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When work goes right

post #1 of 12
Thread Starter 

How about some positive posts about cooks/chefs that are very happy with where they work, who they work with and what they cook.

 

It seems that so many people here are complaining about hours, coworkers, the food they're cooking, where they're cooking. and i get it, trust me, I do. 

Let's hear from some people who love where they're at right now in their career. I personally am very happy where I'm at. For the most part all of my coworkers are cool. The food we cook isn't groundbreaking, but I'm proud of what we put out. And I'm an hourly sous chef that gets on average 2-5 hours of o.t. a pay period. I couldn't be happier right now.

I work with a crew that understands what this business is about. And though we complain sometimes we are all in agreement that we are lucky to be able to go to work and do what we love to do... cook. Especially somewhere that we like to be at. This is probably the first job that I do not dread going to no matter how hung over I am or how busy we'll be. 

 

Work is still work, but it's good right now.

 

 

 

post #2 of 12

I am now retired , but still look back to times when  on a typical weekend in NY we did 20 to 24 private functions in a multi room catering facility averageing 3000 guest a weekend. After the last party went out on Sunday night thinking and saying to myself "How the hell did we get all this done and with hardly any complaints or errors'' ?

To this day I still wonder, but I do know this , It was pre planning, a great crew, total teamwork and allowing us to deal with people on possibly the happiest day of their life.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 12

Though we always are not happy with your life, but also live, is it not

post #4 of 12

yes hours are ver long, stress is very high, but thats why we do what we do.

 

at the end of the night tired and sweaty knowing that your dining room is full of happy customers, full bellys, and the satisfaction of knowing that you and your crew slammed through everything and produced A+ product. 

 

i think all the negatives that we complain about on here are (for the most part) are actually what keeps us going.

 

i love my crew.  we are a very small kitchen crew.  a weekend night its myself, another cook, and a dishwasher.  we only have 10 tables and a bar.  i love my customers (most of them).  FOH has finally meshed into a team as well.

 

the 3 major papers in town all have given us great reviews in the last month.

 

 

 

im sore, always tired, and crabby...but i wouldnt want to do anything else.

post #5 of 12

I also love what I do and am so happy with my current job.  Too many times I have worked in a restaurant where the food is great, but the mood in the kitchen is unhappy.  I really like my coworkers here, cooks and FOH staff, alike.  And that makes such a difference in my day to day.  One of our top sous chefs is probably the best I have ever seen and we get some of the most amazing produce in to cook with.

Also, the wages and benefits are quite good.  

Thanks for the positive thread - it is nice to remember all the great things about what we do.

post #6 of 12

what i love? most definitely everything...the good, the bad and the ugly! for me, it is cellular...molecular really. its what makes me tick, sets me apart, lights my fire, fuels my passion, obsession and soul. it elevates and challenges..there is no perfection....only the striving for. i love that i get to connect and contribute to the human soul every day in a positive way....i love my work and the food i get to create...i love the hum of the kitchen when everything is in sync...everyone has their eye on the ball...everyone there is an intrigal part..me, the crew, the customer. we are a very small tight crew which i have been lucky enough to have had some for 10 years. together we create an experience. (for those that don't know me or my restaurant, it is on a high mountain lake in southwest colorado. we are surrounded by 14,000 ft mountains and vermillion cliffs, national forest and total wilderness. a place where eagles and osprey glide outside the windows, deer, elk and bears swim across the lake and on occasion bob cats and mountain lions are seen watering. the restaurant is 100 years old and a big part of durango history...it is pristine and majestic and i feel very fortunate to be a part of it all). the majesticness of it all hopefully keeps me centered and grounded which helps to keep everything in perspective, and me focused on the 'big picture'..... most of all, i truly love our customers!

joey


Edited by durangojo - 4/11/11 at 10:46am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #7 of 12

Some days, I can't wipe the smile off my face. Somedays, my staff will hear me say aloud "I love my f**king job!". I used to live for the high dollar, multi course plated functions... 3 days of busting hump, with 2 dozen hours of OT all culminating in a near perfect dinner... 700 silent diners, the only noise being the clatter of silverware and tinkle of glasses. The occasional standing ovation. The total chaos of the kitchens, the sweat, the tempers, the frantic pace... all hidden from the guests.

I love sitting in dining rooms and banquet rooms after functions are done.

I love sitting in rooms when they're set, and every table is identical in appearance and the lights are reflecting off the glassware and silverware.

The sight of buffet tables, perfectly set, before the hordes descend up on them.

Those nights when the Micros never shuts up, but everybody is clicking as a team and nothing goes wrong.

 

I get less of them now that my days are usually filled with meetings and scheduling and invoicing and costing and standards and human resources and fighting with suppliers... but I still get them once in a while... to be honest, most often when I'm doing private catering, or non-profit functions, but I still get them.

 

The problem is... the good days... they don't happen without the bad. It's impossible. The 700 person, 6 course meal, with a stand up reception and stirfry station for the kids, followed by a midnight "snack"... they don't happen without 18 hour prep days, bad backs and sore legs. The no-show staff and sick co-workers. Yin/Yang... black & white... night & day. Can't have one without the other.

post #8 of 12

Prariechef

 

I know the feeling  My slogan was always "Mondays always come"     most of the time we were all off Monday.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 12

I love it when we have a day that we do over 550 people and it goes without a hitch.  Orders are spot on, mods are spot on, everyone is on their game.  Sadly they don't happen without the disaster days but we're all in this because we are  passionate about what we do.  Comes with having a great team!  I love making good food for people to enjoy and nothing means more to me than when a compliment comes our way from a customer. 

OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #10 of 12

speaking of mondays chefs...monday for me is 'fetal monday', and it is just as it sounds...delightful!.... everyone knows NOT to call me on that day..i am totally unavailable!!!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #11 of 12

Monday is my Friday... I know that sounds weird but my work week is Thursday-Monday.  I usually open on Monday so I can leave early and start my "weekend"...

OK ... where am I going?.. and WHY am I in this handbasket??
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OK ... where am I going?.. and WHY am I in this handbasket??
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post #12 of 12
Thread Starter 

great posts!

i know that when everything is going right on a stupid busy night you may not realize it until the very end. that is when the adrenaline is pumping high and you feel like a million dollars. nothing comes back to the kitchen, the guests are happy and the servers and owner genuinely thank you for a job well done. when all of that happens the same night, you remember why you do what you do.

because you love it.

 

keep it coming

 

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