Done with restaurants

Mikeb · #1 08-09-2006, 10:38 AM

Just venting a little... I'm done working in restaurants. I'm sick of working with underqualified cooks, getting @#$% pay (I get the high end of the pay scale for restaurants, but it's terrible compared to any other semi-skilled job out there), and I hate the lifestyle. I've worked in the top restaurants in this city, worked with chefs from some of the best restaurants in the world, I've cooked for celebrities, food critics, even had a picture of one of my dishes as well as of myself published in newspapers. Yet I've still got this terrible, empty feeling in my gut.

I've been in-between jobs for the last 3 weeks, I've worked in 3 restaurants in this time. They suck. Bad. They've won awards, got good reviews, but the food is not up to par. No one cares. People screw up, and still serve the food. Ingredients are not fresh. No one wants to make better food. Either I fight an uphill struggle to try turn it around singlehandedly, or I give in and make mediocre food. Neither option is acceptable to me. I'm sick of working with hacks and posers.

I guess for now I'll just do pastries until I can figure out a better plan - I can make comparable money to restaurant cooking, and my pastries are pretty **** good (as good as any I've ever seen in a restaurant). No more working nights.

If any pros want to weigh in their opinions, offer advice, I'd appreciate it.

cheflayne · #2 08-09-2006, 11:32 AM

Sounds to me like you are making the right decision. After thirty some years in the business, I am also considering a change from restaurants. I will always have the soul of a chef, but my livelihood may soon come other sources, not because of other people (I can't change them anyway), but just because it is time. It feels right. Good luck.

kuan · #3 08-09-2006, 11:53 AM

Banquets and catering man. Less stress.

shroomgirl · #4 08-09-2006, 01:56 PM

hahahahhahhhhhha Kuan you are a hoot! Offsite catering is probably the most difficult (in my opinion) gigs going. You are creating a kitchen were there may not be walls much less running water or electricity. Guess it's all relative with what you're used to doing.

Mikeb · #5 08-09-2006, 02:37 PM

Quote:

Originally Posted by kuan

Banquets and catering man. Less stress.

Was actually thinking of this. I worked in a few restaurants that did some catering on the side, and it was good times. The function that I remember best was during December, with temperatures outside at -20C. We had an outdoor tent set up with space heaters and induction stoves. Of course halfway through the night the power went out, so we had no lights, no heat and no stoves (except the home's BBQ and a couple bunsen burners). We also only had 1 jacket between the Chef, Sous-Chef and I. The banquet went very well though, the guests were happy at least.

oldschool1982 · #6 08-09-2006, 02:51 PM

Hey Mike!

Have you ever thought of a change of scenery and not career? There are several cities south of your border that could benefit from your talents. Atlanta is a great city and about as restaurant friendly a place as I have ever been. For me it was just the 3.75 million people that followed my arrival there that made me nutz. So if "big" cities aren't for you there are other places too.

Don't get me wrong a break isn't and may not be a bad thing. In fact if it's really in your blood then you'll be on break for 6 mos. maybe a year tops. But just sounds like ya need to re-ignite the passion!

lyneotto · #7 08-09-2006, 03:10 PM

You know, Mike, restaurants are a burn out. But hey, where's your "family"?
If you as good as I think you are...take some time, and do pastries, or whatever , get your mojo back, then look seriously for a great place to work, that will match your standards.
I didn't notice where you are, but, Chicago Ritz Carlton is a pretty awesome place, with very high, high standards, and goals. Four Seasons is known for it's attention to detail, just about anywhere. Free standing restaurants are always a page out of "Kitchen Confidential".
Clean up that resume, and your attitude and go knock em dead!
Glad you are venting here...we all know the drill! Oh too well!
Good luck!
Lyne in Seattle

lentil · #8 08-09-2006, 04:43 PM

Quote:

Originally Posted by shroomgirl

hahahahhahhhhhha Kuan you are a hoot! Offsite catering is probably the most difficult (in my opinion) gigs going. You are creating a kitchen were there may not be walls much less running water or electricity. Guess it's all relative with what you're used to doing.

