{"id":18065,"date":"2021-04-16T13:00:55","date_gmt":"2021-04-16T18:00:55","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=18065"},"modified":"2025-11-20T13:27:07","modified_gmt":"2025-11-20T19:27:07","slug":"pet-peeves-about-professional-kitchens","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/pet-peeves-about-professional-kitchens\/","title":{"rendered":"Pet Peeves About Professional Kitchens: Escoffier Chef Instructors \u201cGet Real\u201d About Kitchen Life"},"content":{"rendered":"<p>Just like any other job, working in a professional kitchen can have its little frustrations. To start your culinary career off on the right foot, it helps to know which pitfalls really <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/12-dishes-professional-chefs-admit-they-hate-to-make\/\">get the chef\u2019s blood boiling<\/a>, so you can work to avoid them!<\/p>\n<p>So who could we ask about these irritants? How about the <a href=\"https:\/\/www.escoffier.edu\/about\/chef-instructors\/\">Chef Instructors<\/a> at Auguste Escoffier School of Culinary Arts? This team of <a href=\"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/from-education-to-entrepreneur-benefits-of-one-on-one-chef-mentoring\/\">professional mentors<\/a> has untold years of restaurant, resort, hotel, and catering experience behind them, so we asked them to \u201cget real\u201d with us about their pet peeves in the professional kitchen.<\/p>\n<p>We combined everything we found into some common themes to share with you. By avoiding them, you just may be able to become the executive chef\u2019s stand out employee.<\/p>\n<img decoding=\"async\" class=\"alignnone wp-image-18067 size-large\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Smiling-black-female-chef-with-apron-and-baking-tray-with-dough-1024x677.jpg\" alt=\"Smiling black female chef with apron and baking tray with dough\" width=\"680\" height=\"450\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Smiling-black-female-chef-with-apron-and-baking-tray-with-dough-1024x677.jpg 1024w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Smiling-black-female-chef-with-apron-and-baking-tray-with-dough-300x198.jpg 300w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Smiling-black-female-chef-with-apron-and-baking-tray-with-dough-768x507.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Smiling-black-female-chef-with-apron-and-baking-tray-with-dough.jpg 1400w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n<h2>Lack of Spatial and Team Awareness<\/h2>\n<p>It\u2019s a busy night, and there\u2019s a special birthday party happening out in the dining room. The <a href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/the-sweet-life-of-the-pastry-chef\/\">pastry chef<\/a> made a one-of-a-kind cake masterpiece for the VIP guest, complete with a personal message piped out on top. It\u2019s your responsibility to get it out of the walk-in, so their server can bring it to the table at the perfect moment.<\/p>\n<p>Your eyes are on the cake, making sure to keep it steady \u2014 so you <em>don\u2019t<\/em> see your coworker kneeling in the walkway, reorganizing the lowboy refrigerator. You walk right into him&#8230;and the special cake goes flying&#8230;right into the face of the executive chef.<\/p>\n<p>It may sound like a scene from a Three Stooges movie, but in a fast-paced, busy kitchen, it\u2019s not out of the realm of possibility! Kitchen staff must always be aware of what\u2019s going on around them. At the most basic level, this includes communicating with the team about your location and \u201cstatus\u201d at all times with these techniques:<\/p>\n<ul>\n<li>Say \u201cbehind\u201d when walking behind a coworker<\/li>\n<li>Announce \u201ccorner\u201d when coming around a blind corner<\/li>\n<li>Say \u201chot pan\u201d or \u201chot pot\u201d when walking through the kitchen with a piece of cookware just off the grill<\/li>\n<li>Knock on the walk-in door when exiting, to alert anyone outside the door that it\u2019s about to be opened<\/li>\n<li>Respond \u201cYes, chef!\u201d when you hear a directive from the chef<\/li>\n<\/ul>\n<p>These tools keep cooks and chefs safe. But physical awareness isn\u2019t quite enough. \u201cIn a professional kitchen,\u201d says Former Escoffier Pastry Arts Chef Instructor Steve Konopelski, \u201cyou are a member of a team, and you need to be aware of everything that is going on around you. Not just your job, but how your work can affect the way that other people work.\u201d<\/p>\n<p>This means if a team member is in the weeds, you help them out until they catch up. It means keeping an eye on another station and waiting to pull that side dish out of the oven if the steak needs another minute. It means always, always keeping an ear open for calls from the executive chef or the expeditor.<\/p>\n<div class=\"quote\">\n<blockquote><p>&#8220;Teamwork is dream work, and you need to have one eye and one ear on everyone else in the space at all times.