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What on earth is going on with American chefs - Page 2  

post #31 of 46

This one is pretty hilarious. My guess is he got a job at a freaking Holiday Inn.

 

Hey OP look in the mirror the long in the tooth old timers that can't hack it anymore are the problem. Fortunately they pool conveniently in the receptacles of said has-beens, the public sorta knows where ya'll are at too. Maybe time to look into being a food rep?

post #32 of 46
Hey Beast, this old man will swing a knife with you or any of the young bucks out there any day. To paraphrase The Holy Grail " I'm not dead yet, I feel happy".

However, I will skip the beers afterwork, slide into my car and drive home. I do require my beauty sleep. smile.gif
post #33 of 46
Quote:
Originally Posted by Lagom View Post

 I do require my beauty sleep. smile.gif

How's it working for you? Mine ain't paying any dividends yet :)

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #34 of 46
Thread Starter 
Well well , seem to have struck raw nerves all around , yep I'm probably a has been
I'm also a terrible person ...this is what you want to hear right ....or I'm so terribly awfully sorry for upsetting all of you out there , perhaps I should have named the post. Oompah loompas
Of America ...then no one would have been hurt .
I have worked damned hard over the years, in great places in lousy places for absolute psychos and for nice guys .
I truly have met very few of what I would consider really decent chefs , yes I am stuck in a really nasty job and I am working to get out of that nasty job . I cogitated about this post for some time and finally decided to post anyway , just dry your eyes all of you .
Thank you to the few posts which weren't vitriolically defending the flag of the American chef
Just look in the mirror all of you who think I'm being unfair and nasty and think how you would feel as a newcomer to a country , who has skills and abilities yet is pretty much stifled from using them and then being treated like scum , whilst trying to keep some kind of dignity about yourself .
Just look in the mirror . I certainly have .
post #35 of 46

At this point I have no idea what it is that you expect to get out this thread; but trying to keep your dignity by getting indignant, seems to be a prospect doomed to fail to me.

 

I lived and worked in a British territory for a few years and I would never dream of posting anything similar. It certainly wouldn't change any situation I encountered during my time there that I might view as negative. The only way to possibly change that is to look at my part in the equation so that I could possibly change future encounters.

 

I also have a tendency to focus more on the positive than the negative which seems to make overall, for more positive encounters than negative ones. Go figure.

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #36 of 46

I'm beginning to think this guy is just full of it and a troll. He can't be this thick. 

post #37 of 46
Quote:
Originally Posted by hamlrt View Post

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

My thought is why would you feel the need to boast your accolades here, you're not interviewing.

I'm not sure if you noticed or not hamlrt, but the USA is in a bit of a economic slump.

People are taking whatever jobs they can get, whether or not they are qualified in your eyes or not,

so long as they get the job and can keep it and be paid in order to pay their bills.

You are a guest in our country and you are getting a paycheck to pay your bills.

What does it matter how someone else is running their business, it's not yours, you're the employee, period.

I understand that you just wanted to vent your discord, but as others have said, a general, sweeping statement is not necessarily the way to do it.

post #38 of 46
OP you sound like you should be working at Sysco......haha
post #39 of 46
Dang, I haven't seen this many people gang up on someone since the last cutco thread.
I think cheflayne hit the nail on the head when he said hamlrt just wants to save his dignity, otherwise he would just apologize for the one thing thats offending people: the name of the thread. But if any of you told me this was the first chef you met that didn't want to admit he was wrong, well, that's even more rediculous.
Hey Someday, i know that everyone in this business has seen some sh*tholes; maybe the reason I'm not offended is because my last job is more analogous to his situation than just a crappy restaurant; it was a restaurant that should have been good but had a chef that seemed determined not to give a crap. I put a lot of work in there, training cooks, rotating food, trying to keep deep cleaning rolling, and that was harder than the actual job(I was PM supervisor).
So I gave it a year and left.
So, I actually don't mind the question, because I know that there are some great chefs out there, and I'm not just talking about creative, hi end type chefs. There seem to be fewer and fewer even good KMs these days. When I go to llocal chef/owner type places, the failings I see are usually of basics that good chefs I worked for would have chewed me out for. Seems like the hardest thing go find these days is just people who want to do the work.
Hamlrt, these guys are trying to tell you that not everywhere is the same; go look for a job you are gonna like. There are places where people care about what they do, front and back. They tend to congregate together; looking at your old posts seems like you have been at this spot for a year; if you don't like it effing quit
post #40 of 46
Me
Quote:
Originally Posted by cheflayne View Post

How's it working for you? Mine ain't paying any dividends yet smile.gif

Meh, not so much. smile.gif thank god for my wife having low standards in looks.
post #41 of 46

@cheflayne if there is no positive benefit to anyone in the community from this discussion lock it down. No point in spiralling any further into the dark abyss. 

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)
post #42 of 46

Grande, I agree with quite a bit about what you said.  I don't think any of us hear disagree that there are a lot of crappy restaurants and crappy chefs out there.  It's the OP's gross generalization that this is a problem with all American chefs that have got people "itchin' for a fight."  We've had many threads, on here about the crappy places people have worked and we've all lamented the state of our industry, at times.  But this is by no means a problem relegated to the US, nor is it a problem relegated to "American" chefs.  It's quite obvious this guy has his mind made up about what goes on in all American kitchens, whether true or not and no amount of rational discussion is going to persuade him otherwise, especially when he feels that we are being the irrational ones.

 

Also, as a moderator I do need to ask that posters here do clean up their language somewhat.  We try to keep things "family friendly" here, even in the professional threads and we've been kind of lack in this thread with cleaning up some of the language so I respectfully ask that you guys keep the language "G" rated.  Thanks!!!!

post #43 of 46
@Nicko, agreed. Hope I didn't accelerate the descent. I know that I have been surlier than usual.

To end my comments with something maybe constructive,@hmlrt, it sounds like you are really unhappy and frustrated. If the old saying "you are only as good as your last plate" holds for you than putting out zero plates that you are happy with in a hotel environment does nothing for the sense of self worth. If you are feeling "locked out" of fine dinning environments that you think would be better, working in a second rate one will not help get you in.In other words, if the place is as bad as you say, then other places in your market are going to wind up painting you with the same brush.

If I might make a suggestion, maybe you might like to look around for something not in fine dinning. Someplace that serves something niche, simple even, but does everything from scratch and with a tonne of pride. Lets face it, that is usually the sort of place that the kind of chefs you are looking to get the attention of are going to be eating.
post #44 of 46

Can we bring back the Cutco thread?

 

Pleeeze?

 

The last sales rep didn't answer my response yet.....

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #45 of 46
Quote:
Originally Posted by foodpump View Post

Can we bring back the Cutco thread?

Pleeeze?

The last sales rep didn't answer my response yet.....




Hahahaha foodpump. You sir win the internet for the day. Lol
post #46 of 46
Quote:
Originally Posted by Nicko View Post
 

@cheflayne if there is no positive benefit to anyone in the community from this discussion lock it down. No point in spiralling any further into the dark abyss. 


Following this advice for this thread. It is going into lockdown.

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
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