The modern day executive chef has a lot on their plate before they even consider putting food on someone else’s. Hotelier Middle East discovers the challenges facing hotel chefs and learns how these industry stalwarts overcome them.
The world of chefs and restaurants is considered by many to be a glamorous place, full of TV stars, gourmet food, a jet set lifestyle and lucrative book and advertising deals.
And while one or two chefs are fortunate to fulfil some of the above, the real hotel chef is in his property dealing with a multitude of issues.
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Never before have executive chefs been so in demand at their hotels and it has led to the role taking on far more responsibility.
As our expert panel debated at the Toshi restaurant, with its stunning views at the Grand Millennium Dubai, it became clear that the modern chef is more than anything a leader and also the person most able to put the region at the centre of the culinary map. So what is needed to achieve this and how can executive chefs push this progression forward?
Do you think the role of the executive chef has changed since you began?
Salvatore Silvestrino: The property and your role within that property defines the executive chef.
Some chefs have huge properties in front of them, so obviously they are more in the back of house and they guide and direct from there. For me, a small operation, you are always in the front of house and that’s why it’s hard to define the executive chef and chef de cuisine role.
John Cordeaux: Our mission is still exactly the same, to produce great quality food, consistently, 24 hours a day, seven days a week and to have an inspired and motivated team — that’s what it is all about.
The product that you have is something that you can be proud of, is creative, avant-garde, and it doesn’t matter whether it’s a big or small hotel, or where you work — that is the same mission for everybody.
You are only as good as the last meal you serve, so whatever you do today, make damn sure it’s as good if not better tomorrow.
Andrew Whiffen: Regardless of whether you are in a large or small hotel, the food on the plate is what counts to the customers and they don’t really care if there are five restaurants, two restaurants or 30 restaurants.
Has the role changed much? No I don’t think so and I don’t think it will. It’s the nature of what the position is and why we do it.
It’s a very creative role and if you are not a creative person it isn’t the right job in any way for you. You do have to give up some of your stove time to take care of the other parts of the job and with rather large properties it is even worse, but it’s a case of balancing your time. It changes from company to company and continent to continent based on the location.
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Aug 4, 2011 , United Arab Emirates
Just one example of recognition of the chefs role came to light in the 1990's when a very large hotel company changed their Assistant Manager policy and decided to recruit their Hotel Managers from Heads of Department at operations level, (namely Head chefs, Housekeeping, Restaurant, Reception). ...