WHAT I'VE LEARNED ABOUT TEAMWORK IN A PROFESSIONAL KITCHEN

About the Author: Kevin Cronise is a Culinary Institute of America student passionate about teamwork, nurturing people through food, and the art of hospitality.

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If there’s one lesson the kitchen teaches quickly, it’s that ego has no place among the burners. The rhythm of a professional kitchen depends on trust; the kind that’s built dish by dish, service after service.

As a culinary student, I’ve learned that teamwork isn’t just about helping each other; it’s about anticipating what the team needs before anyone has to ask. Whether that’s refilling mise en place for the next station or jumping in to plate during the rush, success depends on a shared commitment to the guest’s experience.

I’ve seen how communication can turn chaos into flow. A simple “behind,” “corner,” or “yes, chef” keeps everyone safe and moving. More importantly, it builds respect — a foundation that transforms a group of individuals into a brigade.

Teamwork in the kitchen isn’t glamorous, but it’s where I’ve found the most satisfaction. It becomes family....life. Every plate that leaves the pass represents dozens of small, unseen acts of collaboration. That’s the kind of environment I want to be part of during my externship. One where precision, respect, and teamwork come together to create something remarkable.

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