Latest / Chef's PSA Podcast / A Day in the Life of an Executive Chef: Insights and Stories | Episode 119

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A Day in the Life of an Executive Chef: Insights and Stories | Episode 119 · Chef's PSA Podcast

0:00
Hello Chef's This is Chef's PSA podcast.
0:02
I'm your host, Andrea Natara. On today's episode, we're going
0:04
to talk about the day in the life of a chef, so stay tuned.
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released them out. So if you go right now on
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Spotify, you'll see some of the next few guests including
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Rogelio Garcia from Napa Valley. Great interview.
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Fermin Yunes which is out next week from Suerte here in Austin,
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TX. Junior Borgess is coming up
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right after that. Have two episodes that I'm
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working on right now with Brent. Everyone knows Brent, Brent eats
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food, Brent flicks massive class Brent's great.
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So he and I have a lot of shit to talk, as well as Harold Villa
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Go get them now. What are you waiting for?
2:41
So this book right here, Culinary Leadership
2:44
Fundamentals, there's a chapter in this book, A Day in the Life
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of an executive chef, and I get super granular into what it's
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like being an executive chef because I think a lot of people
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have a misconception of what that job really is.
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Now, I will say I talk about this in the book is that being
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an executive chef in a small independent restaurant or an
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independent restaurant isn't exactly the same as being an
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executive chef of a Country Club.
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And it's not exactly the same as being the chef of a hotel.
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And even in those worlds, being the chef of a small hotel is not
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the same as being a chef in a very large hotel.
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Being a chef in a luxury hotel is different from being a chef
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in a casual hotel. Being a chef in a three Michelin
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star restaurant is not the same as being a chef in a very casual
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spot. So there's not A1 size fits all
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and what a day in the life looks like.
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I could tell you from my own perspective, I've worked in most
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types of kitchens at some point in time or another.
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Most, not all. I've never been on a cruise ship
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and I've never worked in corporate commercial dying.
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So I can't really speak to those.
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I've never been a private chef, but I've been a chef in many
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types of kitchens. But I want to start this off
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with a story. When I was a young cook just
4:03
starting out, I used to idolize my executive chef at the time.
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So I'm, you know, 1718 years old, still in culinary school.
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And this chef that I worked for was he was larger than life in
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tents. So if you've seen a fancy chef
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2013, you know, he has that tall chef's toque with the red, white
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and blue stripes, you know, from usually the American Culinary
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Federation or, you know, a lot of French chefs used to have the
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colors of the French flag or the Italian flag, whatever it was,
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you know, on the collar buttoned up.
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Sometimes they would have black buttons back in the day.
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But the chefs were different. You know, they were they were
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prestigious. They were majestic.
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They had a, they had a certain he's going to say qua about
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them. They'd walk through the kitchens
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with their shark fin hat like sharks, picking everything
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apart. My chef used to come up to me.
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It was intense, right? These were the old days.
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So I had to show up. When I had to show up, it didn't
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matter. I couldn't clock in until a
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certain time, but I had to get there in time to finish my work.
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So if that meant I was there two hours early, 3 hours early,
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that's just the way it was. And that particular restaurant
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we open for dinner service at six O clock.
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Everyone would have to go on break on meal break or smoke
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break or you know, drink vodka in the park break at 5:30.
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So 530 rolls around. Everyone has to leave the
5:23
kitchen because the executive chef is going to wander through
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and taste everyone's meson plus and feel how sharp everyone's
5:31
knives were. Chef was intense.
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He would come through. And if your meson plus wasn't
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right, so maybe your green oil wasn't green enough, or your
5:42
broom wall wasn't perfect, or the chives weren't cut
5:45
correctly, you would dump them. You find it in the trash.
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Whatever the case may be, whatever it was that you were
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working on, if it wasn't perfect and up to the standards, when
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you came back, you would find it flipped over either on your
5:56
station or it would be in the trash.
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And if your knife was dulled, there was a good chance your
6:01
knife would also be in the trash.
