Tom Colicchio

Tom explains that you can't be a great chef if you can't run a kitchen.

on Sep 6, 2007

I'm of two minds about Brian's turn as team leader; at first I felt he should have stepped up during the challenge and done more to shape the overall vision of the food, vetoing the chefs' decisions to make more than one app apiece, for example. But after watching the episode I feel a little differently. Brian saw his role as motivator and manager -- not watchdog -- and in that sense he delivered. He helped to keep his team mindful of time and money, and that's a big part of succeeding as a chef. bourdain_310_02_320x240.jpg

Ultimately I think tonight's episode underscored a basic tenet of the restaurant world; there are plenty of great cooks out there who can make beautiful food but will never be great chefs because they can't run a kitchen. It involves hiring well and delegating appropriately. Keeping people motivated and mindful of time, as Brian did. Thinking on your feet and staying creative, even whimsical, in the face of obstacles, like being stuck in the cereal aisle during a Quickfire. And all the talent in the world won't save you from a lack of understanding about purchasing and quantities. If you can't spend your allotted cash with intelligence and moderation in a cocktail party competition, how do you expect to manage the day-to-day financial operations of a major restaurant? Folding under pressure is simply not an option. In the case of Howie, he wasn't overboard, he was in over his head.