Q: Tailoring of Technique & Leadership
Posted 19 August 2002 - 10:32 PM
In addition, please discuss whether, from time to time, you miss some of the types of leadership opportunities you had when you were sous-chef at Manoir and The Square and chef at L'Escargot. In your mind, is the sense of ownership (incl. through creation of a restaurant) you have at Ouest a good substitute for any reduced sense of leading a large brigade? What are the transformed types of leadership that you exhibit more of at Ouest, with a smaller team?
Posted 26 August 2002 - 12:15 AM
The transformation hasn’t always been smooth sailing, menu design and proper planning always help. I tend to have to arrive earlier to get a few of the time consuming things accomplished. Not always possibe, phone and general things to do get in the way. I have not cut any corners in creation, execution, and preparation of any of the dishes or the basics at Ouest. I can quite honestly say that I really enjoy Ouest and it’s small brigade I still get to cook everyday and pass on all my experiences to fellow Canadians.