&#8221;<br \/>\n<strong>Chef Steve Konopelski, Former Escoffier Pastry Arts Chef Instructor<\/strong><\/p><\/blockquote>\n<\/div>\n<h2>Not Enough Passion for the Chef\u2019s Life<\/h2>\n<p>For many people working in a professional kitchen, this is their career. They are passionate and devoted to their work. And even if they don\u2019t plan to work as cooks forever, they see a future for themselves in an <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/5-alternative-careers-out-of-culinary-school\/\">alternative culinary career<\/a>.<\/p>\n<p>But inevitably, there will be some people working in a kitchen who don\u2019t see food and cooking as their capital-C-career. For them, it\u2019s simply a job. Now, there\u2019s nothing wrong with that. In fact, the restaurant industry couldn\u2019t run without some employees who aren\u2019t in it for the long haul. But that lack of passion can be frustrating for people to those who are dedicated to the craft.<\/p>\n<p>It\u2019s one of the biggest pet peeves of the Escoffier Chef Instructors \u2014 hardly surprising among a group who have dedicated their lives to not only creating great food, but teaching the next generation of chefs how to do the same.<\/p>\n<div class=\"quote\">\n<blockquote><p><img decoding=\"async\" class=\"size-thumbnail wp-image-15394 alignright\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/11\/Jason-Goldman.png\" alt=\"Chef Jason Goldman\" width=\"150\" height=\"150\" \/>&#8220;My biggest pet peeve about working in a professional kitchen is working with people who just don&#8217;t care about the quality of the food they&#8217;re putting out.&#8221;<br \/>\n<strong>Chef Jason Goldman, Escoffier Lead Chef Instructor<\/strong><\/p><\/blockquote>\n<\/div>\n<p>Fortunately for the career cook or chef, that means their passion will help them stand out among the people who are just in the kitchen for a paycheck. \u201cAll you can do is lead by example and push them to strive for the best,\u201d says Chef Instructor Jordan Brown.<\/p>\n<p>Take a page out of Chef Jordan\u2019s book and lead by example. By bringing enthusiasm, passion, and attention to detail to your daily work, you\u2019ll both impress the executive chef and may help inspire some of the less devoted employees to step up their game.<\/p>\n<h2>Lateness and Unreliability Are Cook Kryptonite<\/h2>\n<p>Want to delight the <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-it-takes-to-be-an-executive-chef\/\">executive chef<\/a> to no end? Show up for every shift clean, on-time, and ready to work. Being reliable and timely sounds like an easy ask, but can be surprisingly hard to find consistent and punctual staff!<\/p>\n<div class=\"quote\">\n<blockquote><p><img decoding=\"async\" class=\"alignright wp-image-72561 size-thumbnail\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/01\/chef-instructor-luke-shaffer-headshot-150x150.webp\" alt=\"chef instructor luke shaffer headshot\" width=\"150\" height=\"150\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/01\/chef-instructor-luke-shaffer-headshot-150x150.webp 150w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/01\/chef-instructor-luke-shaffer-headshot-300x300.webp 300w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2022\/01\/chef-instructor-luke-shaffer-headshot.webp 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/>&#8220;Meeting deadlines and being on time are imperative to success in the foodservice industry.&#8221;<br \/>\n<strong>Chef Luke Shaffer, Escoffier Manager of Content Development<\/strong><\/p><\/blockquote>\n<\/div>\n<p>When a cook is late for their shift, it can set the whole team behind, creating a race to catch up before service. Arriving on time can help with a smooth transition from a day shift to a night shift, and gives the team enough time to get set up and organized before the printer starts spitting out tickets.<\/p>\n<p>At Escoffier, culinary students get plenty of practice on their punctuality! They\u2019re expected to arrive dressed in a neat and clean uniform, on-time, with any required prep work done in advance. After 15 months of practice, Escoffier graduates should have timeliness down pat!<\/p>\n<img decoding=\"async\" class=\"alignnone wp-image-17412 size-large\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/08\/Male-Escoffier-culinary-student-rolling-dough-and-flour-in-a-kitchen-1024x683.jpg\" alt=\"Male Escoffier culinary student rolling dough and flour in a kitchen\" width=\"680\" height=\"454\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/08\/Male-Escoffier-culinary-student-rolling-dough-and-flour-in-a-kitchen-1024x683.jpg 1024w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/08\/Male-Escoffier-culinary-student-rolling-dough-and-flour-in-a-kitchen-300x200.jpg 300w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/08\/Male-Escoffier-culinary-student-rolling-dough-and-flour-in-a-kitchen-768x512.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/08\/Male-Escoffier-culinary-student-rolling-dough-and-flour-in-a-kitchen-1536x1024.jpg 1536w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2019\/08\/Male-Escoffier-culinary-student-rolling-dough-and-flour-in-a-kitchen-2048x1365.jpg 2048w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/>\n<h2>Not Working as a Team With Other Departments<\/h2>\n<p>Sometimes there can be a little \u201cfriendly rivalry\u201d between front of house (FOH) and back of house (BOH). And when it\u2019s not kept in control, that rivalry can get in the way of necessary teamwork.