Life has surprising ways.
I have been out of it for a year, and then suddenly got hired by a restaurant, first as line cook.
Since they fired their chef few days before opening... there was no chef.
Since the team (foh and boh) both already saw me as a chef, my boss asked me whether I wanted to try it.
I tell you, I NEVER had the intention to become a CHEF...... I thought I couldn't do it. Which is what I said during my job interview.... I'm not a chef *cough* , look for someone else... but now... wouldn't want to change ...
I had suddenly to learn how to run a kitchen, how to run the hotline, how to keep everything in check and the other thousands of things that chefs seem to do.
Sure changed my view about prof chefs ;)
This place is a good one to learn how to become a chef, although....there is no one teaching me how to BE a chef.
A special kind of realfood restaurant that wants to serve to ANYONE, especially taking into account those guests with food allergies and diets.... that want to dine out and have nowhere to go.
80% of what we serve is organic, including the meat. We also serve vegans (my speciality) and many others.
It sure is a challenge! My intention is to show my guests that healthy food is not rabbit food. That it can be nicely presented, too. Classic basics meet health food.
Since I started in the kitchen few years ago, I have seen and heard my share, and always said, things should be done different...better..
Here is my chance and I am doing just that.
No stress in my kitchen... everything in its place (as far as possible since we also do workshops and they create a mess.... you don't want to know) and also taking care of the people working with me.
I would love to hear some stories of what it was like for YOU when you started to run a kitchen the first time.
Advice and tips also welcome.