Open?
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  You're seeing how people work, you're seeing, where everything
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  is at. You know, where the dish station
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  is you start to get a feel of the culture, right?
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  Listen to what people are telling you pay attention to the
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  way people talk in that kitchen, pay attention to the noise.
• 6:11
  Level in the kitchen. All these things are important
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  mouth closed. And the reason I say mouth
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  closed, I don't mean don't talk, I mean, on your first day, The
• 6:21
  worst thing you could do is like oh let me tell you about me and
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  let me tell you where I stashed and let me tell you who I know
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  and oh, I used to work for so and so and they were on the Food
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  Network and oh, do you know so-and-so?
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  Oh yeah, they're my mentors like no one cares, right?
• 6:35
  The fact of the matter is you're the new person and everyone
• 6:37
  sizing you up. And if you're the person that
• 6:40
  walks into the new kitchen and just brags about everyone, you
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  know, everything that you've done everywhere, you've cooked
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  every single kitchen that you walked through the door and
• 6:49
  picked herbs and then all of a sudden you put it on your resume
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  because you know, it was cool to put.
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  So and so on your resume even though you really didn't do
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  anything, don't be that person. Resist, every single urge.
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  You have to tell everyone where you stashed at on day one.
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  Don't do it. Trust me.
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  If someone asks you, you could talk about it, but if no one's
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  asking you where you've stashed at, if no one's asking you your
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  work experience, don't tell them.
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  Couple of other things where you're at, you need to know how
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  they do things their. So, when the chef tells you,
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  this is how we do it. A couple of things to not say
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  right? Really stupid things to say is I
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  learned it another way in school, do not say that, it
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  doesn't matter what you learned in school.
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  The chef is the chef, or whoever is teaching you the way they
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  want you to do, it is the way you do it, period.
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  It doesn't matter if, you know another way, it doesn't matter
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  if they taught you a different way in your last place.
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  Doesn't It matter. If you saw it a different way on
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  TV, it doesn't matter. If you saw someone on YouTube,
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  do it differently. Does not matter where you're at,
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  is the right way to do it. The right way to do it is the
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  way the chef wants you to do it. That's honestly that's like the
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  number one chefs. Be a say what's the right way to
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  do things, the way your Chef wants you to do it wherever
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  you're at? So do not open your mouth and
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  say I learned it differently in school or I learned it
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  differently at my last job unless they ask you don't tell
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  them and I'm not saying you could never say that and offer
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  input because you can but don't do that.
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  The first day and definitely don't do that.
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  If you're on a job interview or a stash or Trail or something
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  like that, it's it's the quickest way to annoy the team
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  and say, oh, you know, we don't want them on our team.
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  There are no at all, and all they do is talk about themselves
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  and who they know where they've worked and blah, blah, blah.
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  No one cares and that's that's the reality is yes.
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  Maybe some people do care but the reality is like more
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  experienced chefs and more experienced chefs are usually
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  the ones that are making the hiring and firing decisions,
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  they don't care. Unless they're asking you, they
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  Really don't care what you did at the last job.
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  Usually. Now, of course, there's
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  exceptions to the rule because there's that one person
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  listening say, like, are I want to know what everyone's done?
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  And blah, blah blah. Okay, well, that person cares.
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  But like 90% of the people don't care.
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  Everyone just wants to know. Are you here?
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  Are you engaged? Are you listening?
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  Are you fully focused on what we're trying to teach you here.
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  So again the way the way to do things is the way that they do
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  it there. The next thing.
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  Hi. We advise this bring a notepad.
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  Bring a pen. Some Use their phone, depends on
• 9:17
  where you work, right? But write everything down that
• 9:19
  they're telling you recipes, write them down station
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  diagrams, draw it. Whatever the case may be take as
• 9:23
  many notes as possible. It's going to show that you have
• 9:25
  interest in what they're doing, what they're teaching you and
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  that you're taking it very serious and that you take your
• 9:31
  jobs here. Someone wants the very serious
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  person on their team right work. Clean work.
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  Fast have a certain sense of urgency pace and intensity,
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  that's going to be the key to fitting in with the team right
• 9:44
  now. I will I say this is it's very
• 9:46
  important that you kind of match the pace to the rest of the
• 9:50
  kitchen. So if you're not sure how fast
• 9:52
  you should work, you should be working as fast as everyone else
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  works. In the kitchen.
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  There's a certain Cadence, and every kitchen.
• 9:57
  Everyone's moving to a certain beat, there's a certain Rhythm,
• 10:00
  how Cooks work and you need to you need to watch them and say,
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  okay, everyone's moving at this speed.
