Patience, Patience
“Chaos is part of the job. How you deal with it determines how far you’ll go. Sometimes I want to get angry when things are going wrong — and they will, they will — but I’ve learned to watch it all unfold.”
Keith Famie, former chef at Forte in Birmingham, Michigan, now on Food Network in “Keith Famie’s Adventures”

Make Your List
“I’m a big believer in writing it all down. We have recipes for everything. When you order a regular menu item, it will be the same night after night. In this business — and in lots of others — consistency is more important than anything else. You need to have a plan for giving people the consistency they want.”
Susan Goss, chef-owner, West Town Tavern, Chicago