“Don’t be shy. If somebody’s complaining there’s too much butter in your food, just don’t invite them again.”
Last Thursday, I watched Chef Jean-Pierre for the first time.
He was making onion soup, casually adding more butter to his roux, when he said that golden sentence.
I actually stopped the video.
Then I sent it immediately to a friend who admires chefs, fine dining, and professionalism in general.
What a sentence.
It’s funny, yes, but also deeply profound.
In just one line, it captures so much about professional confidence and how to handle criticism that is not constructive.
Let’s slice and dice it:
1. “Don’t be shy.”
You cannot be shy when you are the chef.
People come to taste your food, your creation, your recipe, your decision-making.
They are not coming for a democracy of flavors. They are coming for your expertise.
Professionalism is not arrogance. It is the confidence that you have earned your seat at the table.
If your experience tells you that the soup needs more butter, you add the butter.
Shyness has its place in life. But in the kitchen, or in any professional field, it can dilute your craft.
If you choose not to follow your professional instinct, if you choose not to stand behind your work with clarity and courage, then you are not the chef. You are simply cooking someone else’s recipe.
2. “If somebody’s complaining there’s too much butter in your food.”
Now, this one is gold.
Because sometimes people will criticize you not to help you improve, but simply because they do not like butter.
And that is perfectly fine.
Not every critique is constructive.
Not every opinion deserves a place at your cutting board.
You became a professional because of experience, recognition, consistency, and the trust of those who do appreciate your taste.
So when someone says “too much butter,” take a breath.
Ask yourself two questions.
Is there something valuable here?
Or is it just a matter of personal taste?
If it is the second, smile, thank them for their input, and simply do not invite them to your next onion soup.
No hard feelings. No drama. Just boundaries.
3. “No problemo”. Be the chef.
Being a professional means leading with confidence, curiosity, and a clear sense of identity.
You know your craft.
You know your flavor.
And you know that not everyone will love it. That is not a problem. It is part of the job.
The moment you start chasing approval from everyone, you lose your unique taste.
What I learned from Chef Jean-Pierre and his butter is this:
Trust your instincts.
Respect your craft.
Listen to feedback, but know when to put down the spoon and say, this dish is done.
In the end, professionalism is not about pleasing everyone.
It is about standing tall behind what you serve.
Be bold. Be kind. Be the chef.
And remember, some people just do not like butter.
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