Hello Chefs, This is Chefs PSA Podcast.
I'm your host, Andre Natara. On today's episode, we're going
to get into kitchen etiquette. Stay tuned.
Before we get into it, let me tell you what I've been up to.
So here are a couple of things that you need to know.
First and foremost, I've been translating these books that
I've written into Italian and the one that I'm currently
working on, Bad Sue Good Chef, will be out within one week.
So if you're looking for the Italian by Saturday, September
9th, it should be available in Italy.
Actually, I think it's also available in the rest of the
world, but specifically this is for the Italian market.
I have a sale going on right now through September 8th at the
Chef's PS:, a merchandise store. So the hoodies, the beanies, the
caps. Can't get this hat, but I have
another one that's happy Cook close.
You can get that one. Everything on sale right now.
You can take 10% off using the promo code Happy.
I'll put a link in the show notes.
Lastly, exclusive to YouTube, I just put out episode one of how
to manage like an executive chef.
So this is a series that I had recorded during the pandemic.
It's in the style of master class and it's you've seen clips
of it, most likely on social media, where it's me in a
looking, looking debonair in a business suit, talking to the
camera about food cost and leadership fundamentals and
things like that. That class people always ask me,
where is this from, where is this from?
Well, I'll tell you what I've done is I'm going to put all
those episodes from that class only on YouTube.
The first one is out, so go to subscribe on the YouTube channel
and you can see all the classes. I will release them as I Polish
them up a little bit and get them ready for the platform.
So episode one is available, go to YouTube, hit the subscribe
button there and make sure you follow Chef's PS:.
A last update, I started working on the Food Cost Companion to
the three-part Food Cost series. So the guy that I said I would
give away a free ebook, I just finished the content for it.
Now I got to Polish it up and make it look pretty.
So I mean realistically I could get it done in a couple of days,
but I got a lot of other things going on.
So let's say within two weeks or to one week it'll be out.
Hopefully I'm announcing it that it's available by this time next
week when you're listening to the next podcast.
But anyway, regardless, yes, it's done.
It's written, I just need to Polish it up.
That'll be available on Gum Road, and I'll make sure I link
it when it is available. I was in San Antonio this past
week doing a leadership seminar and talking to a lot of chefs
this week. So I've been talking to chefs
all over Texas, the Illuminati chefs, right.
So the movers and shakers, the people that make the decisions.
And the question on my mind is Michelin coming to Texas.
So I saw that Michelin's going to Atlanta.
I think I saw that. I saw that they're going to
Denver. But I live in Texas and yet no
Michelin. There's a lot of rumors that
Michelin is coming to Texas. And as I talk to some chefs,
they're like, yeah, done deal. Other chefs are like, no,
someone screwed it up and the deal's done.
It's not going to happen. Other chefs are like, yeah, for
sure. They're just waiting until the
end of the year to announce it, but no one really knows.
Everyone's kind of speculating right now.
We're all, you know, you should see these Chef Group texts that
I'm in. What's up with Michelin?
I don't know. What do you know?
It's all this back and forth. It's a lot of speculation, a lot
of rumors, but I don't think any of us really know what's going
on. I hope Michelin comes to Texas
long overdue, right? I don't know who will get a
Michelin star. I'm sure.
I'm sure there's a lot of candidates in Austin and Dallas
and Houston and San Antonio. But nonetheless, it's incentive
for the chefs to work towards something and push themselves a
little bit. For those chefs that want to
play that game right. I'm hoping Michelin comes to
Texas because they're in Atlanta, they're in Colorado,
they're in Chicago, they're in California.
They're in New York. They're in Miami.
Texas seems like the obvious choice.
The fact that they're not here, it's almost disrespectful to
Texas. Like, who did you guys piss off?
Right. Anyway, so why do I bring that
up? Yeah, people don't know, but I
do a lot of consulting work. And I was talking to someone the
other day and we were talking about the potential of Michelin
coming to Texas. And they said if Michelin comes
to Texas and you're consulting for us, could you get us a
Michelin star? And I said, I have no idea.
And the reason I say that is because a lot of people
speculate on, Oh yeah, of course I'd get a Michelin star.
They think they'll get a Michelin star, but the truth of
the matter is, until you've demonstrated that you could do
that, it's just theory. This is something I talk about
often. There's levels to this game and
I've never gotten a Michelin star, so how can I sit here and
say that I could get one right? It's in theory.
