If you love desserts--and who doesn't?--chances are you've heard of French pastry chef Dominique Ansel and his delicious creations.
Ansel is best known for inventing the cronut, a trademarked croissant-donut hybrid that takes three days to make. Visit a Dominique Ansel bakery in New York, London, Los Angeles, or Tokyo, and you'll find customers lining up around the block to buy cronuts and other unique treats like the cookie shot and frozen s'more.
But something you won't find at those locations? Bad attitudes among the staff.
"Swearing is absolutely forbidden," Ansel says, by way of describing the culture in his kitchens. In a video interview with Inc. executive director of editorial Jon Fine, he offers insight into how he manages his businesses, and how he rose to fame in the culinary world and beyond.
"I'm relentless in doing the right thing for the team. In our kitchen, there's no yelling. There's no screaming. There's no bad temper. I hate that all," Ansel says. "If I see any of our chefs [are] moody or have a temper, I sit down with them and have a conversation with them. I fix them immediately."
When the bad moods are nipped in the bud, Ansel says, things are calmer and, as a result, more organized. It all leads to a better culture.
Ansel's detail-oriented leadership can also be seen in how he leads his five locations across the globe from his base in New York City. For example, he'll have managers and chefs send him photos of the stores and their wares in order to stay consistent and uphold the bakery's reputation for quality. With that kind of meticulous oversight, customers can expect a cronut to taste the same regardless of what shop--or even which country--they're in.