<\/p>\n<p>While the FOH and BOH know that they have to work together to create a good guest experience, there can be some friction. Cooks get frustrated with servers for mistakes in their orders, or servers think the food is taking too long to come out of the kitchen.<\/p>\n<div class=\"quote\">\n<blockquote><p>&#8220;They are a team. When one fails, they all fail.&#8221;<br \/>\n<strong>Chef Matthew Fairfield, Escoffier Culinary Arts Instructor<\/strong><\/p><\/blockquote>\n<\/div>\n<p>For the person in charge of the kitchen, bickering between staff members can be a pain point, especially when it\u2019s <em>within<\/em> the kitchen departments. Arguments between prep and <a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/what-it-takes-to-be-a-line-cook\/\">line cooks<\/a>, or pastry and culinary cooks can slow down the whole team.<\/p>\n<p>\u201cEven within the department there can be competition,\u201d says Pastry Arts Chef Instructor Anastasia Malone. \u201cI don&#8217;t think it&#8217;s necessary. I always tried to encourage my staff to work as a team and act like a family. It creates a much better work environment.\u201d<\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-17690 size-large\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/03\/Female-cook-dicing-carrotts-while-male-chef-with-tattoos-watches-1024x683.jpg\" alt=\"Female cook dicing carrotts while male chef with tattoos watches\" width=\"680\" height=\"454\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/03\/Female-cook-dicing-carrotts-while-male-chef-with-tattoos-watches-1024x683.jpg 1024w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/03\/Female-cook-dicing-carrotts-while-male-chef-with-tattoos-watches-300x200.jpg 300w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/03\/Female-cook-dicing-carrotts-while-male-chef-with-tattoos-watches-768x512.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/03\/Female-cook-dicing-carrotts-while-male-chef-with-tattoos-watches-1536x1024.jpg 1536w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/03\/Female-cook-dicing-carrotts-while-male-chef-with-tattoos-watches-2048x1366.jpg 2048w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><br \/>\n<a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/a-look-at-effective-communication-in-the-kitchen\/\">Communication<\/a> is key. Getting that practice in <a href=\"https:\/\/www.escoffier.edu\/\">culinary school<\/a> can lay a good foundation for the right way to interact with your coworkers during service. At Escoffier, associate degree students will also study Business &amp; Professional Communications, with the goal of becoming more effective communicators.<\/p>\n<p>And they get to put those communication and teamwork skills to the test in their <a href=\"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/what-you-can-learn-from-a-culinary-internship\/\">industry externships<\/a>. All Escoffier students complete at least one externship in a professional kitchen or bakery during their program. This experience serves as a resume builder and lets students see how everything they\u2019ve learned comes together on the job.<\/p>\n<h2>Confidence is Great! Arrogance is Not.<\/h2>\n<p><strong>Confident cooks<\/strong> know that they\u2019ve earned their skills through hard work and study, but they\u2019re still open to feedback and education. It\u2019s an internal self-assurance that doesn\u2019t require any outward boasting or proof of abilities.<\/p>\n<p><strong>Arrogant cooks<\/strong> are always trying to prove to others that they know their stuff, often to the detriment of their continuing improvement. How can you learn anything new if you resent corrections from supervisors or coworkers who have more experience?<\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-16970 size-large\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/12\/Smiling-male-and-female-cooks-in-commercial-kitchen-scaled-e1616524534135-1024x732.jpg\" alt=\"Smiling male and female cooks in commercial kitchen\" width=\"680\" height=\"486\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/12\/Smiling-male-and-female-cooks-in-commercial-kitchen-scaled-e1616524534135-1024x732.jpg 1024w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/12\/Smiling-male-and-female-cooks-in-commercial-kitchen-scaled-e1616524534135-300x215.jpg 300w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/12\/Smiling-male-and-female-cooks-in-commercial-kitchen-scaled-e1616524534135-768x549.jpg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/12\/Smiling-male-and-female-cooks-in-commercial-kitchen-scaled-e1616524534135-1536x1099.jpg 1536w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2020\/12\/Smiling-male-and-female-cooks-in-commercial-kitchen-scaled-e1616524534135-2048x1465.jpg 2048w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><br \/>\nAs a former Escoffier Pastry Arts Chef Instructor once said, \u201cArrogance can cause unnecessary chaos in a kitchen, [and it\u2019s] frustrating to deal with. We have all had to cook with the Ron Burgundys of the kitchen world.