DECEMBER IS LOUD, BUSY AND SURPRISINGLY HONEST

December has a particular pull in kitchens. There’s anticipation in the air, not the quiet kind, but the charged feeling that comes from knowing the room will be full and the work will matter. Chefs don’t ease into this part of the year. They lean into it.

As the weeks build, December starts to strip things back and reveal what kitchens are actually good at when the pace lifts.

Knowing what really matters on the plate

December sharpens focus. Whether menus change on paper or not, they change in practice.

Chefs become ruthless about what’s essential. Flavour, seasoning, temperature and timing rise to the top. Plates get cleaner. Decisions get faster.

It’s not about lowering standards. It’s about directing them.

Leading service through awareness, not noise

When services stack up and the printer doesn’t stop, there’s no time for over-explaining.

Good kitchens move on awareness in December. Stations communicate without raised voices. Adjustments are made mid-service without drama. Chefs read the room, the pass and their teams quickly, knowing when to step in and when to let things run.

This is leadership that doesn’t announce itself. It shows up in restraint, timing and trust.

Making calm decisions when things aren’t perfect

December service is rarely ideal. Someone’s missing. Prep didn’t land exactly as planned. The bookings came in heavier than expected.

What experienced chefs do well in this moment is simplify. They cut what needs cutting. They protect the flow of service rather than chase perfection.

That judgment is a skill, not a compromise.

Getting teams through the rush together

December asks more of teams than almost any other part of the year.

Chefs notice who steadies the room, who helps without being asked and who keeps standards intact when everyone’s tired. These moments don’t show up on rosters or CVs, but they matter.

For many chefs, December is when they learn the most about their kitchens.

What December really shows

December doesn’t reveal chaos. It reveals capability.

It shows which menus are built on fundamentals. Which kitchens communicate clearly. Which chefs can lead under pressure without needing to raise their voice.

For all the jokes and eye-rolling that come with this time of year, December is also when chefs quietly do some of their best work.

Busy, demanding and intense, yes.
But grounded, skilled and confident too.

And that’s worth recognising.