Values and Ethics

Musings by a Chef

Musings
I could not decide whether I am to laugh or cry about the direction my life
has taken at this particular momentso many blessings, so many things I
miss doing, so many pre-occupations. There isnt enough time to even sort
my thoughts and emotions. I marvel at how one can get from a place of
looking for something to do to a spot of not enough time to accomplish
much and a position of no time for that anymore. My work now is my life.
And for someone who cooks for a living, making a decision to teach young,
aspiring chefs full-time and pursue graduate studiesall at the same time
is perhaps a recipe for lunacy. Still, there is time to reminisce, time to reflect,
and time to be passionate about something. Thanks to my resolve to go
back to school, I get to have a semester-long assignment to journalize my
musings about Values and Ethics. While all else may seem a mess right
now, like a good chef, I am determined to get my act together and turn, what
seems like a recipe for disaster, into surprisingly good eatsand get to
laugh, learn and live.

Values and Ethics

Musings by a Chef

On How a Good Chef Ought to Behave

The law of human nature suggests that human beings all over the earth have
this curious idea that they ought to behave in a certain way, and cannot
really get rid of it. What is weird is that they do not in fact behave in that
way. They know this law of nature and yet they break it. These two facts
are the foundation of all clear thinking about ourselves and the universe we
live in. This presupposes that every human being instinctively understands
the concept of right or wrongthat ones behavior may merit approval by
the majority and you can either be morally better or morally worse. As a
chef, I find this principle a very challenging one.
As a matter of practice, students of the culinary profession are made to wear
the chefs uniformand wear it proud. I always remind them that if they
dont dress the part, they will never act the part. On a general scale, this
seems to be a policy that is quite easy to perform. But I noticed something
really strange they do in fact wear the uniform but wearing it properly and
completely is something that they need to be reminded about most of the
time. I am annoyed when the little details that count are often the ones
taken for granted.
Yesterday, I counted twelve students out of thirty-four, that wore the uniform
either with a chefs coat partially buttoned, lacking an apron, wearing the
wrong shoes or wearing the wrong hat. When confronted about these, all
shrugged their shoulders and told me several reasons:

Its too hot inside the kitchen so they thought it was okay to
partially unbutton the chefs coat while working;
They dont need an apron for now, because they are assigned to
a different area of the kitchenone that did not require an
apron;
They dont have time to change into comfortable shoes;
Its ok to wear a knitted bonnet because it is more fashionable,
for as long as it keeps the hair off the face.
It took me sometime to remind them (and scold them) in an exasperated
voice, that the uniform should be worn the way it was demonstrated to them
during class orientation at the beginning of the semester. I realized then,
that it will take the whole semester to constantly jog their memory of this
policy.

Values and Ethics

Musings by a Chef

Today, I reprimanded some students doing extra cooking of food not included
in their kitchen module during class period. I specifically told them that any
leftovers from preparation should be packed, properly labeled and stored for
the next kitchen projectthat extra cooking is practically the same as using
company resources for personal use. It may seem to be a small thing now
but a very big thing later, especially when students develop a habit of
pilfering resources thinking that it is okay to do so. I am surprised that
most of them do it because they think that trimmings such as bones, fat,
stems, peels and leftovers from preparation should be cooked and eaten
instead of thrown away as trash. For chefs though, the same are used to
build flavor, hence can be used again for food production. It hit me, that the
decision to do the right or wrong thing is a manifestation, not just of ones
understanding of the human nature, but also because of ones knowledge
of how they ought to behave based on standards set by the authority of the
industry. I am inclined to understand then that the morality of chefs is
determined by the standards of our industry and that our behavior and
actions inside the kitchen demonstrate our respect for the culinary craft.

