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The Four Types of Cooks Explained

By FDL on

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The Four Types of Cooks Explained
Photo Les Roches International
What type of cook are you? As strange as it might first sound, it’s actually a valid question to ask: not every cook is the same. 
Some are in it for a quick money stop while studying, some are in it because they weren’t sure what else to do, and some – the ones we love the most – are in it because food and cooking food is their number one passion.
If you read the site a lot you’ll know that one of the writers we really like online is Paul Sorgule. Sorgule is a chef and educator with years of experience working in professional kitchens and he dispenses lots of great advice on his Harvest America Ventures blog.
In one of his latest posts, Sorgule breaks down the different types of cooks he says he has encountered during his years working in the industry. 
He believes they fall into four distinct categories, see below: 
I am not portraying these cooks in a negative way. There is a need and a place for employees who show up physically, do what they are told to do, avoid making decisions on their own, do not question what is needed, arrive at the exact start of their shift and leave physically and mentally the moment their shift is over. The critical distinction here is that they show up. If you are a chef or an owner you know how valuable this trait is.
“Showing up is 80% of life.”
-Woody Allen
This category continues to baffle me. I am sure that individuals working to make a living are common in most professions, but I fail to understand how anyone can thrive under these conditions. “Making a living” is hard to swallow for those who are seeking to find purpose and as such fails to set the stage for personal motivation. Those cooks who view their kitchen job as “making a living” typically miss the big picture enthusiasm for food, an appreciation for how food is grown, the joy of preparing a perfectly balanced dish, and the pride in being creative. Certainly making enough money to live comfortably is and should be a goal for anyone, but on its own, this is a shallow approach towards a life of fulfilment.
“We make a living by what we get, but we make a life by what we give.”
-Winston Churchill
Cooks who have found their purpose in kitchen life know that the joy of cooking is the joy of giving through personal expression, the joy of giving to those who consume the products they make, and the joy of participating in kitchen team dynamics in the process of serving the public.
Yes, these are the cooks who thoroughly enjoy their time in the kitchen and the type of work that they do. They find real pleasure in working with the intense, and sometimes-borderline crazy people who deliver, prepare, and serve the food that makes a restaurant truly hum. They may or may not be immersed in the culture of food, the need to understand the why of cooking or even the source of ingredients, but they do get pumped up over the adrenaline of working in the kitchen pressure cooker. To these cooks, working is fun and their time in the kitchen goes way beyond making a living – they are anxious to participate in the lifestyle. These are the individuals (sometimes pirates) who are bouncing on their toes in anticipation of the flood of tickets streaming off the kitchen printer, they give high fives when they exceed projected covers on a shift, and carry on their celebration of accomplishment after hours with their friends who share the same intense passion for the heat of the kitchen. The chef knows that these individuals will be there tomorrow and every day afterward – they thrive on the adrenaline.
“You were not meant for a mundane or mediocre life!” 
― Steve Maraboli, Life, the Truth, and Being Free
Cooks who have determined that the kitchen is their purpose in life are in a category all to themselves. They are totally immersed in everything about the process of cooking, the ingredients that they work with, the history of the profession, the process of building a sophisticated palate, and the pride of an honored profession. These cooks live to be in the kitchen, spend many extra hours on the job and off the clock, invest their hard earned money in tools, books, and saving for an extraordinary meal at one of those “bucket list” restaurants, refuse to take a real vacation unless it involves spending time in another kitchen, a farm, or a vineyard, and take those extra minutes every day to make sure that their uniform is pristine and representative of the great chefs who came before them. These cooks are serious about what they do and view their jobs as an extension of their personal identity. Every kitchen needs at least one, although too many of them can drive everyone else to drink. These are the cooks who know full well that they will be a chef some day, command an important kitchen, and/or own their personal restaurant with their name on the marquee. We read about them in culinary magazines, purchase their coffee table cookbooks, salivate about one day dining in their restaurant(s), and know their bios by heart.

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