Chefs Make It Better

You wear a lot of masks as a chef; one of the most critical is to be innovative. I am referring to a chef and not a cook. Anyone can cook, it ain’t hard. But to be a chef you must stay ahead of the competition, be the best, always. 

The moment you rest on your laurels the competition swoops in and steals your business away. If you are on top of your game the customers will come back. If not, they’re gone and you’re left wondering why you closed your doors. 

It’s the same concept in the dining room. In fact it is even more important for them. We all eat out, we know what we like and dislike but one universal truth exists; if the service sucks we are not going back. Whether you’re out on the town, getting a burger, or having an intimate dinner with someone special, the service has to meet or exceed your expectations. The dining manager or general manager is constantly asking, “What can I do to make this a memorable experience?” It’s a question that is answered in sweat and tears. 

Every day at work I try to make something better. One area I’m really interested in improving is sustainability and shifting the focus to local foods. has formed a partnership with local farmers to deliver the freshest products available. Products used in our dishes are concentrated within 150 miles of Detroit to minimize the carbon footprint being made during delivery. 

I don’t work a 9-5 job 40 hours a week — I work weird hours and my brain never shuts off (just ask my wife). I am always thinking about the food, the staff or the customers. It simply is never good enough. I may be happy with a dish but that will change and something new will arise. 

I challenge you to think about how you can be innovative in your daily life. What can you do to improve something that you’re passionate about? How can you make it better?

“There are two primary choices in life: to accept conditions as they exist, or accept the responsibility for changing them”. - Denis Waitley