At the restaurant, there is a promotional thing called "Meet and Greet the Chef". Patrons (usually a couple celebrating an anniversary or something) will be guided down to the bowels of the kitchen from the hotel. They are given champagne, and introduced to the chef while service is in full swing. The chef introduces himself and takes about 5 to 10 minutes to talk to the couple about how the kitchen operates, how he came to be a god, and answers questions. They get an autographed apron and are ushered back to the restaurant where they are served a 5 or 7 course meal.
There was a meet and greet tonight. The couple were like others who have come down in that they seemed a little nervous, curious, and out of their element. This couple was in their 50's, dressed conservatively, appeared relatively friendly and not too stuffy- but it was apparent that they had money and after hearing them talk a little- I could tell they were native to Texas.
The chef gives them the usual tour pointing out the different areas of the kitchen and mentions by name the individuals working there. Most patrons pay for this experience because there is a certain amount of respect for the restaurant and they pay pretty well.
I have a difficult time trying to figure out if I am meant to wave, smile, just make eye contact or present them with a token treasure from my wares- because the whole set up is so weird to me. It always makes me think of Soilent Green or Willy Wonka. Here are the workers in this amazing place producing this fantastic and intriguing product... Are we behind the glass or are they in the room? I feel like we are a pilot project of a robot zoo being shopped out for investors.
25th anniversary. The woman asks, "Is everyone here a graduate of a culinary school?"
The chef says no, and starts to point out different individuals and their level of training. He expounds and says, "Claire, for example- called me and needed a job and I took a chance on her."
It was muffled, but knowing him well enough he was explaining to them that training and cooking schools are a miserable investment in a lot of ways, and don't always produce artisans.
But still...
Two hours later, he tried to give me some kitchen grief about something and I just told him, "Thanks for the chance." Amazingly, he knew the reference and tried to explain that he was giving me props.
With everyone listening, I said, "You made it sound like I was an after school special to a couple of total strangers who you have no idea what they got out of the visit. Why couldn't you have said, 'we have a diverse team with a spectrum of training. Everyone on this team brings something to the table'."
You might think I was brow beating someone, but you have to know the Chef. You can't deflate him.
Case in point, he decides to counter my taking exception to his little elbow rubbing (after trying his version of flattery to appease me) by mentioning that my resume had a picture of myself and my daughter. He said, "It was like you were saying 'help me help me'", implying that if he didn't hire me, my kid and I would be destitute and my sorry ass wasn't capable of being an established parent making ends meet like him... At this point, I just turned him off.
When I was job searching a year ago, looking for work sucked. I was either over-qualified, not conservative looking or people were hiring without actually hiring. I didn't want to waste time going to interviews only to be discouraged about schedule conflicts because I revealed that I had a child. I chose to include the fact that I was a mother, to avoid wasting mine or anyone else's time.
Whatever.
He asked me again tonight if I was ready to do the review. He likes to tell people that I am really nervous about the review process. He has no idea.
I have been reviewed for my skills at handling life and death emergencies that resulted in life or death. I was humble in those moments. If the chemistry continues to crack my beaker at this place, I can't promise that accepting any grade will see me grateful.
Thursday, August 6, 2009
because it apparently excites the people so, I will talk more about the deadly world of cooking
Author:
Flash Eyed Mother
at
11:40 PM
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4 Comments:
I would have to imagine that being grateful is a rare performance review trait in damn near any line of work.
Where I work, we used to have a lot of "chef tables" actually in the kitchen. As a waiter at the time, I can remember many instances where I've marched up to the line screaming expletives about the guests on the floor only to be hushed because a table was eating in the kitchen. I always chalked it up to "real life" in a working environment.
I always laughed at the wonder in these peoples eyes upon seeing a large scale kitchen with people actually busting their asses to make dinner. "Ohh" "Ahh". Whatever...
We had a chef's table tonight. The other guys are spared having to listen to them talk, or listen to the chef talk endlessly about his extensive knowledge about the Universe. I actually have to endure the 3 hour conversations though, while being like a fly on the wall but still having my every move watched.
Of all the chef's tables we have had to date, that I have been present for, there hasn't been one that didn't leave me feeling crappy about people.
The biggest thing that sucks about having the chef table, is that I can only make veiled threats at everyone instead of my usual "I am going to stab you in the lungs and pee in the hole" kind of approach.
I do like it when you write about your work. Thanks, good stuff.
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