I think I could, but I don't know if I could.
I can't prove it. And anyone out there thinking
that they could get one and it's just talk until they can prove
it right? In theory, I think I could.
I look at food on the one star level and no disrespect to these
places, I mean this in a good way.
I look at these places that have one star and I think I could do
that food. Nothing that I see is out of my
comfort zone of technique. It's in my vocabulary when I
look at most one star places, like I look at that, I say OK,
restaurants that I've run as a chef are performing at about
that level. When you get to the two star
level, I would say there's a lot that I don't understand.
When I look at it, it's like I don't know how they did that.
I have no idea what they did here and I have no idea what
they did there. And I would have a hard time
replicating certain things. I mean, for God's sake, look at
Noma was like 2 Michelin stars for a long time.
I'm not peeling pumpkin seeds and searching for reindeer
penises. I'm not doing that.
So clearly when you get to the two star level there's it's very
advanced cooking. And when you get to the three
star level, there's things that I don't even know.
Like I was talking with one of my friends, the other day's
three star chef and I was looking at some of the food that
he did and I was like I have no idea how to reverse engineer
that. Like I I have no idea how he
did. I couldn't look at it.
Like chefs a lot of times can look at dishes and say I see it,
I can reverse engineer it, I can make it, I know how to cook, I
know how to do this, that and the other.
But every now and again you see things.
It's like, I just don't understand.
It's above my reading level, and I think that's what people don't
understand. It's like there's so much detail
the higher up you go that some of it is so advanced you don't
even know that you're missing it, and that that's a weird
thing to to think about. Like some of the techniques that
they do are so subtle and so advanced that they're over your
head that you don't even know what happened, right.
We were talking about all the P's have to be the right size.
What's the difference that P was smaller than this P?
You know, maybe they put them through a grade or whatever to
sort them out or whatever the case may be.
The attention to detail, the further up you go, the ladder is
tremendous. And I think sometimes people
overestimate their abilities. So back to the person that I was
talking to with consultancy. I said I don't know if I can get
your Michelin start. I'd try.
But it's just theory. In Texas, we don't have
Michelin. So I've never had the
opportunity to get one gotten four stars from Forbes Travel
Guide or as it got rating of 29 or you know local newspapers,
the Dallas Morning News or whatever the case may be.
But that's not Michelin and it's a different, it's a different
level of expectation. Anyway, we're a long way off
from kitchen etiquette. We'll we'll get to that in a
second. The other thing that you all
should be looking at. So assuming that you're
listening to this when it's released, so Sunday, September
3rd, today is the day that the Bokus Dior USA qualifier is
going on. I'm clearly not there.
I'm recording a podcast working, but I'm excited about that.
So for those of you that don't know, the Bokus Dior is a
competition which takes place in Lyon, France.
A bunch of countries start to compete right now.
The USA qualifier is going on in Napa at Copia and there's three
competitors right now that are competing to represent the USA.
Angus McIntosh, He's competitor #1, Vincenzo Lozano, who's
competitor #2 he's the CDC at Press Restaurant in Napa Valley,
works with Philip Tessier. I believe Philip Tessier is his
coach. Philip Tessier, For those of you
that don't know, it's a silver silver medal winner at the
Bogusti or the first American to ever get on the podium.
Fantastic Chef. And then you have Stephanie De
Palma, who was formerly the CDC at Addison in Southern
California. 3 Michelin star restaurant, extremely talented
chef. All three chefs are extremely
talented. I have no idea who's going to
win. I'm very curious.
I'm excited to see the platters and hear about the competition.
I have a couple of friends that are there this week.
I'm sure it'll be all over social media anyway.
It'll be pretty cool to see who wins that, so you should be
checking that out. The highest level technique that
you're going to see a lot of times happens at these Bo Custi
or competitions. So if you're a technique geek or
a technique junkie like I am, you want to check it out so you
can see what's going on. They're always going to pull out
some new stuff that you haven't seen before, so it's pretty
cool. Most of these chefs that are
competing are Michelin 3 star level, but they're the elite of
the Michelin 3 star level. You're the they're the
handpicked ones from those kitchens, so it's pretty high
level. Go check it out.
So I put together a list of 10 basic etiquette things that
people need to know about kitchens and I want to.
