Lessons of Excellence
Ben Cesar
Chef Alan Bergman
CUL1315
May 7, 2014
Lessons in Excellence
The chapter started with a short story from Charlie's life. It started by talking about a hard night that he has with his staff where he had to keep cheering them up to keep the energy going and to keep the morals up. After this short introduction, he goes on and gives us ways to cheer for our own employees; how to encourage them. But during all those praises, he warns not to congratulate the employees too often so that when you do praise them they can feel great about themselves. The rare praises have greater impacts than the common ones. In the chapter, Charlie Trotter explains the effects of cheering for his staff. He shows how the constant cheering and pushing always helps his crew to keep doing their best and to keep striving for better. The effect of singling out an employee because of their work not only impacts them but also the rest of the staff. The one being awarded may want to keep his high standards to stay as the employee of the month. Meanwhile, the rest of the staff may want to win such approval for the chef, so they also try their best to become the next employee of the month. I personally couldn’t agree more with Chef Trotter. With a lot of applauds and cheering, you can push you staff to keep performing better than the day before. Moral, energy and focus should always be present in the kitchen. The chef should never stop praising his staff to keep them alert and passionate. In the industry, passion is the key to success. The chef should always have passion for what they are doing and this passion is often shown as hyper-activity and happiness. This energy released by the chef should always go on to the cooks and always inspire them to do their best. I intend to learn and use this tactic from Charlie Trotter since it keeps the staff motivated. In order to get the dishes out perfectly and on time, the staff has to remain hyped up and alive in the kitchen. I will
Chef Alan Bergman
CUL1315
May 7, 2014
Lessons in Excellence
The chapter started with a short story from Charlie's life. It started by talking about a hard night that he has with his staff where he had to keep cheering them up to keep the energy going and to keep the morals up. After this short introduction, he goes on and gives us ways to cheer for our own employees; how to encourage them. But during all those praises, he warns not to congratulate the employees too often so that when you do praise them they can feel great about themselves. The rare praises have greater impacts than the common ones. In the chapter, Charlie Trotter explains the effects of cheering for his staff. He shows how the constant cheering and pushing always helps his crew to keep doing their best and to keep striving for better. The effect of singling out an employee because of their work not only impacts them but also the rest of the staff. The one being awarded may want to keep his high standards to stay as the employee of the month. Meanwhile, the rest of the staff may want to win such approval for the chef, so they also try their best to become the next employee of the month. I personally couldn’t agree more with Chef Trotter. With a lot of applauds and cheering, you can push you staff to keep performing better than the day before. Moral, energy and focus should always be present in the kitchen. The chef should never stop praising his staff to keep them alert and passionate. In the industry, passion is the key to success. The chef should always have passion for what they are doing and this passion is often shown as hyper-activity and happiness. This energy released by the chef should always go on to the cooks and always inspire them to do their best. I intend to learn and use this tactic from Charlie Trotter since it keeps the staff motivated. In order to get the dishes out perfectly and on time, the staff has to remain hyped up and alive in the kitchen. I will