Cook Book Review: Charlie Trotter’s Lessons in Service
Charlie Trotter’s Lessons in Service is a great example of using leadership to produce not only great food, but great service at his Chicago restaurant. Some consider his restaurant to be the absolute best in service, and his “Lessons in Service” are applicable not only to restaurants, but to any business in any industry.
As a chef, you are doing a disservice to your craft if the quality of service does not match the quality of the food. This book displays Trotter’s unique blend of great food, great service, and the right atmosphere to give customers the best dining experience.
Great service starts with a great staff, and this book outlines a variety of techniques such as how to motivate your staff, effective meetings, and how to empower the whole team to come together and create the absolute best experience for everyone who steps into the restaurant.
In 2000, Charlie Trotter’s was awarded the Beard Foundation’s Best Restaurant in America Award and a nomination for the Outstanding Service Award in 2001. Follow his advice as outlined in this excellent read, and you will be set for success no matter what your endeavors are.
- Do the rewards of being a chef outweigh the hardships?
- Who is the best cook or chef in the world?
- What should I do to stop my family from causing cross-contamination while cooking?
- What is the best way to learn the chemistry behind cooking?
- What is the best way to blanch vegetables and greens? How much nutrition is retained after this process?