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  I need to move at that speed or faster.
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  Right, everyone works this clean.
• 10:10
  I need to work this clean or cleaner, right?
• 10:13
  You have to establish what the Baseline is in the kitchen.
• 10:15
  That you're going into and you need to work to that level or
• 10:18
  better, right? If you could work at a higher
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  level, that's great. If you could work cleaner than
• 10:23
  the kitchen where you're already at, that's good, but you can't
• 10:26
  work dirtier. If you could work faster than
• 10:28
  the place that you're going in. That's great.
• 10:30
  But you can't be slower. So those are two things that you
• 10:33
  need to understand. When you go into a place that
• 10:34
  they, that you need to match the speed and the cleanliness of
• 10:39
  everyone else on the team, right?
• 10:40
  So that's that's also something very important to pay attention
• 10:44
  to because If you're there on a job interview, they want to know
• 10:48
  that that you get the certain rhythm of their kitchen that you
• 10:51
  could handle it. Now let's just say it's a stash
• 10:55
  or an interview or something like that and maybe it's a
• 10:58
  working interview or a paid viewing interview.
• 11:00
  I'm not sure depending on what you're going through or what
• 11:02
  country you live in or what city you're in, every place has
• 11:05
  something different, but let's just say for this example that
• 11:08
  you're doing kitchen work and they put you on some menial
• 11:12
  tasks, right? Keep in, Into that.
• 11:16
  A lot of places will give you very hard tasks that are not
• 11:21
  realistic to what the job really is because they want to know if
• 11:25
  it's going to break you. If you're going to get upset
• 11:27
  with menial things that they give you, you're probably not a
• 11:30
  good fit for the team so understand.
• 11:32
  Sometimes they're going to give you things to kind of push your
• 11:35
  buttons, right? Or wrong it happens, right?
• 11:37
  Pay attention to that, don't lose your cool.
• 11:41
  Don't get upset, stay calm, right, maintain composure.
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  During this time, people need to see that you're cool.
• 11:48
  You're relaxed. You're professional.
• 11:49
  And that you could handle yourself in a kitchen.
• 11:51
  So even if the task seemed a little bit difficult, right?
• 11:55
  Get through it, I could tell you a story, I know a place and I
• 11:59
  won't say where but I know a place that would make you go in
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  and and you know make you do all these things like.
• 12:04
  Okay, you got to do all this and then you got to clean the
• 12:06
  walk-in and then maybe you got to clean the walls and you got
• 12:09
  to do all this and they would have several people interview in
• 12:12
  a lot of people have like I'm not taking this job right?
• 12:14
  I'm not here to clean walls. I'm not To clean walk-ins or
• 12:16
  whatever. So they'll weed people out and
• 12:19
  then the last person standing, right?
• 12:21
  The last person standing that said, okay, I'll clean the
• 12:23
  walls, I'll do this, I'll do that and they'll say great.
• 12:25
  Now that we've weeded out all those other people, you got the
• 12:28
  job. We just wanted to know that if
• 12:31
  push comes to shove and you have to do some harder task that you
• 12:33
  can do it and you're going to be able to do it without an
• 12:35
  attitude. So a lot of places do that.
• 12:38
  You know, they give you that sort of shit test to see what
• 12:40
  your line is to see what your threshold is because
• 12:43
  realistically on a team sometimes.
• 12:45
  Are going to have to do things that you don't want to do it
• 12:47
  kitchen, right? A lot of kitchen work is doing
• 12:50
  things that you don't want to do.
• 12:53
  So understanding that there might be some shit tests going
• 12:55
  on, will help you to understand like it doesn't matter what
• 12:58
  they're giving. You just do it, put your head
• 12:59
  down, keep going. It might be a test to see how
• 13:03
  you're going to react. So, keep that in mind.
• 13:05
  Another thing to keep in mind, again, it might be an interview,
• 13:08
  maybe you're doing a cooking interview.
• 13:10
  I would do this. When I was a chef, I would, I
• 13:12
  would have people interact with people.
• 13:14
  Just to see how do they behave. Are they nice?
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  Are they engaging? Do they?
• 13:19
  Do they fit in? Well, with the team and then
• 13:20
  some of the cooks would come back and report to me and be
• 13:22
  like, Oh no, this person is a jerk the way that we're talking
• 13:25
  to the steward in team or, you know, whatever the case may be.
• 13:28
  So people are watching you keep that in mind.
• 13:30
  If someone's coming up to you to be extra friendly and you're on
• 13:33
  a job interview, it might be a setup, right?
