Comments on: A cook's top priority is to know how to cook http://chefstales.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/ Everything you've always wanted to know about cooking, but were too afraid to ask Mon, 06 Feb 2012 10:15:42 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Lawrence Teo http://chefstales.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-4152 Lawrence Teo Wed, 03 Aug 2011 16:03:04 +0000 http://chefstales.wordpress.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-4152 Well, paper qualifications are essential to most establishment (esp.in Singapore).. whether you like it or not; that's the fact of life in Asian society. I was engaged in cooking since I was 17. When I was near 30, I have made even money to set up a restaurant & I became a Chef Owner. But still with 13 years of hands-on kitchen experience, that is not good for the local industry. I ambit to teach & share my culinary experience, finally, I decided to leave this country for Australia to work in a Celebrity Chef's restaurant & at the same time do a Culinary Certificate in Hospitality. I finally attained a Certificate III in hospitality (Commercial Cookery) in 2008; I was already 36 years old. I returned to Singapore, and do a Cambridge Diploma in Teaching & Training so that I could teach culinary. But then again, after these internationally certification & diploma, STILL, I was told by the local authority I am not good enough to become a Culinary Lecturer in a government-run culinary institute unless I do a local WSQ Culinary Diploma or another local training certificate ACTA. I was offered an assistant trainer position, but I didn't want to.. How can a qualification awarded from the Australian National Trade Skill authority and a Teaching/Training Diploma awarded by the University of Cambridge, U.K be inferior than that of those local qualifications, I wonder? Anyway, I decided to prove the local authorities wrong by building up my own profile; in my own way, that is to showcase my culinary skills in a worldwide platform in soon to come... But then, and hopefully.. hands-on experience can outdo the importance mindset of paper qualification.. Well, paper qualifications are essential to most establishment (esp.in Singapore).. whether you like it or not; that’s the fact of life in Asian society.
I was engaged in cooking since I was 17. When I was near 30, I have made even money to set up a restaurant & I became a Chef Owner. But still with 13 years of hands-on kitchen experience, that is not good for the local industry. I ambit to teach & share my culinary experience, finally, I decided to leave this country for Australia to work in a Celebrity Chef’s restaurant & at the same time do a Culinary Certificate in Hospitality. I finally attained a Certificate III in hospitality (Commercial Cookery) in 2008; I was already 36 years old. I returned to Singapore, and do a Cambridge Diploma in Teaching & Training so that I could teach culinary. But then again, after these internationally certification & diploma, STILL, I was told by the local authority I am not good enough to become a Culinary Lecturer in a government-run culinary institute unless I do a local WSQ Culinary Diploma or another local training certificate ACTA. I was offered an assistant trainer position, but I didn’t want to..
How can a qualification awarded from the Australian National Trade Skill authority and a Teaching/Training Diploma awarded by the University of Cambridge, U.K be inferior than that of those local qualifications, I wonder?
Anyway, I decided to prove the local authorities wrong by building up my own profile; in my own way, that is to showcase my culinary skills in a worldwide platform in soon to come…
But then, and hopefully.. hands-on experience can outdo the importance mindset of paper qualification..

]]> By: mikesaxon http://chefstales.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-1889 mikesaxon Tue, 22 Jun 2010 05:53:09 +0000 http://chefstales.wordpress.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-1889 Hi Simon, Very nice and informative post with a great article included as well. You are exactly right when you say that common sense is not always taken into consideration. When I was Executive Chef in some of the top hotels here in Asia, they decided to put the food and beverage manager in charge as they had more college qualifications. Unfortunately they had no experience either and the hotel trade as we know it was thrown into disarray. That was the time when I decided to go the other route, switched over to wearing a suit and I am luckily now a GM. James, I truly believe that people like you and I, who have the experience, knowledge and hope, are the only chance left for the hospitality business to survive. Many years ago hospitality business was derived from being hospitable, then it changed to an accounts paradise where the bottom line was all that mattered. Now, low and behold, customers want to be treat as though they are someone, as though they are important and they want to know we care about them. Gone are the days where people only care about Internet connection, bargains, facilities and robot hotels. Its going to be people like you and I James that save the industry. We cannot give up buddy, we cannot. Sincere and warm regards, Mike. Hi Simon,

Very nice and informative post with a great article included as well.

You are exactly right when you say that common sense is not always taken into consideration.

When I was Executive Chef in some of the top hotels here in Asia, they decided to put the food and beverage manager in charge as they had more college qualifications.

Unfortunately they had no experience either and the hotel trade as we know it was thrown into disarray.
That was the time when I decided to go the other route, switched over to wearing a suit and I am luckily now a GM.

James, I truly believe that people like you and I, who have the experience, knowledge and hope, are the only chance left for the hospitality business to survive.

Many years ago hospitality business was derived from being hospitable, then it changed to an accounts paradise where the bottom line was all that mattered.

Now, low and behold, customers want to be treat as though they are someone, as though they are important and they want to know we care about them.

Gone are the days where people only care about Internet connection, bargains, facilities and robot hotels.

Its going to be people like you and I James that save the industry.

We cannot give up buddy, we cannot.

Sincere and warm regards,

Mike.

]]> By: mikesaxon http://chefstales.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-1765 mikesaxon Sat, 29 May 2010 05:02:51 +0000 http://chefstales.wordpress.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-1765 Dear Alisa, Yes it seems as if you know the business as well and have a good handle on the culture. Thanks for dropping by and a Happy New Year to you and your loved ones. Warm regards, Mike. Dear Alisa,

Yes it seems as if you know the business as well and have a good handle on the culture.

Thanks for dropping by and a Happy New Year to you and your loved ones.

Warm regards,

Mike.