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And we'd come back from our break and then we were always
6:07
nervous, like, what's chef going to throw away while we're gone?
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We'd come back and chef would say, nothing's 86 you need to
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fix this is what I threw away. And we open now.
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So after that, it was a mad rush to scramble and get everything
6:18
ready for service. None of us liked this, but we
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all wanted chef's approval. It was very dysfunctional.
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So one day, I go up to chef, and it was part of my culinary
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school project. I needed to shadow a chef for a
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day and write a report on it. So I asked him.
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I said, Chef, can I shadow you for a day?
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And see what you do. Now, for some reason, this chef
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really liked me. And he's like, absolutely.
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So the first thing that we do is we go right up to a trash can by
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the dish breakdown station. No one's there.
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It's just he and I. And he grabs a handful of
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silverware and he throws it in the trash.
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And I look at him like, what are you doing?
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And he raises his finger to his lip, like, let's walk.
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I'm puzzled because I'm thinking, why did you just throw
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away a bunch of silverware? Like he's always on us.
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He's always on the stewarding team.
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Like you're throwing away dishes, you're throwing away
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silverware. And so we begin to walk and we
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go around and he's inspecting and look at this.
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This is wrong. This is wrong, this is right.
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And he's pointing out all these little things that I couldn't
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see, but he had that shark eye. So we'd walk by something and
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say, this is underproofed, look at it, touch it, smell the
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stock. They didn't roast the bones long
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enough. Whatever the case may be, he was
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just picking everything apart. He was a perfectionist, right?
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So after going on this tour with him of picking everything apart
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in the kitchen, would come back to the dish station, he goes up
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to the dishwasher and says, have you done your trash can audits?
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Now, for those of you that don't know what a trash can audit was,
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and some places still do this, but this what we used to do in
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this particular restaurant years ago is you would go to the
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loading dock and you dump the trash can and you'd scrape it
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with like a rake or something to see if there was any silverware
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in there because you want to make sure that people weren't
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throwing away silverware. That's money in the trash,
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right? So again, he asked the guy, have
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you done your trash can audit? And the stores like done it.
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There's no silverware in there. He's like, there's no silverware
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in this trash can. He's like, no chef, There's no
8:15
silverware in the trash can. And he says, so you're telling
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me if I dump this right now all over the floor, there's going to
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be no silverware in there? He's like, yeah, chef, I
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promise. So what do you do?
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Grabs the trash can, he dumps it right in the middle of the
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kitchen. The silverware that he had
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thrown in there all of a sudden comes out and he's like, well
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then what the hell is that? Clean this shit up and don't lie
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to me. And he storms off and I'm just
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sitting there like, what the hell just happened?
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I saw him throw the silverware away and I'm feeling bad for the
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stewarding guy. I'm like, I'm not sure, should I
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tell him what really happened? So I go into the chef's office
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afterwards and he's just chilling, sipping his coffee.
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And I say, chef, why did you do that?
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I didn't understand. I didn't understand what he was
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doing. And he says we learned two
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things today. He says, one, we learned that
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Louis is a good guy Now. Louis was the dishwasher we were
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talking about. He's like, and I trust him.
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He's like, we learned that. And two, always have an
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insurance policy. He says if I had dumped that
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trash can all over the floor and there was no silverware in
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there, he's like, not only would I be an asshole, but I would
9:18
have to clean it up. He's like this way, we know he's
9:21
a good guy, but at least we don't have to clean it up.
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That blew my mind. That blew my mind to this day,
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this in particular chef, he was always making moves.
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He was always being a little bit sneaky.
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And I used to study him and watch him and I never really
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knew what he did because he never cooked in that kitchen.
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We did all the cooking. The only thing he would do is
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taste and critique. Never expoked.
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He was either in the office or telling us what to do, but the
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only time I ever saw him pick up a knife in the entire time that
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I worked there was only to make these beautiful canapes and hors
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d'oeuvres for avip guest. And at that moment, I was like,
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OK, this guy can cook. He's legit.
