Why Many Great Chefs Fail to Master Management - Elliot Grover, Exec Chef at 45 Park Lane

Elliott Grover joined us to share his incredible journey through the restaurant world. After leaving Cornwall at 15, he worked his way up to become Executive Chef at The Cut, Britain's best steak restaurant, while also creating the menu for The Oscars.

He began at The Ivy, moved to Le Caprice during its prime, and spent eight years at London's famous seafood spot, Scott's. After running ten restaurants at The Ned and heading up Duck & Waffle, he was selected by Wolfgang Puck to lead the kitchen at 45 Park Lane and oversee the food for The Oscars. From Britain's finest kitchens, Elliott serves up amazing stories about food, leadership, and life in top restaurants.

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CHAPTERS
00:00 Introduction to Elliot Grover
01:20 Growing Up Watching Rick Stein
03:00 16th Birthday in Le Caprice Kitchen
04:05 Career Move: Relocating to London
06:00 Inside Le Caprice
07:15 Elliot's First Day at Le Caprice
10:00 Working with Chef Lee Bull
15:16 Transition to Scott's Restaurant
17:08 Leadership in the Kitchen
19:00 Eight Years at Scott's: Lessons from a Long-Term Chef Position
24:30 Kitchen Management: How to Look After Your Culinary Team
30:00 Key Factors in Successful Kitchen Team Management
31:15 Public Misconceptions Of The Kitchen
34:05 Trust in the Kitchen
35:30 Poor Management at The Ned and Nick Jones
38:00 Food Quality at Duck and Waffle
40:02 Dealing with Pressure in the Kitchen
44:00 Landing the Dream Job: Interviewing for Wolfgang Puck's Team
47:30 Working with a World-Renowned Chef, Wolfgang
49:38 The Wolfgang Puck Philosophy
51:00 Cooking for the Stars: Elliot's Experience at the Oscars
53:00 What It Takes to Be an Exceptional Chef

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