The Secret of a Star Chef to Lead Teams with Passion and Humility

Jordi Cruz: The Secret of a Star Chef to Lead Teams with Passion and Humility

The work philosophy of the 'Masterchef' jury reveals keys to success and well-being in avant-garde cuisine.

In a world where culinary excellence is measured in stars and recognitions, the figure of Jordi Cruz He emerges not only as a master of the kitchen, but also as a leader with a clear vision of team management. Recently, in a revealing conversation during the 'B3tter' podcast, the renowned ABaC chef outlined the pillars of his philosophy, demonstrating that success in haute cuisine goes far beyond technique and creativity.

Cruz, known for his demandingness and his role on 'Masterchef', shared a surprisingly human perspective on how his kitchen works. “I believe that we are fulfilling roles and we are pieces of certain boards, of certain machinery that aims to produce things that have to be good for society,” he stated, underlining the importance of collective contribution.

The Catalan chef recalled his beginnings, a path forged from the base. “I have always been a driving force. I was there, working at the base, peeling potatoes, cleaning pots, peeling shrimp and from there on up, wanting to do new things,” he said. Over time, that mechanical energy has been transformed, giving way to a keen capacity for management, analysis and development of unique culinary proposals.

This evolution has not been done alone. Jordi Cruz has known how to surround himself with talent, creating an environment where inspiration flows. “I have been creating a shell, an image, an umbrella that allows us to have something very defined and for people who want to do the same thing to see that lighthouse and say 'that's where I want to be,'” he explained. Its objective is to promote emerging talent, offering a space for promising young people to develop their maximum potential.

The key to its success lies in a fundamental premise: “Zero egos”. Motivation and the desire to improve are the only requirements. But not at the cost of well-being. “Quality of life, as much as possible. Let them do their 8 hours, earn the highest salary possible and be as good as possible,” emphasized Cruz, convinced that the team's happiness has a direct impact on the quality of the dish.

Demand, in your kitchen, does not translate into shouting or abuse. “I have never screamed in my kitchen,” he said. His method is based on the subtlety of a look of disappointment and the patience to repeat a task to perfection. However, the red line is crossed by laziness or apathy. “The moment I realize that you are not doing it out of laziness, out of apathy, we already have a problem,” he said.

This clarity of principles ensures that each team member is aligned with the restaurant's vision. “You don't contribute to me, we are not going well,” he acknowledged, adding that the “pieces” that do not fit into this family dynamic, where everyone rows in the same direction, end up “falling alone.” It is not about layoffs, but about the own choice of those who understand that their path is not that of the ABaC family.

Jordi Cruz's philosophy is a reminder that leadership in any field, and especially in haute cuisine, is built on the basis of respect, empathy and the constant search for excellence, both professional and personal.

Frequently Asked Questions

What is Jordi Cruz's main philosophy regarding team management?
Jordi Cruz promotes a “zero egos” philosophy, where motivation, the desire to add and the quality of life of the team are paramount.

How does Jordi Cruz handle the demands in his kitchen?
He prefers to use looks of disappointment and patience to repeat tasks, avoiding shouting. However, laziness or apathy are unacceptable.

What does Jordi Cruz look for in his team members?
Look for motivated people, eager to learn and add, who share the vision and family spirit of the restaurant.

Does Jordi Cruz encourage the professional development of his staff?
Yes, we strive to create an environment where staff can realize their full potential and grow professionally.

What is the importance of team well-being in Jordi Cruz's kitchen?
He considers well-being to be essential, since a chef cannot create exceptional dishes if he does not feel good and motivated.

How do you handle situations where a team member doesn't fit?
He prefers that these people “fall alone”, that is, that they recognize for themselves that the environment is not suitable for them, instead of dismissing them.

Does Jordi Cruz focus on the production of food for society?
Yes, he considers that his work and that of his team have the objective of “producing things that have to be good for society.”

What role did Jordi Cruz's beginnings play in his current philosophy?
His beginnings, working from the bottom up peeling potatoes and cleaning, have given him valuable perspective on effort and progression.

What does the “shell” or “umbrella” that he creates in his restaurant mean to Jordi Cruz?
It refers to the image and defined identity of the restaurant that serves as a guide and inspiration for other professionals.

Do you invite to join the Telegram community?
Of course! If you are interested in delving deeper into these topics and connecting with other enthusiasts, we invite you to join our Telegram channel: https://t.me/casino_gurus