Introduction: Sometimes other chefs are "set in their ways" and often times not very flexible when it comes to the specific needs of the client. Over the years, I have learned this is a dangerous and sometimes disrespectful attitude. Not only in the industry but to all people in general!! One of the talents a good chef should possess is the ability to be flexible, cortious and kind. A kind word,support and being respectful goes a long , long way in this business. Also, I am very much a people person and that in itself places others at ease and surely helps to keep the line of effective communication open. Which in turn produces a better experience for everyone involved and creates an atmosphere of enjoyment and pleasure.
The fact that this is an industry that inherently promotes education,vast experience and the constant ability to grow not only as a chef but as an individual!! This is a constantly changing world in the realm of Culinary Arts and the opportunity to be constantly learning and growing is never ending. That is, if you are willing to put forth the effort.
