I had a rough day. Personally rough because I had to challenge my own person. I had to decide very quickly whether I would allow the demons deep within my soul to take control of my outward manifestations OR whether I would exercise some self restraint and learn something in the process.
We have a very hands on owner at Without Reservation. He does a lot of the expediting during lunch service and he has a bit of a problem, in that, he likes to jump chits and send out food that has been prepared for another bill. But first by way of explanation.
When a chit comes in the entire kitchen works in tandem to ensure that the bill is completed, in full, at the same time. Chef will call out a bill number and let us know the amount of time that is required for the longest element of that bill. It then becomes our challenge, task or obstacle, whatever you want to call it, to ensure that WE deliver within that time frame. Thus you can imagine what happens if an element of one bill is “jumped” and sent to another bill. The finely choreographed ballet soon looks like amateur hour at the community kitchen. AND I DON’T WANT THAT… EVER!
At lunch today I personally sent out sixty meals (approximately). SIXTY MEALS. At my busiest I was preparing eight different sandwiches and sides, two Penne and a Spaghetti. All of which was being done to coincide with the Chefs’ call. I put up the food that I could as I was finishing off the Penne and soon looked up in horror as my Spaghetti and a couple of the sandwiches had been shifted from bills that I was working to bills that had just come in. This was done ostensibly to finish off a bill quickly. Yes, it finished the bill of quickly, but, on the other hand, it screwed up three or four other bills that caused me to have to come up, on the fly, with a way to complete those bills.
The problem is quite simple. Chicken only cooks so quickly. It wouldn’t matter whether it was Chicken or Fish or Pasta. The principle is the same. When you are working in a fast paced environment such as a lunch service, you learn how to divide your time appropriately to make sure that you never are the problem with a bill. However, when a bill is jumped and the food that you have prepared for that bill is sent out it causes you an enormous amount of stress because you never want to let your Chef down.
I am Irish and Scottish. Which means by my very heritage, I have been known, to have a temper. That temper usually manifests itself in a lyrical tirade that may or may not be lost on the recipient but the intent is quite plain. At numerous points during lunch today, perhaps as many as six or seven, I would have loved to let my mind be known verbally. Instead, much to my amazement and intense pleasure, I swallowed my anger and did my best to fulfill the orders that were my responsibility. I came very close, a couple of times, to letting go, but I did not.
Thus I have in the process become a better man, a better cook and will become a better Chef down the road because of it. Believe me when I say though that my fellow cooks were aware of my anger through some of my actions. After all actions do speak louder than words. There is a certain sound that a pan makes when it hits a sink in anger. Needless to say that sound was heard quite a few times through service.
After service I went outside and could see that Chef was angry. I asked what was up. He kept it internalized and I knew it wasn’t me. As I took a deep drag of my cigarette I mentioned my displeasure with what had happened during service. He noted my displeasure and let me know that it would be resolved in the near future.
As I sit and write this now I am thrilled with two things that happened today. One because of something that Executive Chef said to me as I was leaving Reservation. “Ferme la porte.” THANK YOU CHEF! A valuable lesson and one which I am learning is absolutely right. The second is that I am in control of my destiny, my personal response and my future.
For the longest time I would blame my heritage for the way that I was. NO LONGER! I am in control of me. As such I need to wage a battle with my mistaken beliefs and hold dominion over my reaction and response to the world around me. All in all, I think that today was a valuable day of personal awareness. And the more I analyze it, the better I feel.
All I could think about when I wanted to explode were the following quotes, 3 in fact;
Seneca once said; “Most powerful is he who has himself in his own power.”
Lord Alfred Tennyson said; “The happiness of a man in this life does not consist in the absence but in the mastery of his passions.”
Jack Kerouac; “My fault, my failure, is not in the passions I have, but in my lack of control of them.”
Food for thought. Don’t you think?
There is an old Asian Proverb which states; He that will not reflect is a ruined man.
Are you dreaming big and inspired?
