On my first job after the culinary academy i almost got fired twice within the span of a month and a half. The school was a good point to learn techniques and the gist of things, but certainly wasn't able to show the pressure and sense of urgency necessary in a real kitchen.
The meeting i had was very similar to your, "are you sure this what you want to do"... I felt so conflicted about that question, i didn't know how to adress it and i wondered if they were right.
I was also a "ghost" for the first month, too afraid to make a mistake, too afraid to be anything but perfect and certainly removed my ability to be present.
This read brought back some bittersweet memories, great read
Thanks so much, Warly. Honestly, hearing about other chefs' experiences and how they are similar to mine is one of the joys of writing this newsletter. We all often have so much in common. I really appreciate you reading.
Bravo. It hurts meeting our younger self in the kitchen. Although I was usually front of house, you can be an “imposter” there, too. Learning to stick, like an Olympic gymnast, is a life long effort. At 71, still working on it.
I totally agree. I'm a very different person to the guy I'm writing about (hopefully for the better?) but I know I'm still learning, too. Thanks so much for reading, Kate. It's lovely to have you here!
A long one? I sailed through it, wondering if I ought to slow down to savor it more. With a tale like this, I keep getting thrown by the great metaphors and turns of phrase, but then I get sucked back into the story because I want to know where it’s going.
Look, I know I’m in danger of making you think I’m just yanking your chain with these rave reviews. But I really mean it. Some might say that your stories are so good that they tell themselves.
But that’s a damn lie. There is NO such story. It’s all in the telling, and good story or not, there are a hundred ways to lose my interest. I’m hugely impatient when I’m reading and I skim good writers all the time.
You don’t waste the good stuff, you’re careful not to ruin the jokes or oversell the painful moments.
I shouldn’t even be reading just now; I’m behind on my writing. But i started your piece and couldn’t bail til it was over. And it did not disappoint.
Some might argue that it’s foolish to waste my writing time stroking you like a lamb. But it’s an investment. If you get where I think you might get, I want you to remember me dimly and maybe say something nice about me to somebody.
Keep writing. I believe we are colleagues.
I’m looking forward to your next piece. And the rest of them after that.
I've been holding off replying to this because I just don't know what to say. I'm just rather overwhelmed by such kind words, Karl. As someone not at all used to having people read their work, it is an exercise in self-doubt sharing the things I write. Thank you so much and thank you for reading. It means a very great deal to me.
Brings back lots of memories from my own experience (I left the corporate world at 35 to become a cook)... Good read... Although somewhat uncomfortable... Keep pushing 😁
On my first job after the culinary academy i almost got fired twice within the span of a month and a half. The school was a good point to learn techniques and the gist of things, but certainly wasn't able to show the pressure and sense of urgency necessary in a real kitchen.
The meeting i had was very similar to your, "are you sure this what you want to do"... I felt so conflicted about that question, i didn't know how to adress it and i wondered if they were right.
I was also a "ghost" for the first month, too afraid to make a mistake, too afraid to be anything but perfect and certainly removed my ability to be present.
This read brought back some bittersweet memories, great read
Thanks so much, Warly. Honestly, hearing about other chefs' experiences and how they are similar to mine is one of the joys of writing this newsletter. We all often have so much in common. I really appreciate you reading.
Bravo. It hurts meeting our younger self in the kitchen. Although I was usually front of house, you can be an “imposter” there, too. Learning to stick, like an Olympic gymnast, is a life long effort. At 71, still working on it.
I totally agree. I'm a very different person to the guy I'm writing about (hopefully for the better?) but I know I'm still learning, too. Thanks so much for reading, Kate. It's lovely to have you here!
A long one? I sailed through it, wondering if I ought to slow down to savor it more. With a tale like this, I keep getting thrown by the great metaphors and turns of phrase, but then I get sucked back into the story because I want to know where it’s going.
Look, I know I’m in danger of making you think I’m just yanking your chain with these rave reviews. But I really mean it. Some might say that your stories are so good that they tell themselves.
But that’s a damn lie. There is NO such story. It’s all in the telling, and good story or not, there are a hundred ways to lose my interest. I’m hugely impatient when I’m reading and I skim good writers all the time.
You don’t waste the good stuff, you’re careful not to ruin the jokes or oversell the painful moments.
I shouldn’t even be reading just now; I’m behind on my writing. But i started your piece and couldn’t bail til it was over. And it did not disappoint.
Some might argue that it’s foolish to waste my writing time stroking you like a lamb. But it’s an investment. If you get where I think you might get, I want you to remember me dimly and maybe say something nice about me to somebody.
Keep writing. I believe we are colleagues.
I’m looking forward to your next piece. And the rest of them after that.
I've been holding off replying to this because I just don't know what to say. I'm just rather overwhelmed by such kind words, Karl. As someone not at all used to having people read their work, it is an exercise in self-doubt sharing the things I write. Thank you so much and thank you for reading. It means a very great deal to me.
Keep writing good stuff and I’ll keep finding it easy to tell you you’re writing good stuff!
Magic.
You flatter me.
Exercise ball line was a gem.
You're too kind, sir.
Brings back lots of memories from my own experience (I left the corporate world at 35 to become a cook)... Good read... Although somewhat uncomfortable... Keep pushing 😁
Even older than I was Jack! We could have had a support group. 😂
Ha ha... We still can 😁
Do you have a walk in fridge for meetings?
Haha. Or a dry store room?
Where would we be without the dry stores? That’s a newsletter I think.