A chef with 42 years in the kitchen talks with Donald Burns about the harder shift: leading the whole restaurant instead of just cooking. The 3P process framework helped them manage both front and back of house, and now they teach it to young leaders.
Approximately 42–43 years.
It's made a huge difference to my growth as a. It's even improved my cooking. But as a leader, as a restaurant owner, you know, like, my background is I'm a chef. I've been cooking it, I don't know, 42 years, maybe 43. So the cooking is the easy bit. But to grow as a leader and to be leading the restaurant, not the kitchen, but the whole restaurant, you know what I mean? It was a challenge for me to be able to appreciate with the front of house, you know, I mean, the. The service team.
It was like. Yeah, it was always. It's always tough when you. When you have to. When you basically start elevating your. Your leadership role in the restaurant, it always is always a challenge because automatically default back to our comfort zone, which is our way of doing this stuff. Yeah, yeah.
And then through that 3P process, and it is really a framework, and you just got to follow it, and it. It works. And we are now teaching our young leaders the same process, you know what I mean?
If your restaurant only works because you work 80 hours a week, it doesn't work.
