- Joined Sep 22, 2013
I respect that position too much to pose as one. I'm proud to have 4 months of restaurant experience now. I graduated from culinary school last May. However, what I lack in work experience, I make up for in cooking. I have a certificate in Restaurant Management, certified in Nutrition (an extra exam, conducted by ACF, I took and was the only one to pass it), a certificate in Business Management/Supervision, and I am a member of the NRA. As you may well know, those credentials look good in my company record and on my resume, but have to pay my dues and earn my stripes. No worries; I am definitely NOT in a hurry. I brought in Escoffier, LaRousse, Plate Styling, and Thug Kitchen and none of those guys are interested in improving their skills. I won't bring them anymore. I just study them at home. I even study the Wine Bible. A friend of mine who is a chef instructor and Exec Chef told me to do my job and watch as the weeds fall away. Afterall, this place is only 5 months old.I think you will need help eating that dinner. I'd be happy to assist you. Have you talked to Corporate about applying for the Chef's job? You are developing the reputation for your food and clearly understand what else needs to be done. What prevents them from making you the Exec. Chef?
The guy who graduated a semester ahead of me, has little to no cooking skills, yet he feels because he's been doing inventory, and he tries to boss everyone around (not a favorite among the residents or staff, except the two male servers), that he deserves the position. What gets me is that the Exec Chef whose managing us right now, asked him what he staged to get his cooking position and his response was, "Oh, I didn't need to once he (the former chef) heard where I was coming from."
For crying out loud, he worked a pasta station! Also, he claims to have all of this experience, yet, he's only been out of school for 2 years and has been to several restaurants. He was bragging yesterday how he used to make $40,000 in his last job. Well, he couldn't have worked there long, since he told me he's worked in several places within the 2 years he's been out of school and he told me his old boss used to yell and throw things at him. He also claims he was the sous chef within 6 months there, but if his staff made a mistake, he suffered for it. One thing about the former chef is that he had a big mouth and didn't realize that the person he confided in would tell me was that the cook's former boss was letting him go and would he hire him as a favor to work in our facility. Since our former chef and the cook's former boss are friends, he agreed to hire him and did not stage him for his position. If the Exec Chef across the street hired him, he would not have gotten the job. As a matter of fact, this kid was still sneaking cornstarch on the steam table to try and thicken up his beef stew that was supposed to be braised in red wine sauce. Geez! I said nothing. His mashed potatoes were nothing but hot water and put through a sieve. His chicken breasts were dry with sliced lemon on them. He insists on cooking them in liquid for long periods. He does not want my help.
Fast forward to today: We are shutting down the kitchen and cleaning it from top to bottom. We are making boxed lunches for the resident's dinner service. Breakfast and lunch will be served as usual.
The Executive Directors and the Culinary Director from the facility across the street did a visual inspection and our kitchen was deemed inoperable. There is grease on top of grease and that former chef used "corporate's fault" as a excuse for his negligence. I mean on my first day there 4 months ago, I inspected the electric slicing machine and found old meat, dried pieces of tomato, onion, etc. pasted on it and the wall behind it. I asked why it was not cleaned and the former cook said they didn't know how to take it apart. Common sense led me to look it up on the internet and I took it apart, cleaned and sanitized it to its original appearance. When I came back 3 days later, it was back in a state of disgust. The former chef blamed corporate for lack of additional manpower.
Really? It's called cleaning up after and as you go!