Values and Ethics

Musings by a Chef

Of Prudence and Virtue

In 2000, when the original Iron Chef show traveled to New York for a special
battle, celebrity chef Bobby Flay challenged Iron Chef Masaharu Morimoto to
battle rock crab. After the hour battle ended, Flay stood on top of his cutting
board and raised his arms in premature victory. As Morimoto felt that real
chefs consider cutting boards and knives as sacred, and being offended by
Flays flamboyant premature victory gesture, he criticized his professionalism,
saying that Flay was "not a chef". Flay went on to lose the battle.
Flay challenged Morimoto to a rematch in Morimoto's native Japan. In this
battle, at the end of the hour, Flay threw his cutting board on the floor and
stood on the counter yet again to raise the roof with the audience. This time,
Flay won.
I recently watched a replay of this show and thought about cultural
differences and cultural perspectives and how good chefs ought to behave.
Two words immediately came to mindprudence and virtue. In Japan, a chef
like Morimoto held knives, cutting boards and ingredients as sacred. In
America, a chef like Flay held knives, cutting boards and ingredients as tools
and materials of the trade. Both are devoted to the art and science of
cuisine. Both are esteemed chefs. But both practice the profession from
different cultural perspectives. I realize that the bottom line really, has
something to do with respect. The exercise of respect translates to the
exercise of prudence. In our language, prudence is taken to mean practical
common sense-- taking the trouble to think out what you are doing and what
is likely to come of it. Around culinary circles, the exercise of good sense,
cautiousness, discretion and care will help us appreciate the different
culinary cultures and encourage us to develop a healthy respect for these
differences.
Now, a chef who perseveres in doing just actions gets in the end a certain
quality of characterone that we refer to as virtue. I believe that chefs
strive to be the best that they can be. We take our work seriously some a
little more passionately than others--and why not, if we are to be constantly
under the scrutiny of those who may or may not appreciate the work that we
do. In the process, chefs become respectable. Our profession demands it
and we are to act accordingly. So when we feel that our professionalism is
being challenged, either by cultural ideals or by what we now know as
industry standards, we decide whether our actions manifest our value
system or our propensity to merely perform according to the rules. In the
former, we are driven by our ideals and beliefs something that is inherently

Values and Ethics

Musings by a Chef

built in us by a belief system we grew into. In the latter, we run the risk of
falling short. Hence we either choose to follow, downplay or break the rules.
I know I am a happier cook because I am driven by my passion for the art.
The higher calling of a chef-teacher
The report today about Filipino values challenged my work ethic. As a
culinary instructor for BSHRM subjects, it has been a noble task to teach;
train and help students evolve as hospitality individuals. As a chef-owner of
a local restaurant in Baguio, it has been my vision to propagate the concept
of green restaurants. Both jobs are equally challenging. While one hopes to
help build a pool of strong hospitality individuals, the other hopes to advance
the concept of sustainable dining in a world where concern and protection of
our natural environment has taken the forefront.
As a teacher, I hope to encourage individuals to be good professionals
equipped with the proper skills to be competitive in the industry; and to
inspire them to be the best in what they do. After fifteen years in the
teaching profession and countless students under your temporary care, an
occasional thank you, from one, a professional update in Facebook, from
another, a visit from a third who took an incentive leave from a job abroad,
and finally sitting beside someone in graduate school who used to be your
student in undergrad validates that we TEACHERS take our jobs seriously.
It is a good feeling to be in this noblest of professions, so they say.
As a person who makes a career out of the food industry, the kitchen to me
is like a haven a place where I can creatively put to good use my concepts
and ideas about fine food. It is also an area of great responsibility where
staff is directed to work harmoniously as a team. It can be the most tiring
when long hours of work demand attention to detail; or the most challenging
when staff and guests require your personal service and attention. Each day
is unique in experience and adventure always an opportunity to do better.
At the end of the day, a job well done is when the guest thanks you for a
great meal, compliments the chef, and promises to visit again soon.

Values and Ethics

Musings by a Chef

Values and Ethics

Musings by a Chef

Values and Ethics

Musings by a Chef

Values and Ethics

Musings by a Chef

A Woman in a Mans World

I cannot imagine a kitchen workforce that is composed entirely of men. I
grew up in family where the kitchen was a womans territory and I knew that
great food was the result of the magic she did with her hands. That was
home cooking. The woman was a cook. I learned later that a chef was
different from a cook. A chef was an esteemed profession. Thankfully now,
what used to be a profession of males is now a diverse mix of accomplished
women occupying positions that, until recently, were reserved mainly for
men. I was part of a generation where no woman in the Philippines ever got
to the position of Executive Chef, much less, the position of a station chef.
The highest position in a Food and Beverage organization for a woman was
as a Food and Beverage Director and she was French. All executive chef
positions were occupied by male expatriates, save for one Filipino who was
male. The chef expats who were French, Italian or Swiss, received a
handsome compensation package, often higher than that of a hotels general
managereven higher than their Filipino counterparts. My goal at that time
was to be one of many Filipinas who aspired to be chefs and work in kitchens
that employed a predominantly male workforce.
Today, there is a pool of female hospitality and culinary graduates just
waiting to be tappedwhat with the proliferation of schools offering
hospitality and culinary courses.
Restaurants and hospitality-related
industries still demand for this highly-skilled workforcewith promises of
career growth and an attractive compensation here and abroad. Given the
frequency of manpower turnover in this industry, hotels and restaurants
engage in personnel differentiation strategies at the onset of the hiring
stage. Regardless of industry classification, there is recognition that it is now
more cost-efficient to hire chefs than regular cooks. The investment made
now results in more benefits for the future than investing in inexpensive
labor now and suffering from poor work, or worse, the risk of potential staff
being pirated by other competing firms. Restaurants must outline specific
qualifications for positions at the hiring stages so that training costs are
already kept to a minimum and skilled manpower becomes a significant
human resource investment for the firm. The bottom line is, regardless of
gender, qualifications to this profession are now based on ones ability to
perform the job of a chef.
The rigors of running the kitchen of a large restaurant used to be the reason
why males were often favored for the job. Indeed, the physical demands of a