I might share a couple of stories along the way, but a lot
of times new cooks come into the kitchen, they just don't know or
servers or other people that are working in the kitchen.
They just don't understand these basic things that us as chefs
know. But if you're new to the
industry, you you might make a big mistake.
So listen to this episode. But maybe you need to share it
with someone that's a little bit green that needs to hear some of
the things that we're talking about.
The first one is only cooks and chefs behind the line, right?
It's busy. It's hot.
Pots and pans tight space, knives, stress, chaos sometimes,
depending on where you're working, sometimes the floor is
slippery. There could be a grease spill.
People could be moving with pots and pans and knives, Whatever.
It's a dangerous place. Nothing is more dangerous or
infuriating than when someone who doesn't work behind the line
unknowingly goes behind the line in the middle of the rush.
The the first time I ever saw that I was like right out of
culinary school and I was working in a kitchen and the
server walked behind the line and like the sous chef was like,
don't ever come behind my line and just laid into them.
And I just remember I was like, oh shit.
I didn't know that was a rule because I was still green, but I
learned pretty quick no one behind the line but cooks and
chefs. Now everyone said what about
dishwashers and porters? And yeah, obviously the
occasional person coming behind to refill plates or pick up
dirty pots and pans, which by the way, stack your pots, stack
your pans, make it easy for the dish station.
But yes, they are going to come back on occasion.
But for the most part, during service, it should be cooks and
chefs behind the line, and they should have a certain flow
there. You're always wanting to work at
a certain cadence with the other people on the team to make sure
that things are running smoothly and someone coming behind the
line. It's dangerous for the person
coming behind the line, but it's also dangerous for the rest of
the team. It just breaks the rhythm when
people are working, so don't do it anyway.
Only cooks and chefs behind the line number two never touch
another chef's knives without asking.
Now, a lot of places have community knives, and I get that
right. A lot of times they have the
community knives that they maybe they rent out or they purchase,
and that's for people that don't have knives, that's a good
thing. But a lot of times chefs go and
collect knives and they collect very expensive knives and they
take great care of their knives and it's like their samurai
sword. Don't touch it, period.
Don't even look at it, pretend it doesn't exist.
You're going to see some shiny new knives over there.
Don't look at it, don't touch it, don't even think about it.
Never touch another chef's knives without asking and ask.
Look, if someone came up to me and said, can I borrow your
knife, I'd say I'd be like, don't you have a knife?
Are you not ready for the job? This is a professional kitchen.
You're going to show up without knives.
Of course things happen. Maybe they don't have a knife,
maybe they have maybe their new cook and they couldn't afford
what, That's different. But if you're a professional
cook and you've been in this industry for a while and you're
showing up to a job where everyone has knives and you
don't have knife, it's just a lack of preparation and common
sense. Like, of course things happen,
but don't be that cook because that cook does exist.
They show up and they want to borrow everyone's knife.
But the worst thing is they take it without asking and you don't
even know. And then maybe you have this
$1000 Japanese knife and they drop it and they give it back to
you with a big old chip in it and you're like, you're ready to
ring someone. Just talking about that, Just
talking about that makes my blood blow.
Don't be that person #3, Use your kitchen voice.
So we're talking about no one else behind the line other than
cooks and chefs. But the cooks and chefs, you
need to know how to operate on the line or in the kitchen so
it's hot. Corner, behind knife, things
like that. Use your voice.
Do not whisper. I used to go up to cooks because
I would get so frustrated because they'd be like, behind,
you know, just kind of whispering, like say it loud.
I'd rather you say it loud and me move than me not move and you
stab me or you spill something on me when you're coming around
the corner, say corner, so we don't collide.
Teach this to the service team as well, right?
You're going to prevent a ton of accidents simply by using your
voice. It's completely acceptable to
raise your voice if you're coming around the corner or if
you're walking with a hot pot behind someone rather than
spilling it on them. This has happened to me before,
like someone spilled hot boiling water on me once.
Thank God I had an apron on, everything still works.
But another time, me being careless, talking about knife
etiquette and also talking about using your voice.
I was butchering a piece of meat and I had a very thin, flexible,
Bony knife. So razor sharp, super thin Bony
knife. And I was sauteing at the same
time that I was. I was multitasking, right?
