I don't belong in this position

[kuan]

Let it happen man... one day someone will call you chef and you'll get all tingly inside.

Kuan

[vzank]

Yes

First, of all you applied for this position so you had some kind of faith in yourself.
Second, how many of us out here will kill for that oppurtunity.

[eds77k5]

its like that johnny cash song, "a boy named sous"
congrats on the position and yeah, you be a chef

[Leo R.]

Jeff,we all know that you are a talented and industrious chef so isn`t it about time you started to reap the rewards?
I noticed that you wondered if you should let your brigade address you by your christian name?
If the Exec.chef is ok with that and you are,why not?
I still feel slightly uncomfortable about being called chef,it doesn`t appear on my birth certificate.
Good luck Jeff,you deserve some!!Leo.

[culinarian247]

Just curious, though. What do you all think it takes to land a spot in kitchens like French Laundry, Charlie Trotter's and (abroad) Troisgros? I like my job now but I know it's only temporary. The Exec is still looking for a permanent Sous and that's fine with me. I still feel a bit funny. Only my third kitchen job, not out of school yet, don't have everything down and I'm a Sous. The one thing I am truly grateful for, I DIDN'T GET THE JOB AT THE PLACE WHERE I WROTE ABOUT IN "This burns my saucier"!!




Is it bad of me to gloat? Only to myself though.............

I feel really GREAT (and tired) today. Thank you all for all the support. The staff calls me Jeff. I like it and one of the guys told me I don't carry the holier-than-thou mentality that some chefs do.

[Suzanne]

What do you all think it takes to land a spot in kitchens like French Laundry, Charlie Trotter's and (abroad) Troisgros?

This is where it is perfectly all right to ask for help from your current Exec, from your instructors at school, and from anyone else you know in the business. If someone you know, knows someone you want to know -- and you haven't been a total scr*wup -- ask for an introduction. That's one thing that is so great about this biz: people are williing to help each other.

[culinarian247]

Wow! This is the hardest, busiest and most demanding job I've ever had. And as much as I like it it will come to an end come February. Normally I'd be upset over leaving but I am going to school. As mentioned, the Exec. knew and planned accordingly (I hope). But I'll have received 4 months work as a sous. That's gotta mean something to someone. Employer-wise that is. I hope they understand that I left the position to go to school.

[Suzanne]

If they don't we'll all come out and beat them up!!!

Just kidding.

[kuan]

What's the largest one you've done so far, and how many at a time?

Kuan

[culinarian247]

I'm assuming how many people at a single banquet. Well that's easy, 1200. How many different banquets simultaneously? Five, but not one had more than 350 people. I found that doing one for 1200 is easier than five for 350. To prep five different menus is hard.

[kuan]

Very cool! You're getting your wings fast my friend!

Kuan

[culinarian247]

Originally posted by kuan
Very cool! You're getting your wings fast my friend!

Kuan

Unfortunately I'll be "flying" up outta here soon.


Just when you start to make $$$ and kick a lil' butt it's time 2 go.

[Suzanne]

Yeah, but once you've learned something the way you have, it's yours for life! And I'll bet you can get lots of help and a great recommendation from your chef.

[Leo R.]

Jeff look at it this way,if you learn more by diving in the deep end,then why not? When the time comes for you to "fly out",there should be more "nests" to land in, Leo.

[culinarian247]

Thanks all. It's going great but my 15 minutes will be up soon. I'm glad I had the experience that most cooking school students don't get until after they graduate. And no, I still wouldn't accept an Exec. Chef position after school. Unless there's one at the Hyatt Regency in Chicago...............