A la prochaine
SDM
Showing posts with label Seneca. Show all posts
Showing posts with label Seneca. Show all posts
Tuesday, December 16, 2008
Sunday, November 16, 2008
Without Reservation (file under what we’re calling the new place)
New beginnings. It is always quite scary when you change from one thing to another. There are so many expectations, some of which may be true and others which are largely imagined but nonetheless they have an affect on the way that you operate. At least they do for me. We are going to call the new place Without Reservation.
My first day I was basically there to learn what was going on. Learn the culture of the kitchen. Make a few dishes and watch how the line operates. I ended up, quite ironically, making Kobe burgers my first day. I say ironically of course because of my experience on the grill over the summer. These burgers however do not come in a box pre made and do contain some very expensive and tasty ingredients. Of course Kobe for those of you who don’t know can go to (http://en.wikipedia.org/wiki/Kobe_beef). However, most of what is consumed in this country is not in fact Kobe. More often than not we get the highbred version of Kobe which has been crossed with Angus. Still good but not quite the same as the legendary stroked and coddled beef that is super expensive and I might add super tasty. At any rate it was a great first experience for me and it really helped to set the tone for the coming weeks.
The people that I am working with are a rag tag crew of high powered mutants. There are five of us in total. Four males. One female. There is Head Chef, a towering friendly giant and the man responsible for getting me to start my journey on a new path of discovery. In a lot of ways he is like me and we are going to have a great working relationship. Then there is the kitchen veteran. He reminded me right away of L from Reservation. He is just like L in that he is the kitchen father, the machine, capable of jumping buildings in a single bound and producing food at an alarming rate without even thinking. I think we are going to call him Yoda. He is from British Guyana, been cooking for 36 years, 36 YEARS. I wasn’t even born yet. He is the epitome of what it means to come to this country to work hard and get what you desire for your children. I love him already. Working with him for the past couple of days he has assured me that I will do just fine. I’m glad to because he really helped to alleviate some of my fears. Yoda immediately understood me and what I was trying to do and in some weird magical way I think he decided if I was crazy enough to do it he was crazy enough to help me get there.
Then there is A, she comes in in the morning and handles all the deliveries and sets up the Garde station. She is funny and although unassuming can be loud when she needs to be. We’ve only spoken minimally and I can’t really say much more about her yet.
D, well, what can I say about D. He too is a workhorse. He is the evening Garde and just about everything else. A young Spanish chap who after a few beers told me that he had no direction in life and kind of pissed away his early twenties. But then he came to cooking and everything has changed.
The controlling owner is a former NHL, Stanley Cup winning, Goalie. I mention this because I believe in signals from the universe. I used to play hockey in my youth and was in fact a goalie. He is friendly but cautious and you can tell that he is currently, just like everyone else, wondering how to weather the recession storm clouds that are mounting, quite blackly, in the distance. I’m not too concerned as I think that we should be able to weather it quite well. Canada is after all a resource rich nation and I don’t think that the worlds appetite is just going to up and disappear for our oil, wood, uranium, zinc, copper, etc, etc, etc.
The front of house is predominantly women. Eye Candy. I can’t remember all of their names but after having laughed and spoken with them I think that we’ll all get along just fine.
The first day I learned the basic culture of the kitchen. Expectations. Workflow. And what it feels like to get in the weeds quickly. I was working the grill station right away and the grill is about the busiest station in the restaurant. I held my own but only because I had Head Chef watching over my shoulder and helping when needed. At the grill station you need to call the read the orders, call them out and then execute. It truly is a ballet. A fine tuned chorus of the machine spitting out chits and the teams reaction to them. That first day we ended up doing about eighty lunches. Not busy by their experience but for my first time it was enough to make me think that I might be out of my element.
However, after that first rush. And it truly was a rush. Both in terms of orders and the blood flowing through my veins. Going out for a smoke with Yoda I told him I felt a little out of sorts and he looked at me and told me that I had nothing to worry about. So did Head Chef.
Having popped my line cherry in a meaningful way I am now left to consider it. To figure out how to make the workflow better, pound out orders more quickly and organize the entire kitchen. From the outside it may seem that it is kind of easy. But I would have to say that that was a rather naïve thought. Not to say that I won’t get to the point where it is relatively easy but currently I find myself working hard to try and get the rhythm of it down. But for a guy who only worked the line once (this day) I think I did alright.