Values and Ethics

Musings by a Chef

large commercial kitchen are great. But I will no longer be surprised if the
Executive Chef who runs it is a woman.

Of Sophisticated Consumers,
Feeding the Food World

Food

Safety

and

In the 90s, I witnessed the wider adoption of a risk-based approach to food

safety through a system that employed Hazard Analysis Critical Control
Points (HACCP) as a basis for underpinning food safety. Also, in the past
decade we have seen the greater adoption of the Farm-to-Fork approach
which has led to the adoption of Good Farming and Processing Practices.
Today there are a growing number of public and private incentives designed
to improve food safety and quality and bring more control on the food chain.
Globally, governments are changing the way they regulate and control the
food chain.
Producers and manufacturers supply many buyers in many
markets and there is the potential for multiple standards. I found that these
factors continue to trace the direction of the foodservice industry:

Food safety issues remain at the forefront of public attention much in

part due to issues such as salmonella in tomatoes and peppers,
melamine in milk and salmonella in peanuts
Globalization and international trade have drastically changed the way
that food is produced, processed, transported and consumed and
present all stakeholders with new challenges to food safety and quality
In today's age of the globalization and ever-increasing consumer
awareness, there are ever escalating initiatives surrounding food
quality and safety
Food safety and quality programs are increasingly focusing on a farmto-fork approach as a way of reducing food borne hazards entering the
food chain

Consumers are changing their eating habits as well, focusing more on

functional foods, health and diet as well as expanding their culinary tastes.
They seek fresher products, often minimally processed foods or semi
prepared foods that offer higher convenience. Consumers are becoming
more concerned about nutrition, taste, Free Range (Freedom Food) and
Organic. Even with the economic conditions, more consumers now eat out
of the home which introduces an even longer and more complex food supply
and consumption chain. During these difficult economic conditions people
appear to be buying more ingredients and less prepared whole meals.
Because of this apparent consumer evolution, they are increasing their
demand for companies to prove that appropriate systems are in place to

Values and Ethics

Musings by a Chef

ensure that food safety and quality are addressed.

industry is being called on to ensure are:

The trends that the food

Balanced Value (Price vs. Quality)

Confidence and Transparency
Consistency and predictability
Regulatory compliance
Adequate control over product recall and traceability
Above all else, that the food consumers eat is safe

In addition to food safety and quality issues we see a growing number of

emerging trends:

Sustainability in Food Production

Protection of the Environment
Animal welfare
Food Security (Terrorism Related)

Herein lies the challenge-- How do we increase food productivity while

maintaining quality, and at the same time providing food that is nutritious,
abundant, safe, and affordable?
How do we feed an extra three billion people using sound and ethical food
production practices?

The stark realities of this challenge

After listening to a lecture about consumer rights and the ethical
responsibility of food producers and product manufacturers, I wonder about
the extent of responsibility and accountability involved when our
products and services put our consumers at risk. In my industry, food is the
most sensitive to risks. It is also the most volatile. I have long been
interested in the issue of safe food and what realities my industry is going
to be faced with as far as ethics and social responsibility is concerned.
I have found that competition for natural resources is a stark reality the food
industry must face in the coming years.
Land and water resources are
limited. Competition for these is intense and growing. Climate change is
likely to change the landscape and marginal lands will need to be used. I am
concerned about how land and water resources, now that they are scarce,
are being allocated for food security.

