Hubris: Habits That Hurt Chefs

In the culinary world, confidence is a crucial ingredient. It fuels creativity, drives leadership, and empowers us to perform under immense pressure. But there's a fine line between confidence and hubris—that subtle form of pride that can create blind spots, convincing us we have nothing left to learn, or, that everything and everyone else, is the problem.

This isn't about pointing fingers. It's about the constant pursuit of excellence that defines the best in our industry. It's for the chef who is committed to growth, both for themselves and for their team. Let's explore five common habits that, while often unintentional, can limit a chef's potential and how we can sharpen our own approach.

1. Communication Under Pressure

Under pressure, communication can easily become clipped and reactive—or disappear altogether. We've all seen it: the chef who barks orders in a stressed-out shorthand, or the one who goes completely silent, expecting the team to read their mind.

• The Impact: Both extremes create a culture of uncertainty and anxiety, because the team really doesn’t know what you want. When communication is unclear or tense, mistakes happen, morale drops, and your team feels frustrated and disconnected. Inconsistency becomes the new standard.

• The Path Forward: Effective leaders learn to communicate with intention, even when under duress. Taking a brief moment to give clear, calm direction (beforehand if possible) can save significant time and prevent errors down the line. A well-communicated plan is the foundation of a well operated business.

  
  

2. Emails & Administrative Fitness

A chef's responsibilities extend far beyond the line. Today, success requires administrative competence—from writing a professional email (and responding to them…on time) to managing inventory, spreadsheets and meeting P&L deadlines. Ignoring these tasks doesn't make them go away, in fact, it raises the heat on you.

• The Impact: Consistently late inventory reports, incorrectly costed dishes, poorly updated prep lists, or unclear communication with suppliers can cripple a kitchen's financial health and operational efficiency. It signals to leadership that you may not be ready for greater responsibility.

• The Path Forward: Treat administrative work with the same precision you apply to cooking. Set aside dedicated time for it. If it's a weak point, seek guidance. Mastering these skills demonstrates that you understand the business of cooking, not just the craft.

  
  

3. Messy or Organized? A Reflection of Your Mindset

There's an old saying: "How you do anything is how you do everything." A messy, disorganized station is more than just a sanitation risk; it's a window into a chef's mindset and professional discipline. You cannot tell someone else to better than you are willing to be.

• The Impact: A chaotic workspace makes inventory management nearly impossible and sets a poor example for your entire team. If the leader doesn't uphold the highest standards of organization and cleanliness, why should anyone else? It erodes your authority to teach, delegate, and enforce standards. If your team sees you be disorganized, what does that tell them?

• The Path Forward: A clean workspace is the foundation of an efficient and professional kitchen (yours and everyone else’s). It reflects a clear mind, respect for your ingredients, and a commitment to excellence that inspires your team to follow suit.

  
  

4. Attitude is Everything

Pointing out problems is easy. Implementing a solution takes skill. A guest sends back a dish. A cook makes a mistake. A supplier is late. It’s easy to fall into a pattern of deflecting blame and fostering a negative "us vs. them" mentality. This perspective is a trap. It can often be heard in brash remarks about who sucks, who screwed up, everything is wrong, and generally how you’re being disadvantaged by uncontrollable circumstances.

• The Impact: When the chef consistently blames others—whether it's the "clueless" guest, the "incompetent" team, or "Terrible" bosses—it creates a toxic culture and stifles growth. It prevents you from hearing valuable feedback and seeing opportunities for improvement.

• The Path Forward: Great chefs view challenges as data. A returned dish is feedback. A team member's mistake is a training opportunity. Adopting a perspective of curiosity and shared purpose turns frustrating moments into steppingstones for growth.

5. Embracing Results Driven Accountability

The title of "Chef" is not just about creating beautiful food and earning a better salary; it's about leading a team to run a successful, financially viable business. True leadership begins and ends with accountability that you hold yourself too before anyone else does. You must be willing to step into a significantly greater accountability each day as a chef and learn how to manage the pressure that most people (even your peers) don’t truly understand.

• The Impact: Failing to connect your kitchen's results—food costs, labor, ticket times—to your team's performance and your own systems is a failure of leadership. If you don't hold yourself accountable for the outcomes, both good and bad, you create the perception that you don't truly care about the business's success.

• The Path Forward: Own your numbers. Measure your results. Connect your team's daily actions to the bigger picture. When you hold yourself accountable first, you earn the credibility to lead your team and the trust of your superiors. It shows you understand that your role isn't just a job—it's a responsibility.

The Best are Continually Working to Improve

Ultimately, the journey from being a good cook to a great leader is paved with self-awareness. Recognizing these habits in ourselves isn’t a sign of failure; it’s the first, most critical step toward meaningful growth.

And here’s the most important secret: you don’t have to do it alone.

In a profession that demands toughness and self-reliance, asking for help can feel like the hardest thing to do. But it is the single most powerful tool for advancement.

Whether it’s seeking feedback from a trusted mentor, asking a colleague for their perspective on managing food costs, or even investing in a coach to refine your skills, seeking guidance is a sign of profound strength, not weakness.

So, take a moment to reflect. If any of these points resonate, don’t see it as a flaw. See it as an opportunity. Reach out. Ask the question. The next stage of your growth as a chef and a leader depends on it.