We’re in a situation these days at work where those of us who cook for a living are having to take things back to basics and re-learn some appreciation for what many of us view as scut work. I think it’s a good thing.
It is all fine and good to be creative and come up with new dishes and keep pushing culinary boundaries. This is what I love to do and what so many of my cheffery friends enjoy on a daily basis. But, in any decent commercial kitchen, one has to be a generalist and be willing to pitch in wherever it’s needed. If you find an executive chef who’s not willing to take his/her turn washing dishes, you’ve got a problem. A good leader pulls from the front of the team instead of shouting orders from the wagon the team is pulling.