Values and Ethics

Musings by a Chef

Implications
Increasing production, especially producing food on marginal lands will likely
require the application of
innovative technologies.
Some of these are
already controversial:

Biotechnology

Cloning breeding stock

Intensive fish farming

Recycled waste water

Nanotechnology

Synthetic biology
And then there is globalization of food supply. Increasing globalization of
both supply and demand for agricultural products and the consolidation of
processing, distribution, retail have posed grave challenges for global food
suppliers.
Implications

Increasing competition to supply commodities at lowest prices

Increasing competition to provide year-round supplies

Increasing complexity in supply chains

Potentially increased anonymity in the system

Differing standards for quality and safety among cultures, countries, and
regions
Further, consumers get sick because of new strains of bacteria and toxins in
food. Hence, food producers are challenged to administer surveillance and
analytical abilities to explain the occurrence of these food contaminants that
were not evident in previous years. There is pressure for food providers to
increase their ability to identify patterns of food borne illness outbreaks

Values and Ethics

Musings by a Chef

through epidemiological surveillance systems, identify the DNA Fingerprint

of particular strains of pathogens in an outbreak and develop an advanced
capability to measure contaminants in food in increasingly tinier trace
amounts.
Implications

Increasing public and regulatory attention on the quality and safety of food
The likelihood of an increasing number of food recalls
Today, we run the risk of constantly inventing and re-inventing the way we
market food security because of higher consumer expectations.
I have
observed that consumers in the developed world have come to look at the
food system as a utility. They expect that when they walk into the market
they will find food that is available year-round (and the same as the week
before), food that is fresh, nutritious, of good quality and taste,
convenient to prepare and eat, inexpensive and safe to eat. Increasingly
also, it is to note that consumers in the developed world expect their food to
be grown locally, be organic or natural, be raised and processed under
humane conditions, support fair-trade, be elegant, exotic, and fashionable,
have been sanitized and ready to eat, have neutriceutical properties and
are able to prevent or alleviate disease.

I find too that there are incompatible consumer expectations to consider.

Many consumers also want their food to be local-- but not so local as to have
a farm in their backyard, and not too local as to exclude year-round
availability. They want food to be natural and organic but also inexpensive
and without a lot of food miles, and no blemishes. They also want food to
be sanitized but also natural, inspected but not over-regulated, exotic but
grown/processed/inspected using food standards.
Consumer confidence is volatile. Consumers in developing nations dont
have enough to eat. In the current economic climate, food insecurity is
increasing. While market forces are responding to the demands of affluent
consumers, the needs of food insecure people must also be met. Those who
are food insecure must have food that is more affordable and available, but
no less safe or nutritious

Values and Ethics

Musings by a Chef

Safe
Food
and
Sanitized
Foodhow
much
information about food I serve should my
restaurant guests know about?
The paradigm shift of safety over sanitation is a response to the growing
awareness of consumers on issues about safety. The level of food safety
demanded by consumers and regulatory agencies alike has escalated in the
light of recent cases involving food poisoning. That escalation will continue
in the years ahead. There is also more interest in the health and well-being
of people and concern about improving nutritional factors in the design of
foodservice menus. These have had a major impact on service. Consumers
are now centered on expectations that actually validate safety and sanitation
issues. Food is perceived to be safe:

Values and Ethics

Musings by a Chef

If grown locally
If organic/natural
If raised and processed under humane conditions
If it has been sanitized and ready to eat
If it has neutriceutical properties that are able to prevent or
alleviate disease

While HACCP (Hazard Analysis Critical Control Points) continues to be an

exercise to ensure cleanliness and sanitary kitchen practices, consumer
perception of safe food relies on information about where their food came
from, how it was grown, how it was processed, how it was cooked, what
ingredients went into the foodeven to the extent of asking about key
supplier information. Information technology has indeed made possible the
wealth of information about food that we eat. Access to free information
about safe and sanitized food has led to market driven/designed sanitation
and safety policies.

