School Dilemma (not what you think) - Page 2

Pete · #16 03-24-2003, 08:21 PM

I see both sides of this situation. There could be serious legal issues if you accuse this guy of being doped up at school and he gets ''the boot''. You also risk the wrath of the chef, who may think that you are trying to do his job, by playing supervisor. On the other hand, if you can go to the chef and cite concrete examples of improper behavior, technique, etc. you may point the chef in the right direction to watching this kid and catching him. If this chef has spent much time in the industry, outside of school, chances are he has seen, engaged or had to deal with such behavior, and will tune in to it with just a gentle nudge.

If you stay in this industry for long, you will have to deal with this kind of thing many more times. This business has a long history of drug use and abuse, and not just in lower class restaurants. Some of the hottest, trendiest restaurants I knew in Chicago had kitchens full of dopers and alcoholics, from the chef on down.

W.DeBord · #17 03-24-2003, 10:54 PM

Again, I'm not condoning anyones drug use. But I still think you need to look at a slightly bigger view. I'm asking you to consider choosing your battles more carefully. Nothing is fair, safe or equal in professional kitchen or in general-, life.

The person who's over worked and tired makes just as many bad judgements as a drugie. Personally, I tend to move too quickly and if you get in my space with-out me knowing, I'm a danger to you. "what if's" are miles long in kitchens, the daily reality of most kitchens would paralize you, if this worries you.

You've made a judgement about this person that may or may not be true. Your there to learn to be a chef, not a cop. Let the people in charge be the police. You can't prevent someone who doesn't care about hurting themself, from hurting themselves. But you can help give them reasons why they shouldn't, reasons to try; thru positive interactions.

culinarian247 · #18 03-24-2003, 11:02 PM

You're absolutely right, W. It isn't my intention to get him removed from the program. I like the kid and see it as possible dumb youth experimentation. If I tell the chef he could get the boot. Not the way to go. I somehow have to get him to concentrate on class.

W.DeBord · #19 03-24-2003, 11:35 PM

Wow, that was a fast turn around.

If you have the time and really do care, show them some interest.

If they're good at something, they might have a reason to straighten out.

culinarian247 · #20 03-25-2003, 12:38 AM

I wouldn't call it a turnaround; as it was never my desire to have him removed from class. I am getting ticked off at his lack of respect for the kitchen. Like I said, we shall see how this unfolds this week in class.

Pete · #21 03-25-2003, 07:16 AM

What is your instructor like? Is he approachable? Does he seem like he has a clue about the industry or just cooking? Is he one of these gung-ho, by-the-book types? If he is more laid back and seems a little more tuned into what the industry is really like, then maybe the answer is to casually talk to him after class. Air your concerns without pointing fingers. If the instructor has been on the outside, then we will have dealt with this before, know how common the problem is, and hopefully coach this kid in the right direction. On the other hand, if he is one of these ''by-the-book'' types, the kid will be out the door faster than you can say marijuana. While many chefs could care less about their cooks drug use in off hours (****, may even join them after hours) very few chefs condone it while at work (though there are plenty of those places also). This kind of behavior can cost this kid a job somewhere along the line. The best thing to do is not condemn this kid when talking to him about his drug use (he will just tune out the minute you say 'Drugs are bad'). Let him know there is a time and a place for everything, and school and work are not those times. He will be much more likely to listen to that.

bloat · #22 03-30-2003, 02:59 AM

If you feel very strongly about it as it seems you do, confront him and tell him your position. If he chooses to continue knowing the consequences (i.e. you telling the instuctor) then that is on him but at least you gave him the opportunity to remedy the situation.
Bloat

christianchef · #23 04-04-2003, 01:27 PM

If it's against school rules then certainly you should report it.
By reporting him you are helping him out. Don't wait until he hurts himself or others. If you know something that could pose a threat to someone then you're responsible. So go ahead and tell.

smokinman · #24 04-06-2003, 01:08 AM

Here's the way I see it: If he isn't posing a direct threat to you or others say nothing. Are you going to try to oust anyone that hasn't slept well the night before or someone who hasn't had breakfast and seems a bit "off'? Both of those situations can also result in danger. Performance should be the judge. If he is acting in a way that directly endangers you or other students by all means talk to the instructor. If he isn't keep your mouth shut. Odds are if he has, however, it has been noticed. You have to ask yourself whether you'd feel safe on the line with this person or not. I personally would much rather work with an inebreated competant than a sober idiot. How do you plan to deal with students who are just plain stupid?