Buddha once said; “There are two mistakes one can make along the road to truth...not going all the way, and not starting.” I certainly have put myself in the position that I am going all the way and I certainly have started. It is exhilarating, scary, exciting and beautiful.
I’m also reminded of what Seneca said; “Every new beginning comes from some other beginning's end.”
Are you dreaming big and inspired?
A la prochaine
SDM
My first day I was basically there to learn what was going on. Learn the culture of the kitchen. Make a few dishes and watch how the line operates. I ended up, quite ironically, making Kobe burgers my first day. I say ironically of course because of my experience on the grill over the summer. These burgers however do not come in a box pre made and do contain some very expensive and tasty ingredients. Of course Kobe for those of you who don’t know can go to (http://en.wikipedia.org/wiki/Kobe_beef). However, most of what is consumed in this country is not in fact Kobe. More often than not we get the highbred version of Kobe which has been crossed with Angus. Still good but not quite the same as the legendary stroked and coddled beef that is super expensive and I might add super tasty. At any rate it was a great first experience for me and it really helped to set the tone for the coming weeks.
The people that I am working with are a rag tag crew of high powered mutants. There are five of us in total. Four males. One female. There is Head Chef, a towering friendly giant and the man responsible for getting me to start my journey on a new path of discovery. In a lot of ways he is like me and we are going to have a great working relationship. Then there is the kitchen veteran. He reminded me right away of L from Reservation. He is just like L in that he is the kitchen father, the machine, capable of jumping buildings in a single bound and producing food at an alarming rate without even thinking. I think we are going to call him Yoda. He is from British Guyana, been cooking for 36 years, 36 YEARS. I wasn’t even born yet. He is the epitome of what it means to come to this country to work hard and get what you desire for your children. I love him already. Working with him for the past couple of days he has assured me that I will do just fine. I’m glad to because he really helped to alleviate some of my fears. Yoda immediately understood me and what I was trying to do and in some weird magical way I think he decided if I was crazy enough to do it he was crazy enough to help me get there.
Then there is A, she comes in in the morning and handles all the deliveries and sets up the Garde station. She is funny and although unassuming can be loud when she needs to be. We’ve only spoken minimally and I can’t really say much more about her yet.
D, well, what can I say about D. He too is a workhorse. He is the evening Garde and just about everything else. A young Spanish chap who after a few beers told me that he had no direction in life and kind of pissed away his early twenties. But then he came to cooking and everything has changed.
The controlling owner is a former NHL, Stanley Cup winning, Goalie. I mention this because I believe in signals from the universe. I used to play hockey in my youth and was in fact a goalie. He is friendly but cautious and you can tell that he is currently, just like everyone else, wondering how to weather the recession storm clouds that are mounting, quite blackly, in the distance. I’m not too concerned as I think that we should be able to weather it quite well. Canada is after all a resource rich nation and I don’t think that the worlds appetite is just going to up and disappear for our oil, wood, uranium, zinc, copper, etc, etc, etc.
The front of house is predominantly women. Eye Candy. I can’t remember all of their names but after having laughed and spoken with them I think that we’ll all get along just fine.
The first day I learned the basic culture of the kitchen. Expectations. Workflow. And what it feels like to get in the weeds quickly. I was working the grill station right away and the grill is about the busiest station in the restaurant. I held my own but only because I had Head Chef watching over my shoulder and helping when needed. At the grill station you need to call the read the orders, call them out and then execute. It truly is a ballet. A fine tuned chorus of the machine spitting out chits and the teams reaction to them. That first day we ended up doing about eighty lunches. Not busy by their experience but for my first time it was enough to make me think that I might be out of my element.
However, after that first rush. And it truly was a rush. Both in terms of orders and the blood flowing through my veins. Going out for a smoke with Yoda I told him I felt a little out of sorts and he looked at me and told me that I had nothing to worry about. So did Head Chef.