• 13:36
  So keep your guard up. Honestly, maybe you don't keep
• 13:40
  your guard up. Just be a nice person, but maybe
• 13:42
  is the better advice. I could give you don't be an
• 13:45
  asshole, right? Learn to be kind to work with
• 13:47
  others is probably the best advice I could.
• 13:49
  Give you not, not fake it, and then go to go back to being an
• 13:52
  asshole. Once you get the job, Bob, it's
• 13:54
  probably bad advice, but anyways, just keep in mind.
• 13:56
  Long story short is just keep in mind, people are watching.
• 14:00
  So be mindful of your behavior and the last bit of advice that
• 14:04
  I will give you when it comes to.
• 14:06
  This is a lot of times, maybe you're on a multiple day stodg
• 14:12
  or Trail or maybe you're the new person and it's day one and day,
• 14:15
  two is coming up. And a lot of times and this is
• 14:18
  like an old industry trick, the seasoned line Cooks will say,
• 14:22
  hey, come out with us. And let's get drunk.
• 14:24
  They're going to take you to a bar, they're going to get you
• 14:26
  really wasted. Knowing that tomorrow is going
• 14:29
  to be a hard day and they're doing that to see.
• 14:31
  Is this person going to call off or they can drink too much?
• 14:35
  Are they going to drink too much?
• 14:36
  And, you know, talk a bunch of crap about their old employer?
• 14:40
  Are they going to drink too much?
• 14:41
  And act. The fool.
• 14:43
  They're testing your character. So on that first night out of
• 14:46
  drinks, until you really get to know these person eventually,
• 14:48
  you know, you know how it is, you work in a kitchen, you get
• 14:50
  to know everyone, they become, they become family.
• 14:53
  They become the homies, whatever the case may be, but that's not,
• 14:56
  you just yet. Assume that on day one, when
• 14:59
  they take you out, it's still a test, right?
• 15:01
  You're still interviewing or you're still the new person in
• 15:05
  the kitchen. I wouldn't drink drink water.
• 15:09
  If you can, maybe avoid getting drunk, or maybe even say, you
• 15:13
  know what, I'll go for just one drink but then I got to go home
• 15:16
  immediately after that because I got to take care of something,
• 15:18
  right? Don't be the person that stays
• 15:21
  out till 5:00 in the morning and then has to come into work that
• 15:24
  Sunday brunch shift and then you call off.
• 15:27
  And then all those cooks are going to be telling the chef.
• 15:29
  Oh yeah, we took him out for drinks and look at they called
• 15:32
  off on their first date. Anyway, understand that
• 15:34
  sometimes the test still continues after Get out of work,
• 15:39
  unfortunate situation, but it's true.
• 15:41
  I'll tell you a funny story. This almost has nothing to do
• 15:45
  with this podcast in particular, but the hangover reminded me of,
• 15:51
  I'm not going to use the person's name.
• 15:52
  Let's call him Bob. So, I had a sous chef named Bob
• 15:55
  and Bob was honestly, one of my closest friends and I've worked
• 15:59
  with Bob for a while. And I really like Bob, and Bob
• 16:01
  was loyal. And Bob never calls off sick,
• 16:05
  right? Bob is always the person that's
• 16:07
  going to come in before everyone and be the last one out of the
• 16:10
  kitchen, Bob is a hard worker. Well anyway, one day one of the
• 16:15
  other Sous chefs was supposed to open with Bob and I was coming
• 16:18
  in late and I get a phone call from my for my sous chef and she
• 16:21
  says, Hey Bob's not here. It's not like him to be late.
• 16:26
  He was supposed to be here at 8:00 a.m. it's 10:00.
• 16:29
  No sign of Bob. And I'm like, oh shit.
• 16:31
  That's not like Bob at all, I got a little bit worried that
• 16:34
  he's never never been late and thought to myself, I wonder if
• 16:39
  he's okay. So anyway, I I called his phone
• 16:43
  doesn't answer now. That's a huge red flag for me
• 16:47
  because Bob always answers his phone, first ring chefs, Colin
• 16:52
  first, drink boom, yes, chef. How can I help you?
• 16:54
  Bob was like the typical Soldier.
• 16:58
  Yes, chef never late always answers if it's work.
• 17:01
  Like you need someone to come in on their day off Bob's there,
• 17:04
  right? So I'm like, oh shit Bob's not
• 17:06
  answering his phone, that's odd and I keep calling.
• 17:08
  So I call my sous chef back, I'm like, hey, have you checked in
• 17:11
  on him? And she's like, yeah, I've
• 17:12
  called a multiple times sent them many texts.
