Narcissism and chefs
I think a deep sense of insecurity is essential to becoming a great chef. Unfortunately that can either manifest in a healthy of unhealthy way. It usually takes me about 2 weeks to start hating a dish I created and as a result I have a deep urge to change it as soon as possible.
Through a healthy grasp of reality and humility. I am good at what I do, but I am not the only one that can do what I do.
My wife also unknowingly helps. She is a retired emergency room nurse. When she used to drag herself home at the end of a particularly brutal shift, she would smile and say we saved a life tonight as she sank into her chair to take off her shoes. Keeps things in perspective for me.
When science finally discovers the center of the universe, while I be shocked if it is not me?
Beastmasterflex I feel your pain.
After being in the industry for over 35 years and then making the change to the private sector I can tell you, without a doubt, that having someone tell you that they don't care for your food is exceptionally humbling, especially if said person knows something about how food should be cooked and or presented.
After going through this I have found that the relationship between your culinary prowess and personality are 2 totally different things in the eyes of the customer.
In my case, I am up against family recipes, cookbook recipes that have been "tweeked" with countless side notes and comments.
There is almost no creativity allowed when working said recipe and it must be followed word for word explicitly.
My question has always been...."why have a professional Chef if all you want them to do is follow someone else's recipes?
If you know in your heart that the food you put out is quality work and the customer doesn't care for it you have to understand that it is not you,
but them. Remember that food is subjective. You can cook the same dish for 100 people and there will always be some who don't care for it.
It takes hubris I believe, to overcome this. It's certainly not easy....