Having popped my line cherry in a meaningful way I am now left to consider it. To figure out how to make the workflow better, pound out orders more quickly and organize the entire kitchen. From the outside it may seem that it is kind of easy. But I would have to say that that was a rather naïve thought. Not to say that I won’t get to the point where it is relatively easy but currently I find myself working hard to try and get the rhythm of it down. But for a guy who only worked the line once (this day) I think I did alright.
Buddha once said; “There are two mistakes one can make along the road to truth...not going all the way, and not starting.” I certainly have put myself in the position that I am going all the way and I certainly have started. It is exhilarating, scary, exciting and beautiful.
I’m also reminded of what Seneca said; “Every new beginning comes from some other beginning's end.”
Are you dreaming big and inspired?
A la prochaine
SDM
Tuesday, October 21, 2008
All in All (file under Just another brick in the wall?)
Other than the obvious Pink Floyd reference another song is inside my head at the moment. As is so often the case when I am considering big picture issues songs are the bastions that I run to. That or great literature. In any case, Dave Matthews Band has a song entitled “Where are you going?” And today this song is on my mind big time. The lyrics are as follows;
Where are you going?
With your long face
Pulling down
Don't hide away
Like an ocean
That you can't see but you can smell
And the sound of the waves crash down
I am no Superman
I have no reasons for you
I am no hero
Oh, that's for sure
But I do know one thing
Is where you are is where I belong
I do know where you go
Is where I want to be
Where are you going?
Where do you go?
Are you looking for answers
To questions under the stars?
Well, if along the way
You are grown weary
You can rest with me until
A brighter day and you're okay
I am no Superman
I have no answers for you
I am no hero
Oh, that's for sure
But I do know one thing
Is where you are is where I belong
I do know where you go
Is where I want to be
Where are you going?
Where do you go?
Where do you go?
Where are you going?
Where do you go?
I am no Superman
I have no answers for you
I am no hero
Oh, that's for sure
But I do know one thing
Is here you are is where I belong
I do know where you go
Is where I want to be
Where are you going?
Where do you go?
Tell me, where are you going?
Where?
Well, let's go
Ultimately I believe that my current station in life is asking this very question of myself. I am reaching into the deepest reaches of my soul to figure out where I am going. And to be honest it is not such an easy consideration. I guess like anything in life.
I have been at Reservation for the past 10 months and 3 days. (Has it been that long already?) In that time I have learned so much that it is almost mind boggling. You’ll all recall that over the course of the summer I became a little disconnected from my own dream because I had to work the grill. It was not what I had signed up to do but I learned through that experience that you need humility to survive in the world that I am breaking into. The summer was less than what I wanted but I did learn some very important things that I will take with me for the rest of my life. If you need a refresher go to http://newbieintheweeds.blogspot.com/2008/05/to-grill-or-not-to-grill.html , http://newbieintheweeds.blogspot.com/2008/07/grill-file-under-im-not-mcdonalds.html or http://newbieintheweeds.blogspot.com/2008/05/bad-duh-da-duh-file-under-im-lovin-it.html and http://newbieintheweeds.blogspot.com/2008/07/mcgrill-file-under-just-another-weekend.html.
A few times this year (predominantly in the summer) I mused about the trade off that I had made with now Director of Operation and now Executive Chef. In that I would show up for work tirelessly, work my ass off and be a valuable member of the team in return for the imparting of knowledge upon me that would aid me in my well stated and parsed out goal.
Well for the last few months I have not really felt that I have learned much. I (and I am being brutally honest) at times feel as if I am just a body getting things done. I feel as if what I am doing is of no more consequence than if it were someone else. AND I DON’T LIKE THAT FEELING AT ALL. But moreover, and to my mind more troubling, is the fact that I feel as if I have stagnated in my development, with the exception of the studying that I do outside of work. WHICH IS EXTENSIVE.
So what does all this mean? Where am I going if you will? In the last week alone (and on a fairly regular basis since the summer) I have been offered numerous jobs. The ones in the last week are of particular significance and one in particular is interesting and offers me huge possibility.
