You’ve got to decide if you want to be Bobby Flay or A Short Order cook. Do you want to be a world-class chef who can come into a kitchen cook, but most of the time doesn’t cause he has a team for that OR are you going to be the Line Cook at Waffle House taking orders and trading time for dollars?
Bobby Flay runs his life and his brand like a major corporation because it is. He’s a linchpin. Food Network realized without him they would fade into white noise. So when it came time to renew his contract they had no choice. He allowed himself to be seen as what he was, sure he’s failed at some of his restaurants. The real issue wasn’t failure it was the return on his time wasn’t worth it.
A short-order cook hears someone yell over easy, bacon, and hashbrowns smothered and covered. Most of us are world-class chefs but don’t allow ourselves to be seen that way because that’s not how we see ourselves.
Stop trying to tell people you own a waffle house and remind them you own a fine dining establishment and that you have access to the best chefs in the business, even though you are a chef and can do every job on the line (most of you can do this in your business) but just because you can doesn’t mean you do. You don’t work in the kitchen you just craft menus and teach sous chefs recipes.
Strategy is still work but it is highly paid and sought after. Bobby Flay and I could have the same recipe and the same ingredients and yet we would get different results, although the real magic would be Bobby sharing with me the strategy and techniques he uses to get those results and then
You get to decide between Hashbrowns or Highly sought-after. Put up the apron and get the chef coat with your name embroidered because you are a world-class chef.
