Plum Jam and More Lessons

Food — By Crust on October 6, 2009

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This is really good plum jam. It is equal parts plums and sugar with a little bit of crushed black pepper for a hint of spice. I was against the black pepper at first but once I tried it I thought it was very well balanced.

After posting my last post I realized that I have felt this desire, jealousy and frustration before. I went back to the last time on the blog that I had a episode and re-read some of the comments, I took so much comfort in one that I want to post now.

“Christie,
I don’t usaully post on people’s blogs or forums, but a few things I think you should remember the next time you feel a fit coming on. No matter how far you travel or who you go to work for, never rely on them to inspire you. Insiration comes from within, use the Chefs you work for and the Cooks you work with to motivate you to push towards your inspiration. I can honestly say that of the Chefs that I have worked for I have never used them to inspire me. They all how ever, motivate me to do work harder towards my goals. Secondly, no matter how long, or hard you work for. No matter how much you learn or who you learn it from, there will always be plenty of Chefs and Cooks that are better then you. I don’t mean that to be harsh, but it’s just a fact of life in all industries. So try and find the positive in where your at in your own career and worry about your own path and don’t waste your time worrying about what other people have. Thirdly, if you want to work at places where you learn everyday like Boneta, Chow, etc. etc..Then why go off your path and take a job where almost the entire focus will be on the Bar Program. No offence to the people opening it up, I’m sure it will be a very popular place to go. It just doesn’t seem to fit into the places you talk about wanting to work. Whenever I consider changing jobs or if someone offers me a job my first thought is, where after this next job will I be in my career. I’ve turned down a few jobs in the last year that would have paid me quite a bit of money, but to me it just didn’t make sense because it didn’t fit in with what I want out of my career. Hope at least some of this is helpful. It seems to work for me every now and then.”

This makes so much sense, I hope it sinks in this time, everytime I read it is like a weight is lifted off my chest. I just need to keep working hard and do what is right for me. Just as my chef said to me today and Lidbin would say to me at Chow, “follow your heart”.

5 Comments

  1. Colleen says:

    Following your heart is good advice. Have you ever heard about actors, and how they are pressured to get a hit movie or TV show, and then once they get a hit movie, they can’t do any smaller productions because they are expected to do another hit movie so that they don’t lose momentum, or credibility, or whatever?????? It is just too much for some of them.

    You put so much pressure on yourself to learn EVERYTHING NOW. But the thing is, that you will never learn it all. There is just too much to know. That is the great thing about the industry, you can always continue to learn.

    I would be interested in what basics you think that you are missing. And whatever they are, then start researching, playing, asking questions, and so forth. Part of learning is enjoying the journey. Your blog can be a part of that journey. If you are too busy worrying that you don’t know enough, or that Joe-Bob knows more than you, you will be missing out on the lessons that are right in front of you.

    Once again, I say that you have to take part in the responsibility of your education. Jealousy and frustration undermines that process. Let go of the jealousy and get on with the learning!

    I am glad that you realized what was going on, and had the presence of mind to go back and read over things again. Progress!

    I am so proud of you. You have come a long way since your first kitchen job. Now, don’t let it go to your head, but allow yourself to think about all you have learned in the last 3.5 years. Maybe try writing it all down…..you’ll see that you have learned a lot! Give yourself a break. Allow yourself to enjoy the journey. And realize that your career will be a constant path of discovery.

  2. nicole says:

    Your food photos keep getting better and better! You are an artiste!!

  3. ewan says:

    Off topic, but my wife will be coming to Saskatoon for three weeks to edit a film and I will be joining her to visit. I am looking for food and booze recommendations while in your lovely city.
    I have been there a couple of times 15 years ago to visit my ex who was going to the university there. I only really remember the bar clearing fight in the parking lot of the Texas T. Good times.

    Love the site.

    Thanks.

  4. Crust says:

    I am so sorry it took me so long to get back to you. I’m afraid that I don’t have much in the way of food recommendations. I wish I knew where you were from so I could get a feel as to what you are accustomed to. The only restaurant that I can solidly vouch for in Saskatoon is Sushiro. I think it is stylish and the food is really, genuinely good. For drinks I like pubs, shit holes like Winston’s and the Colonial. I like Lydia’s if there is a band. I’m still in the process of doing more research and dining out in Saskatoon, so I’ll update you with anything that comes to me. I have been away for so long that I too am rediscovering the city.

  5. ewan says:

    Thanks for the tips. If it helps I am from Vancouver. Last night ad dinner at Bin941, had not been in a while, still good. We like that kind of place but also dig a good greasy spoon. Hope you are doing well.

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