So here I am considering what to do. Not censoring myself. Instead writing the things that are going on in my mind to try and find the answer that I am seeking. In that regard I want to state the following; Money is not a consideration. If I had been motivated by money I wouldn’t have come to this industry in the first place. I am motivated by passion and a desire to be honest. To create something beautiful. To make people happy. To learn, to teach, to inspire.
Thus, this particular offer has me wondering what to do. I will be working directly under an Executive Chef in a small kitchen. Thrown into the fire if you will. Learning eons everyday and loving it. Surely that would be the case as I only really feel truly alive (other than with C) when I am learning new things and then executing them myself.
However what is the opportunity cost? What does it cost me to leave the two teachers I have that I adore and admire? That I feel I have a lot to learn from. That I feel are kindred spirits and can certainly help to take me where I want to go. By leaving them now what is the cost to me professionally and in fact personally. What do I do?
Moreover, does the potential to become more in a shorter time span outweigh the opportunity cost? Is the opportunity so good that it can outweigh what I can learn from A and Executive Chef and the Director of Operations?
Unfortunately, hence the reason that I am writing this; I DON’T KNOW! I don’t know what to do. What I do know is that the restaurant industry is transient. People come and people go.
So the questions I have; if I were to leave is the work solid? Am I going to learn more? Am I going to be able to apply what I learn? What would be my role? What would the dynamic be? But ultimately for me the question is does the opportunity serve my ultimate desire to be a great Chef?
So this is what I am considering right now? What are you considering?
Seneca once said; “Luck is what happens when preparation meets opportunity.”
An old Chinese Proverb states; “The Gods cannot help those who do not seize opportunities”
So what do I do? I plan on speaking with A about all the things that I am considering as well as a few other people. Ultimately I have to do what is best for me. For what I want. For where I am going!
Are you dreaming big and inspired?
Ultimately I think the most appropriate quote I can use here is from Winston Churchill; “There is nothing wrong with change, if it is in the right direction”
A la prochaine
SDM
Where are you going?
With your long face
Pulling down
Don't hide away
Like an ocean
That you can't see but you can smell
And the sound of the waves crash down
I am no Superman
I have no reasons for you
I am no hero
Oh, that's for sure
But I do know one thing
Is where you are is where I belong
I do know where you go
Is where I want to be
Where are you going?
Where do you go?
Are you looking for answers
To questions under the stars?
Well, if along the way
You are grown weary
You can rest with me until
A brighter day and you're okay
I am no Superman
I have no answers for you
I am no hero
Oh, that's for sure
But I do know one thing
Is where you are is where I belong
I do know where you go
Is where I want to be
Where are you going?
Where do you go?
Where do you go?
Where are you going?
Where do you go?
I am no Superman
I have no answers for you
I am no hero
Oh, that's for sure
But I do know one thing
Is here you are is where I belong
I do know where you go
Is where I want to be
Where are you going?
Where do you go?
Tell me, where are you going?
Where?
Well, let's go
Ultimately I believe that my current station in life is asking this very question of myself. I am reaching into the deepest reaches of my soul to figure out where I am going. And to be honest it is not such an easy consideration. I guess like anything in life.
I have been at Reservation for the past 10 months and 3 days. (Has it been that long already?) In that time I have learned so much that it is almost mind boggling. You’ll all recall that over the course of the summer I became a little disconnected from my own dream because I had to work the grill. It was not what I had signed up to do but I learned through that experience that you need humility to survive in the world that I am breaking into. The summer was less than what I wanted but I did learn some very important things that I will take with me for the rest of my life. If you need a refresher go to http://newbieintheweeds.blogspot.com/2008/05/to-grill-or-not-to-grill.html , http://newbieintheweeds.blogspot.com/2008/07/grill-file-under-im-not-mcdonalds.html or http://newbieintheweeds.blogspot.com/2008/05/bad-duh-da-duh-file-under-im-lovin-it.html and http://newbieintheweeds.blogspot.com/2008/07/mcgrill-file-under-just-another-weekend.html.
A few times this year (predominantly in the summer) I mused about the trade off that I had made with now Director of Operation and now Executive Chef. In that I would show up for work tirelessly, work my ass off and be a valuable member of the team in return for the imparting of knowledge upon me that would aid me in my well stated and parsed out goal.
