What is it like to be a chef at a high-end restaurant?
It is incredibly demanding and rewarding.
The standards for freshness and quality are non-negotiable. All mise en place was made fresh, with fresh ingredients every other day, no questions asked. Still tastes fine? Don’t care — make it fresh. That is the attitude and the philosophy that drives the ship in a restaurant like Jean-Georges. It’s competitive. 100 applicants sent in their resumes yesterday [for your job] — if you can’t do the work, then someone else surely can. The restaurant industry at any level is fierce. In fine dining, it’s amplified. Cooks are constantly reminded that we are in an elite and highly coveted position that every other cook in the kitchen is vying for. The people working next to you gave up everything and moved to New York City for a chance at your job; if you can’t handle it, the guy over there would love the opportunity to do the job just a little better. This attitude is pervasive.
