Kitchen Leadership and the Culinarian's Oath

What it means to be a leader in the kitchen and what it doesn't

At the center of any successful professional kitchen is a fearless leader and passionate culinary maestro conducting the symphony of controlled chaos. Ensuring that their team operates as smooth as butter and can execute amazing service providing an exceptional dining experience.

Being a leader in the kitchen is a fine art that requires a delicate balance of talent, technique, and the ability to inspire others, all while being personable enough to be listened to, and authoritative enough to be taken seriously.

The Culinarian’s Oath is a collection of principles that were set forth over half a century ago that have been revered by all who have heeded their call. This credo serves as a beacon for aspiring leaders in the culinary world.

Photo by shruti dadwal on Unsplash

Today we will look at what the core principles of the culinarian’s code are, what being a leader in the kitchen means, and what it doesn’t.

A ship needs its captain just like the kitchen needs its chef. One part of becoming a proficient kitchen leader is to develop a deeper understanding of culinary techniques as well as a broad understanding of flavors and ingredients.

When I was being interviewed by a panel of professionals for a leadership role in the culinary world, they asked all the typical questions about experience with this or that and eventually, we got to the topic of leadership. What is your leadership style? How are you going to lead your team? From the front, I said, just like that. Looking back, now I would probably say, from the back. No, this is not because of laziness, it’s just a different way of viewing the role.

Photo by Jesson Mata on Unsplash

Leading your team from the front sounds like what you want to hear in an interview setting, it sounds good and it conjures up images of a quarterback charging through the defensive line or a warrior charging into battle. But in reality, when you are at the tip of the spear you can’t pay attention to the whole team. Taking on a leadership role doesn’t always mean taking the lead.

Knowing the strengths and weaknesses of your team is critical to placing team members where they fit best as to play to their strengths. A well-put-together team is more than just the sum of its parts. Leading from the back to me really means leading from within. The ability to put one of my best people in the front allows me to float through and observe the rest of my team. Giving me the chance to fill in the gaps when necessary and help out where needed.

Photo by Mae Mu on Unsplash

In the kitchen this allows the chef to not get bogged down by any certain task. If or when the situation calls for it we have the opportunity to provide relief to the person in the front when it starts getting too crazy. The leader who actively engages in the cooking process earns the respect and admiration of their team, creating a more productive and positive work environment.

You can read more about the culinary world in a previous article called,

Young people that are put into leadership positions in the workplace, definitely in the professional kitchen, can fall victim to “being the boss”. Without a proper leadership mentor, it can be easy to get the idea into your head that it is your job to tell everybody what to do, in whatever way you see fit. Your inexperience doesn’t allow you to see that you are no longer a leader, you now have become a dictator, and nobody likes a dictator.

If you walk around all day long dishing out orders to your perceived subordinates, expecting them to hang on your every word, you will soon enough be a one-man army.

Photo by Pablo Varela on Unsplash

A core principle of the Culinarian's Oath is the recognition of accountability and responsibility for one's actions. A kitchen leader takes responsibility for the team's actions, whether they are triumphs or setbacks. This willingness to shoulder responsibility fosters trust and encourages a collective effort to achieve success.

Here is The Culinarians Oath as it stands right now in 2023. There are variations to this oath but this is the one set forth by the Culinary Institute of America (CIA).

I swear to fulfill, to the best of my ability and judgment, this covenant:

• I will remember that preparing food and serving others is both a great honor and a tremendous responsibility.

• I will carry out my duties with excellence, professionalism, leadership, ethics, and respect for diversity.

• I will treat food as precious and elevate its value and minimize its waste by applying my skills with reverence and attention.

• I will carry out my obligations to all fellow human beings with an equal degree of commitment, be they of privilege, or those who may be less fortunate.

• I will remember that nourishment is both art and medicine and that I will strive to feed the soul and prevent disease wherever I can.

• I will not be ashamed to say "I know not," nor will I fail to call in my colleagues when the skills of another are needed.

• I will honor the hard-won respect and accomplishments of those culinarians in whose steps I walk, and gladly share such knowledge, along with my own, with those who are to follow.

May I always act to preserve the finest traditions of my calling and may I long experience the joy of those whom I have served.

Photo by MealPro on Unsplash

This credo has been laid out for the culinary world, but these principles could be applied to any industry that involves a hierarchical leadership structure and precision craftsmanship.

Kitchen leadership is an art that blends culinary expertise, communication skills, and an unwavering commitment to excellence. The Culinarian's Oath serves as a philosophy for leaders in the culinary world, reminding them of the fundamental values that underpin their profession and of the chefs that came before them.