Meeting a Master Chef (file under Cool)

This afternoon I met with a Master Chef in the hopes that he would see in me my motivation to be the best and hopefully to become part of his brigade. I don’t usually get nervous going out to meet with people but for some reason I had butterflies as I approached the building and even more so as I walked through the door.

Last night I spoke with both my brother and my old business partner to try and ascertain exactly what I was going to say. Ultimately, I decided, as did they, that I should just be myself.

Walking in Chef has just put down some fish and I put my hand out to shake his. He explained that he had just touched the fish to which I responded that I was a cook and I really didn’t care. Instead I shook his wrist.

We had a brief conversation about who I am and how much I would like to work for him. He explained that his brigade is only three people. One cold and two hot. He asked if I know my temperatures, etc, to which I responded that I did. But, in the spirit of honesty told him that I have only been at the culinary game for about a year and a half and that I obviously have much left to learn and grow. I think he liked my honesty.

I expressed that I am a quick study and that if I am shown something once I will pick it up. If it is something extremely complex it may take me a few times but I will get there. Again I think he liked that too.

I expressed the things I had done and what brought me to him. What I was hoping to achieve and how I believed working for him would help.

All in all I think it was a good meeting. It was brief and to the point which did not really enable me to sell myself per se. But I think that most people can pick up on the fact that I am motivated and a hard worker and ultimately in a kitchen, that is all that matters. Everything else falls from those two things.

I also told him that when I am not working I am studying everything culinary under the sun.

On a personal level I could see the fire in his eyes. The same fire I believe is in the eyes of all Chefs that are after personal excellence. The key term being personal excellence. I could tell in our brief time together that I would love to work for him. My hope is that he will give me the opportunity. Being a small shop I think he might just be willing to take a chance.

The restaurant itself serves wonderful food (based on what I gleaned from studying their menu). Looks to seat between forty and fifty people. Is relaxed and clam. All things that I need to be more and more.

So lets cross our respective fingers and hope that he was able to see in me what I know is there.

How about you? Did you do something today that scared you? Are you dreaming big and inspired and taking steps to make those dreams a reality?

Eleanor Roosevelt once wrote; "You gain strength, courage and confidence by every experience in which you really stop to look fear in the face. You are able to say to yourself, 'I have lived through this horror. I can take the next thing that comes along.'
You must do the thing you think you cannot do. "

A la prochaine

SDM