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« Hotel Chocolat, UK. Have you heard of it? | Main | Chef Blogs, Michael Ruhlman, and A Letter »

23 October 2007


Wow.Well said.

"Good, I thought, let them be a little afraid."
It's a good policy to have in life.


Thanks, I really enjoyed reading that. My heart beat faster, it made sense and I loved what you had to say.

I smile while I sleep, so that part makes sense to me too.

I look forward to hearing more in the coming weeks.



Good piece. I like "It's better to be humble than humiliated." Same basic thought as, "Be humble or you'll stumble. I think what you are going for is "leadership," and that's always a complex process. "Lead by following," a friend used to say, but then sometimes you need to lead by leading. Being senstive, realistic, aimed at clear goals helps. Leadership is always a challenge, but people like to follow good leaders--because if you respect your leader, you're not really following, you are agreeing to go togeher in a good direction.

"Cooks who have any intuitive cooking skill are few and far between."

And the joints where I can work are full of people who don't want to be there. Beam me out of the desert, Scotty -- this place blows!

/for the record, one of the things they drilled into us at my culinary school was that a diploma does NOT make you a chef right after graduation. just trying to keep a balance.

excellent! it's my joy of reading. yeah yeah yeah!

Nice one.

And it's funny, because the two blogs I visited before this one, in the order I visited them, talked about parallel universes and time travel and what ifs, and then about Buddhist nun Pema Chodron telling viewers, "We are all capable of becoming fundamentalists because we get addicted to other people's wrongness."

It's kind of been a perfect little triad of posts. I'm going to stop reading for today now.

Glad to know you're getting on happily. Cheers!

Sometimes, when I read somthing, it speaks to my heart. Yours does that for me and I wanted to thank you.


Being a manager was (and still is) the hardest part of being a chef to master. You are right, and you should sound as 'loud and proud' as any chef. It took a long time to muster enough gall to instill subtle fear into my cooks. It was not a line that I crossed one day... rather instead I looked back one day and noticed that I had crossed the line a great distance back. Then (like you said... be humble) I looked ahead and saw many more lines ahead of me.
And you are right about many cooks believing that this is the easiest part of the job. We've had 100% of our cooks who thought so, and took on titles elsewhere before they were ready to, and return to us one day just to say, "you know what, chef. You were right. I respect what you were trying to tell me."
It's called the School of Hard Knocks, and anyone who goes through it deserves to be proud.

I have a friend opening a restaurant in Montreal and he is hoping for a december opening. even as i write, i know that will not happen unless he intends to hammer and drill himself. having a husband whose specialty is bankruptcy or finding ways to creatively re-finance businesses in trouble, i have to ask why a man/woman/couple would invest so much money in a restaurant when he/she is not the chef and must rely on hiring a chef...a restaurant is only as good as its chef and if an owner does not cook, isn't that, in your opinion, asking for trouble?

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