Well for the last few months I have not really felt that I have learned much. I (and I am being brutally honest) at times feel as if I am just a body getting things done. I feel as if what I am doing is of no more consequence than if it were someone else. AND I DON’T LIKE THAT FEELING AT ALL. But moreover, and to my mind more troubling, is the fact that I feel as if I have stagnated in my development, with the exception of the studying that I do outside of work. WHICH IS EXTENSIVE.
So what does all this mean? Where am I going if you will? In the last week alone (and on a fairly regular basis since the summer) I have been offered numerous jobs. The ones in the last week are of particular significance and one in particular is interesting and offers me huge possibility.
So here I am considering what to do. Not censoring myself. Instead writing the things that are going on in my mind to try and find the answer that I am seeking. In that regard I want to state the following; Money is not a consideration. If I had been motivated by money I wouldn’t have come to this industry in the first place. I am motivated by passion and a desire to be honest. To create something beautiful. To make people happy. To learn, to teach, to inspire.
Thus, this particular offer has me wondering what to do. I will be working directly under an Executive Chef in a small kitchen. Thrown into the fire if you will. Learning eons everyday and loving it. Surely that would be the case as I only really feel truly alive (other than with C) when I am learning new things and then executing them myself.
However what is the opportunity cost? What does it cost me to leave the two teachers I have that I adore and admire? That I feel I have a lot to learn from. That I feel are kindred spirits and can certainly help to take me where I want to go. By leaving them now what is the cost to me professionally and in fact personally. What do I do?
Moreover, does the potential to become more in a shorter time span outweigh the opportunity cost? Is the opportunity so good that it can outweigh what I can learn from A and Executive Chef and the Director of Operations?
Unfortunately, hence the reason that I am writing this; I DON’T KNOW! I don’t know what to do. What I do know is that the restaurant industry is transient. People come and people go.
So the questions I have; if I were to leave is the work solid? Am I going to learn more? Am I going to be able to apply what I learn? What would be my role? What would the dynamic be? But ultimately for me the question is does the opportunity serve my ultimate desire to be a great Chef?
So this is what I am considering right now? What are you considering?
Seneca once said; “Luck is what happens when preparation meets opportunity.”
An old Chinese Proverb states; “The Gods cannot help those who do not seize opportunities”
So what do I do? I plan on speaking with A about all the things that I am considering as well as a few other people. Ultimately I have to do what is best for me. For what I want. For where I am going!
Are you dreaming big and inspired?
Ultimately I think the most appropriate quote I can use here is from Winston Churchill; “There is nothing wrong with change, if it is in the right direction”
A la prochaine
SDM
Thursday, July 3, 2008
Sleep Deprived, Overtired and forcing myself to write (file under T – I – R – E – D)
Hello my loyal readers! I hope this finds you well. As you can tell from the title I am really tired. I slept for almost fifteen hours yesterday and another twelve last night. I guess your body really does shut down when it gets the opportunity. I had worked seven days straight, longest day was sixteen hours and shortest was thirteen. Tack on travel time and that makes for a 100 hour week,
The next couple of posts are going to be catching up posts. The first is going to have to do with the abstract thoughts I have about my restaurant and my future. The next is going to have do with the grill experience which went from Thursday until Tuesday night. Quite an experience. And the final one is going to deal with my thoughts in general. It is going to be a flurry of writing as I am trying to cram in as much as I can with the limited time I have.
Seneca once said; “Luck is what happens when preparation meets opportunity.”
Are your dreaming inspired and BIG?
A la prochaine
SDM
The next couple of posts are going to be catching up posts. The first is going to have to do with the abstract thoughts I have about my restaurant and my future. The next is going to have do with the grill experience which went from Thursday until Tuesday night. Quite an experience. And the final one is going to deal with my thoughts in general. It is going to be a flurry of writing as I am trying to cram in as much as I can with the limited time I have.
Seneca once said; “Luck is what happens when preparation meets opportunity.”
Are your dreaming inspired and BIG?
A la prochaine
SDM
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