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Head chefs, What are the hardest challenges you go through while being head of your respected restaurants?

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Michel’s Answer

Long hours, high pressure, time away from friends and family. I am lucky because I love what I do. 30 years in.
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Pedro’s Answer

Managing a Team: Guiding and inspiring a varied group of cooks, and kitchen staff can be tough. Making sure everyone communicates well, solving disagreements, keeping spirits high, and creating a happy workplace calls for great leadership abilities.
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Benjamin’s Answer

Staff is always the issues, in one way or another it is a lot to deal with. Everyone has problems and a life but restaurants are slim margins to make money and we rely on the staff to be.
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Megan’s Answer

With great power comes great responsibility. You are in charge of not only a bunch of people with different needs, personalities, and goals; you are in charge of making sure guests continue to come in the door; you’re in charge of creating a profitable business. Lots of moving parts, lots of hats worn.
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