Managing people is a one of the toughest parts of being a chef, it’s something they don’t teach you about in culinary school and can be one of the parts where many people fail miserably.
A badly managed team in the kitchen is one that will not perform well, it’s as simple as that, but managing people isn’t easy and managing people with talent is even harder.
With a chef shortage being discussed across the industry, it’s now more important than ever that those at the top learn to become great managers, and with this in mind the team at MAD invited the management expert Sydney Finkelstein to discuss his work and his views towards successfully managing talent.
Finkelstein is the faculty director of the Center for Leadership at the Tuck School of Business at Dartmouth College and knows a lot about how to find, develop and manage talent.
He speaks about how important it is in all industries to discover talent over and over again, something that certainly rings true in the restaurant business. He also talks about what defines great talent and how bosses in any industry can increase their chance of harnessing it.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.