So I was butchering something and I was sauteed and I didn't
leave the knife on my station. So I took the knife with me over
to the Saute station and I was holding it carelessly.
And another cook came up behind me to see what I was doing.
And as he walked up behind me to kind of peek over my shoulder,
my knife slid right into his leg.
I could feel the whole thing. And it was, it's all kind of
gross. And he just made a face.
I think he just stabbed my leg. So it was a thin, Bony knife,
Like, I'm talking super thin. And he just pulled it out.
It probably went in like literally like 2 inches in his
leg. But the dude was a gangster.
All he did was just, you know, that sucks.
My fault. You wrapped it up with a, you
know, bandano, tried to make a tourniquet or whatever, then
just went back to work. That's it.
Like, nothing. Like, no big deal, tough guys.
It reminds me of another time, you know, Speaking of knife
safety, digress for a second, I worked with this guy from El
Salvador. He was a dishwasher.
He was like a gorilla in El Salvador.
And I don't mean like the, I mean the people with guns in the
jungle, those types of gorillas, probably a literal killer.
Like, I don't know, he was a scary dude.
Anyway, one of the servers put a broken wine glass on the dish
station and didn't say anything. So he was a gangster and he was
hustling on the dish station working by himself.
And he grabbed it and he sliced a big chunk of meat right
through his palm and it was dangling and it was gross.
And so they called me over to the dish station.
This, the sous chef says, hey, you need to go check this guy
out. He's bleeding really bad.
And I see him back there wrapping it up.
And I said, let me take a look. And it's, I mean, it's a big
chunk of flesh, like a V cut out of his palm.
And it looks bad. I said, you probably need to go
to the ER. This guy had a lot of pride.
Like I said he was. He was a soldier.
He's like, no, no, I'm good. I'm good.
Let me just wrap it up. Maybe I'll put some gorilla glue
on. I was like, no, you should
probably go to the ER. He's like, no, no, no, no, chef.
I'm good. I'm good.
I'll prove to you like he wanted to prove to me how tough he was.
I was like, look, you need to take care of that.
He's like, no, no, no, just get me some scissors.
I'm gonna just cut this flesh out.
And, yeah, that's what he wanted to do.
He wanted to cut the You want to cut a big chunk of meat out of
his hand with some joist chant? I wouldn't do that.
I would have gone to the ER anyway.
No unsolicited help. And what I mean by that is
sometimes you're caught up on your work and maybe you're
working the line or you're working a station.
Then you just jump in and you try to take over someone's
project or you try and start helping them cook.
Don't do that because you could throw off their rhythm.
They might have a certain way that they like to do things.
They might have the tickets organized in their mind and you
start messing with things on their station.
Don't do that in the kitchen. You don't give help unsolicited.
You ask 1st, and I'm not saying don't help people be unsolicited
is one thing you have to ask. Do you want help?
Because a lot of times they'll say no, I just need this, this,
this. Or a lot of times they'll tell
you exactly what they need help with.
Because a lot of times people want to help with things that
they don't need help with. They might tell you, yeah, I
need help. All I need you to do is set my
plates out. I got the rest.
But you're like over there based in their fish messing up the
rhythm. So when you need to give someone
help because you see that they need help, it's important that
you ask them first. Do you need help?
And if they say yes, say what do you want me to do?
But do not just jump in unsolicited because you can
actually create a little bit more chaos than you were
intending, so no good deed goes unpunished.
This is one that I don't say often, but it's underlooked.
I put a chef's PS:. A up on it once, and that is no
hands on pockets. What do hands in pockets say?
Right. So if you're new to a kitchen,
you shouldn't. Or if you're working in
hospitality, don't walk around with your hands in your pockets
#1. That's gross.
Like pockets are dirty. Lenty money, phone.
Whatever is in your pocket. Whatever's in your pocket
nonetheless is gross. Most likely it's not sanitary,
but two, your hands should be working.
And if you're walking around with your hands in your pockets,
that means you're not working. Get to work.
When other people see people with their hands in their
pockets, all that screams is I'm not working right.
Both hands out of your pockets doing something or keep them by
your side if maybe you're standing or whatever, right?
Just keeping your hands in your pockets is a bad habit,
especially if you work in a hospitality.
If you're working in the kitchen, no hands in pockets.
Which leads to #6. Cell phones.
