Positivity, intensity, positivity…

Food — By Crust on June 17, 2010

Haha! I used to repeat this to myself out loud at my station in a creepy, mantra-like tone to make Scott Dicks laugh.

Everyone was really awesome about that bottle rage post. I thought no one saw it because I removed it an hour after posting it, but I got alot of responses. I just felt bad about venting negativity on the internet. It was some PMS and some anger. I just can’t put into words clearly what is so frustrating to me. It isn’t monotonous jobs, because I love those. I just know that most of the really driven cooks that I know were on meats within, at least their first 2 years of cooking. Bryan, Jeremie, Kyle, and Scotty didn’t have to wait like 7 years before they paid enough dues to go on meats. I’m not different than them.

Robbie says standing next to the meat station and watching will only go so far, he says I need to be “fired in dry.” That is how you learn, you do, you get yelled at, you do better.

I’m getting all riled up again. Positivity, intensity, positivity, intensity.

I’m just going to set up my own kitchen and get Kyle and Bryan to teach me, and everyone else can go fuck themselves…positivity, intensity.


  1. Colleen says:

    Did Bryan, Kyle, Scotty, and Jeremie all work at one employer in that 2 year period?

    And Jeremie doesn’t count. He was working for his dad.

    The obvious difference is that you are a woman. And no matter how much you say that it shouldn’t be an excuse, and that you don’t want to use it as one, it is a factor. Especially in kitchens run by men. You have to work twice as hard to prove that you are capable in those situations. That is fact. It isn’t fair, but it is fact.

  2. JD says:

    that’s bs. being a woman in a kitchen can be an advantage. Just because everyone thinks that women have it twice as hard as guys in the kitchen, doesn’t mean its always like that. Accpeting that is just an excuse. I think that the harder your culinary road is, the better a chef you’ll end up. And there’s no rush to work stations; become a sous chef, chef de cuisine. Look at Johnathon Benno. He’s 40 and just opening his own restaurant. I think as long as you still have the FIRE, you will make it, whereever you want to go!

  3. Colleen says:

    I don’t think that it is ALWAYS like that…..but I do think that it is a factor. I have watched it happen time and time again.

    I am playing devil’s advocate here.

    But I congratulate Christie on finding a way to learn what she wants to learn. Sometimes that is what you have to do to get ahead. Think sideways, and find a way to help yourself.

    You go girl! Do what you need to do!

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