Forget Yesterday:The Mistake that Changed how I Lead Forever

Every ocean sunset reminds us to learn from the past without burdening ourselves and to embrace the new day.

I’ve worked in kitchens across ten countries, led brigades of twenty chefs or more, and cooked under pressure for heads of state, VIP guests, and thousands of travelers.

But the moment that changed how I lead didn’t happen during a celebration. It happened in the middle of a mistake.

Not mine — but one of my sous chefs. A young cook, talented and eager, who cracked under the weight of a critical service. The meat came back overcooked. The garnishes weren’t right. He knew it before the plate even left the pass.

Everyone turned toward me, waiting for the reaction.

And in that moment — I did something that surprised even myself.

I didn’t raise my voice. I didn’t slam the plate. I didn’t relive the mistake.

I simply said: “It’s done. Let’s focus on today.”

That’s the moment Rule #3 was born: Forget yesterday. A principle that would later find its place in my book, The 10 Rules of the Chef in the Modern Era.

I wrote that book to capture the real lessons that come from years in the heat — not just cooking heat, but emotional heat. Pressure. Expectation. Mistakes.

And of all the rules, Rule #3 is the one that saves the most kitchens.

Because a bad day is heavy.A bad service can haunt a team.And the worst thing a leader can do is carry that weight into the next shift.

know because I’ve done it.

Early in my career, after a disastrous dinner service — the kind where the air feels too thick to breathe and the clatter of pans feels like an alarm bell —, I didn’t sleep. I replayed every second in my head, letting it churn. I still remember the undercooked risotto, the sauce that broke at the pass, the quiet sigh of a disappointed guest.

The next day, I walked into the kitchen sharp, cold, closed.

And the team felt it.We struggled again — not because of the food, but because of the mood.

That’s when I realized: The dish wasn’t the problem. I was.

Since then, I’ve developed a simple ritual:

1. Reflect briefly after service. No blame, just clarity.

2. Share one honest lesson with the team.

3. Let it go. Start fresh the next day.

Because leadership is not about remembering every error. It’s about knowing when to leave them behind.

When you carry yesterday into today, you contaminate the present.You cook with tension.You lead with fear.You ask for focus while giving anxiety.

But when you reset — truly reset — the kitchen breathes.

The team performs.The flavors shine.The day begins.

That’s what I saw with my sous chef that morning. He expected a lecture. He got a chance.

He rose. And so did we all.

So if you’ve had a bad day, a tough service, a moment you can’t stop replaying:

Forget it.

Not because it didn’t matter.But because today matters more.

Lead with presence. Lead with calm.Give your team — and yourself — a chance to begin again.

It made me a better chef.It made me a better leader.And it just might do the same for you.

You’re allowed to start again. We all are.

Cristian Marino

Executive Chef | Culinary Consultant | Author

10 Rules of the Chef in the Modern Era

ChefCristianMarino.com