Behind the pass, where chefs and kitchen staff lurk for up to 18 hours a day, every day, stress becomes a dark shadow that never leaves. How can it? Look at the stakes, for god’s sake.
Shayne Lewis has carved his own niche in the hospitality industry. And aren’t we glad he did! His Lean To Kitchen has been my go to brand of sauces forever!
Jam’s words to young people interested in a career in the industry? “You have to be dedicated, have a genuine interest in food and hospitality, be a people person, and most importantly? Cool headed!”
Keith Ancker originally posted this on a Facebook Group – Chef’s Circle, and I loved his full on story of what his life’s been behind the pass. Now he’s moving on, and giving bouquets and brickbats to those from his past. Keith is in the USA, so for those Australians among us, some of the terms will be strange. But it’s worth the read, trust me. And I haven’t taken out the language… it’s how it is.
An industry in crisis? Yes, I’ve said it before and I hope everyone’s listening. Because we need to act.
The number one word that all business and hospitality people need to focus on is probably not what you think. But it’s all important.
The number of restaurant start-ups and seats is now officially outpacing population growth. We need to deal with this scary statistic, and now.
Do you have a clear, workable management system? One that filters down or
sideways? I think sideways is the new down, really.
While the video and screen shot are of Geena Davis talking to film and TV people about the massive gender imbalance in the film industry, I thought it was incredibly pertinent to life behind the pass.
We chose our own table and sat down, picking up menus that lay waiting. The place was half full, and a couple of waiters dawdled, chatting at the bar.