LEAD BY EXAMPLE
When you enjoy the reputation
of being a leader of professional
chefs, there are certain
expectations about behavior.
Some are obvious, such as being
punctual and ready for every
commitment. Others include
meeting with contemporaries
to make choices that affect
the welfare of members. Then
there is the question of how
we present ourselves to the
outside world. Today, the public
is likely to get a picture of a
professional chef through some
kind of media, whether a photo
in a newspaper or magazine or
a television appearance. The
Internet projects that image ever
more widely.
One thing that marks us as
professionals is the wearing
of the toque. When the toque
is exchanged for a baseball
cap, for example, it smacks
of amateurism and detracts
from the desired professional
image. Also, the baseball cap
might signal an unsanitary
environment, especially if it
is the same one worn outside
the workplace. Facial hair,
while a personal choice,
could also be considered a
detriment to the sanitary and
wholesome image we strive
for in professional kitchens.
Black or white slacks
or checkered pants are
customarily worn in the
kitchen, and traditionally,
chefs wear closed-toed
safety shoes or clogs with
nonslip soles. Many people
feel that a conservative
wardrobe is supportive of a
professional position. Being
well-dressed brings a level
of comfort, not just to you,
but to those you represent.
Being poorly dressed, on
the other hand, can cause
those under your leadership to
question the validity of your
position. Whether elected or
appointed, a leader’s worthiness
is constantly being judged by
subordinates, contemporaries
and those to whom he or she
answers. They may receive
an undesirable image based
on appearance. Remember,
when you look good, you
feel good, and when you are
proud of yourself, you do
much better work.
Some cultures refuse to publish
photos of chefs smoking or even
holding smoking paraphernalia.
The practice is considered
improper for those in the food
business. And while smoking
is not illegal in foodservice
TOP RIGHT: Michael Ty, fourth from right, meets with Holyoke Community College
students during the Pioneer Valley Culinary Association chapter meeting held at
the college in Holyoke, Mass., in October.
venues in all U.S. states, it is
generally unacceptable. It is
not so much the ashes from the
use of smoking materials that
is considered unsanitary. The
repeated touching of the mouth
represents the greatest violation.
The responsible use of
alcohol is the duty of every
professional chef, especially
when away from workstations
and participating in social or
business meetings. In those
instances, it may be even
more critical, because the
expectation to contribute to
meaningful discourse should
never be questioned. Clear-thinking skills are always
appropriate for those involved
in decision-making.
We need to respect our
profession, as well as the host
or property we are patronizing
in a professional capacity.
For example, when we attend
ACF conferences and the
national convention, we must
be mindful that we are not the
only ones at the venue. Other
guests stay at these properties,
and we should take care that
when we enter a bar or lounge
to have a drink—having first
taken the time to change into
regular clothes—we conduct
ourselves in a way that shows
chefs in a positive light. And let’s
all be aware that our behavior
reflects on the establishment.
When we accept leadership
roles, it brings a bundle of
baggage most of us never
openly address. However, as
we grow into these positions,
we accept the liabilities of
being leaders and understand
that we have a responsibility
to others—and to ourselves—
to project the image of a
professional at all times and
in all situations.
