OK. Here is the blog of one of the finest Chefs I've worked for. It's not his direct biography, but you will learn a whole lot about the guy in this blog. Believe it or not, I got along with him very well. I'll give you just one paragraph for one of his stories.
This other thread is what gives me the idea to put it up:
You know those little piss ant prep cooks?
Anyway ... I like this guy.
from: Pride cometh before the green van…
" ... You may or may not have noticed that there are precious few advertisements for schools actively recruiting students to learn the treasured art of dish washing. Or, for that matter, line cooking or table busing. There is no shortage however, of ads in the media that inspire one to become a CHEF. So what does this mean you ask. It means that we are a top-heavy industry filled with too many generals and not enough soldiers! Have you ever tried to lead a group of know- it-alls in one direction? It’s like a bunch of monkeys trying to gently hump a football. This is what it’s like trying to govern a group of people in a restaurant that all have years of experience in various operations that have as many differences as they do similarities. That is to say, there are as many bullshit culinary and hospitality management schools out there as there are assholes to run them and they are filled with as many liabilities to my staff as they are assets. If I had to rely on these balloon-headed goofballs to run my business I would put a gun in my mouth. This leaves me with precious few options in regards to staffing. What about seniors and part-time students you ask. Well, my grandmother is 85 my father is 66 and my cousin is 17. I love and respect them all but I promise you, they are not going to be the savior of this industry. This is not a part-time, kinda, sorta type of gig. If you work with me you do just that, you WORK! I don’t have the time nor the inclination to deal with bullshit requests for nights or weekends off for prom, cigar tastings or surgical procedures so that leaves Gram, Pops and Cuz out of the running for future employment. ..."
I'm A Big Chef Cooking Classic French Cuisine…Come Along and We Will Talk All About Great Food
Edited by IceMan - 6/21/12 at 9:33am