Today, that environment is fast becoming extinct. Kitchen employees and many in the top corporate offices of the hospitality industry have all arrived at the same business-building conclusion: Satisfied, motivated employees are productive, loyal employees. Today's cooks are not only concerned with the cuisine and what they can expect to learn from the chef; they are also interested in paying off student loans, health insurance coverage, 401k plans and a balanced personal life.

And they're right to think of these things. The truth is, a positive work environment generates a drive to succeed, knocks down the walls between front of the house and back of the house, and encourages employees to put the operation's success at the forefront of their professional (and sometimes personal) goals. As chefs, it's our responsibility to inspire, educate and motivate staff, not just about producing the finest food possible, but also about the financial and business aspects of the industry.

So how does an executive chef attract and keep good people? How can we inspire, educate and motivate our staff while keeping true to our main objective of creating a dining experience and operating a profitable business?

By inverting that old adage that we are all products of ...