Drug Usage and Chefs - Page 4

Harpua · #46 01-04-2006, 05:47 PM

Sometimes my fellow pastry cook gets drunk at work and doesn't do a THING, leaving me to pick up all of the slack. IT sucks.

I think that some opiates (in a small, prescription amount) is okay in the kitchen sometimes. It does make it more tolerable, and it doesn't make me work any less. However, if it becomes something that you need in order to tolerate work, then it becomes a problem. I'm sure many agree and it's been said already.

robinchev · #47 02-03-2006, 10:00 PM

I'm surprised noone has considered the liability issues involved. We live in such a litagous society that ANY owner has to be extra careful. So your hopped up sous decides that this is the night to try something "a little more ...interesting..." and ends up bobbing for french fries...

As for talking to your uncle, well, if you are doing it to get ahead, you probably don't have the passion to survive long term in this business. (OUCH! That was harsh...) Thing is, your first concern shouldn't be "is this a career move", or "geez, but he's a buddy of mine..." It's about what's right for the business. Not the bottom line (although that's important too, lord knows) but hey...if you were signing the cheques, would you still be wondering what to do?
If, as has been suggested, ther's a likelihood your uncle knows already, you could try asking him the same question you origionally posted...on an "idle curiousity" basis.
And if he doesn't know? Well, how's the old career path lookin' when (not if, but when,because he will...) he finds out this is happening, is unimpressed, and then discovers you knew all along, and didn't say anything? <especially seein' as how you're family????>

Laprise · #48 02-04-2006, 12:01 AM

I was a sous somewhere in the Rockies for 2 years, in my team of 33 cooks, 26 of them smoke put everyday, and many of them 2 to 5 times a days...

Many of them were washed off kind of cooks with no place to go but down...

Drugs is fun for while, but ultimately, it will slow down your advancement!!

AprilB · #49 02-09-2006, 05:10 AM

I worked for a very famous 5 star wannabe just North of Yellowstone. I was hired to replace the "promoted" (I was told they invented the position for her) Head Baker. I was virtually the only baker/pastry chef most of the week and prided myself on my intense imagination, insane work ethics and artistic/cooking skills. I'm very driven and in spite of raves about my pastries, (and a lot of them disappearing because of Line Chef munchies) I actually got COMPLAINTS about my working too many hours even though I was the only one?

Over the course of my time there, I was asked directly by the weekend breakfast kitchen manager if I smoked pot. Um...no...but why did this come up when I was pounding bread? He said in a completely offhanded fashion: we do. (He is married to the "new F & B manager" I was hired to replace who had worked there for several years)

At one point I was told that they couldn't use those gas canisters for whipped cream because the line cooks would "USE" them.

God knows what else went on but from the menu I'd think it was something pretty heavy. Sorry, but in my opinion the weirder the menu is doesn't/or shouldn't directly correlate with how many STARS a restaurant gets. (trust me this menu was really bizarre)

The new F&B's "managerial skills" pretty much validated this fact. She was a space cadette most of the time and didn't have a clue about people who are passionate and talented (She was promoted from housekeeping and learned it from the prior Head Baker by grunt not by instinct.) A good manager needs to recognize chefs that don't really need micromanaging. At the same time she didn't have a clue about what I can and was accomplishing on a daily basis.

Drug tests...I think it should be given a thought...working with fire and knives...while seeing spiders on the wall? Brrrrr....

Me? I'll have a couple of glasses of wine in the evening after work.

April

Jolly Roger · #50 02-17-2006, 03:43 PM

I liked Dan Brown's reply to this silly question the best. Let me start off by saying that Kitchen Confidential was not a personal bio on everyone who works as a food service professional. I've worked with cooks and chefs that party and some that don't and actually have a family they take care of. I've seen flagrant drug use and sometimes been a part of it and subsequently been fired for crap like that. This is not a cute topic, but a very serious one. Frankly I, like others that have chosen to respond to this, wonder just how much experience you have actually had in professional kitchens. As for the sous chef in question...sounds like you're in his gun sites. Chances are that he knows more than you about where he's going in six months and is trying to hang you out to dry by playing on your naivitivity. My advice to you is this...it's cool to dig Anthony Bourdain. I like his fictional stuff as well as his non-fiction, but don't try to live like the people he writes about. Keep your head down and always work hard. This buisness can eat you alive if you let it. Just do your job well and don't EVER, sh*t where you eat (or cook).

Jolly Roger · #51 02-17-2006, 04:19 PM

Gosh, gee wiz, Ma Facon!
Maybe we should bring this a little closer to reality. We tried a prohibition once, 'member? Drugs are what they there and certain forms are accepted as a part of main stream society. If you drink wine or coffee, even in puritanical moderation, you are a user. Instructions following that statement are as follows: swing one leg over to the opposite side and dismount from your "high horse". Salute!