Organic, Locally-Grown, GMOs and Fad Diets

I ran a restaurant in Baguio City for nine years. At that time (2002), the idea
of natural and organic ingredients being used for food was simply relegated
as a fad that would soon die down. But it didnt. It is a growing trend. In
fact, I have seen the number of organic farmers grow in the last ten years
along with the awareness of consumers about the benefits of eating healthy.
I applaud the conventional farmers for shifting back to the old ways of
farming. I find that every day that I make a choice to purchase organic,

Values and Ethics

Musings by a Chef

natural and locally grown produce-- I make a commitment to sustain organic

farming methods and support the industry of local farmers. A chef knows
that the quality of food starts with good quality ingredients. Good quality
ingredients are grown the natural way without the use of chemical
pesticides and artificial methods. These are also grown based on their
natural life cycle and particular to the environment most favorable for the
produce. The best way to know that it is natural is when the produce is
indigenous to the land and climate of the region. I also find it a good
practice to buy produce that is in season. And if I wish to sustain the quality
of the food I serve, I must be devoted to supporting the organic movement in
any way that I can.
The Objectives of an Organic Farming are:

To avoid soil erosion

To maintain soil fertility

To recycle wastes

To maintain a healthy environment

To achieve zero carbon emission

To use Bio-degradable fertilizers

To produce high quality products

To sustain the Bio-diversity within the system

Another issue that has entered the mainstream media in a lot of countries is
Genetic Engineering (GE) or Genetic Modification (GM) of food. A lot of food
that we eat today contains genetically modified ingredients and usually
without our knowledge. Supporters of this technology maintain that it
ensures and sustains food security around the world as the population
increases. As time goes on, the science behind genetic engineering is no
doubt improving. Biotechnology could be the wave of the future and
genetically modified foods could really provide alternatives to help increase
food production. However, there is a growing wave of concern from
citizens, farmers and scientists who question the way the research is
currently being handled by a few large, profit-hungry corporations. That is, as

Values and Ethics

Musings by a Chef

well as scientific debates on the merits of genetically engineered food, there

are equally, if not more important, debates on the socioeconomic
ramifications of the way such science is marketed and used.
Critics believe:

The problem of food shortages is a political and economic problem.

Food shortages and hunger are -- and will be -- experienced by

the poorer nations.

GE Food is an expensive technology that the farmers of the

developing nations would not be able to afford easily.

Patenting laws go against the poor around the world and allow
biotech companies to benefit from patenting indigenous knowledge
often without consent.

This is a very young and untested technology and may not be the
answer just yet.

Crop uniformity, which the biotech firms are promoting, will reduce
genetic diversity making them more vulnerable to disease and pests.
This furthers the need for pesticides (often created by the same
companies creating and promoting genetically engineered crops).

The way in which we reach the answer to the question, "are GE

foods safe?" is where a lot of the problem lies. A quick acceptance of
GE foods without proper testing could show corporate profitability to be very
influential, while a thorough debate and sufficient public participation would
ensure that real social and environmental concerns are in fact adhered to.
And this pattern would probably indicate to us how other major issues in the
future ought to be dealt with.
There is also the issue of do we actually need genetically engineered
food, given that agriculture in small biodiverse farms are actually very
productive. Economics and politics at all levels, (international, national and
local) have often prevented food from reaching hungry people, not a lack of
production. These same causes have also created, or contributed to, a lot of
poverty, which prevents people from being able to afford food in the first
place.

Values and Ethics

Musings by a Chef

And then there are fad diets. Fad diets take form in many ways: low-fat, lowcarbohydrates, high-protein, or focusing on one particular food item such as
grapefruit. These diets lack major nutrients such as dietary fiber and
carbohydrates, as well as selected vitamins, minerals, and protective
phytochemicals, such as antioxidants (substances found in vegetables, which
are protective against disease). Over the long term, by not receiving the
proper amounts of these nutrients, you may develop serious health problems
later in life.
After listening to a lecture about truth in advertising, I was curious to find
out why fad diets exist and do they actually work? I am also amused at how
these diets are being marketed, and the number of people who actually buy
these diets. Or if fad diets do not, indeed work, why then are they so
popular?

While there is no set approach to identifying a fad diet, many have the
following characteristics:

Recommendations that promise a quick fix.

Dire warnings of dangers from a single product or regimen.

Claims that sound too good to be true.

Simplistic conclusions drawn from a complex study.

Recommendations based on a single study or testimonials.

Dramatic statements
organizations.

Lists of 'good' and 'bad' foods.

Recommendations made to help sell a product.

Recommendations based on studies published without review by other

researchers.

Recommendations from
individuals or groups.

that

are

studies

refuted

that

by

ignore

reputable

differences

scientific

among

Values and Ethics

Musings by a Chef

Eliminating 1 or more of the 5 food groups.

Although there are many different fad diet types, most fad diets share a few
common characteristics. For example:

The diet is heavily advertised on television and in magazines, possibly

with a celebrity spokesperson.

The premise of the diet seems to contradict other information youve

heard about how to lose weight.

