My Story – Practical Wisdom (Not Theory)

Why What Chefs Know Matters More Than What Spreadsheets Say

Every chef knows the difference.

There is what looks good on paper
—and what actually works on the floor.

One is theory.
The other is practical wisdom.

Chefs don’t learn their craft in boardrooms or classrooms alone. They learn it:

• On the pass at full service
• In prep rooms at 5 a.m.
• When equipment fails
• When staff don’t turn up
• When a customer, resident, or patient needs something now

Practical wisdom is the quiet intelligence that keeps kitchens running when plans fall apart.

And it is invaluable.

What Is Practical Wisdom in a Kitchen?

Practical wisdom is not a textbook definition.

It is knowing:

• How to adjust a recipe when ingredients arrive wrong
• When to push a team — and when to slow them down
• How to read a room, a service, a dining space
• How to serve food safely, well, and with dignity under pressure

It is experience earned shift by shift, mistake by mistake.

A chef with practical wisdom knows:

• Which battles matter
• Where shortcuts are dangerous
• Where flexibility saves the day

You cannot download it.
You cannot fast-track it.
You must live it.

Why Chefs Value Practical Wisdom Over Theory

Chefs respect knowledge — but they trust experience.

Theory often assumes:

• Perfect staffing
• Ideal equipment
• Unlimited time
• Controlled environments

Kitchens live in reality.

Practical wisdom accounts for:

• Broken fridges
• Late deliveries
• Dietary changes mid-service
• Human fatigue
• Real people being fed

A chef doesn’t ask, “What should happen?”
They ask, “What will work right now?”

That ability keeps businesses running and people fed.

Practical Wisdom Is What Protects Standards

Standards are not protected by policy alone.

They are protected by chefs who:

• Know when food is safe — and when it isn’t
• Can smell a problem before it’s written up
• Understand the risk behind every shortcut

In hospitals and aged care, practical wisdom protects lives.
In restaurants and hotels, it protects reputation.
In catering and events, it protects trust.

A chef’s judgement in the moment is often the final safeguard.

The Invisible Knowledge No One Writes Down

Some of the most important kitchen knowledge is never documented.

Like:

• How long this oven really takes, not what the manual says
• Which staff member needs clear instructions and which needs space
• How to modify service flow when the room fills unexpectedly
• When a resident, guest, or customer needs reassurance, not speed

This knowledge lives in chefs — not systems.

When experienced chefs leave, that wisdom leaves with them.

And replacing it is far harder than replacing a position.

Why Every Hospitality Sector Depends on Chef Wisdom

Restaurants & Fine Dining

Practical wisdom balances creativity with consistency.
It knows when innovation excites — and when it confuses.

Hotels

It manages volume, timing, guest expectations, and staff rotation — often simultaneously.

Catering & Events

It anticipates problems before trucks arrive and adapts on the fly.

Hospitals

It understands nutrition, texture, safety, and dignity under strict constraints.

Aged Care

It blends food safety, clinical needs, and human comfort — every single meal.

Across all sectors, chef wisdom keeps people nourished, safe, and respected.

Why Organisations Often Undervalue Practical Wisdom

Because it’s hard to measure.

You can measure:

• Costs
• Output
• Compliance

But you cannot easily measure:

• Judgement
• Timing
• Anticipation
• Leadership under pressure

So too often, practical wisdom is replaced with:

• More rules
• More reporting
• More theory

And kitchens become harder to run — not better.

When wisdom is ignored, chefs disengage.
When chefs disengage, standards fall.

Mentorship: How Practical Wisdom Is Passed On

Practical wisdom is not taught in lectures.

It is passed down through:

• Mentoring
• Side-by-side work
• Quiet correction
• Leading by example

Every strong chef remembers someone who:

• Took the time
• Showed them how
• Explained the why, not just the what

This is how trades survive.

When mentorship disappears, so does skill.

Why the Future of Hospitality Needs More Wisdom — Not More Theory

The future of hospitality is changing fast:

• Technology
• Compliance
• Staffing challenges
• Rising expectations

But no system will ever replace human judgement.

The future needs chefs who:

• Think critically
• Adapt quickly
• Lead calmly
• Care deeply

Practical wisdom bridges the gap between policy and people.

Without it, systems fail.

Respect the Wisdom, Protect the Trade

If hospitality wants to survive — not just operate — it must:

• Listen to experienced chefs
• Involve them in decisions
• Value their judgement
• Protect their role as professionals

Chefs are not obstacles to change.
They are the key to making change work.

This Is Why Chefs Matter

Practical wisdom is:

• The soul of the kitchen
• The backbone of service
• The safeguard of standards
• The future of the trade

It cannot be outsourced.
It cannot be automated.
It cannot be replaced by theory.

It lives in chefs.

And when chefs are respected, the entire industry is stronger.

My Story Jeffrey R. Gear

President AITC / TChef