I recently sent this out to chefs across our company. I wanted to post it here as well.
In the first couple issues of our internal newsletter in 2011, I posted a story asking all Delaware North chefs to think about and put together a piece that focuses on what each chef considers his or her best accomplishment from 2010. I would like to feature these accomplishments on this blog. If you are not reading the blog regularly, you should be. I and other chefs post regularly about the culinary happenings in our company. You are all welcome to post anytime as long as you have a relevant topic. Simply contact us.
I would like you to take time to think about your best accomplishment from 2010 and begin by sending that in for the blog. Our chefs do many great things from certification to major events – and we need to tell that story. We have special stories from times when we have to do extra work due to short staffs, or how we respond to things that go wrong or not quite as planned and end up saving the day. We’ve also undertaken great initiatives like the “Move To School” program sponsored by Michelle Obama. Maybe you just want to share your updates on how you’re handling composting at your facility, even though others said it wasn’t worthwhile and too expensive. Please help us tell the story by contributing to the blog.
As chefs, we are nurturers and we accomplish so much an a daily basis that we think that it’s “all part of the day’s work.” We always make things happen and always deliver… no matter the circumstances. I’m not asking you to brag about it and get too proud. Just tell it like it is, in a nice way. State the facts and let people know about the great, hard work we’re doing.
That’s all I’m asking for – an honest view and reflection on what you might think is normal, but in truth is really exceptional. Just think, that as a company we are around 80 percent professionally certified and moving toward 100 percent with all our salaried and sous chefs. That is incredible and mind-boggling and I’m pretty confident that no other company in the world has its chefs certified to that level.
You are also welcome to comment on what you are looking forward to accomplishing in 2011 in your blog post. This is focused on salaried chefs and sous chefs, but any chef in the company can qualify if they submit interesting stories.
Thank you for all your hard work.
In Good Cooking Always,
Chef Roland Henin, CMC