Achieving Excellence in the Culinary Arts Profession

The Job vs. the Profession

Two cooks working side by side in a kitchen, even performing the exact same tasks, might have very different perspectives on their work. One, perhaps, is focused on the necessities of continued employment: there is a family to support, bills to pay, a future to plan for. These concerns are, of course, entirely real and valid, and they are the reasons that most people drag themselves out of bed every day and head off to their various jobs with an eye on a retirement date that seems so distant. There is nothing inherently wrong with this situation; though perhaps somewhat dispiriting, it represents the realities of modern society as it has been constructed, and as long as this cook continues to perform his or her duties well, the system works fine for everyone.

It is the perspective of that second cook, however, that is of true interest. This second hypothetical cook sees his or her work not as simply part of a job, but as the essential tasks of a profession. The difference between a job and a profession is the degree of commitment, dedication, and pride that one takes in one's work. This second cook almost certainly has to worry about the same real-world issues of bills and the future as the first, but these concerns are not his or her primary focus — the work at hand is. This cook is striving for excellence and growth, not merely accomplishing tasks in order to earn a paycheck. This spirit marks the difference between adequate or even good work and true excellence. It distinguishes one who does their job in order to enjoy the rest of their life as much as possible from one who does the same job because it truly brings joy into their life.

Defining Excellence and Character

The Oxford English Dictionary defines excellence as "the state or fact of excelling; the possession chiefly of good qualities in an eminent or unusual degree; surpassing merit, skill, virtue, worth, etc.; dignity, eminence" (OED). The last two groupings of words are especially important when defining excellence in the culinary arts. Merit, virtue, and worth all speak to the level of commitment that true professionalism in the culinary world brings to the table. This commitment does not allow the excellent chef to send out a merely passable plate of food; rather, it ensures that all work will be done to the highest standards, despite — or even because of — the extra effort required. The dignity and eminence with which this is carried out reflect the level of professionalism that a true culinary artist brings to the kitchen. A kitchen may not always remain calm, but it remains in control, and tasks are carried out with grace and a single-minded dedication to professional standards.

This ultimately comes down to the character of the individual who is striving for excellence. The term "strong character" is often used but rarely defined; in this context, it can be taken to mean someone who is willing to let their work speak for them. Few people consider themselves mediocre, yet many are willing to deliver mediocre products and services as part of their job. Someone of strong character stands by their products, owning their mistakes and their successes with equal certainty. This also relates to integrity and responsibility — traits that are equally necessary for a practitioner of the culinary arts.

Leadership, Loyalty, and Kitchen Dynamics

An individual who aims for excellence in a restaurant kitchen must also understand and become a part of the dynamic of such an environment. Here, the twin concepts of leadership and loyalty are key. In an interview with Star Chef magazine, executive chef Todd English said, "I liked the energy, the action, the camaraderie… I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it" (Star Chef par. 2). This comparison is apt on many levels; not only does it directly reference the camaraderie that exists in a successful kitchen, but it places the chef in a position — that of coach — entirely dependent on the actions of his or her team for overall success. Being a chef demands loyalty to the other workers in the kitchen, and a sense of leadership that remains decisive without stepping into authoritarianism. It is essential to treat the members of a kitchen staff as a team, for that is exactly what they are. The in-fighting and arrogant displays of control popularized by some television chefs are not signs of excellence but rather detract from it.

Works Cited

CIA. (2009). The Culinary Institute of America. Accessed 8 October 2009. http://www.ciachef.edu/

ECO. (2009). "Culinary Arts." Education Center Online. Accessed 8 October 2009. http://www.educationcenteronline.org/Culinary-Arts/index.html

Le Cordon Bleu. (2009). "Culinary Arts Program." Accessed 8 October 2009. http://www.chefs.edu/programs/le-cordon-bleu-culinary-arts-program.asp

OED. (1996). "Excellence." Oxford English Dictionary. New York: Oxford University Press.

Star Chef. (2009). "Interview with Todd English." Accessed 8 October 2009.