• 17:14
  No answer. Now I'm a little bit worried and
• 17:18
  I'm like, shit, this is not good.
• 17:21
  And of course, my mind is going like a thousand miles an hour.
• 17:23
  What could be going on with Bob? Anyway, so I call up my my other
• 17:27
  friend who used to be my sous chef and I say, hey, can you do
• 17:31
  me a favor? And he's like, yeah, what's up?
• 17:33
  And he's half asleep, right? So it's like noon, we still
• 17:35
  haven't heard from Bob. Again, Bob supposed to be there
• 17:37
  at 8:00 a.m. said, hey, can you do me a favor?
• 17:38
  We've been trying to get ahold of Bob and can't find him.
• 17:42
  No one could seem to find him. He's like, that's weird.
• 17:44
  I was with him last night, I said really, he says, yeah, he's
• 17:47
  Bob's moving. So, you know, we help them pack
• 17:49
  this that, and the other and yeah, I was with him last night,
• 17:54
  he was fine. Really, what time did you leave?
• 17:56
  His place is like, I don't know, it was pretty late but yeah I
• 17:59
  left he's like I was like, oh shit well can you do me a favor?
• 18:03
  Can you because I don't know where Bob lives.
• 18:05
  I said, can you go to Bob's house and just just knock on the
• 18:08
  door and make sure he's okay. Do a wellness check and he's
• 18:11
  like, yeah, I'll do it but I'm telling you I was with him last
• 18:13
  night there was no problem. So I'm like, okay so anyway my
• 18:17
  friend goes over and he calls me.
• 18:19
  As soon as he gets to Bob's house, he hasn't knocked on the
• 18:21
  door yet and he says, Hey Chef. I just want to tell you I think
• 18:25
  we need to be be very prepared because I think Bob's dead.
• 18:29
  And I'm like, fuck, don't say that.
• 18:31
  He's like, I'm just we just need to be prepared.
• 18:33
  I think, I think Bob might be dead.
• 18:34
  So let's just be prepared. Anyway, he goes and knocks on
• 18:39
  the door Bob's alive. Bob was hungover, he drank too
• 18:43
  much the night before with the other chef and he came to work.
• 18:48
  He was so sorry. He's like, Chef, I don't know
• 18:49
  what happened. This never happens to me.
• 18:51
  I drank way too much. I'm moving blah, blah, blah.
• 18:53
  I'm exhausted. Like shit.
• 18:57
  We yo we all killed you. Like we all thought you were
• 19:00
  dead like we literally thought Bob was dead.
• 19:02
  Anyway the point being is number one like don't call off it.
• 19:08
  Like keep your phone on but keep in mind that chefs will
• 19:11
  sometimes do that. They'll take you out.
• 19:13
  They'll get you super wasted just to just to really shit test
• 19:15
  you and see you, but if you have what it takes to be a part of
• 19:18
  the team. So be responsible, understand
• 19:20
  that sometimes that does happen, not and I'm not saying any of
• 19:23
  this is always going to happen, but a lot of It does.
• 19:26
  And if you want to make the best impression on a stage on an
• 19:29
  interview, on a trail on day one, these are some basic things
• 19:33
  to keep in mind is, you know, if I could summarize it, you know,
• 19:36
  work at the pace or better of the kitchen that you're in, get
• 19:40
  to know the people, you know, take notes.
• 19:42
  Listen, don't talk about how you did it.
• 19:45
  The last job or in school. Learn the new way to do it.
• 19:48
  Eventually you'll be able to talk about those things but wait
• 19:52
  until you have time there. A lot of people see it as a flex
• 19:54
  and it rubs a lot of people. Long way.
• 19:56
  So anyway, that's just day one in the kitchen.
• 20:00
  New advice. Anyway, that kind of wraps up.
• 20:02
  Today's show. I hope you liked it.
• 20:04
  Thank you so much. If you all want to support the
• 20:06
  show, go to Chef PS. A.com there we have everything
• 20:10
  culinary leadership fundamentals, books, audio book
• 20:13
  is out now as well. The video course, is also
• 20:15
  available. You could check out the line
• 20:18
  cook survival manual. There's merch, how not to be the
• 20:22
  biggest city in the kitchen book and audio book and Also for
• 20:26
  free. If you want it there is a 100
• 20:29
  recipe ebook that I wrote. It's free.
• 20:31
  You go to my you go to my website and it'll take you to
• 20:33
  the link there and we'll see you next week.
• 20:37
  Hit the porno music.