Chris Cody 's Journal

I have been in the restaurant industry since 1990. It may seem long to some and not to others. I do feel as though I can pass some type of wisdom about the business beyond the task of cooking. If you are an aspiring chef, no matter how great you can cook, it can only get you so far. The old cliche is true, attitude is altitude. If you are the best chef in the world but you are vicious in the kitchen, it will restrict your future. Keeping a calm confidence will always win over an angry, loud chef. I’m not saying anything new. We are in an era that should be mostly void of chefs throwing plates and throwing fits of rage. My father often told me to always try to dwell on positives in any interview or whenever talking about your past employers. Negative comments always make you look bad because you were a part of that company. So at a minimum, it brings your judgement into question. It’s easy to say that you shouldn’t burn bridges but it’s hard to follow. Always, give a two week notice if possible. Try to separate personal and professional business. The reason I say this is you never know when management or ownership may change and make your old job look much better than it used to. I think life is funny in a way that you can be told something a million times but it doesn’t become real until it happens to you.