In my first year of culinary school, I learned two important things that I’ve tried hard not to forget:
- When I graduated, I would not be an Executive Chef. But if I worked hard enough, I could leave the dish pit and hold a knife.
- Your food is your story. If you want to know a chef, study their menu.
While #1 was probably the most impactful on my career and profoundly influenced my approach to work in general, I’m going to focus more on #2 for now. More specifically, I’m going to show you how that idea influences the way I work with chefs on a daily basis.
What’s in a Story?
Every chef knows that their food is their story, and the key to a great story is in the telling. If you’ve ever spent time around me, you’ll know that I’m passionate about helping the culinary world to craft a story that leaves their clients wanting more. In my journey from school to the kitchen and, eventually, to the other side of the table, I’ve had the privilege of working with some of the best in our industry, and here are a few interesting things I’ve learned about storytelling along the way.
Know Your Author
To better understand the story a chef wants to tell with their food, it is always helpful to get to know the author. In this case, I like to know where they came from, who or what influenced their cuisine, where they’re most comfortable on the menu, and most importantly (for me, at least), what their style is. I ask these types of questions for many of the obvious reasons you’re thinking about. Knowing what types of materials or colors they prefer is helpful in pairing their vision with products. Understanding how they approach plating is helpful when allocating space within a container…that kind of thing. But those questions also serve another purpose. They help me to remember that my own preferences should not influence what is most important to the client. After all, it’s not my story to tell.
No Skipping Pages
This seems like common sense, but just like skipping to the last page in a book is a great way to ruin the story, skipping over the chapters that help to really understand the event or menu can lead to the wrong recommendations. Some of those chapters may focus on sustainability and the client’s long-term goals. Others may point more toward understanding the importance of functionality alongside style to that particular chef. When viewed individually, these details are essential, but when seen as a whole, they become paramount to really understanding the story that the chef is trying to tell through their food.
Watch Them Work
Just recently, as I walked into a client’s kitchen, it hit me how critical on-site visits are. While Zoom and video calls have opened up new ways to do business, some of the old ones are more important than ever. Every kitchen has a unique feel because every chef has their own way of controlling the chaos that is food service. Until you step into their world and take the chance to really watch them in their element, it is almost impossible to understand how their passion, culture, and history influence their menu.