The Chef in the Eyes of the Customer

Think carefully my friends. Many of you no doubt are thinking about or even currently attending culinary school. Otherwise I am not sure why you would be reading this website so frequently. Anyways, I am asking you to carefully think about being a chef, more so, about how the customers will see you as a chef. As the head of the kitchen and ruler of the restaurant, your mere presence will affect the customer in a way that cannot be measured. The various interactions you have with your patrons can alter or even destroy the relationship they may have with your food.
Will you simply be a name on the menu? Posted on the bottom of the list just underneath the wines it will just say your name in a very interesting and unique font. Never venturing forth from the kitchen that is closed off to the patrons of your fine establishment, you send out dishes that carry forth only a name, judged solely on their expertise.
Will you have an open kitchen? It's quite the rage right now. With your line carefully out of view, customers can only see you and your cooks, working diligently and quietly in the weeds while your customers sneak the occasional glance at you. If this is your kitchen, you are almost like a glorified deity. The customer can feel your omnipresence, your food is an extension of yourself to them. Still, unable to actually hold a conversation with everyone that comes in, you will be a pleasant sight for the patrons who can feel somewhat connected to the process of their food being made.
Will you be the kind of Chef that frequently ventures out into dining area? Shaking hands with guests, thanking people for their accolades, you are more than just a body in the back at this point. You have given yourself a persona. Like it or not, you now share aspects with Emeril, Bobby Flay, and Paula Deen, you are no longer just about the food. The customer's experience now hinges not just on what their plate of food tasted like or what it accomplished in their minds, but how they "personally met the chef".
However you choose to display yourself as a chef, know that there are repercussions. The amount yourself you decide to share with the customer has both personal and philosophical ramifications in terms of your food. Whatever manner you choose to impart upon the people you serve, always remember that what they really care about is the food and the experience of your restaurant.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            2 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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