A chefs crazy life

For all those kids or adults (for that matter) who think they have what it takes to become a successful chef. Please take a step back and look at how good your life is now. I say this not to discourage you but to enlighten you on how hard being a servant can be. Working long hours, dealing with staff and guest who have there own agendas, using every ounce of strength you have to not lose your mind and fall into one of the many dangers that plague kitchens and chef and not too mention it gets hot! There are three thing I know about being in a restaurant that a great chef must have;

1st: You better have one hell of a work ethic and habit. Long hours are no joke! I have pulled 3 all nighters (24 hours plus) in my career and I am sure there are more to follow. I rarely ever work for 8 hours in one day (it is usually 14-18 hours) and forget about just doing your paperwork or just being on the line supervising you staff on how to make the dishes consistently. No no my eager little chef friend. It is usually both and you have a deadline on the paperwork and the line needs to be watched all the time.

2nd: Creativity only gets you so far. I have always felt I have been very cutting edge and creative, but I would have been shown the door if I didn't have some sense of business, especially customer service business. Doing cutting edge food can only get you so far, playing with different textures, flavors, foams, ingredients and dishes maybe fun (lord knows I love to entertain guest with different styles and fun food) but if your service isn't there to show the guest a relaxing and attentive time then you are sunk! I am constantly telling my servers I can make the best food in the world but if you don't take care of the guest then my food may as well be the worst. You must anticipate what the guest wants and be able to relay it to your hourly server's and staff as to how important it truly is.

3rd: Check that ego. Every chef (heck every person) has an ego. Since I have cooked I have seen it and been very egotistical myself. What do you mean I can't rule the world and cook for it too! The truth of the matter is that the guest (notice how I don't call them customers) dictate what they like and if they want to frequent your establishment again. Sure I have done wine tastings, beer tasting, Scotch dinners, and new menu tastings and yes you dictate the food, time and how to eat your wonderful morsel, but they sign up for it. You have to cook for the masses in some aspect of it or be a great restaurant and have a buzz about you (even that doesn't usually last very long.) No one will come to your restaurant if you say NO!

In closing of this little glimpse into what it is like to be a chef, the only thing I ask is if you want to become a chef, you want it. Cooking for your fellow humans can be truly wonderful and satisfactory. There is no greater joy I know in life than making someone food and seeing there "wow" face. I will continue on this topic a bit later... till next time

Where have I been?

This isn't going to be a very long blog as I am kinda tired and I think have a drive ahead of me. Sorry to anyone who is reading my blog I have been extremely busy at Chambers bay and getting these menus together has proven quite challenging! I good challenge but a challenge none the less!

I swear I have been thinking of updating this and I will in the next coming days!