Not everything is beautiful in gastronomy; you have to know how to deal with problems in order to find ready solutions. Usually, in a kitchen, we are faced with a team of people who have the purpose of achieving an excellent and tasty work. But always within any brigade, we will find some or several people who have errors or attitudes that do not seem very appropriate to us. From unhygienic actions, abundance of pride, sabotage of colleagues, dislike of dishes, criticism without foundation, rumors, gastronomic ethics, etc…

Within the learning in the kitchens, when I assume high positions I worry about the good functioning and professionalism of the work team. The idea is to show why you are here and to encourage people to correct mistakes in a disciplined and respectful way.

The vocation and constant monitoring are keys in this. Even so, it is normal to find attitudes or actions quite unpleasant, and each can assign the degree of severity in each case, as far as I respect, this is a listing of 5 things that I personally cannot tolerate in a cook: Continue reading “5 things that (personally) can not be tolerated in a cook”