Recently, we put out a call for talented chefs de partie. After all, things are starting to pick up and we figured an extra hand couldn’t hurt.
But after receiving a flood of resumes and even taking in a few to stage, it became clear that “hands” aren’t what we’re looking. Rather, a good head and a lot of heart. Why is this so hard to find?
When I was young, I had the fear of god put into me not only by my mother, but also by all the other chefs with whom I worked. I don’t know if it was that I was scared to dissappoint, afraid to fail, or just raised to be respectful, but I showed up everyday with a certain amount of drive and determination. And I still believe today that along with my knives, those are the most important tools to keep in the kitchen.
If only culinary schools could teach that.
Today, we are seeing a new breed of priveledged “chefs” who would rather call themselves that than “a cook.” Their passion is blinded by a paycheck, and their lack of vision prevents them from putting up a plate from start to finish. This is problematic, pathetic, and above all, sad.
I get it. Being able to move, listen, respond, stay calm, speed up, act fast, cook, clean, and communicate is a tall order. But at the end of the day, I’m not asking for a machine, I’m asking for motivation.
“The highest compliment that you can pay me is to say that I work hard every day.” – Wayne Gretzky