It promises quick or unlikely results, such as a weight loss of five to 10

pounds per week.

Instead of offering scientific proof the diet works, youre given a

dramatic selection of before and after weight loss photos.

You can only eat a limited amount of foods or the entire diet is based
on one food as a catalyst for quick weight loss.

The diet encourages you to use pills as a weight loss aid or pressures
you to purchase expensive prepackaged meals.

The diet dismisses the importance of exercise in weight loss or says

you can avoid exercise completely by following a particular meal plan.

A regular guest once told me that she felt the food I served was very wellbalancedthat the food combinations on the plate made her feel she was
eating something that was healthy but did not fall short of flavor, and that
the treatment I did with my dishes was always a welcome surprise to the
palate. Every single day that she dined with the restaurant, I always felt an
affirmation that I was doing the right thing with my food. No fuss, no frills,
no diet fads just simple, organic, straightforward meals.

Values and Ethics

Musings by a Chef

Earth bags, plastics, paper and packaging

Values and Ethics

Musings by a Chef

Now here is a topic that deserves to be written about. I was born in the 70s,
and it was just about the time when going to the market involved an exercise
of carrying your own basket. The very idea of an earth bag was a remote
idea. It was commonplace to pack your purchases in baskets that did not
require any plastic at all. Then the 80s came, and it was just about the time
when Orange Julius , Tropical Hut, Coney Island, Kentucky Fried Chicken and
yes, the first McDonalds found their way into Philippine shores. I guess my
generation was so full of them and now I feel a great responsibility to clean
up our act. I guess it was about this time that convenience food found its
way into our kitchen most kitchens. And somehow, I can no longer
remember a time when my bread wasnt wrapped in plastic.
It hit me that a lot of the issues concerning global warming and climate
change are not just about managing our waste. In fact the idea of waste
being managed wasnt something to be concerned about before. It really is
about population explosion and lifestyle change.
I think about people depending on packaged goods because there is no
longer time to cook in kitchens. I will not be surprised if houses built will no
longer have kitchens as part of the layout. I also think about plastics that are
used for these goods and how much of these does an average person
actually use or purchase in a day. Every day, I can actually count the
number of times some form of plastic surfaces in my life from shampoo
bottles, toothbrushes, cosmetics and food. If this is how we live our life now,
what kind of earth will future generations have to live by? It is a scary idea.
And what of paper? Starbucks, Mc Caf and most fast food restaurants have
jumped into the bandwagon of image-building to include environmental
responsibility. Their excuse from using plastic is paper. A recent study
however, shows that though paper is biodegradable, it takes about the same
amount of toxic chemicals to be released into the atmosphere and trees to
be cut down to produce paper. Critics say that the process also contributes
to global warming and climate change.
I am concerned that most people consume meat than they do vegetables.
Hence marginal lands originally intended for agriculture have been converted
to grazing lands for cows and pigs. In one study, cow dung is one of the
major causes of global warming too. If forests are being denuded to
accommodate cows, we should seriously start rethinking about changing our
diets to include more vegetables instead of meat.

Values and Ethics

Musings by a Chef

Then just to make things worse, we choose to build more infrastructure to

accommodate more cars so people can move to more places with more
buildings than there are natural resources. I believe that environmental
responsibility is more than just a program that companies incorporate into
their practice of ethics relative to the environment so that they can get away
with what they believe to be their best shot at best practices.
This is about the time I feel that musing is a stressful thing to do. And I am
just a chef, who happens to teach, and happens to appreciate the fact that
people can change. And the exercise of ethics is something that starts with
me.

