To be the best, huh? Aside from the repeatedly mentioned talent, skill and knowledge. Heart and desire. Funny thing though. The two most important things to a chef (at least that's what I think) can't be taught. You simply can not pick up a book and study dedication. Read Michael Ruhlman's book "Making of a Chef, Mastering the Heat at the CIA". There was a part at the beginning where Ruhlman was telling his instructor he wouldn't be in class that day because of inclement weather. His instructor in a nutshell told him that for one, the school doesn't close. Class is on. If you want to be here you will be. Chefs don't call in sick. They don't say it's too cold out. Too wet. Too anything. If the chef know s/he has to be somewhere they **** well find a way to get there.
I managed to score a gig as a fry cook while I'm in school. There was a day where I wish I could have called in. Probably should have. Didn't. My chef was happy. I wasn't because three line cooks did call in. So sick as a dog I had to be the saucier that night. And I don't know too much to run this station properly. Had I called in I may never had received the opportunity, though. I got through the night okay. By no stretch am I a model employee. I curse, swear, yell, argue, threaten and get threatened. To me from the little that I have seen, it's the unteachable things that seperate the good from the great.
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Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)
M.E.A.T.
Mankind Enjoying Animal Tastiness
Last edited by culinarian247; 04-04-2002 at 09:46 PM.
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04-04-2002, 08:43 PM
Hi,
