Behind the Line
Topic: Your Career
Your Bosses
Have you been lucky enough to work for a standout superior? Hopefully so. Who was your best boss? Why?
- Brian Runge
- Executive Chef
- Chicago Il
I find that luck really has nothing to do with the great chefs that I've worked for. It came because I was diligent and worked really hard. Every single chef I have worked for has added a piece o...
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We've all had bosses from hell. It's OK to admit it. They can't hear you now. What three things did you learn from your worst boss?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
1. It's not appropriate to take out your personal frustrations on your line cooks. I've learned to separate my work and personal lives. I don't go in to work all pissed off at my line cooks because...
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In an ideal world, we'd all be lovey dovey with any and all co-workers and bosses. Are there any past bosses whom you're still in touch with or close to? What's your relationship now?
- Brian Runge
- Executive Chef
- Chicago Il
I try to keep in touch with all of my old bosses. If its just a twitter or a shout out on Facebook well its something. I also make it a point, if I'm in town I stop by the restaurant to dine or a...
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Look back over the years to your various bosses, and how they've shaped you. Have any bosses changed your mind about your career or altered your perception of the industry? How?
- Nate Hamilton
- Chef de Cuisine
- Harvest
- Madison, WI
Yes, by leading by both good and bad examples. They've taught me to treat my product with respect, to keep pushing on an idea that may not work the first time, to not drink on the line, to treat my...
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If you could hire an old boss, who would it be and what would you have them do for you?
- Brian Runge
- Executive Chef
- Chicago Il
If i could hire any one of my old chefs it would be chef Christian Delouvrier. He was the oldest and most passionate chef I have ever worked for. He ran Alan Ducasse in new york. I would have hi...
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