Values and Ethics

Musings by a Chef

The exercise of social responsibility

I wish to talk about the hospitality industry in light of tourism. As a chef, I
find the idea of tourism development an intriguing one. Tourist activity and
tourist behavior constitutes a big chunk of the statistics we study when
designing our menus in the restaurant. Today, I wish to reflect on the idea of
social responsibility. While there is very positive outlook for tourism in the
country, a few issues of concern are worth noting:
1. How do locals in our tourist destinations perceive tourism? How do
they embrace it as part of their towns growth and national
development?
2. How do tourism activities impact culture and lifestyle of locals?
3. What is the impact of tourism to the natural environment?
Today, we are looking at destinations of culture, heritage, natural scenic
spots and beauty-- managed and protected by the locals, being marketed as
destinations of high-rise buildings, shopping malls and sophisticated
establishments. What used to be clean shorelines and pristine beaches are
miles and miles of bars, restaurants and lodging places. What used to be
simple hospitality by locals is now hospitality by diverse, highly skilled
professionals from different regions and even countries of the world. Once
there were trees in the area, and rainforests with wild life. Now, there are
more concrete structures than you can count trees. It is hoped that the
latter is simply an exaggeration. Otherwise, there will be no tourism for the
future. What used to be the locals sense of pride and ownership of place is
now a bastion of tourism investors. These, have led to cultural confusion,
social and environmental degradation which, in no way, harness tourism as
an agent of economic growth and cultural affirmation to generate
investment, employment and national pride for all Filipinos.
What then is the direction Philippine tourism, through its programs, wish to
pursue? The general perception is first, to make destinations accessible. So
we build infrastructure, provide transport logistics; generate the festivals,
sponsor events, draw the tourists and then the locals clean up after them.
However, to improve local tourism, there needs to be a consideration of the
whole destinationpeople, culture, environment.

Values and Ethics

Musings by a Chef

If we build a super mall in a once laid back town, how will it affect the local
businesses in the area? Will it reinforce peoples lifestyle or break down their
culture? Will it benefit the locals more or will the mall investors enjoy the
premium benefits?
If we build hotels and lodging facilities, do we build around trees or do we cut
them?
If we stimulate tourism demand for a destination, do we create programs or
festivals that reflect the culture and products of the place?
If we were to develop the place, will we still recognize it for its unique
tourism qualities?
What we do not want to see, if we were to predict the future, is a place that
is teeming with too many tourists, a culture that is dying, a heritage that is
lost, a land without trees and natural vegetation, world-class hospitality
that does not include locals, and a once beautiful place we no longer
recognize.
Like our natural resources, tourism resources are also scarce. Of course,
what is being referred to here is the natural attraction of the placepeople,
culture, environment. It is true that tourism planning sits on a three-legged
stool, where private, government and local involvement is critical to the
success of any tourism activity.
However, tourism is not solely the
responsibility of people in office or private investors. It is largely the
accountability of every person who lives in the area. What needs to be
pursued in local tourism development, therefore, is sustainability.
For
tourism to be sustainable, an appreciation of the destinations inherent
properties, of culture indigenous to the area, and superstructure and
infrastructure built to uphold the character of the place is a more proactive
approach to tourism development. With these sustainable guidelines for
development being facilitated by the local government with the cooperation
of individuals and groups from the area, tourism will be greatly improved and
destinations preserved for future generations to enjoy.

Values and Ethics

Musings by a Chef

Values and Ethics

Musings by a Chef

Purposeless wealth creation

Purposeless wealth creation and lack of value are the faults of an
organization driven by its own ego. It is thus true that most organizations
are self-serving always constantly in the process of assessing what is best
for them, i.e., maximizing profits, minimizing costs. This generic platform is
rarely revisited when there are ethical considerations at stake. Sometimes, it
can be a choice between the lesser of two evils the choice always for what
is in the companys best interest. One of the ethical pitfalls of antitransformation is in the area of best practices. Greed, for instance can
appear to be a favorable trait when, in the context of maximizing profits, we
engage in unhealthy competition just to outdo our competitors. Or we buy
them out. Or worse, we prevent them from competing with us. It disturbs
me to know how Starbucks engaged in such blatant form of growth strategy
when it paid for the rent of a space a competitor was interested in so that it
would not compete with their nearby store. For duration of time, Starbucks
maintained their presence by being strategically located almost close to
each other just to secure market share or the market, as the case may
be. This, despite their strong brand name.
Speed, laziness and haziness are recipes for mediocre performance and
inefficiency. While it can bring wealth, achieving goals and objectives with
this kind of work ethic is not an admirable trait. The means justify the ends
not the other way around.
I make no room for employees who aspire for mediocrity. I owe it to my
guests to give the best service possible. Part of my responsibility is to make
sure that all my staffs are well-trained, efficient and valuable assets to the
company.

