The key to getting beyond Imposter Syndrome for Executive Chefs

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Throughout my career, I've encountered self-doubt or its fancy cousin, imposter syndrome, time and time again. If you've ever faced a new challenge and felt the heavy weight of possible failure, you're not alone. In this video, I will discuss how I've learned to handle, and quiet that self-doubt, sharing my journey from feeling undeserving of my roles to becoming a confident leader and teacher, able to share my lessons learned under pressure.
If you’re an Executive Chef ready to successfully run your culinary operation so it's NOT running you, click the link below to see if we're a fit to work together in my online program, Beyond the Food: Mise en Place for The Executive Chef: www.legitconcepts.com/apply
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Gerald Ford is one of 74 Certified Master Chefs and former Captain of the National Culinary Olympic Team USA.
We believe High-Performance Chefs aren’t born; they’re Trained, and that’s why he created Legit Concepts.
Our goal is to help Chefs improve the quality of their lives by sharing tools, systems, and best practices he has observed and developed over 3 decades on the journey of becoming a Master of the Craft.
Chef Ford is committed to evolving Professional Chefs into High-Performance Masters of the Craft through strategic coaching and training.
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Website: www.legitconcepts.com
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[@GeraldLFordCMC]

Book a call directly with me to see if Beyond the Food is right for you: www.legitconcepts.com/apply

[@corneliushuxtable]

The more you learn, the more you become aware of what you don’t know. This awareness oddly can feed that imposter syndrome.

[@GeraldLFordCMC]

I absolutely agree with you; every day, I become more aware of how much more there is to learn. Most of the time, I embrace it, but it's not uncommon to feel its weight. Thank you for the comment!

[@derrickspears9966]

Totally right to the point, thanks for this video Chef Ford

[@GeraldLFordCMC]

Thank you chef! I appreciate it.

[@jimj3948]

Chef Ford. I am a sous at large university. How do I move to a exceutive sous chef or exceutive chef position. I would like to move back into hotel and resorts? Let me know.

[@GeraldLFordCMC]

Hello Chef, please understand I dont know the details in your situation, but for me, The job of Executive Sous Chef comes when you do the job of sous chef with excellence, the job of Sous requires strong cooking, great attitude, decent organization, reasonable management skills and a desire to learn. I think it's really important to focus on doing the job excellently and find ways to improve. Then to take the next step requires the same approach to excellence in all facets of that next role.
As far as changing from one style of operation to another, sometimes that requires taking a step back in role in order to learn what's necessary for success in the role you want. Thats the way I see it, I hope that makes sense.