I recently had the pleasure of having Thomas Keller as a passengers on one of my flights. I went to the cabin and introduced myself during the boarding process. It was an honor meeting such an accomplished chef and restauranteur. For those of you who may not know Mr Keller, he owns several restaurants, 2 of which are listed in the top 20 in the world! The two are "The French Laundry" in Yountville, CA and "Per Se" in Manhattan, NY. He is a giant in the culinary world.
Upon humbly returning to the flight deck, I reflected on being a chef versus a pilot. Beside the obvious responsibility for life and property, I was suddenly struck by the similarity of the two professions. Success in both endeavors requires organization, preparation, precise execution, adjustment for errors and emergencies, and finesse.
A good meal begins with an organized plan and fresh ingredients. A chef must thoughtfully prepare his menu by collecting and preparing the ingredients ahead of time much like a pilot prepares for a flight by assimilating information about weather, his aircraft history, fuel requirements, and his route of flight. Without an organized plan neither can navigate t0 a successful "landing".
Next comes the execution of the plan. The chef and pilot both rely on procedures, experience, focus, and individual flair to artfully execute their task. However, a plan is just a plan. Once the kitchen is in motion and the wheels leave the ground it becomes a dynamic environment. It's a quick wit that allows a good chef and a good pilot to adapt to the changes and modify the plan as needed. A sloppily prepared meal is just as evident as a sloppily flown aircraft. You can survive both, but you may not want to come back for more.
Fire on the stove, burnt sauce, etc...Well, maybe this analogy does not equate to having an engine fire or an explosive depressurization with lives at stake! But, humor me. You get my point. The chef and pilot both have to deal with the unexpected. How to circumvent a problem with the cool confidence to creatively solve the emergency are assets to both professions.
Finally comes the artistic input. I must confess that my feeling of pride in a deftly prepared meal is just as satisfying as a perfectly flown flight profile. Despite rigid rules and procedures, it's the artistic skill of a talented pilot that can bring it all together effortlessly in an energy and time efficient manner. Similarly, it requires finesse to create a meal with numerous ingredients, under varying conditions, with efficient use of all the kitchen assets and ingredients, timed perfectly and served on a hot plate.
The sweet satisfaction of the final product and a contented smile of the customer are the reward.