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You call the owner of the restaurant.

It takes a while to get a hold of the owner. By then, the restaurant has cleared out and all your customers have gone someplace else. Your boss scolds you for not fixing the problems yourself. It simply required you to think about, and deal with, one thing at a time.

"Cooking and working in the kitchen is virtually a series of decisions," says chef Christabel Padmore. "You will never ascend the ranks of a kitchen if you can't make quick, effective decisions."