In the Kitchen

Good Chefs, Bad Manners

In 30 years of cooking, I have seen quite a few antics in the kitchen. With all the hot pans, sharp objects, and constant rush to feed the masses, there is bound to be some excitement. The ill-tempered chef is more myth than reality, but all good chefs share a passion for perfection.

Reality shows like Gordon Ramsey’s Hell’s Kitchen is carefully edited to give the impression that four letter words are required culinary terminology. Confidential kitchen memoirs are crafted to shock us with chapters of industry only secrets. I loved the movie Ratatouille and its accuracy, provided you take out the part of the abusive Frenchman with the big hat and the idea of a chef-rat becoming famous for interpreting a classic recipe. These are caricatures, great for advertising and book sales, but even Gordon Ramsey would be the first to tell you that running a kitchen is about inspiration, not intimidation. Ramsey and other successful chef-restaurateurs know too well that they need to surround themselves with great people, and then develop them to perform at a high level of excellence. He may be loud, but his teaching is extraordinary. If it wasn’t, we would never have heard of him since he wouldn’t have been able to leave his stove.

Marriott takes pride in the positive work environment our culinary teams enjoy. Marriott kitchens are built on a framework of trust and opportunity. I have visited and worked in hundreds of our hotels, and I am always blown away by the great people in our kitchens. The next generation of Marriott chefs is the dedicated cooks that are on the line, in the pastry shop and banquet kitchen, or cooking your omelet each morning. We aim to take care of them, so they keep taking care of you.

What’s on YOUR plate today?

Chefs,
I know it is a difficult job and one needs to be be constantly motivated to bring out the best from every member in the team. However motivation is different for every individual but the common factor in all of us, is the passion. Chef Ramsay is one in a million. I do agree that his language is obnoxious but he has developed a team of chefs where we all want to be a part of. Abuses are fired now and then in the kitchen because of the adrenaline that flows in the body during challenging time but it is a part and parcel. Who does not abuse? You walk down the streets and people use the f word although it is considered harmless. It is the language and culture which has made it so prominent and famous. Chef Ramsay has used this to bring the show to a new level of excitement where people wait to see what happens next.His input has created new heights and dimension in the world of culinary. So I think it is not all that bad when you get motivated and inspired to create a memorable evening for the guests.

-Raman

Good article, I agree.  A negative chef is usually hiding incompetence. It doesn't get any better than a chef with a passion for perfection!

-Renee Comet

Preparing For The Best

A good chef spends more time and effort planning a meal than actually cooking it. Flavor is developed through selecting the right ingredients, aligning them correctly in order of appropriate cooking times, selecting the right method of cooking, and sketching out the presentation are all things that must happen before the first vegetable is trimmed or the first oven is turned on.

Running a kitchen today requires more than good prep skills. Being prepared for virtually any situation is as much a function of our responsibilities as menu planning.  Marriott chefs play a critical role in the incredibly detailed approach on hotel preparedness. We are a uniquely global company with strong roots in individual communities.

Mark Quitney is the executive chef of the New Orleans Marriott, and is no stranger to the need for preparedness. The challenges the people of New Orleans have faced are well known. When events such as the recent hurricane Gustav threaten the community, our hotels launch a series of actions to ensure the safety and security of their guests, associates, and sister hotels. As the storm approached, Mark initiated planning sessions with the other Marriott, Renaissance, and Ritz-Carlton hotels to insure water, supplies, food and emergency menus were in place if needed. Mark and his team provided 5 days of meals for 140 of New Orleans emergency responders, and even got to know Al Roker from NBC while he was there covering the storm. Luckily the storm was weathered and the city is back on track . This may be National Preparedness Month, but we approach being prepared as a regular part of every month.

Speaking of Chef Quitney and the New Orleans Marriott, the newest dining star in this ultimate food city is 5 Fifty 5, the new restaurant garnering great reviews. The chef and his team will even take the Big Easy to the Big Apple. The James Beard Foundation has scheduled Mark to cook a “Crescent City Christmas” at the James Beard House, where he will pair his unique style of cooking with the wines of Napa Valleys’ Reynolds Family Winery. Trust me, Mark will be very prepared.

What’s on YOUR plate today?