Newbie 2.0 (file under always improving)

I firmly hold to the belief that you absolutely can teach an old dog new tricks. Given certain conversations I have had with both colleagues and friends over the past few months I have learned that there is always room to grow and to become something more. Recently I wrote a post about Us and Them (http://newbieintheweeds.blogspot.com/2008/09/us-and-them-file-under-inherently.html ). One of the reasons that this post came to light is because of such conversations but also reading Michael Ruhlman.

When Ruhlman started doing his in depth research that inserted him in to the CIA’s program I think that he was viewed as a them. Until that is that he had an aha moment in which he could chose to be an Us or a Them.

I chose to be an Us on January 18, 2008. During the past nine months there have been ups and downs. Struggles and Challenges. Obstacles and successes. During this time there have been countless conversations about the way the kitchen operates. The way the work is. The impact it has on your life, etc.

For my whole life I have always been that kid with the big mouth. The one that rarely knew when (or cared to anyway) shut my mouth. This has caused problems and at times has been a good thing (but very rarely). In the past week I have had some conversations that have caused me to see that the goals that I have and my desire to get there as efficiently and effectively as possible is being impacted (was) by the way that I spoke in the kitchen. You see, the kitchen is a funny place. A sort of demilitarized zone where almost anything goes. I picked up on this dynamic and thought that it was okay to try to fit in with the ever going dialogue and banter. And to be sure, it is, to a point. However, as has often been my downfall I could not or would not (not sure which) recognize the limits of that truth. The fitting in was a big part of my modus operandi for the first nine months of this year. But that has to change…

I have a goal. I have a deeply entrenched desire to become a great chef. It is in my blood. It flows through my veins as easily as the words that I write on these pages. I have a desire that burns in me as brightly as the sun. I tirelessly (well that’s almost true) continue working towards this goal and will continue working on it until I am dead. For what I am becoming is not a destination but a journey. It is the pursuit of something more, everyday and in ever changing and glorious ways. So in tribute to the goal and who I am becoming I wanted to present what Newbie 2.0 looks like. Some of these are things that I already adhere to and others are things that I am working on. One day at a time. And every day is a new opportunity to become more.

Newbie 2.0 (a work in progress)

Shows up for work and gets the job done no matter what.
Is respectful and courteous in the kitchen.
Is quiet and speaks less. Only when it is necessary.
Ask more questions.
Will learn something new EVERYDAY.
Allows work product to do the talking.
Is detail oriented.
Will make lists.
Will continue to diligently record everything in notebooks and on this blog.
Will become more kind not just in the kitchen but also in life.
Will look at challenges and obstacles as opportunities for greatness.
Will not ever quit.
Will show even more initiative.
Will foster team.

These are just some of the things that I have come to realize I need to do in order to make the transition from Newbie to master of my own destiny. Yesterday was the first day that I really kept to myself. Sure I spoke a little but I was happy keeping my mouth shut. Doing my job. I didn’t need anything else than that. That was success in and of itself for me yesterday. And going forward that will be true.

I knew that I had already started off on a good foot when Executive Chef P came into the kitchen in the morning, walked by me and as he trailed away said; “Mr. M it is a pleasure not to hear your voice this morning.” It both stung and felt good. Stung because I recognized that I had actually done myself a disservice by trying to “fit in.” Felt good because I recognized that fact and that I am on this journey for myself and as the master of my own destiny I can choose how I operate within my reality.

So that said I think that the coming months are going to be very interesting for me and for the restaurant. I am anxious, excited, nervous, willing, able and ready. Bring it on. Newbie 2.0 has emerged and is ready for more.

George Gurdjieff once said; “Self-observation brings man to the realization of the necessity of self-change. And in observing himself a man notices that self-observation itself brings about certain changes in his inner processes. He begins to understand that self-observation is an instrument of self-change, a means of awakening.”

Hold onto your hats people. This is going to be my critical path. Are you dreaming big and inspired?

A la prochaine

SDM