]]> By: mikesaxon http://chefstales.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-1764 mikesaxon Sat, 29 May 2010 05:01:58 +0000 http://chefstales.wordpress.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-1764 Very well said Paul, when I first left hotel school and went back to my hotel, the Executive Chef told me that, “now you have the papers I am happy for you, now I will teach you how to cook”. I think the papers may help you get the job, but it will not help you keep it. Very well said Paul, when I first left hotel school and went back to my hotel, the Executive Chef told me that, “now you have the papers I am happy for you, now I will teach you how to cook”. I think the papers may help you get the job, but it will not help you keep it.

]]> By: mikesaxon http://chefstales.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-1763 mikesaxon Sat, 29 May 2010 04:59:43 +0000 http://chefstales.wordpress.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-1763 Unfortunately James what you are saying is correct, we really have to try and ensure that being a chef/hotelier is sought after with more glamour than it is today. I think that when more hotels open world wide, with many more people wanting to travel coupled with less people wanting to join the industry, this will ensure that standards in hotels will slide as the struggle to employ quality employees gets more difficult. What could be more important in a chefs role than the fact he can cook? I am not talking about the Executive Chef as they need to manage the operation as well, but Michael is only a Commis. And please do not get me started on the topic of Tevelevision Chefs. Its a pleasure to link to your site James, why not? its a pleasure to be associated with such good work. well done to you! Unfortunately James what you are saying is correct, we really have to try and ensure that being a chef/hotelier is sought after with more glamour than it is today. I think that when more hotels open world wide, with many more people wanting to travel coupled with less people wanting to join the industry, this will ensure that standards in hotels will slide as the struggle to employ quality employees gets more difficult. What could be more important in a chefs role than the fact he can cook? I am not talking about the Executive Chef as they need to manage the operation as well, but Michael is only a Commis.

And please do not get me started on the topic of Tevelevision Chefs.

Its a pleasure to link to your site James, why not? its a pleasure to be associated with such good work. well done to you!

]]> By: Simon Roskrow http://chefstales.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-814 Simon Roskrow Tue, 19 Jan 2010 11:33:20 +0000 http://chefstales.wordpress.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-814 Hi Michael The particular bit of this blog that rung a real chord with me was as follows: Unfortunately some of the larger chain hotels have certain criteria built in to their manuals that state what qualifications you must have to be confirmed for certain positions and they are not flexible with this criteria, experience seems to count for little I am afraid. I wrote about this “problem” on my blog some time ago (here, in case you want to look http://www.trainingreality.co.uk/blog/systems-undermine-sense.php) and, for me, the depth of the problem seems to be directly related to the size of the organisation – the larger the organisation, the less likely they are to allow people to make decisions based on common sense, and the more likely they are to suffer the unintended consequences of their rules and regulations. I’m currently (as governor of a small primary school) involved in the recruitment process for a new headteacher. If there was ever a better example of systems and processes, rules and regulations, getting in the way of smart decision making, I’d be surprised! Take care, and keep blogging and tweeting! Hi Michael

The particular bit of this blog that rung a real chord with me was as follows:

Unfortunately some of the larger chain hotels have certain criteria built in to their manuals that state what qualifications you must have to be confirmed for certain positions and they are not flexible with this criteria, experience seems to count for little I am afraid.

I wrote about this “problem” on my blog some time ago (here, in case you want to look http://www.trainingreality.co.uk/blog/systems-undermine-sense.php) and, for me, the depth of the problem seems to be directly related to the size of the organisation – the larger the organisation, the less likely they are to allow people to make decisions based on common sense, and the more likely they are to suffer the unintended consequences of their rules and regulations.

I’m currently (as governor of a small primary school) involved in the recruitment process for a new headteacher. If there was ever a better example of systems and processes, rules and regulations, getting in the way of smart decision making, I’d be surprised!

Take care, and keep blogging and tweeting!

]]> By: Alisa http://chefstales.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-573 Alisa Wed, 30 Dec 2009 15:15:53 +0000 http://chefstales.wordpress.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-573 "I think the papers may help you get the job, but it will not help you keep it" - I love this! Happy New Year! “I think the papers may help you get the job, but it will not help you keep it” – I love this! Happy New Year!

]]> By: Paul W. Green III CDC http://chefstales.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-133 Paul W. Green III CDC Thu, 23 Jul 2009 04:24:59 +0000 http://chefstales.wordpress.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-133 It is an old tale. Experience Vs. Recent degree. The deciding factor should be WISDOM, which is a quality that comes from applying experiences, combined with intelligence, to one's decision making processes, to effect a positive outcome. For me - I want experience first, to mentor the recent degree. It is an old tale. Experience Vs. Recent degree.

The deciding factor should be WISDOM, which is a quality that

comes from applying experiences, combined with intelligence,

to one’s decision making processes, to effect a positive

outcome.

For me – I want experience first, to mentor the recent degree.

]]> By: James http://chefstales.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-131 James Wed, 22 Jul 2009 22:48:24 +0000 http://chefstales.wordpress.com/2009/07/22/a-cooks-top-priority-is-to-know-how-to-cook/#comment-131 Now you put it like this it makes sense why some chefs go on to be F & B managers. The CDP that I worked under years ago has gone for that career route too. When the F & B manager left at my previous hotel the executive chef merged that role into his own which is another way to do it. It definitely streamlines the decision proccesses. Thanks for the link! Now you put it like this it makes sense why some chefs go on to be F & B managers. The CDP that I worked under years ago has gone for that career route too. When the F & B manager left at my previous hotel the executive chef merged that role into his own which is another way to do it. It definitely streamlines the decision proccesses.

Thanks for the link!

]]>