Chefs’ Perspective: More Thoughts on a Changing Industry

4 Min Read By Imagine Impact and Cooks Who Care

(This is the second part of an article on changes in leadership in the restaurant industry. To read the first part, click here.   It features information from a series of interviews conducted by Chef Maria Campbell, CEC, of Imagine Impact LLC, a Philadelphia-based Chef Consulting firm. Chef Campbell spoke with Chef Keith Taylor of Drexel University, Chef John Patterson of Fork restaurant, and Chef Eva Barrios of the Austin (Texas) Country Club.)

A common theme that was recurrent in all the conversations with chefs was the need for more business and management training in the food industry.

One of the most positive facts that has emerged from the on-going discussion about changes in kitchen culture is that many chefs enjoy teaching and developing their support staff.  Both Chef Taylor and Chef Patterson spoke to this as being one of the greatest rewards of being a chef. In a preliminary management training session that Imagine Impact held in August, all of the participant chefs…