[Sca-cooks] Dayboards

[Druighad at aol.com]

In a message dated 10/19/01 7:21:42 AM Central Daylight Time, troy at asan.com
writes:

<< I'm wondering. Seriously. Among the folk on this list who are grasping my
point, is it worth discussing Lion-Taming 101, or Elementary Self-Confidence
for Cooks? I don't want to sound like one of those carnival-barking
motivational speakers, don't wanna give no group hugs (well, maybe one) or
gaze into any crystals, but I do think there's an element in the whole
dayboard/cook situation that says that those who do the work are leaders of
the community. So I ask you, is this worth getting into? Or am I simply a
crazed, power-mad, peer in an apron? >>

I'm not sure if what I'm going to write is going to be OT or on topic,
because I'm not really sure of the question, but it has been my experience
that a motivated chef or head cook can make vast improvements if they support
their staff/help. If you are willing to help your crew understand the why's
of a menu, they in turn are more able to answer questions from the outside
people who aren't slaving over a stove all day. I can't tell you how many
times I've been putting  the last minute whirlwind touches on a meal(used to
cater weddings, grumble grurmble) and leave the Q&A sessions to my staff. The
more people know about why something is out there to be eaten, the more they
get interested or give kudos to those prepping the meal.

Just my thoughts.

Finnebhir