Starting my placement during the holiday season meant that
my title as trainee along with all of its ‘benefits’ quickly came and gone. One
is expected to run like a well-oiled machine by week two. No more hiding in the
walk-in fridge every time you have a meltdown of Chernobyl proportions.
Every week presents its own unique challenges. The stress
and pressure of a kitchen is one thing, but the politics is a whole different
ballgame. One would imagine that there would be no time or energy for politics,
but believe me when I say that politics will find a way to creep into the
kitchen.
When the majority of the chefs are young politics will
thrive. It is up to you to learn how to distance yourself from it. Believe me it’s
not easy but it is possible. I still haven’t mastered this but I have found that
if you don’t react and just focus on your work you will make life allot easier
for yourself.
As a greenhorn the sooner you except that shit falls downward
the sooner you will learn how to cope with it even when you are not at fault. You don’t have to embrace it but you definitely have to make peace with
it. The key to most issues is to stay calm, ignore the irrelevant fodder and carry on
working.
Being a chef is a hard life. There is no sugar-coating it
nor denying it. The truth is you will have to deal with allot for very little.
If food and cooking is what you love and not the ‘celebrity master chef’ image of
it then you might just have a chance of making it in the culinary world.
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Instagram - @iCarl_Lee
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