I have been away from Chef Talk for a minute. In April of 2012 was hired as a sous chef for a Fench restaurant. Before hand I stated I had no French cuisine experience, but was motivated to learn. Honestly I needed a job. Securing a restaurant position that will help you pay the bills is a challenge. The owner was very understanding or it seemed at first he would be a good person to work for. At first things were going well. Before you knew it he was sreaming through the window. Before anyone starts to say stop whining. Put it on the back burner. I'm also a 10 year Army veteran. I can handle the demands. It has to come with respect though. I firmly believe in great respect in the kitchen. I'm a 43 year old man that has been through the ringer when it comes to this business. When the rudeness and cursing starts thats where I draw the line. I believe that you need to nip it as soon as it starts. I politely said one day that screaming at me would not get his food any faster. Demanding a 2 minute ticket time for something that takes 10 minutes. Let's be realistic. Well unfortunately I was laid off. I wonder if it was because I stood up for myself. Anyways it was a bittersweet situation. I started to wonder if cooking was my calling. He would not be the first screamer I would have to work for. It started to get nerve racking. I was getting tired of seeing hard workers being treated like a burnt omelette. Why Is it so hard to treat people with respect. I think culinary schools should teach a class on respect. I refused to let an angry man ruin what I love doing. I secured another leadership role for a concert venue. The sad part is my supervisor has a some what angry side. I'm starting to guess that these people really hate their job. The only reason i'm staying put is because I'm being prepped for the executive position. If you are a chef that tries to put fear in a cook. Think of the results if you served up old fashion respect.
P.S.- Thers only one Chef Ramsey.