If the Chef Is Always on the Computer - Is the Club Getting Their Money’s Worth?

Gone are the days of the Executive Chef that teaches everything by example without memorializing by picture or recipe. You often hear people say that you’re not a true chef if you have to use a recipe. This is only true with a small portion of the kitchen such as sauces, dressings and some other routine items like mashed potatoes. For example, the beloved comfort food, fried chicken, must have a perfectly measured seasoning mix for the same signature flavor every time. The chef’s computer is a vital part of today’s chefs’ tools. Schedules can be saved for reference next year when configuring staffing needs for big events such as the Fourth of July or New Year’s Eve; employee contact information and daily events can be input into Outlook or a similar program and synced into a palm pilot for quick reference at home or on the go when a party is increased the day before the event and extra labor is needed; recipes can include pictures to ensure the dishes are consistent; menus can be updated by the chef daily for the most cost effective and style reflective execution; templates and past documents of various club events (committee menus, special event menus, and event budgets) can be stored for quick reference to aid the chef in planning and executing new event menus. The internet may be used to search for recipes of a dish requested that is not known and can also be an effective way to converse with members about their upcoming parties. The reasons go on and on, but the final analysis is that a chef’s knowledge of technology and fluency in recipe programs, Word, Excel, Publisher and the Internet is an absolute must for a club chef. This is why today’s club chef must be a “super chef.”

Hospitality Personality
Today’s club chef must set up the proper data base for future use to free up time to spend away from the kitchen in meetings or with members. For example, the other day the hot line asked me for my pot roast recipe just as I was asked to visit a table. I was able to print it out, hand it to my restaurant chef and promptly enter the dining room as requested by a member. Had I needed to show my cooks the dish by example I would have had to make a choice between member and cook which compromises either the connection with the member or the productivity of the kitchen. So, as with any other task in life, by being organized and keeping an up to date information data base the chef is able to keep up the hospitality mission and ensure consistent cuisine.

Technology
By spending the time to set-up the virtual office, today’s club chef is arming himself with the best way to run a consistent, cost effective, creative kitchen. You might be thinking, “paper files work for me” but it is impossible to keep up with all of today’s trends and flavors from around the world without the use of a computer. As we discussed in past issues, a club chef must be able to execute all cuisines and age spectrum needs in order to be successful. The scope of knowledge is so wide and diverse that at any instant the club chef may be called upon to create an item that may be of different origin than the chef’s expertise or an old member favorite of the chef’s that was forgotten. The chef can easily use their computer’s search engine for personal files, provided the time was taken to input to data base, or use the all popular “Google” on the internet for uncharted areas in you chef’s cuisine.

I also find it very useful to create and print all menus myself. Only seven years ago, before I arrived at The Beach Club, the chef’s office did not include a computer. The prior chef of fifteen years would write out the menus and give them to the office to type set. This creates double work, removes the chef from of the menu design, and any artistic component that might transfer from the chef’s approach to the food, resulting in an inconsistent feel throughout the entire dining experience. Just recently we were reviewing the wine menu in an F&B meeting and the past bar manager had brought in some horrible paper with grape vine graphics in the corners. The committee all agreed it looked out of place, like a red booth Italian restaurant. I immediately changed to a straight forward menu, consistent in design with the rest of the menus. Having to master the newest advances in computer technology to keep up the culinary technology and protect the chef’s culinary vision is yet another reason a club chef must be a “super chef” to keep close ties to all aspects of the operation for a tight vision and ea perfectly executed restaurant that can compete with the members’ favorite eateries.

Outreach Ability
This is perhaps one of the best reasons to keep the chef “on-line.” I receive the manager’s weekly board update, have dialogue with members regarding their upcoming parties, search for recipes, keep a club event calendar on the web accessible from any computer in the world and maintain a web site and e-magazine. It is the fastest and most effective way of communicating. The chef can reach members or employees quickly and efficiently when parties have last minute changes. Be sure to print the chef’s email address in the club’s newsletter to promote open communication between the chef and the membership. The chef’s outreach ability is enhanced by the internet but adds another comprehension component to the job which is another reason why a club chef must be a “super chef.”

Today’s club chef must wear many hats and needs all advantages available to perform his duties. Technology will increase the productivity of the kitchen, keep your chef in touch with employees and members at the click of a mouse and aid your chef in succeeding at being the true “super chef’ that they must be!