Personal Development (file under rude awakenings)

Arriving at work I was a little sheepish. I had known that my error in the scheme of things the night before was about half a point out of a hundred. But I am extremely hard on myself. I want so badly to do well, to succeed, to be better each day that when things like what happened last night I momentarily get a little down. In this case my moment lasted overnight. As I went in to work all I could think about was the plate toppling over, again and again and again in my mind like a replay of some incredible sporting moment. As I parked the car I sat and wrote a note to my C and then realized that I need to just clear my head and DO MY JOB!

As I walked through the door I was expecting an onslaught of firestorm for the way I handled the night before. Instead it was pretty much business as usual. I got changed into my whites and started work on the remi. Yesterday I had mentioned to chef that “my bones” for stock were coming in later and that it was messing with my time. Problem solved he changed the time. As such I was able to start the remi at ten minutes after ten. Before doing this though I pulled out my notebook and wrote the following note;

TODAY IS A NEW DAY
YOU START FROM 0
AND ASPIRE TO NEAR PERFECTION!
(I said near as I don’t believe there is perfection in the kitchen as perfection is not objective)

Almost as soon as I had written this I felt a gentle transformation take place inside of me. Framing my day and the rest of my life this way is genuinely important to me as I NEVER want to rest on my laurels. I consistently want to become better, learn more, get faster and be the BEST CHEF!

Moreover the Pastry Chef again let me know that I am too hard on myself. It is their job to be hard on me so that I get better. The pressure of working in a kitchen could get to some people but not me. I thrive on it. I want to be better. Get faster. Stronger. Each day brings me one step closer. It is nice to know that people can see that I am being hard on myself. I feel as if I have come so late in the game that I need to get better faster. But when I actually think about it I have the following words ringing in my ears; “Mistakes will happen. TIME AND EXPERIENCE!

My day consisted of lots of prep for a wedding that was happening tonight. There was a lot to get done. I learned how to lay out enough fruit, crackers, cheese, etc. for twenty-five people. I’m still a bit shaky on amount but this wedding gave me a good frame to move forward as I now have a baseline.

The following were my notes on my prep list for the day;

Remi (10:10)
Cheese plate x 25
Fruit plate x 25
Roasted Garlic Cream Cheese
Dill Sour Cream
Crispy Leek Rings (First cut, then fry)
Cucumber Coins
Canapé Gauffrettes
Pita Points
Flat Bread
Wasabi Peas
Chips
Pretzels
Crackers
Walnuts
Crab cakes
Shrimp
Render Muscovy Duck

The wedding was for 121 people and went off without a hitch. Working the line I felt great. My speed was getting better and I was able to actually hear the calls for each plate as they moved from starch, to veg, to protein, to sauce, to garnish and then gone. I don’t think many people realize the frenetic pace of a kitchen. It really is controlled chaos and there is much to learn. I was in charge of laying down the veg and for the first time I did not hold up the line. It was exciting and made me smile as I remembered what I had put into my book at the top to frame my day.

I’ve also started making little diagrams as to how the food is supposed to be plated. I am no artist and am limited basically to stick figures. This is something that I believe is going to change because of the journey that I am on. It is exciting!

So today was far better than yesterday. Though yesterday was great up until my little fiasco with the scallops. Every day I am learning, growing, adjusting and becoming better. And that is my ultimate pursuit. To be better each day than the last!

I had a couple of great, though quick, conversations with Exec Chef and Head Chef over the course of the day and with Chef J. Each of them giving me different insights. In fact, Head Chef’s birthday is this week so he was in having a special dinner prepared for him. Chef J realized only after that I was still there and apologized for not bringing me up to see what he was doing. He explained his dish and let me taste each of the components. After I was finished I again went over to our sister restaurant and had a beer. Chef J brought out another course and explained it to me. He then said that I should stay put; he went back into the kitchen and got me a sample of his dish. Our Sommelier then walked out with a beautiful pairing for the dish showing it to me before he gave it to Head Chef. I thought it was a fantastic pairing just by knowledge but after I had a small sip to refresh my pallet and then the sample of the curry duck dish I was blown away. The dish was texturally great, flavoured perfectly with a punch in the face that was a subtle as anything I have ever had. The pairing of the apricot that was curried really brought out the deeper flavour of the duck and as I said the wine was perfect. DID I MENTION I LOVE WORKING HERE! I was grateful that Chef J had thought to let me try the next dish (he actually apologized for not letting me see the construction of and taste a sample of the earlier dish. I am so in the right place).

Those who know me know that I have a very large soft spot for Mark Twain. Today as I was working the following quote was in my mind; “Keep away from people who try to belittle your ambitions. Small people always do that, but the really great make you feel that you, too, can become great.”

Keep those around you that help propel your dreams not quash them. Seek them out and you will find them. I have which means you can too! Be inspired today and dream big.

A la prochaine

SDM