Why Chefs must be at the top of their game?

I was recently speaking with a former Culinary Institute of America classmate, who is a chef and restaurant owner. We had a lively conversation about why chefs have to be at the top of their game today. Although we talked about many reasons, we ultimately settled on a short list of major forces that have made the food industry more popular, more accessible, and more transparent for everyone. Here's the top 3 forces:

The Food Network - The Food Network has done more to increase the popularity of cooking than anything or anyone since Julia Child. As a result of the Food Network, men, women, and people of every age are more interested and knowledgeable about food today. The wide range of programs and information has created a generation of restaurant guests, who are more sophisticated and more demanding than any before them.

FoodBuzz.com - Is essentially "Facebook For Foodies". This food social networking site brings together restaurant owners, gourmet retailers, professional chefs, home cooks, and everyone in between. Members share recipes, food photos, restaurant reviews, and food news. The quality food posts from some so-called "Amateurs" are one sign that the culinary bar is rising fast. (Here's a sample profile)

Yelp.com - Although Yelp.com has been a source of discontent for some restaurant owners, who have received poor and sometime unjust reviews, the website is a popular place for restaurant goers to find information about restaurants. The site is an up-to-date restaurant directory with names, locations, reviews, and a rating system. Finding out what some thought of a particular dining experience last night or a week ago can take just a few mouse clicks these days.

So, when you add The Food Network, FoodBuzz.com, and Yelp.com (Not to mention food blogs and other popular sites) together, you get restaurant guests who are more knowledgeable , connected, open, and demanding than ever. This means that "Just OK" food won't cut it anymore. As all these food information tools expand and soak-in, all of us who call ourselves Chefs, must bring our "Best Game" to the table in order to survive and thrive.

For more insight and advice visit http://www.EateryCoach.com