To be Perfectly Frank (file under ARE YOU SERIOUS)

I understand that as an owner of a restaurant right now you might be a little bit concerned. Moreover I understand that there are things that you need to consider when you are an owner. But when you are TOO hands on it is damaging not just to the restaurant but also to the people that work in it. ESPECIALLY when you are wrong.

Today, after a relatively slow lunch I made myself my lunch and went out to the restaurant to eat it. The owner (who is taking off for Las Vegas tomorrow) came up to me and made a comment about hours, labour cost and something else. He then proceeded to start having an EXTREMELY inappropriate conversation with me while Chef was absent (because he could, after all he is an owner).

He spoke about the way the kitchen was run today from a labour perspective and then started bitching about labour last week. At first I tried to disengage myself from the conversation as it certainly was not one to be had without Chef. So I put down my food (my appetite now suitably ruined) and tried to speak with him about his concerns as he would not let go. He then proceeded to ask me a question and upon hearing my answer, in as much, called me a liar. ARE YOU KIDDING ME? Now we have stepped outside the realm of professional conversation and lodged a personal attack. When I tried to assuage his concerns he proceeded to start flaring at me and refused to listen to what I had to say. In fact it would not have mattered whether it was Chef or I, the response would have been the same.

He then proceeded to diminish not just my character but also my professionalism. At this point I ended the conversation as I had any number of choice words to express my absolute DISGUST with his lack of professionalism and his personal attacks on me. To be perfectly frank I do not need to be called a liar by anyone OR have my professionalism attacked.

I spent most of this year studying under two great Canadian Chefs. One who was one of the youngest Executive Chefs in Canadian Chef History and the other who has worked with the likes of Heston Blumenthal. As I write this I am still seething and if the conversation was happening now would register my disgust in any number of choice ways. As it is, if my character and professionalism are in question, perhaps I should go back to the level that I started at instead of working for basically amounts to a steakhouse.

I am actively going to have conversations in the coming weeks with Chef and other Chefs and friends I have in the industry AS I AM CERTAIN that my character and my professionalism are in HIGH DEMAND and would be appreciated just about anywhere I walk through the door.

In an odd twist of fate I had to go to Reservation today to drop of some things for the Pastry Chef and another colleague. I happened to run into Director of Operations and we spoke briefly about the new job and what is going on. He asked about C and after I mentioned that I might go down to NYC for work to which he said; “You will have no problem finding work down there.”

I am reminded of a quote from Bob Marley; “The stone that the builder refuse is most often the stone he should use.” I AM SEETHING WITH ANGER but as I write am becoming more composed.

Voltaire once said; “Appreciation is a wonderful thing: It makes what is excellent in others belong to us as well”

Mother Teresa once said; “There is more hunger for love and appreciation in this world than for bread.”

Are you dreaming big and inspired?

A la prochaine

SDM