The relationship I had with my co-workers is mostly cooperative. Our bonds were work focused, and we all worked together as best as we can to come to our finished products in the kitchen. In every workplace, I believe that there will be a clash of interest and ideological confrontations, but these conflicts are minor and the priority of our work must be put high above them. I believe that positive feedback and structured guidance is the key to all work-based relationships, but I cannot change the way other people function in co-operational affairs.
As every chef has told me, and I have come to know this as truth and fact, every person has a different way to do something in the culinary world. Realizing that things aren’t done the same everywhere helps me to take all the different concepts and put them in my pocket for possible future use. The interpersonal relations within my kitchen are stable enough for great success, and progress goes with success as time moves forward and experience grows.
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