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Put this in my kitchen

post #1 of 7
Thread Starter 

 

So why are you here? Is it to make the perfect cut every time without wasting an ounce of meat? Is it to perfectly dice a potato for a chowder? Is it to make a perfectly clean stock? Is it to perfectly grill a medium steak for a customer? Is it to perfectly sauté a fish? Is it to perfectly break down your station at night leaving it spotless?

 

I hope none of those things interest you. When you’re only interested in doing something, you will do those things when it’s convenient. I hope you’re committed to doing those things because you want to. When you’re committed to doing something, you accept no excuses; only results.

 

The chefs in this world who took their first steps in new kitchens armed with nothing but their own vision received results. Creative people are motivated by the desire to achieve, not by the desire to beat others. Your chef is not trying to compete with you, but teach you to lead a new path.

 

The ladder of success is best climbed by stepping on rungs of opportunity. Just because we are busy today doesn’t mean it’s okay if 1 dice isn’t perfect like the rest. Just because you’re grilling 20 steaks at once doesn’t mean it is okay if one gets over cooked by 2 degrees. Just because you’re tired doesn’t mean it is okay to only clean what the eye can see and not underneath the counters.  Just because this isn’t a 3 Michelin star restaurant doesn’t mean it’s okay if everything isn’t perfect. And just because this career may be a dream of yours, doesn’t mean that it is. This is reality where you are doing what others are not doing today, so you can do tomorrow what they cannot.

 

How will you ever get anywhere if you’re not trying to do your best at all times? If you don’t have time to do something right during dinner rush, when will you have time to do it over? You are not here to impress anyone. Reputation is merely what others think you are. Are you here to build character that comes with unlimited capabilities instead? Fear is the mother of morality and you must do the things you don’t want to. These tough times don’t last long, but tough people do, and experience is what you get when you don’t get what you want.

 

So is this just a job to you, or will you become the best? Simply toss a pan. It works not because it settles the question for you. But because in that brief moment when the food is in the air, you suddenly know how well you can catch reality.

 

 

 

The future isn’t the same as it used to be

Sincerely,

 

 

 

Yourself

post #2 of 7

This is probably just me, but I started cooking better once I lightened up and stopped trying to be superchef. Looking back, I was probably a right prig. Not trying to knock the essence of the post, just saying don't be a martinet.

post #3 of 7
Thread Starter 
Quote:
Originally Posted by thetincook View Post

This is probably just me, but I started cooking better once I lightened up and stopped trying to be superchef. Looking back, I was probably a right prig. Not trying to knock the essence of the post, just saying don't be a martinet.



I get exactly what you mean. However this is just strictly for motivation. My head chef told me not to ever give myself a title even if I'm head chef, because having a title separates you from the others. When you have no title, you're the same as everyone else, and everyone can work as a team. It's really just something that makes you wonder if the job is really right for you or not and if it is, to make you try harder each day. 

 

By the way, what is a ''Martinet?'' I've never heard that word and wiki says it's a type of hammer

post #4 of 7

A martinet is one who strictly adheres to an established discipline or set of rules. I tend to agree with you Tin Cook. While it's very important to know established culinary disciplines as foundation, truly inspired cooking comes when one frees oneself from strict conformity. However, you can only effectively challenge established rules if you know what they are. Otherwise, it's just posing as innovation.

 

www.foodandphoto.com

Liquored up and laquered down,
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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #5 of 7

great stuff!

post #6 of 7

this is great

post #7 of 7
Quote:
Originally Posted by foodnfoto View Post

A martinet is one who strictly adheres to an established discipline or set of rules. I tend to agree with you Tin Cook. While it's very important to know established culinary disciplines as foundation, truly inspired cooking comes when one frees oneself from strict conformity. However, you can only effectively challenge established rules if you know what they are. Otherwise, it's just posing as innovation.

 


Yup! I was also thinking of leadership and management when I wrote that.

 

 

 

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