Preoccupations - For a Chef, a Comfort Zone Among the Pots and Pans - NYTimes.com:
"Given our schedules, it’s hard for executive chefs to be in the kitchen as often as we’d like, but I believe that my team performs better when they see me down in the trenches with them, appreciating the little things. It’s also where I’m happiest.
On my walk-throughs I mostly catch employees doing things right. But I also immediately notice when a sauce, for example, is wrong: too salty, too dark, too red, too loose. When that happens, the cook and I together will go back to the recipe to figure out what went awry, and I’ll give pointers on how to fix it. Mistakes don’t make me happy, but they happen all the time, and I see them as excellent opportunities to teach. Nobody wants to stagnate in their job; they want to master new techniques. My job is to continually help them grow."