Pass the Torch

The Wisdom of Denzel Washington

I once listened to an interview with the legendary actor Denzel Washington. The interviewer asked him why he felt it was important to teach the young actors he worked with about the craft of acting.

“Acting is my gift. It is God-given, and I don’t take it for granted. When I leave this life, I can’t take it with me. So that means I have a responsibility to leave it here after I’m gone.”

Powerful.

Your Knowledge Isn’t Yours to Keep

The same is true for a chef—or for anyone in any profession, really. Your knowledge is only as good as the people you can share it with. Gatekeeping wisdom out of fear—fear of losing your job or someone replacing you—isn’t just a sign of low confidence. It’s missing the entire point of leadership.

A great mentor, now like a father to me, once said:

“If you take my job, good. That means I showed you what you needed to move on. Now I can go find work somewhere else.”

That’s the mindset of someone secure in who they are. And it’s one I try to live by.

Teach With Pride

I’ve trained plenty of chefs—some with more industry experience than me, even some with more managerial experience. But they needed my systems, my structure, and my understanding of the operation to succeed. It was my responsibility to help them. And I did.

We don’t measure success by the failure of others. We measure it by how we carry ourselves, by how consistently we do the work, and by how willing we are to elevate those around us.

Every time you train a cook, pass along tips to a new chef, or show someone how your station flows, you have an opportunity. Teach with pride. What you know might be exactly what inspires someone to keep going. Or better yet, what gives them the confidence to level up.

No Room for Ego

Being shady is toxic. Wanting others to fail so you look good is never a recipe for success. It’s a trap.

Don’t be afraid to offer suggestions. Even if they aren’t perfect, your input might trigger the solution. I ask my staff questions all the time:
“Should we serve rice or potatoes?”
“Does this need a jus or a sauce?”
“What’s the best platter for this?”

Just like you can teach, your staff can teach you. We all learn from each other. That’s how great kitchens work.

Knowledge Is a Two-Way Street

Even outside the kitchen, knowledge is currency. I’ve taught family and friends how to elevate their home cooking. I’ve given grocery tips, cooking hacks, meal suggestions. They’ve returned the favor with advice from their fields—teaching, finance, tech, you name it.

Stay open. Let information in from outside your comfort zone. It makes you a better chef—and a sharper person.

Leave the Light On

I don’t have all the answers. But I’ve made the effort to take what I’ve learned and put it down on paper. That’s what this whole book is about—leaving something behind, passing the torch.

A mentor once told me:

“When you take over a kitchen, always look at who your replacement will be. If they aren’t there yet, you’ll probably end up hiring them down the line.”

I didn’t fully get it at the time. But now I do. Even if your exact replacement isn’t clear, someone should at least know what you do. They should understand the rhythm of your day, how to keep things moving in your absence.

Not sharing that knowledge only limits you.
Sharing it? That opens doors.

Knowledge offers freedom.
So pass it on—and keep the torch burning.