(Star) chefs on the biggest kitchen frustration
We asked (star) chefs about the biggest kitchen frustration during a busy service. And it turns out: this mainly has to do with poor communication. Good communication is essential for a smoothly running kitchen and, by extension, happy guests.
But that’s not the only thing that causes kitchen frustrations.
Yornie van Dijk (Basiliek*)
“Speed and focus.”
Guido Braeken (restaurant Julemont**, from Jan. 2025 Van Oys)
“When things aren’t right, communication is essential.”
Niven Kunz (Triptyque*)
“Last-minute changes to dietary requirements.”
Marleen Brouwer (Noor*)
“None. If you know what you’re doing, that isn’t necessary.”
Yuri Wattimena (YANO)
“A lack of focus.”
Jord Althuizen (Black Smoke)
“A lack of communication. Good communication is the key to a smoothly running service for me.”
Freek van Noortwijk (including Breda, Trattoria Breda& Enoteca, Guts, Maris Piper)
“That, despite your best efforts, there is no clear division between the front and back of house. Also frustrating: finger-pointing in the kitchen. A mistake has been made, nobody does that on purpose, but take responsibility. Be 1 team. The front of house needs to understand the kitchen, but the kitchen also needs to understand the front of house!”
Tim Golsteijn (Restaurant Bougainville*)
“Too much and/or poor communication.”
Thomas Val (Wils*)
“When people make assumptions. Measuring is knowing, and everything depends on good communication.”
Leonardo Pacenti (Toscanini)
“When something breaks.”
Arie Visscher (Café Visscher)
“Poor communication.”
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