My last position in Europe was with the military as a head chef . I left Europe to start a new life here in the USA with my wife . And I must say I am quite disgusted .
I currently reside in Raleigh NC , and I was very aware that I would probably have to start again .
Whilst waiting for permanent residency I needed work , so I got off my backside and went to find work , and I did find a job at a large international Hotel chain . The position was of evening shift supervisor , was I disappointed oh hell yes .
A so called exec chef who was home by 2pm every day , a sous chef who gave me rotten meat to cook with , lazy and apathetic cooks . A filthy kitchen with grease everywhere
And rotting over ordered food in every fridge , I was told at the interview the kitchens were old
Not a problem really as the kitchens I was in in Germany were from the 1950's ....however they were clean and I kept them clean . After three days in the position I was expected to run a function for 300 and manage a very very busy restaurant , with no senior members of staff
around , I am very capable and professional but a new guy running such a large function on his own ....really .....,how stupid and careless could you be .
So I searched a new position which I attained , again I was met with apathy , laziness
And a general couldn't care less attitude , plenty of staff members with big Texan hats and no cattle ( as my wife would say) , a supervisor who had worked everywhere 911 first responder , college tutor, ex policeman , ran several high end places in New York .......so when exactly did this person gain culinary experience ....,,
Second supervisor apparently ran a jazz club in NY , and worked at the ritz Carlton in Georgia ....yet cannot roast a prime rib and spends most of his time talking .....
I'll tell you that these jokers couldn't run a beer party in a pub with the beers poured out behind them.
I am disheartened and ashamed to call myself a professional chef , my heart bleeds when I see the garbage these people produce . In fact I am so disgusted I am pretty much done with being a chef , and it's what I loved and what I have done all my life .
I understand that in this profession there are good guys and bad guys same with every profession and it's about time people stood up to the mark and became professional
But that just isn't going to happen is it .
And to tell you of my career awards so you don't think I'm some yahoo Brit spouting off....
1977 Salon Culiniere Plymouth ( my first competition against adults Highly commended certificate , I was 11 years old)
1986 Salon Culiniere Torquay bronze medal
1989 Salon Culiniere Torquay silver medal
1992 Young chef of the year award
Cooked for Hollywood A listers
Cooked for British and German Royalty
Ran high end functions and so on ..
Your thoughts please