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But other than that, I never saw him cook.
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I learned a lot from this guy. Line us up in the morning, you'd
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inspect our fingernails, check our shoes, check our aprons,
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make sure that we were clean, and if we weren't, we were going
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to get sent home. No pay.
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So what is a day in the life of a restaurant chef?
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Well, a day in the life of a smaller restaurant chef.
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You're still attached to the food, you're still cooking
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everyday, but you also have a significant portion of
10:23
administrative duty. When I used to run an
10:25
independent restaurant, first thing in the morning I'd come
10:29
in. I would have an AM sous chef
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usually get there before me, so they were checking in the
10:33
produce. When I'd come in, I'd see what's
10:35
missing. OK, we're missing this from such
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and such vendor. I need to call them up.
10:39
Can we get that in? Sometimes my sous chef would be
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calling me up and saying on your way to work, I need you to stop
10:44
by and get fish or I need you to stop by and get this.
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We got shorted. We're not going to be able to
10:49
get it in for service tonight. Soon as I walk through the door,
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what are the problems? I'm walking in, it's normally
10:54
about 8:30 in the morning, right?
10:56
What are the problems? Checking on the things that we
10:59
did from the previous night. Was there a braise?
11:01
Was something sous video? Did we leave the stock
11:04
overnight? Making sure everything's right,
11:06
Tested, taste it, make sure it's good, make sure it's stored
11:09
properly. Did the walk in go out over
11:12
overnight? Right?
11:13
Making sure everything's correct, depending on what the
11:15
staffing is like, right? Couple of hours later, people
11:18
start coming in. Everyone's getting their station
11:20
ready. I need to make sure people are
11:21
in when they need to be there. I start panicking a little bit.
11:24
Joe's late. Where's Joe?
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It's only been 5 minutes. It's only been 5 minutes, but
11:28
Joe calls off a lot, so you start panicking.
11:31
Is he going to come in? Do I need to start setting Joe's
11:33
station up right? History dictates that he's not
11:36
coming in. So I start setting it up, Head
11:38
down. I've never worked this station,
11:41
but I wrote the menu so I know how to make the food.
11:43
You start finding. They start opening drawers.
11:44
You discover the towel stash food.
11:48
That's off, right? Maybe Joe shows up, but he shows
11:51
up late. Where were you?
11:53
You hear some excuse, it doesn't matter where he was and then the
11:55
excuse doesn't matter because he does this every day and he's
11:58
probably lying. You get ready for lunch, you do
12:00
your pre shift, you talk to the staff.
12:02
What's 86th? Everything has to be
12:04
communicated. Today's special is this.
12:07
We have this many reservations. These are the PX or VIP guests
12:10
coming in. I have a one-on-one with the
12:11
restaurant general manager. Talk about service for today.
12:15
What does dinner look like? What do we work on for the next
12:18
few days? I was serviced last night and
12:20
discussing the issues. Right, We're set up for service.
12:23
Am I working the line or am I work in the pass?
12:25
Right? Do I have enough staff where I
12:27
don't need to do either? Maybe I'm in the back cutting
12:29
fish. Most times, if there's enough
12:31
staff, I'm going to cut fish or butcher.
12:33
I'm going to be the butcher for the restaurant for the day.
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As soon as the lunch rush starts, I'll jump on the line,
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keep the sous chef off, I'll run the pass.
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I'll throw them on support for whatever station needs it.
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Maybe that's Saute Grill, pantry, wherever, so they act as
12:47
a float, right? I'll sell the food.
12:50
Maybe it's a slow day. I got to make some adjustments.
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I got to cut hours. You have to react fast.
12:56
We close for lunch at 3:00. 2/30 rolls up.
13:00
Maybe I don't need to be on the line anymore.
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And I got a lot to do. I got to start placing orders
13:04
for tomorrow. I got to start checking
13:06
invoices. I got to go through meetings.
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I got to have any meetings that I need to have.
