Working Clean

I have always believed that to be a good chef, you have to have the right attitude and the right approach to your work. The very foundation of this lies in the way you work; organization is key. Being organized, working methodically and cleanly is not necessarily something that can be taught, more, it is engrained in your character... something that is part of who you are. A chef has to have the desire to work in this fashion. I am a firm believer that chefs with this philosophy work better and more effectively and efficiently; things run better and more smoothly. Overall this creates a more harmonious work environment - my kitchen runs on this belief.