Learning Lessons

Food — By Crust on October 6, 2009

I need to make a move, in the game. I just visited the Boneta website and it is so good. I wish I could go back to Vancouver and stay there, I want to work with Jeremie again. I can’t believe I’m just sitting here in Saskatoon blogging about preserves and pretending I have a brunch restaurant. I feel so lost. I can’t believe I thought I was good, Im still just a young cook who is missing some basics. I need to go and learn in a kitchen with other cooks. Saskatoon was making me think I should open a place, I’m not ready, I’m just starting to figure things out.

4 Comments

  1. Dan says:

    Hi there. I think I might bwe able to help you out. You can call me at 933-9600.

  2. natalia says:

    ahaha i feel the same way. high five! let’s open a place together in a year.

  3. Silvaplated says:

    I’m still a young cook with some basics missing as well. Here’s a brief summary of my career so far. I was working the kitchens in Toronto and vancouver, not any huge profile ones but decent places. Coming from toronto where working for cheap is necessary to survive in the restaurant world, i thought i had game, but i was quickly humbled by one chef at a stage i was doing here. I still got a lot of shit to learn. I’ve really only got 5 or so years of relevant experience,and i’m turning 25 monday.

    The last 2 and half years i’ve been a cook for most of it, a sous for 4 months, then the chef bolted and the owners thought to give me a shot at driving the ship, and i’ve been doing that for the past 2 months. I figure its probably because i’ve been with them since opening, or i’ve made them great off menu staff meals, or i’m probably cheaper to pay. I’m kinda avoiding working out the actual hours i spend at work to my pay scale, cause i know it will play tricks in my head. So i’ve had an interesting time here in vancouver.

    In my eyes i’m still one of the guys just with administrative duties. I’m trying hard to push myself further cuz i’m at a wierd/interesting point right now where i dont have mentor/chef to follow anymore. Oppurtunities like mine just don’t show up on the doorstep very often. Its that oppurtunity that all career cooks likely strive for. I guess I can easily step down, take a job somewhere else with a restaurant that has a sick profile, but i have this issue of not knowing how to say “no” or “i quit”.

    Now whether i succeed or i fail, only time will tell. At the end of the day i can say I stepped in those shoes, and these shoes have a whole different version of being in the shit.

    I joke with my dishwasher all the time about telling him, i’m actually working for him, and that he isn’t working for me. “If i don’t show up you don’t get paycheque” i tell him in a turkish accent. Its funny but its kinda true.

    After i’m done this gig and look elsewhere in my journey, im not gonna mind trying out for a garde manger or first,second,third cook somewhere else, i’m cool with that. I usually take a pay cut at most new kitchens anyway so starting all over isn’t a problem with me. Nothing beats getting back to the basics and rebuilding what you know.

    If you want to drive a ship now, regardless of how small or how large the operation…ie: gourmet pizzas, crepe cafe, or brunch, its all up to you. its not like your not gonna learn anything from your experience.

    Someone told me once that…”Its not about how you get there, its about what you do once you’re there that matters” So if i got to drive this boat by default, or by cost cutting employee wages, it doesn’t matter to me. All i know is that my 110% daily contribution is the cost i pay for loving my job. That’s just my 2 cents for you.

    Oh and i like your blog.

  4. Mum says:

    Interesting hmm .. okay I could be here all day looking back, but I will wait till you are gone my dear…

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