When I speak to guests that are dining, they often mention how wonderful everything was, how they are huge fans and what an incredible meal they just had experienced. That feedback is what it is all about.
The fact that somehow as chefs we had the opportunity to make some kind of impact on their lives with something we have cooked for them is huge. This is what drives chefs – creating that emotional connection with the guest.
It is not always the case; every restaurant has its bad days and nights. So many things can go wrong, from a missed food delivery, an injury, a sickness, a crazy guest request that slows down another table, mis-ordered dinners, the owner is having a bad day, the general manager thinks he's the chef, over-cooked food, cold food, salty food, bad training on the chef's part, a missed call to the cooks (chefs make mistakes, too).
Every restaurant is dysfunctional; the good ones just hide it better.
However, when it goes well, 90 percent of the time the chef gets all the credit and somehow the customers think we chefs are in the kitchen alone. Well, today, reality cooking television shows have shed some light on what really goes on.
But, the point I'm making is this; behind every great chef is an even better support team of individuals that are selfless, hard working, that restrain their frustration, bite their tongues – most of the time (you know who you are), put up with our egos, our tirades, our bad days and still come to work committed to making great food. It is these ladies and gentleman that bring our visions to life.
I always feel lucky when people tell me how amazing things are; lucky that I was fortunate to be taught by patient chefs and supported by compassionate people. I'm not a screaming plate-throwing Englishman by any means, but that doesn't mean I'm not grateful. Thank you.
Chef Jason Gorman has been eating for almost 41 years, cooking for 26 years, and has had the privilege of working with some of the country's top chefs and restaurants.
He's been fortunate enough to have worked in many different aspects of the hospitality world, from fast casual service, "ma and pa" restaurants, catering, 1,000-room plus hotels, independent stand-alone restaurants, some corporate chains, a casino, 4- and 5-diamond restaurants, even a steakhouse and the state's No. 1 boutique hotel, The Iron Horse Hotel.