\u201d<\/p>\n<p>So when you work in a professional kitchen, be humble and check your ego at the door. Remember that there\u2019s always more to learn, and puffing yourself up doesn\u2019t endear you to the rest of the team!<\/p>\n<h2>Messiness and Disorganization<\/h2>\n<p>More than anything else, <a href=\"https:\/\/www.escoffier.edu\/blog\/baking-pastry\/the-importance-of-organization\/\">chefs hate mess<\/a>. Here\u2019s what many Escoffier Chef Instructors said was their ultimate pet peeve:<\/p>\n<div class=\"blog-article-callout-text\">\n<p><em>\u201cWhen people don&#8217;t clean as they go.\u201d<\/em><\/p>\n<p><em>\u201cPeople not cleaning as they go.\u201d<\/em><\/p>\n<p><em>\u201cLack of cleanliness\/organization.\u201d<\/em><\/p>\n<p><em>\u201cWhen others work at your station and leave it dirty or disorganized.\u201d<\/em><\/p>\n<p><em>\u201cKeep the sink clean!\u201d<\/em><\/p>\n<\/div>\n<p>A messy station is a recipe for disaster! It can throw their whole line into disorder and slow down the kitchen operations. The results can be unsanitary work surfaces, cross-contaminated sauces and garnishes, or messy plating.<\/p>\n<p>A clean kitchen is a happy one. Cooks are expected to clean as they go, wiping up spills and sending dirty dishes back to the dish pit as they become soiled.<\/p>\n<p><img decoding=\"async\" class=\"alignnone wp-image-18075 size-large\" src=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Metal-pots-and-dishes-in-a-restaurant-kitchen-1024x682.jpeg\" alt=\"Metal pots and dishes in a restaurant kitchen\" width=\"680\" height=\"453\" srcset=\"https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Metal-pots-and-dishes-in-a-restaurant-kitchen-1024x682.jpeg 1024w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Metal-pots-and-dishes-in-a-restaurant-kitchen-300x200.jpeg 300w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Metal-pots-and-dishes-in-a-restaurant-kitchen-768x512.jpeg 768w, https:\/\/www.escoffier.edu\/wp-content\/uploads\/2021\/04\/Metal-pots-and-dishes-in-a-restaurant-kitchen.jpeg 1400w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><br \/>\nCulinary and pastry arts students at Escoffier get a crash course in keeping their workspace clean during their Culinary Foundations or Fundamentals of Baking course. They explore concepts of <em>mise en place<\/em> and sanitation, which they then carry with them throughout the rest of their coursework and into the workplace.<\/p>\n<h2>Pet Peeves \u2014 and Real Joys<\/h2>\n<p>Sure, there are irritants in the professional kitchen, just like any other workplace. But it\u2019s not all \u2014 or even mostly! \u2014 bad news.<\/p>\n<p>Chef Instructor NaDean Johnson couldn\u2019t think of a pet peeve at all. \u201cI miss kitchen life like crazy,\u201d Chef NaDean says. \u201cRestaurants were some of the most fun places I have had the opportunity to work and learn in. The ability to put your head down and focus on tickets and creating beautiful dishes during a busy service was amazing, and the camaraderie and family you build in a kitchen is unlike any other.\u201d<\/p>\n<p>Work with mentors like these with a <a href=\"https:\/\/www.escoffier.edu\/academics\/\">degree or diploma<\/a> from Escoffier! They have more wisdom to share, if you are <a href=\"https:\/\/www.escoffier.edu\/contact-us\/\">ready to start<\/a> your culinary path.<\/p>\n<p><strong>To learn more about careers in Culinary Arts, read these articles next:<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/do-you-eat-chaos-for-breakfast-great-youll-thrive-in-a-kitchen\/\">Do You Eat Chaos for Breakfast? Great! You\u2019ll Thrive in a Kitchen<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-pastry-careers\/5-more-ways-to-manage-your-time-as-a-chef\/\">5 More Ways to Manage Your Time as a Chef<\/a><\/li>\n<li><a href=\"https:\/\/www.escoffier.edu\/blog\/culinary-arts\/4-non-cooking-skills-that-all-chefs-need\/\">4 Non-Cooking Skills That All Chefs Need<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Learn about kitchen pet peeves from Escoffier\u2019s Chef Instructors. Avoid these missteps so you can excel in the professional kitchen!<\/p>\n","protected":false},"author":23,"featured_media":18066,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[1304,1299,885,60,1335,155],"class_list":["post-18065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-arts","tag-academic-success","tag-career-advancement","tag-chef-instructor","tag-executive-chef","tag-faculty","tag-pastry-chef"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pet Peeves About Professional Kitchens: Escoffier Chef Instructors \u201cGet Real\u201d About Kitchen Life - Escoffier<\/title>\n<meta name=\"description\" content=\"Learn about kitchen pet peeves from Escoffier\u2019s Chef Instructors. 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