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Trying not to slap my fellow students. - Page 2

post #31 of 37
Thread Starter 

Things really hit a boiling point today.Two more people had run-in's today, on separate occasions.  Luckily, incident #1 resulted in a relatively minor cut. The student was at the first-aid box bandaging up when Chef returned and he went over to check the severity of the injury and inquire what happened and he got a full accounting of the distracting shenanigans of the knuckle-head, which conveniently happens while Chef is out of the room.

Later, as we were cleaning, up a young lady that works at my table asked if I could go with her to talk to Chef about an incident that happened while she was walking to the sink to wash her knife (saying "sharp, sharp, sharp..." all the way.) From what was relayed to me by her, and another student that approached the conversation, the object of our affections was walking around while absorbed in texting or whatever on her phone and walked into the other person.  And then proceeded to verbal accost her for not paying attention to what _she_ was doing.  I really wish I had been in the room for that, because I would have gone straight into Drill Instructor mode.  Perhaps it is for the best that it did not.  And, check this out, this happened _after_ Chef had already pulled Miss Sunshine out of the room to reprimand her for having her phone out in lab earlier in the day.  Needless to say, Chef was rather displeased and assured us the issue would be addressed. 

 

post #32 of 37

Not really getting a whole lot out of this discussion that is constructive more like a rant at this point.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #33 of 37
Thread Starter 
Quote:
Originally Posted by Nicko View Post
 

Not really getting a whole lot out of this discussion that is constructive more like a rant at this point.


Just relating how the situation has developed.  

 

If I came across as ranting, I apologize.  
 

post #34 of 37

You might be in the wrong profession... no restaurant, unless you own and run it is going to have a perfectly gung-ho bunch of professionals that never screw around.  

 

Mis-fits and rejects are pretty much the norm in any restaurant... they might not last long but they are always creeping in...

... and  you'll never get to slap them, without landing yourself in Jail.

 

Up your meds or get thicker skin. (not trying to be insulting just a reality check)

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #35 of 37

@SandSquid Yeah but to what end are you sharing the development. I mean the point of this discussion really needs to be how you are learning to deal with difficult people. And to Michael's point man you better learn to deal with it because you are going to be dealing with knuckle heads in the kitchen all through your career. 

 

To echo Michael's sentiment I to am not trying to be a jerk to you but you need to come up with a solution for how to deal with this. Let me share with you one of my experiences that to me sounds a bit similar.

 

A long time ago I worked as an executive sou chef at a large kitchen in Chicago with about 25 cooks under me. Some of those people were much older than me and did not enjoy having a young person managing them. You know what I did I got upset about it, angry, frustrated and I focused all my energy on the one or two guys who not respect me or listen to me. It got so bad I couldn't sleep and was having anxiety attacks. Till one day I realized I was focusing on pretty much one person who was making my life a pain. I was in a unique situation in that I did not have authority to fire the person. However, I realized that I had a great crew and did not need this guy. So going forward  I based all of my planning and scheduling without this guy. Anything he did was an extra bonus and if he didn't do anything it did not matter. It got to a point where he couldn't understand when he would tell me he was leaving for the day even though we had a ton of work why I didn't care. And, why at some points I even told him he could go home we had it covered. 

 

You know what happened? I grew, I learned that you can only be responsible for yourself you can't change someone else. Did that guy grow? No he went on being a cook the rest of his life never being a chef or having his own kitchen. My advice to you is you are at the same juncture man it is time to grow and stop fixating on everyone else.

 

Be a person who becomes a chef and a great leader in the kitchen or quit now because all you will ever be is an angry cook.

 

Sincerely hope that helps you.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #36 of 37
Thread Starter 

Nicko & Michael, thank you both.  No offense taken at all.  I am aware that dealing with knuckleheads in this (as with most any) industry is unfortunately to be expected.  Dealing with these folks is indeed going to be one of my biggest challenges. 
 

post #37 of 37

HA!!!!  Good job!!!!  That is so real at my school.  I see tomato sauce stains, dark grease, wrinkled-wrinkles, and just plain old fashioned body dirt.  These students just shove them in their lockers until the next day.  I have one less jacket to wash now because one of my fellow female students is a thief.  I suspect she was the one that stole my brand new measuring spoons and cups.  She returned the spoons (claiming she "found them in storage", but I left them on my station, so unless they grew legs and walked, I don't see how they ended up in storage).

 

Nicko is right about one thing, the chef sets the tone and my chef instructor wants peace, but does nothing about students respecting each other.  I have 4 1/2 weeks until graduation and I'll be so glad when this is over.  I used to think it would be bitter-sweet and I'm basically a cheerful and fair person, but when my rotation to be sous chef came up, NO ONE RESPECTED ME and when I complained to he instructor, all I heard was "that's the real world".  Well, I'll bet 5011 dollars that the reason "it's the real world" is because IT'S BEEN PERMITTED far too long.  

 

My main goal is to get the food out and not worry that a student is trying to show me how to serve a scoop of rice.  I totally ignored her the next day and she started making mistakes.  I'm 58 years old and have been creating dishes before these kids were even born, yet now that they've worked the grill, they're "experts".  F-M is what I say!

 

Moving on.

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