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I step aside. This is my admin time.
13:13
Anyone knows during this time that this is when you meet with
13:16
me? So I'm plugging in invoices into
13:18
the computer, writing schedules, I'm responding to emails.
13:21
I'm writing any menus that are due for catering or anything
13:25
like that. Hey, chef, can I talk to you?
13:27
Hey, chef, can I talk to you? No one ever wants to talk to you
13:29
about how your day's going. It's hey, can I get Friday off?
13:32
Hey, I know you just sat down, but so and so and I I just can't
13:36
work with that person. Hey, Chef, do you have a minute?
13:39
I want to get promoted. What do I got to do now?
13:43
I want to make time for everybody.
13:44
It's important. It's important that I listen to
13:46
my team, but I'm fucking behind on my work and I got to get shit
13:50
done because we have dinner service at 5:00 and this is my
13:53
two hour window to do my administrative work.
13:56
Vendors show up unannounced wanting to sell me on the latest
14:00
nonsense that I don't need, walking through the back kitchen
14:03
saying hi to everyone like they're your best friend even
14:05
though they're not. And then they start chit
14:07
chatting with my cooks and I walk up like who are you?
14:10
Do you have an appointment? Oh no, chef, no, but then you
14:13
got to go. You don't have an appointment,
14:15
make an appointment. Don't talk to them.
14:17
I get mad at the cooks like hey, if they come in, send them away.
14:21
If they don't have an appointment, send them away.
14:23
We're busy, we need to focus. It's time for dinner.
14:25
Same thing, pre shipped all over again.
14:28
Get the line set. Dinner is my service.
14:31
Food's a little bit more elevated.
14:33
I want to work the pass. I moved my sous shop to the to
14:36
the line to make sure that they are permanently there.
14:38
If I need a second Expo, which occasionally I did, I might pull
14:41
them off, but for the most part, I want to make sure that I'm
14:44
finishing plates, I'm tasting everything on the line, I'm
14:47
doing my line checks. I need to make sure everyone's
14:49
showing up. Someone called off.
14:51
What do we do? Move someone on the line, shift
14:55
it. We're 86.
14:56
This, What do we do? Figure it out.
14:58
Let's make this as a special. You have 10 tastings tonight.
15:01
Do we have enough food for that? What are the allergens tonight?
15:04
All this is being discussed. Service starts.
15:07
There's a little bit of a lull. I pull my sous, shove off the
15:10
lines like, hey, we're not busy till 6:00.
15:12
I need an hour just to disappear.
15:15
Do some admin, run to the office, get things done.
15:17
Call me when he gets busy. I'll come out.
15:20
I get the call. 6:00 I'm on the line.
15:22
Head down. You don't really look up.
15:24
It's chaos. Tickets are coming in.
15:27
You're wiping plates. You're sending it out.
15:30
You're arguing with the server. I promise you it was on the
15:32
ticket. I promise you it wasn't.
15:34
Just tell me what you need. I don't need the whole story.
15:36
9:00 Things start winding down. I told my PM sous chef.
15:40
Hey, I'm stepping offline. I'm going to finish up my work.
15:43
Maybe it's month end. I got to put it in inventory.
15:45
You got to count. You're not leaving yet.
15:47
Dishwasher disappeared. Am I staying late to wash dishes
15:50
tonight? I don't know. 10:00 rolls
15:52
around. I should probably go home.
15:54
I'm tired. I'm going to wrap up.
15:56
Send some emails. Send this off.
15:58
I'll see you tomorrow morning. That's the day in the life of a
16:00
restaurant chef. You're still connected to the
16:02
food. You're touching food every
16:04
single day. You know everything that's
16:06
happening. You know all the moving parts.
16:08
You know everyone by first name. You know everyone's patterns.
16:10
Who's calling off? Who's not right Life I had after
16:15
that I was the executive chef of a very large luxury hotel.
16:19
Shout out to them. They just got their Michelin
16:20
key. But the life is different.
