Some ways I go about it is- -start with letting them show me how they would like to plate or prepare dish -have them show me an idea from the Internet or book where they’re wanting to plate that way -show them my idea next to it and we collaborate together, so they feel included and not shutting them down

It's important to recognize that constructive criticism can sometimes be perceived as personal. So try to frame your feedback in a supportive manner, focusing on the specific techniques that could be improved and how these changes would enhance the overall presentation of their dishes. It may be helpful to start with the positive things that the trainee is doing before offering critique.

When coaching a resistant trainee chef, please focus on the positive, be specific and constructive, frame feedback as a collaborative process, and emphasize the impact of their performance. Remember, building trust and rapport takes time.

To help a trainee chef improve when they resist feedback on plating techniques, consider these strategies: Build Trust: Start by fostering a positive relationship and offering praise for their strengths to create an open environment for feedback. Could you explain why? Emphasize the importance of presentation and how it impacts customer experience, making the feedback more meaningful. Use Demonstrations: Show examples of the desired plating techniques and explain step-by-step how to achieve them, making it more hands-on. Encourage Practice: Give them space to practice the techniques while offering real-time constructive feedback. Be Patient: Recognize that improvement takes time and provide ongoing support to build their confidence.

If he/she refuses to listen and to learn, after repeated attempts to train him/her, it is time to show them the door. They will either learn or will have to move on. There is no room in a professional kitchen for anyone who doesn't want to learn how things are done.

To help a trainee chef who resists feedback on plating, first understand the root of their resistance. Approach them with empathy, providing specific and positive feedback in a private setting. Encourage learning and growth by explaining the importance of good plating, demonstrating techniques, and offering practice opportunities. Set achievable goals and celebrate successes. Foster open communication by actively listening, asking questions, and creating a safe space for feedback.

To help a trainee chef who resists feedback on plating techniques, offer specific, constructive suggestions and highlight what they do well before pointing out areas for improvement. Use visual examples to illustrate desired outcomes and encourage them to self-assess their work. Provide hands-on guidance by demonstrating the technique and allowing them to practice while giving immediate feedback. Reinforce that feedback is a tool for growth, set small, achievable goals, and build a trusting relationship to make them more receptive to learning.

To help a trainee chef who resists feedback on plating, build trust, provide positive reinforcement and clear expectations. Demonstrate techniques, encourage experimentation and explain the reasoning behind feedback. Offer practice opportunities, foster a growth mindset and collaborate to find a balance between creativity and standards.

In my experience, framing training as a collaborative feedback session is highly effective. Trainees who are resistant to change often fear criticism, especially when trying to find their place in a new kitchen. By presenting training this way, you alleviate that fear and empower chefs to be more receptive to change. This approach fosters trust, which is essential for chefs to follow your lead and meet your expectations.