Going on extern I had set a goal for myself to gain a more creative side. I had the basic skills in the kitchen just not the creativity. At my extern The White Elephant in Nantucket MA, it was important to keep a creative mind open. We were all about fresh and local products and any special deliveries that were brought in were used as our daily lunch special and our appetizer special. I found most interesting was what makes a good manager.
My Sous Chef the person who ran all of breakfast and lunch production made me realize what it takes to be a great manager. He was always on top of things in the kitchen and new when orders were getting picked up and what banquets were that day. He was the person who taught me how to be creative and he let me do the lunch special for the day. It might sound lame that I got so excited over a simple lunch special, but it was something I created and people ordered. For the first time I was sure that cooking was what I wanted to do for the rest of my life. It takes a great person to make you realize that you really love something.
If my Sous Chef hadn’t pushed me so hard everyday and gave me great feedback and reviews I would have had a miserable extern. Great managers who show a positive attitude and show passion for what they do is really what every worker wants to see. My Sous Chef made everyone in the kitchen more energetic and made us all want to be in the kitchen, even if it was at 5 a.m! I don’t agree with the term boomer rang manager, even though it can be confusing if one day the manager expedites and then cooks on the line, you should always be prepared to be able to go from station to station because if something horrible goes wrong you need to be able to react and not waste time. Managers play a key role in the kitchen, without a strong manager shit would hit the ceiling.
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