I had a very interesting discussion with my Chef today about why people work in this industry and if we are a subculture of the norm.
I worked an extra job for a few days, cooking employee meals and then driving. I found that everyone else was all chatty, social cliques, doing and saying things that took forever. I saw what I mean, don't mix my words, I work fast and efficient and I don't waste my time with idle chit chat. Every action I took had purpose, just like when I am in the kitchen.
What I learned is that I didn't fit in. I felt like odd woman out and that they didn't even understand me at all.
I made two employee meals and they all loved the food. But I still don't think they understand what it means to be a sous chef, a chef or even work in a kitchen. Why I am the way I am.
Are we a subculture? Are we different? If so, why are we different? Is it our work that makes us that way?