Modern Flavor Magazine 1/2015 Modern Flavor Magazine 1/2015 | Page 29

Is there a such thing as
being to nice in a
kitchen?
By Torrian Ferguson on January 2, 2015

photo credit:gopixpic.com
Oftentimes, when people think of an Executive Chef, they think of a
guy that’s walking around in a shiny white jacket with a tall hat on
screaming and calling everyone an idiot. In some restaurants that
may totally be the case, but I assure you that’s not the case in all
kitchens. A lot of Executive Chefs were once sous chefs where they
now are the exec. Which means, the team already knows you and
knows what to expect of you. They also know what they can get away
with as well.
If the previous chef was a jerk, then the next chef is surely going to
try to gain the trust of the staff by doing everything different than his
predecessor. Oftentimes, this backfires and leaves the new chef
scratching his head, wondering where all of his friends, that he once