You beat me to it, shroom!

foodpump · #9 08-09-2006, 05:40 PM

Quote:

Originally Posted by lentil

You beat me to it, shroom!

And you beat me to it, too.

(Me, at one of our first functions after my partner has assured me prior to the event that yes, there was a stove to cook on.)
"Allright, where's the stove?"... (Used a gas BBQ and an inverted sheet pan for my Salmon Wellies for that party)

About a year later doing a high-end wedding dinner at an oriental house, beautiful Kenmore smooth-top range, proceed to to turn it on to heat up my stuff, no go. Ask the lady of the house where the fuse panel is, figured maybe the DJ blew a breaker with his eqpt. Take a peek, no stove listed, matter of fact, only 15 amp breakers listed! I'm freaking out, 1/2 hour to crunch time and no working stove, and no BBQ either. Lady of the house looks at me, kind of embarassed, leads me to what appears to be a broom closet just off of her immaculate kitchen, opens it up, it's the "real" kitchen! Week's worth of dishes piled up, clay pot of herb and chicken tonic going on a little propane burner, and an honest-to-goodness gas range, albeit littered with dried noodles and dirty pots.

Never a dull moment......

nowIamone · #10 08-09-2006, 05:49 PM

Hey, I understood this. I grew up with the main kitchen in a corner of the garage, the basement, one corner of the porch, etc. ONLY THE FAMILY ever saw it, the guest waited in the "good kitchen."

I'm of the first generation to use the good kitchen in my house, but still have old stove and laundry sink set up for canning fish, etc. in backyard.

lentil · #11 08-09-2006, 06:00 PM

...and then there's the schlepping. The ice, the tables, the food in cambros, the serving dishes, utensils, chafers. ...and don't forget all that stuff has to be schlepped out when your feet are killing you, you look like a drowned rat, you're hot, exhausted, and irritable. And chances are there was no sink on site, so when you get back to the shop, there are those darned dishes.... I'm giving myself a headache.

Yeah. Catering is so much easier.

kuan · #12 08-09-2006, 07:53 PM

What, off site catering tough? I mean if you're the cook, you prep, fire, stick it in the cambros. Plate up when you get there right?

The rest is done by the servers.

Of course there are always going to be emergencies.

chef_oz · #13 08-09-2006, 07:58 PM

Why don't you try corporate dining? I manage 11 employees. My place does about 80k a month. My sales are good. I got some staff issues but that's not really uncommon. I work 6am-5pm m-f. I still have a life and most importantly I still have my wife. You'd get to make your own menus. (Depends on the company) You run about 36-38% food cost and go home every night feeling good. As for the catering thing. Sure you can get ok wages. Prep all day Friday which I loved. Work the parties still get home at 1-2am and you'd feel the same way. The one thing that bugged me the most about restaurants. You get home at 1-2am can't get to sleep till 3am or so. Get up at 10-11am. Then you have about an hour or 2 do laundry, eat, change your oil, go shopping for food cause when you come home at 1am there's know way in **** your going to leave and go to Vons for some milk & cereal... anyways I know your pain! ps. The kid’s right out of school should just not read this thread. IMO Some love it. Some love it for years on end. Then get old and well... you get old. gl mang!

lentil · #14 08-09-2006, 08:38 PM

Quote:

Originally Posted by kuan

What, off site catering tough? I mean if you're the cook, you prep, fire, stick it in the cambros. Plate up when you get there right?

The rest is done by the servers.

Of course there are always going to be emergencies.

I guess I'm doing it all wrong, then.

Rivitman · #15 08-09-2006, 09:05 PM

Quote:

Originally Posted by kuan

What, off site catering tough? I mean if you're the cook, you prep, fire, stick it in the cambros. Plate up when you get there right?

The rest is done by the servers.

Of course there are always going to be emergencies.

If you only knew.....
Honestly, the prep, timing, and logistics of a big off-site are absolutly horrifying. It can take, days...no weeks of planning sometimes.

Try a six course served meal for 750 off site some time. Trust me. you will change your mind.

The last time I did it, it was five days of prep, followed by two seventeen hour days back to back, separated by two hours for a shower and the commute.

It was, as they say a "near run thing".

You....Just don't understand man......