Cell phones are now like a part of doing business in the
kitchens. When I was coming up, like only
the chef had a cell phone, Really had a BlackBerry?
Maybe. But now everyone has cell
phones, so it's a part of the culture.
So I know a lot of people take notes with their cell phones.
A lot of people are taking photos with their cell phones
for station diagrams or whatever.
So I understand that the cell phone is going to be a part of
it. But number one, don't put your
cell phone on your cutting board.
Where do you use your cell phone?
Where you scrolling on Instagram?
Like in those chef's PS:. A posts, right?
Are you sitting on the toilet looking at your phone?
Don't be gross. Don't put your cell phone on
your cutting board. Right.
You'd be on the toilet and then put the cell phone in next to
the onions and chop and say, oh, it's because I'm looking at the
red. It's kind of gross.
Don't put the cell phone on the cutting board.
Wash your hands while we're at it.
Don't put boxes on the cutting board.
As a matter of fact, boxes shouldn't even be in the
kitchen. So I get it.
Not everyone's going to have the opportunity to transfer
everything from a box to a camber on this, on the other,
But in my opinion, boxes do not go in the kitchen or they
definitely don't go on workplace surfaces.
And the reason that is because people like why?
Because boxes are stored in warehouses where there's rats
and roaches and feces and rat shit and all sorts of other
things like and then you're going to pick that box up where
it's stored on the floor and then put that on top of your
cutting board. Or you're going to put that on a
workplace counter. Cutting boards are sacred.
Workspace counters are sacred boxes.
Don't go on work surfaces. Period.
Don't be gross. So I had mentioned earlier that
I did a leadership seminar in San Antonio, and one of the
things that I always put in my seminars is Shaken and Shakeout.
I haven't done a Chef's PS:. A on it.
I've put it in the books. I've talked about it at length,
but I haven't done a PS:. A on it, on social because I'm
not sure necessarily how to word it.
So it's somewhat so it's somewhat interesting.
But let me tell you what I think.
I think that every kitchen should shake in and shake out.
You shake in when you arrive with the team and you shake out
when you leave. A lot of the best kitchens.
This is a normal practice. When you go to the high end
kitchens, the more professional kitchens are always going to
shake in and shake out. It's something I learned early
on from one of my first chefs. He'd always come in whether it
was handy, You know what those payday was shake your hand,
thank you for the job and give you your paycheck.
Or whenever he'd arrived, he'd walk around and shake everyone's
hand. It was just professional
courtesy and commonplace. But here's why I think it's
important, because a lot of times people have been in those
awkward situations where someone lower on the totem pole is in a
room with someone a little bit higher and they don't talk and
there's this awkward silence. Maybe it's on the elevator,
they're walking down the hall together, and they don't even
acknowledge each other. And a lot of places, believe it
or not, you spend all day with people, but you don't even greet
and acknowledge people. That culture then bleeds out
into the service team, which then bleeds into the guest.
And if you have a culture based on dignity and respect, the
foundation is built with the common courtesy of
acknowledgement and shaking hands and greeting one another.
Now that doesn't mean you need to get caught up with COVID and
I don't want to shake hands, okay, then fist bump or wave or
something, but acknowledge each other.
Acknowledge everyone. When you arrive to work,
Acknowledge everyone. When you leave to work,
acknowledge everyone. You're leaving the line, pet
peeve. If you're leaving the line, say
offline, right? Don't just disappear.
You might be new to line cooking.
You never just vanish in the middle of service to go to the
bathroom. You say offline and you ask
permission or say chef, may I may I go offline?
Whatever the case may be, you don't just vanish, but anyway,
acknowledge and acknowledge out. And the reason I say that is
because you begin the day as a professional.
You close the day as a professional regardless of what
happens in between, and a lot of shit happens in between.
During service. You might fight over whatever,
right? But at least you know that you
have a daily reset. And for that moment where you're
acknowledging people, so you're shaking and shaking out, it
establishes equality amongst whoever is doing the shaking and
shaking out, whether it's the chef and the steward or the
general manager and the server, it doesn't matter.
In that moment. You're establishing equality,
and establishing equality is very important.
To have a good workplace culture.
In kitchens that I've run and people have left and they go to
a place where there is no shaken and shakeout culture.
