10 Rules of the Chef in the Modern Era

Ten “Rules” of the Chef by Cristian Marino:

The world of work has changed a lot and consequently also the way of working in the kitchen.
When I started my career in the 1990s, chefs were famous for being fat and arrogant.
Nowadays many new generation chefs are fit and with a very different attitude. But just as many others are still so “old-fashioned”.

After writing my first book- The recipes of my smile,I decided to follow my own advice and apply it in the “World of the kitchen”. Some of my colleagues around the world disagree very much with some points, as they believe that we must keep our distance and be “tough” in order not to lose credibility and respect.

the 10 “kitchen rules”explained
10 rules by Cristian Marino
10 ” Rules” of the Chef in the Modern Era by Cristian Marino
  • 1. Be optimistic
  • 2. Find a reason to smile
  • 3. Forget yesterday
  • 4. Plan ahead for tomorrow
  • 5. Help each other
  • 6. Look at the big picture
  • 7. Don’t take it personally
  • 8. Use your creativity
  • 9. Be relevant
  • 10. The Chef is not always right but it is not recommended to contradict Him

Be optimistic: It is at the top of the list as I believe it is the key to opening the other doors.

Find a reason to smile: I believe there is more than one reason to smile every day and surely the job is easier when you work with a sincere smile on your face. Above all it helps to create a positive atmosphere in the kitchen.

Forget about yesterday: I am a big believer in this philosophy both successes and failures must be put aside, because today we must focus on doing better for ourselves and for our customers.

Plan ahead for tomorrow: Always be one step ahead in the kitchen. Checking that everything is in order for the next day is very important for achieving goals.

Help each other: We must always keep in mind that we are human beings and therefore we can be in difficulty. There is nothing “to be afraid of”in asking for help, after all we are companions as well as colleagues.

Look at the big picture: this is a very important point because when you work in very large teams someone could lose the ultimate goal. That for us who work in the kitchen, it will always remain to make our guests happy and if possible give them good memories to take with them when the holiday is over.

Don’t take it personally: in the kitchen you can never miss moments of tension, it is perfectly normal when you are in a big team and preparing food for many people. The important thing is to always keep in mind that when there are moments of firmness on the part of a superior, it is always with the intention of correcting an error that could lead to the failure of the final goal. So it is never against the person himself but always a corrective action for the team and therefore the common goal.

Use your creativity: I am convinced that all team members are gifted with creativity and not only for cooking but also for solving small problems that may arise.
So I always try to “unlock” their creativity with small or large projects according to their abilities and encouraging them to try.

Being relevant: being relevant is extremely important both in communication between colleagues and in creating and executing the daily priority list to optimize the time available and thus reach the goal sooner and better.

10. The Chef is not always right but it is not recommended to contradict Him:I think this explains itself 😉

These are my 10 “Rules” in the kitchen, let me know what you think in the comments.

Grazie e a presto ,
Cristian Marino

One Comment Add yours

  1. thedauw Dauw says:

    Plan ahead for tomorrow , use your creativity , look at the big picture.


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