Some may proclaim today is a different culinary world and we can’t hold onto antiquated ideas. They say the way it “used to be” must evolve with the times and we should loosen up a bit. 

Many of us are open to hearing why this is a good idea and what benefits are derived from pushing aside certain ways of operating. What is the rationale for change and its clear benefits? I could be considered part of the old guard hanging onto certain traditions and methods of operation, even though I, like many others, preach the need for change. It only makes sense I listen, learn and seek to move forward. 

In this must-evolve case, I am not the one promoting giving up certain outdated culinary practices and it doesn’t feel appropriate for me to be the one to provide the change justification. Instead, allow me to defend the need to double down on continuing a few “old methods.” I am referring to pride in the profession and the discipline that accompanies the growth and protection of that pride.

I am, as my readers will attest, a person willing and excited about moving forward. So, why this flip on a few points? Why am I planting my feet firmly on the ground of keeping the way we feed pride in a profession that many love and others love to hate? Let’s talk about what feeds pride in a career choice.

Pride stems from a belief that what one does is important, worthy of respect, honorable, and service-oriented. It is focused on doing things that represent something bigger than us. 

Pride comes from: 

• knowing who you are
• holding your head high
• being perceived as a positive careerist and person
• showing respect to others and they in turn show that to you 
• standing upright modeling excellent behavior that inspires other peoples’ trust.

Pride manifests and puts itself on display through: 

• appearance 
• actions 
• demonstration of caring 
• dependability 
• constant improvement. 

A cook’s pride in a kitchen is apparent in how they: 

• care for themselves 
• maintain a clean and pressed uniform 
• carry themselves and interact with others
• show respect for the ingredients 
• show respect for those who provide the ingredients
• work impeccably clean 
• complete the smallest tasks with an attitude of excellence
• feel fulfilled when sliding a finished food plate down the pass. 

Proud cooks and chefs see what they do as: 

• honorable
• important
• deserving of respect.

Pride is a reflection of:

• themselves
• their teammates
• the business 
• producers and vendors
• the guest who chooses to dine with them.

So, what does all this mean to those in culinary education? Well, the development of pride begins on day one of a student’s journey. Pride begins with awareness that these items are important: the uniform, grooming, how to set up a workstation, methodical cleaning, and consistency with the established cooking methods. It begins with the way students treat their tools and the respect they show to the common carrot, onion or potato. Pride is evident through effective menu planning and food handling that strives to fully use every ingredient and minimize waste. It is in how they relish the chance to seek excellence in every aspect of their job. 

We owe it to our students to expect, require, measure and demonstrate pride at every moment, with every task, every day.

After a student leaves the umbrella of a well-executed educational plan, they can choose to ignore what they were taught, push aside program standards, disregard the gratification earned from a job well done and have a desire to do it right. However, the odds of that happening are very slim. 

A graduate’s identity is ingrained with discipline and pride. When the uniform was properly cleaned and pressed for every day of their culinary education, then this habit will become an important part of who they are in the workforce. When discipline and pride is imbedded with the way they treat their work and their peers, then odds are these positive habits will become their hallmark through a long career. Our graduates will be the type of people others want to be around, work with and emulate when we do our job as educators correctly. Pride in work, pride in self, pride in the profession, and overall excellence will be the calling card of your graduates. This will become the benchmark for an industry that views success and professionalism as active partners.

Change is important, necessary in many cases, and exciting if approached properly. Resistance to change rarely leads to long-term success. But change need not be a process of throwing out what is good and right simply because evolution is in the air. 

“Take pride in your work through unwavering discipline, as it transforms talent into skill and turns ordinary tasks into masterpieces.” – paraphrased from the teachings of Michelangelo.

Think about it, look around in your classrooms, assess the level of pride that exists, and work to find ways for discipline to set the stage for the next generation of professionals.

PLAN BETTER – TRAIN HARDER

Paul Sorgule, MS, AAC, president of Harvest America Ventures, a mobile restaurant incubator based in Saranac Lake, N.Y., is the former vice president of New England Culinary Institute and a former dean at Paul Smith’s College. Contact him at This email address is being protected from spambots. You need JavaScript enabled to view it..