Ma Facon · #52 02-17-2006, 06:27 PM

Quote:

Originally Posted by Jolly Roger

Gosh, gee wiz, Ma Facon!
Maybe we should bring this a little closer to reality. We tried a prohibition once, 'member? Drugs are what they there and certain forms are accepted as a part of main stream society. If you drink wine or coffee, even in puritanical moderation, you are a user. Instructions following that statement are as follows: swing one leg over to the opposite side and dismount from your "high horse". Salute!

Are you using ?

Jolly Roger · #53 02-17-2006, 06:54 PM

Ma Facon,
"Do you use", you ask? I'm unsure of what you are asking, hence my "high horse" comment. I'm under the impression that your exposure to this industry is a tad limited. That's not to negate the seriousness of the subject, but we can't all go out to eat an imagine that our food has not been prepared by ones under certain influences. For what it's worth, that is a major reason why I left off working in restaurants. I have my own buisness now and I control who works for me. I may hire people that I know will drink and come in hun g over...only if I'm certain thay can perform under those cercumstanses. When they f' up...they'er gone. This buisness chews up and spits out the weak. I'm nobody's case worker, but if they can cook some great food under pressure for me, I'll be their best friend until they screw up so bad I can't fix it. And yes, I do "use". I enjoy premium vodka on a regular basis at night, and coffee in the morning.

Ma Facon · #54 02-18-2006, 07:14 AM

To make this perfectly clear, I have been in the industry for over 30 years and have seen it all, Over and over. I am not on a high horse, In fact my feet are firmly planted on the ground. By the sound of your last post I wouldn't want to be your friend, "I'll be their best friend until they screw up so bad I can't fix it. " Friends are there forever not as a part time usage then dispose of. No offense given.

Jolly Roger · #55 02-18-2006, 09:27 AM

Hey Ma,
I didn't mean to start a fight you about this. I once worked for a chef that didn't like me and the sous chef cussing though out the day and I told her to grow up and grow a pair. Guess what...she grew a pair one day. Your comments just seemed to have an attached agdenda and nobody here is gonna save the world through damming subtance abuse among food service professionals. It's part of our culture that we learn how to deal with. I don't enjoy having to look at and step around glue traps with dying roaches caught in them, but it's a neccessary evil. Whatever gets the job done. I recognize your "thirty years", but are you saying you never had to let someone go for crap like being high on the job that you actually liked? That's what I was saying about being their friend until I just couldn't be their chef anymore. It sucks, but I can say that outside of work, I'm still friends with all four of those guys. Anyway, I'd like us not to not be friends. Peace and bacon grease?

foodpump · #56 02-19-2006, 04:07 PM

Problem is, every one I've known who did anything stronger than grass was usually on their way down, some knew it, some didn't. And when you go down, you usually screw up things for the kitchen and the crew, like not showing up for work, showing up stoned and useless-making more work for everybody else, getting busted, or getting caught selling stuff or trying to steal stuff at work. It takes alot of effort to get back on the straight and narrow, only have met two people who had the guts and friends to help them back on to that path. Don't hate the people who use drugs, but I hate the drugs and what the drugs do to the people, and I hate the damage it causes to my kitchen and other employees.

panini · #57 02-19-2006, 04:38 PM

Well, thankfully hate is not a common word here at CT. I think it's great that everyone can post just how they feel or their opinions. Sometimes the thread gets diverted. That's ok. I love the fact that we can agree to disagree. I like the idea not to like someones opinion.
If you reread this thread you will find it repetative and there are definately two sides of this coin. Some coins are standing on edge, some are spinning.
The only thing I find bothersome about this thread is the commom thread of self pity. Yes, the business is stressful and physically demanding. I can think of an endless list of careers and jobs that equal or exceed our work. I can't believe that people can justify the use of illegal controlled substances because of our trade. You're taking advantage of the industry. One can get away with it because some of the harder jobs and careers involve some sort of physical or mental risk. Get some b---- and go get stoned while working a fishing boat, working high iron, underground,high voltage,law enforcement, firefighter, etc. Please stop using this profession as an excuse to use.

Ma Facon · #58 02-20-2006, 07:20 AM

Panini, I couldn't agree with you more. If it is ilegal you are breaking the law and should be punished for it. And by the way NO FLAME WARS HERE.

Andrew Hope · #59 02-20-2006, 11:26 AM

My last job my co workers both dealt drugs on the side and even my chef gave me the talk about this being a high stress industry where you pretty much have to smoke pot... I personally don't I get my highs from weight training

blueschef · #60 02-20-2006, 05:29 PM

Panini (and others), I agree with your last post.
My only thought on that subject is perhaps, since we are around the booze, drugs, etc the opportunity is greater. We do not even have to leave the building to get a cocktail (I'll have a makers mark and water please), usually do not have to pay for it, and drugs are everywere (from co workers, employees, bartenders and PATRONS). So it probably does take a bit more self controll than other professions, Furthermore, we are busting our patuties while the majority of the folks are partying and just starting to wind down at 1AM or laiter.