I’ve phoned into lots of sectors over the last couple of decades, doing everything from cold calls to research calls and loss or win analysis calls.

It’s always tough to get hold of people and I’ve found that generally it takes 4 or 5 calls to get through to the person you need. With cold calling, even after an email to tee them up it can be a poorer still average.

I’ve recently spent a few days calling into hotels and restaurants, asking to speak to the head chefs. The media often portrays chefs in TVs and films as moody, broody, harassed individuals who radiate the same kind of angst to their staff.

Not in my opinion, at least from the sample size of the few dozen I’ve been speaking to.

Chefs are nice! In my experience they are polite, happy to take calls, willing to listen, and open to new ideas. Maybe in the social media era they’re more careful to project a polite image to everyone, to avoid the risk of being rubbished or trolled, to the cost of their restaurant. I don’t know, but even when I phoned during meal preparation times, when I could hear the buzz of the kitchen behind them, they took my call.

I can only recall one conversation where the chef sounded harassed and up to his eyes, and he asked me to call back. He wasn’t rude, and he could have been. I think I would have been.

So there you have it. Chefs are nice in my opinion, a welcome break from many other sectors.

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