Hello my loyal readers. I hope this finds you all well.
The last week has been one of ups and downs. The restaurant industry is one which is by its very nature one which is difficult physically, emotionally and spiritually. You really need to want it as my friend A keeps on reminding me. C and I are seeing very little of each other but trying our best to spend all the moments we can together before she goes back to NYC for 10 months. I was warned early on that this industry is a relationship killer and I now understand why completely. Though I am comforted knowing that C and I have overcome so many obstacles to love each other that this is just another bump on the road to the life we choose to live with each other. I love her more today than I ever thought possible.
My Future
There is no question that I am in the right industry. After years of toiling and searching for a place that I belong I have finally landed on my head in the right place and in fact at the right time.
The road that I am on is a long and winding one. It will take me all across the world in search of that one flavour, technique, style to which I am meant to produce the best dishes in the world. I know I can and I think that the people I work with believe it too. But ultimately there are only two people that need to believe in what I am doing. Myself, which goes without saying. And of course C. Without her love, support and guidance I am not sure that I could continue down this path. For it is she that has stood by me the whole time that I have been on the search for myself and the place that I belong in this world.
The next five years at minimum are going to be an up and down rollercoaster of learning, pushing, driving and producing. There are going to be long days in the summer and shorter in the winter. The summers it would seem to me are going to be the times that I put most effectively the learnings of the winter into practice. Why you ask? Well quite simply, in the summer the hours are so long and arduous that though I am still reading and studying I have very little time to create. My free time is spent delivering to you the experiences that I have had and what they mean to me. However, in the winter months, as you well know from my experience this year, I have more time to internalize, to study, to create, to practice and to imagine. I am already looking forward to this winter and have already started putting together a sort of curriculum for myself as well as a rudimentary timeline of the things I need to accomplish (more on that later).
Restaurants
I think that unless you have worked in a restaurant it is difficult for anyone to understand what goes on (although I try to give you a window into it) in them. As I have said before the restaurant industry (more so back of house than front) is filled with all kinds of people. It ranges from those that crave stability to those that thrive on controlled chaos. For the most part the kitchen survives on the efforts of the young. Truly the kitchen is a young mans game and I feel that the predominant reason for that is the long hours and the stresses that they produce. However, every once and a while someone like me, with boundless energy, joy and stamina can by force of will break in.
Categorizing the people I work with in a meaningful way would be difficult. First because I don’t like the little boxes that society tries to pigeonhole people into. Secondly though because they are not neat little boxes in the kitchen. In our kitchen we have the Granddaddy L, he is the longest serving employee in the kitchen and without his efforts the kitchen would be a much more difficult place. He works hard and more often than not would rather do it himself than get someone else to do it because it would take him longer to explain than to do it. I spend most of my time with L. I have learned from him the finer points of banquet and catering. I have learned measurements, how to’s, etc. I have learned how to organize my days and how to get things done. I am indebted to L for everything he has taught me and continues to teach me everyday.
I am going to speak in generalities with respect to the line right now. I started typing a specific piece but have rethought my intent and feel it would be better to speak in generalities.
The line is the place that the magic happens. And by magic I mean a powerful slight of hand that makes the customer feel that overwhelming sense that happens when you are served a great meal. Sure we can get you an appetizer in just a few minutes. But it is slight of hand. How much prep work do you think went into that couple of minutes appetizer? I can guarantee you that if I told you you would fall of your chair. The same is true of the entire line. Naturally we can get you a main course in twelve or sixteen minutes but the only reason for that is the proper planning and execution of a coherent plan.
This is something that I am going to explain further in more exacting tones when I speak of my restaurant in the next post. Although there will also be some abstract considerations as well.
Sacrifice
As I have said before, the restaurant industry for kitchen staff is a relationship killer. The question is whether or not you have the ability to toe the line of the kitchen and still meet the demands of your love life. That is not say that it is impossible but it certainly takes a force of will that I am not certain everyone has.
When I made the decision to join a professional kitchen it was not made lightly. I was warned about the ups and the downs, the costs and potential sacrifices. I made that decision knowing full well that I, because of who I am, would show them that the sacrifices made do not need to be so severe that you lose yourself and those you love as a result. And in fact that through that sacrifice you could actually strengthen the bonds you have not only with your family but also with your friends.
I have spent little time with C and my family and friends since starting. I have missed birthdays, anniversaries, family events, etc. It has been difficult to make that transition, but, I find that everyone who understands what you are trying to accomplish accepts that this is one of the things that you must do to thrive in your chosen field. It is not something that is easy for me to do as my most important driver in my life has been the love of my family and friends. But today, I stand before you saying, that what I am doing is a temporary sacrifice for a long term gain which benefits all and which is consistent with my life’s driving principle.
That said, this is all I have on these three things for the moment. The next post is going to deal with my experiences with five days non stop on the grill.
Viktor Frankl once said; “Everyone has his own specific vocation or mission in life; everyone must carry out a concrete assignment that demands fulfillment. Therein he cannot be replaced, nor can his life be repeated, thus, everyone's task is unique as his specific opportunity.”
Dream big and inspired.
A la prochaine
SDM
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