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What is the most difficult part about creating new food and being a Chef?
More specifically about being a chef in general.
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4 answers
Updated
John’s Answer
When I am creating new menu items, I have to keep in mind certain parameters that can sometimes curtail the free flowing artistic feel of it all.
First off, will this recipe keep food cost margins in check? You have to consider multiple factors such as the type of restaurant and clientele, check average etc. You can't expect your customers to start ordering $50-$60 Lobster Frye Diablov when your main proteins are $10 hamburgers.
Is the recipe easily repeatable? It's great to make complex items with 15 ingredients and an array of sauces and multiple cooking methods, but how practical and simple is it that any of your cooks can recreate it when the line is backed up with 20 food orders, and a large table 8 all just ordered the same thing, your new creation. Can it be pre-prepped so that it doesn't lose any of its quality while serving a large quantity?
So, when i create a new item, I let my imagination run wild for the first part of discovery, then once I "hit the nail on the head" and I think it can't get any better, then I'll see if it will fit all my parameters. I go back and break down the ingredients into food cost and method and practicality. Then, I always will make the item for the staff and owners as a taste test to get a clear and concise opinions of how successful it will be, If it doesnt meet all my criteria, or the staff have strong critiques about it, than I see if there can be adjustments made that can still fit into all my parameters and be well received, without losing the whole nuance of it. If it still can't work then it is scrapped and I start over.
The second part of the question is much more involved. The difficulties of being a chef? When you first start off in your chef career, you have a sense of pride, an energy level off the charts and blinders on that gives you a laser focus on creating a successful career. And all those things are needed and the only way that leads to success. The challenge comes into play when, as time passes, there becomes a different perspective that starts to make chefing a bit more difficult. As a successful young chef, there's not much that slows you down or gets in your way. It's easy to work 60-70 hour weeks then go home and think about your day for another 4 or 5 hours. There are no hobbies, or other interest being pursued, there is probably not a new romantic relationship being created or even new friendships outside your work crew. The chances are you are not a single pet owner either. And all this doesn't hold much relevance until it does. When you come up for air after 4 or 5 years you start to feel that you may be missing out on some other aspects of socialization. You may even go another few trying to shake it off. But after 8-10 years you come to the realization that you are lacking a healthy "lifestyle" balance, and is there anything you can do to get things a bit more balanced without changing careers. Near impossible to get weekends off to hang with family and friends and only home one or two nights a week to have dinner with your family and help the kids with homework. You may choose to work for a breakfast/ lunch only joint to be home by 4ish, or, like myself, being lucky enough to have my career in Las Vegas, I worked many Graveyard gigs. Going in at 11pm or 12am and being before noon. That I find gives you the most freedom of time, being to still work 60+ hours/week, and be awake for dinner.
There really is no easy answer. What worked for me, with close to 50 years in hospitality, was variety. I worked every aspect of hospitality. Of course it was difficult to put my chef skills to the side, but managing the Front of the House created a new found energy, or being a Beverage Manager for a major gaming company opened up new doors, and creating the opportunity to be a Restaurant/Tavern owner-operator fulfilled some of my earliest culinary dreams. So to stop here before I get too carried away, yes being a chef can be difficult at times and at first, but if you instill within yourself creativity and be fearless of change, those characteristics can lead you beyond your wildest dreams and create new opportunities. It seems my career "pattern" has been, 4 or 5 years as a chef, then take a break for 4 or 5 years in a different aspect of hospitality, then get back into the chef gig for another 4 or 5 years then break away again for another exciting learning experience, and so on and so on. I know in the end Tizoc your story and career will be as exciting as you make it, and pushing through the difficult times, and creating new changes will serve you well
Good Luck, Chef JV(Johnny Vegas)
First off, will this recipe keep food cost margins in check? You have to consider multiple factors such as the type of restaurant and clientele, check average etc. You can't expect your customers to start ordering $50-$60 Lobster Frye Diablov when your main proteins are $10 hamburgers.
Is the recipe easily repeatable? It's great to make complex items with 15 ingredients and an array of sauces and multiple cooking methods, but how practical and simple is it that any of your cooks can recreate it when the line is backed up with 20 food orders, and a large table 8 all just ordered the same thing, your new creation. Can it be pre-prepped so that it doesn't lose any of its quality while serving a large quantity?