Values and Ethics

Musings by a Chef

Transformational servant leadership

Leadership is a process by which a person influences others to accomplish an
objective and directs the organization in a way that makes it more cohesive
and coherent. Leaders carry out this process by applying their leadership
attributes, such as beliefs, values, ethics, character, knowledge, and skills.
Leadership differs in that it makes the followers want to achieve high goals,
rather than simply bossing people around. This is the essence of
organizational leadership. As inspiration is a key factor in organizational
leadership, I would like to explore culture and climate --two distinct forces
that dictate how to act within an organization
Each organization has its own distinctive culture. It is a combination of the
founders, past leadership, current leadership, crises, events, history, and
size. These results in rites-- the routines, rituals, and the "way we do things."
These rites impact individual behavior on what it takes to be in good
standing (the norm) and direct the appropriate behavior for each
circumstance.
The climate is the feel of the organization, the individual and shared
perceptions and attitudes of the organization's members. While the culture is
the deeply rooted nature of the organization that is a result of long-held
formal and informal systems, rules, traditions, and customs, climate is a
short-term phenomenon created by the current leadership. Climate
represents the beliefs about the "feel of the organization" by its members.
This individual perception of the "feel of the organization" comes from what
the people believe about the activities that occur in the organization. These
activities influence both individual and team motivation and satisfaction,
such as:

How well does the leader clarify the priorities and goals of the
organization? What is expected of us?

What is the system of recognition, rewards, and punishments in the

organization?

How competent are the leaders?

Are leaders free to make decisions?

Values and Ethics

Musings by a Chef

What will happen if I make a mistake?

Organizational climate is directly related to the leadership and management

style of the leader, based on the values, attributes, skills, and actions, as well
as the priorities of the leader. Compare this to "ethical climate" -- the "feel of
the organization" about the activities that have ethical content or those
aspects of the work environment that constitute ethical behavior. The ethical
climate is the feel about whether we do things right; or the feel of whether
we behave the way we ought to behave. The behavior (character) of the
leader is the most important factor that impacts the climate.

On the other hand, culture is a long-term, complex phenomenon. Culture

represents the shared expectations and self-image of the organization. The
mature values that create "tradition" or the "way we do things here." Things
are done differently in every organization. The collective vision that define
the institution are a reflection of culture. Individual leaders cannot easily
create or change culture because culture is a part of the organization.
Culture influences the characteristics of the climate by its effect on the
actions and thought processes of the leader. But, everything you do as a
leader will affect the climate of the organization.

Values and Ethics

Musings by a Chef

Remembering an Uncle who left a legacy of trees

A dear uncle passed away in July. My last conversation with him was in April
when two groups of tourism and HRM students made a day trip to Marsse
Tropical Plantations. This was my uncles sustainable tree farm of mahogany
and teak wood. The trip was an attempt to expose students about the
fundamentals of planning for sustainable tourist destinations. My uncle was
sick and was mostly in and out of the hospital at that time so he failed to
meet our students and do the discussions himself. If he did, I would still hear
the same passion in his voice when he first inspired us about his legacy of
trees.
I was in college then. I made trips to Katipunan in Quezon City where they
lived, from UP Diliman Campus , to spend weekends with my cousins.
Saturdays were usually lazy afternoons for us. But Sundays were peculiar.
He would require us to spend mornings at the Ateneo Campus, picking
mahogany seeds that fell on the sidewalks. We would then proceed home
and spend the afternoons exposing the seeds and packing them in sacks.
Come summer, we were required to spend the same afternoons planting
these seeds. In the weeks of summer, frequent trips were made to Umingan
to plant seedlings. In between, I cooked for his family (he was a great fan of
my cooking)when reunions were staged every year. Each year, we saw the
trees. That was some 20 years ago.
Today, what was once a dry, barren rice field is now a forest of Honduras
Mahogany and Teak Wood. This year, my cousin (his eldest son) received
their second award from DENR, recognizing the efforts of a lone individual in
sustainable forest development. I write about my uncle and his vision of
trees to pay tribute to his legacy. Two of his sons now, operate and manage
the tree farm. His presence is no longer there. But I know he has touched
my life in a very special way.

Values and Ethics

Musings by a Chef

Values and Ethics

Musings by a Chef

Values and Ethics

Musings by a Chef

Values and Ethics

Musings by a Chef

Values and Ethics

Musings by a Chef

Sharing
My uncle may not have experiences the returns on his investment on trees.
He did give up a very lucrative agro-chemicals business for his trees. What
he did not gain in wealth (it takes 20-30 years of waiting to turn these trees
into wealth) he gained in recognition. And I know it is time to continue his
legacy. A sort of paying it forward. I realize that if there were more people
like him, this world is one step better.

Serving
This whole exercise has taught me about the importance of living out and
being a good testimony. I live life now with a whole new perspective about
being a good chef and a teacher who inspires her students to achieve
greatness.
Carpe diem!