16:23
It's not as intense with the food anymore.
16:25
And I mean in terms of touching it.
16:27
Every single day I show up to work, first thing I do is
16:30
connect with my administrative assistant.
16:32
What I got going on today, they tell me you need to be here,
16:35
here and here. I go to the hotel stand up
16:37
meeting where they talk about 90% of the things that I don't
16:40
care about. I have to be there though.
16:42
There's more politics here. You don't show up.
16:44
People think you're not engaged. That's their first assumption is
16:48
that you don't care about the success of the team.
16:51
It's never that this meeting is not important for you and you
16:55
have more important things to work on.
16:57
No, there's more politics involved.
16:59
You go through the meeting, you talk about VI PS coming in
17:02
through the hotel, you address problems from last night, guest
17:05
recovery, things like that. You talk about what's being
17:07
served, an employee staff meal or whatever.
17:10
You start making your rounds and shaking in with all your chefs
17:13
and cooks. Big operation like that.
17:16
I'd have one on ones with all my chefs everyday, come see me,
17:19
come check in. If they weren't there when I
17:21
checked in, they need to come check in with me when they
17:23
arrive. What are you working on?
17:25
What am I working on? I get called into HR because so
17:28
and so is fighting. Someone else wants to talk to me
17:31
about their boss that they don't like.
17:32
I open up my computer to see that I have two to 300 emails
17:36
that I haven't responded to. Everyone needs a menu and
17:39
they're late. BE OS are flying.
17:42
Can you approve this menu price? This customer wants to know if
17:45
you can make this vegan, right? I'm touring the kitchens.
17:48
I'm looking at the problems. I'm addressing things with the
17:51
chef. I'm pulling them off to the
17:52
side. Hey, that's not right.
17:54
Hey, look at that person over there.
17:56
Have you addressed that the kitchen standard is flipping?
18:00
It's not as clean as I like it. We need to address this.
18:03
I'm shaking in with everyone. Everyone loves me.
18:06
I'm the chef. They don't know me.
18:08
The chefs know me. They need to see my good side.
18:10
I need to be hard on the chefs to make sure that they're doing
18:12
their job. It's not the Cook's fault that
18:14
it's wrong. It's the chef's job to make sure
18:16
that they're doing it right. They're either not teaching them
18:18
or they're not holding them accountable.
18:19
Which one is it? I get pulled into all sorts of
18:21
meetings. The catering manager wants to
18:23
talk about a menu. A client wants to talk to me
18:25
about an event coming up next year.
18:27
There's a pre invention meeting coming up, there's BEO review.
18:30
We're doing a tasting for a new menu roll out.
18:32
I'm getting grilled for my food cost being missed by one point.
18:35
I get an e-mail stating that the guest didn't like the wings.
18:39
Maybe we need to look at a new recipe.
18:40
Their room service wings weren't crispy enough.
18:44
Knee jerk reactions for everything.
18:46
It's different. You play the political game a
18:48
little bit. You can't insult people's
18:49
intelligence because knowing how to work with other departments
18:52
strategically is important. If you're a hotel chef, your
18:55
director of finance and your human resources director.
18:58
Your two best friends. Why?
19:00
Because if you're ever missing on the financials, get out of
19:03
jail free card. If you ever fuck up, HR is going
19:07
to save you, right? Your two best friends along with
19:10
your boss, make sure they like you.
19:12
Dinner service rolls around. Where do I need to be?
19:15
I don't know. Do I need to be in the banquet
19:16
operation? Is there AVIP going on up there?
19:18
Big banquet plated. Maybe it's not large, but maybe
19:21
it's important. Do I need to be in one of the
19:23
restaurants? I don't know who needs me
19:26
sometimes. No one needs you.
19:27
Well, someone needs me. I need to find a place to be.
19:30
Let me go down to hang out with the chef in the fine dining
19:33
restaurant because that's where I get excited.
19:36
That's fun. Let's see the food.
19:38
Let's taste food. What are you working on?
