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So, I normally steer clear from making real life related blogs, but It seems appropriate kinda now.
So, to preface this. As most people who have been on the site awhile, know from px, that I am a cook. I attended culinary school in 2005-2006. The program I took was a 2 year program condensed into just under 6 months, it was grueling, and insanely challenging.
At the end of this schooling period, I was demoralized and hated cooking, period, hated it. As such I didn't do my required coop hours (no one really pays coop cooks back where i went to school). And took a month and did serving to figure out what I wanted.
After a major function, I spent time talking with the executive chef of the hotel I was working at and when she heard I had just finished culinary schooling, she forcefully made me work for her. I started a week later, working mornings fulltime as a garde manger (salad station), and did serving at nights. I did this for about 3-4 months, and liked cooking more, but still disliked it overall.
At this point, I wanted something new, and my chef agreed with me, and thought a fresh environment would do me good, so I moved to banquet cooking. I spent the first 3 months hating it, then one day a lightbulb went on and I worked super hard. After 3 more months I had moved up to one of the higher banquet positions within the kitchen, and a month after that I was working directly under the banquet chef as her right hand. During this time, I was responsible for prepping, setting up, and plating food for functions up to 1500 people, as well as dealing with the clients to make sure they were happy.
Part of my duties as a supervisor included the general managing of staff, making sure all work required was completed, and the like.
I then moved to victoria british columbia and seeking a slight change from fine dining, I took a job at a pub. After 9 months working in a pub, I will never do so again, they suck to work at period.
I now have worked at a family breakfast restaurant (again for a change), and after 3 months, I have been promoted to kitchen manager. For about three years in the industry, I finally feel like I actually am decent in the field, as I now will be responsible for the operations of a kitchen, as well as feeling like I have to grow up.
I will be now incharge of ordering, hiring/firing, scheduling, and god knows what other paperwork is required, untop of my regular cooking duties. I'm unsure how I will do with this new position and responsibility, but thinking back on the day where I almost quit cooking for good, and where I am at now, I feel very proud of my achievement.
Thanks for anyone who took the time to read this.
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C0bbler, you've always been a great poster and you are such a genuinely nice guy--people like you will always succeed in life, despite the obstacles. I know it sounds corny, but I really do mean that, and it's no surprise you're doing so well. Keep up the good work, and make sure you keep hooking us up with your awesome recipes!!
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yet you always had time for TL mafia during all that turnmoil. haha. nice story and good luck on your new responsibilities. not to sound overly cheesy and wise but you've definitely come a long way to where you are standing right now. that's quite a variety of jobs you took along the way. its like the plot to an inspirational cooking anime or something.
by the way, how big is the restaurant you're working at now? and do you get to improvise and make whatever you want or do you have to stick to a set menu? (please understand i have absolutely no idea how professional cooking works)
edit: also, 5/5
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infinity21
Canada6683 Posts
Wow, I didn't know you hated cooking for so long :o
I loved that spicy pasta you made :D
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Ah I actually thought about doing cooking once.
It's still possible!
Your story is a really good inspiration.
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On September 25 2009 14:20 redtooth wrote:
by the way, how big is the restaurant you're working at now? and do you get to improvise and make whatever you want or do you have to stick to a set menu? (please understand i have absolutely no idea how professional cooking works)
edit: also, 5/5
Most of the menu is set by the owner, but I will be able to influence the new menu's revisions and the like, as well as responsible for daily specials.
and yes Jesung, I used to loath cooking after school. My chef there was a complete ass to me, and just completely unmotivated me, and gave the industry a horrible image. Had it not been for the chef I worked under at the Waterloo Inn, I would be doing something completely different right now.
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A true inspirational piece. Thanks for sharing, cobbler, I really like reading about perseverance, (even though i don't have much of it ) 
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Sounds great, glad to hear it worked out for you
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it sounds like you enjoy it more because you feel like you have more control of what's happening (since you have more responsibility). as long as the work isn't too stressful, i think you'll be fine
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congrats james :D Its good you found your passion for cooking again.
So when are you going to mail me a roasted turkey?
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10810 Posts
It's nice that your job lets you move around a bit. Sounds like you've gained some great life experience :D
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EPT
