When the Fun Stops

[s398994]

Six months ago I changed careers from a bank manager to a line cook at a steakhouse. For me, it was a combination of following a personal dream and leaving behind the dreary life of managing (i.e. babysitting). My only fear was that down the road if I became a chef I may find myself stuck in the same rut: lots of paperwork and little cooking.

Last week our head chef was behind our line during service, making himself some dinner. He stood for a minute, paused, looked around, and said, "Man, I miss this." I looked at him and we both laughed, because he knows my concern.

I am curious to know if anyone has experience this when they became a sous chef or an executive chef. I don't want to be a line cook all my life, but I also don't want to experience regret if/when I get promoted.

-Lee

[shroomgirl]

A couple of years ago I found myself on the computer more than in the kitchen. Writing newsletters, developing recipes, consulting info for schools....it got to where I started booking more cooking classes and building up catering to get back behind the stove.

One of the things I try to pass on to my college age sons is that it's important to figure out what you wanna do day-in, day-out......if your line of work is computer programming figure you will be sitting at a desk looking at a screen at least 35 hours a week.....if you wanna cook you can personal chef, be apart of R & D, check/write recipes, there are a whole lot of jobs available that will enable you to do what you wanna do. Not all restaurants are the same.....I know many execs that cook.

[Blueicus]

Although the reality of managing (training new recruits, becoming chef de partie, sous chef, and beyond) is inevitable, and you will always meet duds who are unmotivated or unintelligent, you will also meet highly motivated, intelligent, and wonderful people (I'm sure that was the same thing in your previous career life). How much time you spend behind the stove will vary from job to job, kitchen to kitchen, no matter how high you are on the ladder.

[RAS1187]

The way it seems to be, the higher up you are, the less and less cooking you do. My Chef's boss (F&B Director) was once a Chef himself, and now his job is 99% in his office.

Some restaurants do break this stereotype, seek them out. Immediately, Morton's Steakhouse comes to my mind. Quoted from their Chef/Kitchem Manager job description : "If you have a passion for service, commitment to uncompromising quality, strong attention to detail, appreciate the importance of following recipe specifications and a belief that the best Kitchen Managers/Chefs are working on the line, not in the office -- then we want to talk to you! "

[powers]

If it's your dream, then you have the power to make it happen. There are plenty of jobs where a chef CAN work the line. Problem is a lot don't want to, who's to blame them with all the stress and BS you put up with in that position. I have been on both sides of the fence and the grass always looks greener. I'm actually going through it right now. I am stuck in my office most of the time as a corporate chef, when I'm out, I'm usually performing food tests (but not the kind of food i prefer). I am about to change all of that, I'm excited again. The probloem has always been, with me, money! To make more you have to do more, in most instances a monkey can replicate a dish, or a good line cook for that matter. So most of the times we get stuck outside the kitchen. It's great being a line cook with only a few responsibilities, just doesn't put the kids in a good school. But I think I'm about to take the plunge and go partners with a guy in a restaurant down stairs from my loft. I know it's always a really bad idea, but I'm REALLY BORED!!! ahahhahaha no worries, just start cashing in those 401k's from the bank job and stay a line cook or sous chef :-)

[even stephen]

I miss the physical act of cooking. Zoning out, slipping into a groove,
not even thinking about anything but the physical act of it. Everything
goes back in the same place, you know where everything is without a
doubt, you could almost do it blindfolded. You are so good at it, so smooth,
people will watch. So in tune you can feel something going wrong before it
does. So in tune you can almost smell whether something has enough salt.
Your station is clean, you have backups ready. Never missing a beat.
The frenzy and chaos is all around, but, it can't touch you. You reach
top speed and all you have to do is say, "I can do it, I can do it". Then
it ends. Sure, I miss it, but you can't do it forever. You retain a little grace,
but, it is still a little awkward when your a chef with other responsibilities,
you can't zone out with a thousand other worries that seem more important.
Sometimes I really miss it. Always I miss it.

PS: Anyone use richs topping when making icings? Have you ever gotten
any that wouldn't whip to stiff peaks. Are there two different kinds? Got
some in a slightly differently labeled container and couldn't whip it to stiff
peaks. Thanks.

[Frayedknot]

I am about to change all of that, I'm excited again. The probloem has always been, with me, money! To make more you have to do more, in most instances a monkey can replicate a dish, or a good line cook for that matter.

Uh... sorry... but whew...

" a monkey can replicate a dish" OR A GOOD LINE COOK...!!!

"ITS GREAT BEING A LINE COOK ...RESPONSIBILITIES"

..uh. mebbe you better rethink things..

how bout the real estate business...

that is the most ludicris thing I have ever heard.

[Rivitman]

Yes, and when I put together enough money as a sous and exec to pay of some bills, I'll quit and go back to the line. Forever. I har admin. I hate dealing with admin types. I had dancing to their inane and stupid demands.
And I spend half my time cooking. But half isn't all.

[shroomgirl]

"To make more you have to do more"

not necessiarily, sometimes it's altering what you're doing or who you're doing it for, or what you ask for in return. Not all cooking is the same

Anyone else wanna chime in on the above statement?