Before Anthony Bourdain became a TV star, he was a manager.
A manager of kitchens.
The executive chef of Les Halles in New York, the kitchen taught Bourdain many of his lifeâs lessons.
⢠How to lead people
⢠How to build a team
⢠How to serve others
⢠How to uphold a standard
⢠What excellence looks like
And many others.
Here are a few of those lessons:
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LESSON 1: Control your âmise en placeâ
In a restaurant, thereâs so much beyond your control.
When people will arrive
⢠How many people will arrive
⢠What supplies will not show up
⢠What people will order more of
⢠What will go terribly wrong
What is in your control is your âmise en placeâ â the setup of your work station.
Knowing where everything is, being prepared for any possibility.
âWe canât rule the universe,â Bourdain says. âSo we try to control that little corner of the kitchen we can control.â
Same as life.
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LESSON 2: Team > self
One of Bourdainâs cardinal rules in his kitchens was the team comes first.
⢠No entitlement
⢠No fights with other cooks
⢠No believing youâre better
No âtreacherous behavior,â as Bourdain put it.
âYour commitment is to the team effort,â Bourdain would tell his staff. âEveryone lives and dies by the same rules.â
In kitchens, sports and business, the team comes first.
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LESSON 3: No two bosses, no blame
Bourdain had a rule in his kitchen.
If anyone had a criticism of someone in the kitchen, it went through Bourdain.
Bourdain would then decide if it was worthy of sharing with the person.
He was fiercely protective of his staff.
âIn my kitchen, no one will have two bosses,â he says.
Bourdain set clear expectations with his staff.
⢠How they should behave
⢠How they should prepare
⢠How they should perform
After that, he took the heat for them.
If something went wrong in the kitchen, heâd never blame.
Bourdain delegated the jobs. If they were screwed up, it was his fault.
âI return loyalty with absolute loyalty.â
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1. Put the team over everything
2. Control what you can control
3. Fiercely protect your people
In kitchens, business, sports, life.
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