The one thing that they always tell me that they miss the most
is that they're like no one shakes in here and it bothers
them. When you've worked in that
environment, you start to become more courteous and more
professional. What's the downside of being a
nicer person and being more professional and courteous and
hospitable and having a better culture?
There's no downside. There's only upside anyway.
Shaken and shake out another one.
No sitting on workplace counters.
So counters are for glasses, not for asses, right?
Nothing's more annoying than after service and then you see
the culinary team or the service team.
Just jump on workspace counters and just sit there and chit,
chat and talk. Get your ass off the table.
I remember the first time I did that, it was the end of service
and I I was sitting up there and my chef came around the corner.
He's get your ass off the table. I was very embarrassed, but I
never did it again and obviously explained to me why asses are
not sanitary, Don't sit on the counter.
It reminds me of an old Iron Chef episode where Bobby Flay
jumped on the counter and stood on the cutting board.
And then Morimoto was really pissed off.
He's saying, no, he's not a chef.
I don't remember how it went down, but I remember I was like,
oh, more Emoto's pissed. You don't disrespect the cutting
board, you don't disrespect worse workplace surfaces, right?
Keep it professional. So wrapped up your shift, don't
sit on the counter #9. No whistling in the kitchen.
Now you do what you want. But I'm telling you, like
there's a lot of chefs that are very superstitious, No whistling
in the kitchen. It's considered bad luck.
So if they if you see the chef whistling, other people
whistling, do it. But don't be the first one to
try it out. If you're new in the kitchen,
say I'm just going to whistle me a Cardi B song over here.
Whatever. I don't know if Cardi B songs
are whistle ready. Anyway, you get the point.
Don't whistle in the kitchen or do find out.
Last one is clean as you go, right?
Don't wipe things directly on the floor.
Wipe it into a little container and then put it in the trash.
If you see a piece of trash on the floor, don't walk past it
without picking it up. Maybe keep a little sanitizer
towel on the piano of your stove and you wipe it down on
occasion. In between uses, wipe your
board, Wipe your knife. As I say, happy knife, happy
life. Keep it clean.
Clean as you go is a very important skill, right?
One of the things that I've noticed, like for me, when I see
someone that's fast in the kitchen and clean, you know
they're a good cook. Like they're high level.
That to me is the sign of a high level cook.
Someone that's fast, someone that's clean, and someone that's
precise. But that clean part is very
important. So you could be precise but not
fast and not clean, but if you have all three, unstoppable.
Those are the top of the food chain cooks, the ones that could
work fast, work clean, and be very efficient.
Working clean is just being smart about how you organize
your station, right? Minimizing the amount of steps
that you have to pick up a dish. Organizing things so that all
the like things are together. Not putting the wet ingredients
in the ninth pan behind the dry ingredients.
Every time you take it out, you're getting all the dry
ingredients wet like you do, right?
Makes no sense. You got to be smart about how
you organize yourself. Work clean, wipe down.
Anyway, y'all get the point. I had some other ones that I was
going to talk about, but I didn't.
One was this is like bonus bonus #11.
A lot of places I didn't talk about this because I don't
necessarily believe it, and I haven't worked in a place in a
long time that has talked about this.
I don't even know if it's relevant, but a lot of places
would say don't kill lobsters prior to service starting
because it's bad luck, you know? Anyway, I don't know if that's
still a thing, but that used to be a thing back in the old days,
but I haven't heard in a while since.
I'm not even going to talk about that.
But anyway, I would have said no radios in the kitchen, but I
didn't want everyone coming at me saying how dare you not have
radios in the kitchen. And I've changed my stance on
that because before I would be like no radios in the kitchen,
but now if you're listening to Chef's PSA podcast in the
kitchen, that's acceptable in my opinion.
Like you get a pass radios in the kitchen if you listen to
this podcast. If you want to support the show,
you know what to do. Make sure you leave five stars.
If you listen on Spotify, hit the subscribe button.
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I appreciate the support. It goes a long way to bring you
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Go to chefspsa.com, you get all the books, there you go to the
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Merch store and be on the lookout for the managed Like an
Executive Chef episodes as they come out.
I'll be releasing them kind of sporadically as I get them done,
as I'm working on the translation and the food cost
guide, so I got a lot of things that I'm working on.
Stay tuned. Anyway, thank you all very much.
See you next week. Hit the porno music.