So, when i create a new item, I let my imagination run wild for the first part of discovery, then once I "hit the nail on the head" and I think it can't get any better, then I'll see if it will fit all my parameters. I go back and break down the ingredients into food cost and method and practicality. Then, I always will make the item for the staff and owners as a taste test to get a clear and concise opinions of how successful it will be, If it doesnt meet all my criteria, or the staff have strong critiques about it, than I see if there can be adjustments made that can still fit into all my parameters and be well received, without losing the whole nuance of it. If it still can't work then it is scrapped and I start over.
The second part of the question is much more involved. The difficulties of being a chef? When you first start off in your chef career, you have a sense of pride, an energy level off the charts and blinders on that gives you a laser focus on creating a successful career. And all those things are needed and the only way that leads to success. The challenge comes into play when, as time passes, there becomes a different perspective that starts to make chefing a bit more difficult. As a successful young chef, there's not much that slows you down or gets in your way. It's easy to work 60-70 hour weeks then go home and think about your day for another 4 or 5 hours. There are no hobbies, or other interest being pursued, there is probably not a new romantic relationship being created or even new friendships outside your work crew. The chances are you are not a single pet owner either. And all this doesn't hold much relevance until it does. When you come up for air after 4 or 5 years you start to feel that you may be missing out on some other aspects of socialization. You may even go another few trying to shake it off. But after 8-10 years you come to the realization that you are lacking a healthy "lifestyle" balance, and is there anything you can do to get things a bit more balanced without changing careers. Near impossible to get weekends off to hang with family and friends and only home one or two nights a week to have dinner with your family and help the kids with homework. You may choose to work for a breakfast/ lunch only joint to be home by 4ish, or, like myself, being lucky enough to have my career in Las Vegas, I worked many Graveyard gigs. Going in at 11pm or 12am and being before noon. That I find gives you the most freedom of time, being to still work 60+ hours/week, and be awake for dinner.
There really is no easy answer. What worked for me, with close to 50 years in hospitality, was variety. I worked every aspect of hospitality. Of course it was difficult to put my chef skills to the side, but managing the Front of the House created a new found energy, or being a Beverage Manager for a major gaming company opened up new doors, and creating the opportunity to be a Restaurant/Tavern owner-operator fulfilled some of my earliest culinary dreams. So to stop here before I get too carried away, yes being a chef can be difficult at times and at first, but if you instill within yourself creativity and be fearless of change, those characteristics can lead you beyond your wildest dreams and create new opportunities. It seems my career "pattern" has been, 4 or 5 years as a chef, then take a break for 4 or 5 years in a different aspect of hospitality, then get back into the chef gig for another 4 or 5 years then break away again for another exciting learning experience, and so on and so on. I know in the end Tizoc your story and career will be as exciting as you make it, and pushing through the difficult times, and creating new changes will serve you well
Good Luck, Chef JV(Johnny Vegas)
Updated
Kurteesa’s Answer
If you get burn out and start to get a mental block. Like with any art, you can just run out of ideas. When i find myself like that I go to farmers markets, try new restaurants to get some inspiration.
Updated
Junnie’s Answer
Dear Tizoc,
It is not difficult to develop a new food product. Seeking for answers and patience are the key. Here are some things to consider during food/ menu creation:
1. Target audience - who are your customer? How much are they willing to pay? Does it need to be gluten free? Less spicy? More edgy?
2. Consider food trend vs customer preferences.
3. The presentation, the taste, the texture.
4. Food cost.
5. Labor cost/ labor skills; are they easily being made with your helpers?
6. The life cycle of the food. Is this a temporary menu or something you would like it to be a permanent menu item.
It is not so difficult when you know where to look for the answers. I think it’s more like playing with a puzzle in food creation. It is a process, creating a piece of art with lots of informations.
Enjoy the process.
Junnie
It is not difficult to develop a new food product. Seeking for answers and patience are the key. Here are some things to consider during food/ menu creation:
1. Target audience - who are your customer? How much are they willing to pay? Does it need to be gluten free? Less spicy? More edgy?
2. Consider food trend vs customer preferences.
3. The presentation, the taste, the texture.
4. Food cost.
5. Labor cost/ labor skills; are they easily being made with your helpers?
6. The life cycle of the food. Is this a temporary menu or something you would like it to be a permanent menu item.
It is not so difficult when you know where to look for the answers. I think it’s more like playing with a puzzle in food creation. It is a process, creating a piece of art with lots of informations.
Enjoy the process.
Junnie
Updated
Benjamin’s Answer
People are always going to be your biggest obstacle. Things are different now in the way that it doesn’t get physical but there are always toxic attitudes in the kitchen, even if you are the boss you will have issues because respect. If they don’t respect you they never will and will always be undermining you to whoever will listen.