They have to be ready the moment the restaurant opens. If you’re successful on canapé, you may be in charge of turning out as many as twelve. It’s rapid-fire: three, four, even five courses you’re responsible for as soon as the guest is seated. It’s usually manned by the youngest and least experienced chef in the kitchen after the commis. The canapé station remains the hardest station for a chef de partie to work. It sounds a bit like a trial by fire, but it also sounds like they offer them the most hands-on mentorship to ensure they’re able to level up quickly. The French Laundry introduces the most junior team members into the kitchen by putting them on the hardest tasks first. They help junior team members level up by requiring they master the hard things first Here are a few themes I noticed regarding how Keller and his team actively nurture talent. Both restaurants have appeared on several best-of lists, and their alumni include many notable figures within fine dining.Īll of which to say, it’s no surprise that Keller’s group of companies has a reputation for both attracting and grooming talent at the very upper tier of global fine dining. Keller holds the distinction of being the only American chef to have been awarded simultaneous three-star Michelin ratings for two different restaurants, The French Laundry in California and Per Se in New York. Thomas Keller’s most recent book, The French Laundry, Per Se is not only a book of recipes, but also a fascinating peek into how the fine dining industry approaches talent development. How do supermarkets do marketing? How do film studios do product development? How do restaurants raise funding? I’ve primarily worked in software companies for much of my career, but I’m always curious by the different ways that different industries solve similar types of business problems. How do industries outside of tech do business? The French Laundry, California (Photo: TFL)
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