19:40
Let's talk strategy. Let's go through the menu ideas.
19:43
Right. He's take a break.
19:45
I cover on him on the past for a little bit.
19:47
I keep everyone on their toes. I wander through the kitchens,
19:50
go to the pastry shop, steal a cookie, right.
19:53
I probably way too many chocolates out of a Canberra.
19:56
I'm searching for candy in the candy box.
19:59
I'm getting in trouble. You could have the best day and
20:01
the worst day at the same time. When you run a really big
20:04
operation, something terrible could be going on in one of your
20:07
kitchens while something exciting is going on in one of
20:10
the other kitchens. Someone could screw up in one
20:12
kitchen. You're still responsible and
20:15
then you got to quickly. Turn it around and be happy as
20:18
you go into the next one because they're winning, they're
20:21
successful. Put on a smile.
20:23
People are bringing you stuff to taste all day long.
20:25
Chef, what do you think about this?
20:26
Let's talk through it. Chef, I put a canopy on your
20:28
office that I'm working on. Let's critique it.
20:31
I go downstairs, I go upstairs, I go to every single floor.
20:35
I check on every single kitchen. I want to be connected with the
20:39
food. I want to taste everything.
20:40
I want to be involved with everything.
20:42
I don't want to lose that connection.
20:43
It's really easy in a large operation when you get sucked
20:46
into a meeting to talk about the next pizza party, right?
20:50
The day in the life of a chef is probably not what most people
20:53
think. Yes, you're around food.
20:55
Depending on the type of operation, you might be head
20:58
down on a board all day long. You might be in and out of
21:01
meetings. But the one thing that remains
21:03
constant is that you're responsible in both.
21:06
When these go good, that's on you.
21:08
When things go bad, that's on you too.
21:10
The one thing that I enjoyed about running a larger operation
21:13
is that I got to touch lots of different types of food every
21:16
single day. If I want to make pizza, I'd go
21:18
do that. If I want to make Mexican food,
21:20
I could go do that. If I want to do something.
21:22
Swan yeah, I could go do that. Right.
21:25
Sometimes in a smaller restaurant, you're only touching
21:27
what's what's on the menu. Maybe it's 10 items and that's
21:31
it. I enjoyed the bigger operation.
21:33
But if you give me be a really focused, intense kitchen, I
21:37
could also enjoy that. Be where you need to be when you
21:40
need to be there. That's the chef's job.
21:42
Go home when you need to go home anyway, that's it.
21:46
If you want sports show, like I said, make sure you leave five
21:49
stars, nothing less than five stars.
21:51
Go to chefspsa.com. We get everything.
21:54
Hats like this one, merch books, this one here, Bad cooks
21:58
everywhere. You read you something out of
22:00
Bad Cooks everywhere. Alex knew he was in the big
22:02
time, standing there in his black chef coat with red
22:06
embroidery spelling out Chef Alex, his black skull beanie and
22:09
Navy blue apron knife rolling hand, he felt the rush of
22:12
excitement from across the room. One of the chef's eyed him
22:16
sharply and marched straight over.
22:17
Who the hell are you? He demanded.
22:20
I'm Alex Chef Miller student, I'm here for my job.
22:23
Alex responded trying to sound confident.
22:25
The chef imposing in stern introduced himself.
22:28
Well, I'm Chef William. I've been here for four years,
22:31
started from washing dishes up to becoming the chef de cuisine,
22:34
and I won't have some damn kid walk into my kitchen dressed
22:37
like that. Take that shit off.
22:39
Go home, show some respect. You have to earn your embroidery
22:42
around here. Come back tomorrow and don't be
22:44
an asshole. Bad cooks everywhere.
22:46
Go get it. Don't be a bad cook.
22:48
We'll see you next week. Hit the porno music yo.
22:51
Andre in the kitchen. Mix it.
22:53
Drop the chef. Dallas No fiction.
22:55
Stirring up the beats. Heat enough the session.
22:58
Listen. Close classes in session.