Mastering Kitchen Leadership | Chef's PSA Podcast with Andre Natera

[@BlueRoseSteakhouse]

Another home run! Thank you for promoting leadership through the team not of the team. Our legacy should always be remembered through the growth of our people more than our food.

[@chefsPSA]

What so many chefs fail to realize is their legacy is told by others.

[@manalalalem]

Thanks 🎉🎉

[@venzy215]

Thankyou

[@chefsPSA]

@@venzy215 you’re welcome

[@aaronstanley35]

I'm taking a huge step. I've been sous chef of a great small restaurant for 12 years. I just now took an executive chef position of a very nice hotel. It's my first exec job. I have to move forward in my career but I'm full of fear and excitement at same time. I'm working my notice out but need to build confidence fast. I've been cooking for 23 years in various places and should have all experience I need but still neevous

[@chefsPSA]

It is natural to be nervous. But you got this! Congratulations on the EC job!

[@afraidcomet]

Please do a 48 laws of power book! That was one of the best chef related content I've ever consumed. It was the thing that made me follow your podcast and buy your books.

[@chefsPSA]

Trust me I want to! I need to see the legalities around using the title and work. If not I will have to change it up a bit. But I do think this is the next one.

[@jovanmorales2534]

Thank you for this great video and advice. I really needed it. I’m on my 4th chef de cuisine gig and a new place. I’ve come a long way. And it’s hard coming into a kitchen as a chef vs coming in as say a line cook. You wanna get along with everyone but still be assertive and recognize everyone’s potential and possible weak spots and how to tighten things up. Thanks again Chef. Cheers 🍻

[@chefsPSA]

Cheers Chef!

[@maurizp5565]

Im working since 20 years in kitchens, Im currently working as chef de partie. Sometimes its kind of frustrating. Im in a very good hotel and the salary is good. Im in middle east. But in some point I think I lost the north. I'd been in charge of restaurants. But now Im in hospitality industry since 3 years ago. I see people in leadership position thinking that to be a chef is to yell and make everyone feel a shit. Im kind of tired of it. But Ill continue because this is what I love to do. I started working since I was 15 years old. I think I should give more direction to my career, but I was young.

[@chefsPSA]

Yelling usually is a sign a leader can't communicate ideas well enough for the team to understand.

[@afraidcomet]

Great insight! I just got promoted to jr sous last week. I'll try my best to implement the things you discussed.

[@chefsPSA]

Congratulations Chef! Let's GO!