A chef’s life is rough. Imagine that we call a shift of 40 hours “a part-time job.” This is a good beginning! My co-worker asked me 2 days ago if I was able to work 6 days instead of 5 like a normal person.
We work like researchers in a laboratory, trying to find the best method to cook any ingredient that you can see in the supermarket, but we face a challenge to make you feel something in your mouth that you can’t do for yourself.
Working with a qualified chef is very constructive. In my case, I’m always looking to work in a good, respectful team which is open-minded, and able to put up with crazy jokes 100% of the time. I think if nobody has a good sense of humour in a kitchen, the food is sad and tasteless, regardless of the kind of kitchen you are running.
I realize that good chefs always have an insight into the industry, are concerned about the service, new flavours and ways to plate. We think that we are here to serve the patrons who are working hard to bring their families: kids, parents, in-laws, friends and pets included. I always offer water and cookies for special furry customers. And those people are looking forward to having the best food, getting the best service in a relaxed environment, so you have to be extremely careful in these areas to avoid making your customer disappointed.
I remember one time I was cooking and one of the floor staff ran to the kitchen and asked me “Can you help me please? A customer has fallen down and cut his legs with broken glass!” So I left my position in the kitchen I became a first aid person. Such a crazy day in the kitchen I have had in my life!
Anyway, us, chefs, live crazy lives with bad feed; we are often sleep-deprived, and suffer burns in the hot environment (over 40 degrees sometimes) but we are happy to see people and their families sharing a good meal, a warm service, smiling and enjoying their time together after a hard week of work.
Adrian, Intermediate class