intro

I always knew that I wanted to be someone in the hospitality industry but never had the determination to make it my career. Sure, my dad owned a restaurant when I was young and I worked in the industry during school but I always had it drilled in my brain that university was the way to go. I did seriously consider the Hotel & Restaurant Management program at Guelph but for some reason ended up going to U of T. Eventually, I became a Proposal Writer (yes, it's exactly what it sounds like....I was responsible for writing giant business proposals. WOW. So. Fucking. Exciting). Anyway, to make a long story short, one day it just clicked, I said fuck it, quit my job, took a break and enrolled in culinary school.

During my last semester of school, I got my first job in a hotel as the Jr. Pastry Assistant (ie. the assistant to the assistant of the Sr. Assistant who in turn assisted the Pastry Sous Chef who is the assistant to the Pastry Chef haha) and after chopping endless amounts of berries for several months, I realized that I wasn't going to learn much more and decided to give in my notice. They were really cool about it and wished me luck so I figured I'd be nice and work out my notice rather than just flipping them the bird and walking out lol.

The second time around (well actually third, since I had a few other jobs in between but I'll get into that some other time), I landed a gig as the Prep Cook for a catering company. The Chef was a little crazy but never once hesitated to teach me the correct way to prepare something after I fucked it up. We also got along great seeing that we both had an interest in things like the Obama campaign, funny Jamaican accents, and making fun of nasty Chinatown kitchens. See, whether a chef is mean or nice, is famous or not it's who's going to show you the most and who you will learn from the most that counts. Unfortunately, as business died down and due to the lack of stable hours, I had no choice but to look elsewhere. I won't forget the things I learned from Chef.

Finally, this leads me to the restaurant I'm currently at. The owner of a very successful restaurant was about to open a new place not far from where I live and one of the guys I used to work with had already started there. He mentioned that the Chef might still be looking but I would probably have to do a stage (basically intern aka work for free) for a week or two. Since I had nothing to lose, I went in the next day and asked for the chef. A big guy comes walking out and sits down right in front of me. The conversation went something like this:

Me: Hi Chef, I just graduated culinary school and was hoping there was an entry-level position of some sort.

Chef: Ok , I see you worked at xxx as a Jr. Pastry Assistant for 3 months. Not bad. How 'bout pastry. We have an opening. You interested?

Me: Sure Chef, any means to get my foot in the door, I would be more than happy to speak with the Pastry Chef right now.

Chef: No, there's no pastry chef.

Me: Oh, that's right, the restaurant hasn't opened yet, I assume you're still searching? If you want, I can come back when they're hired.

Chef: No, you'll be it. You'll be the only person working in the department. We might get you an assistant if you really need it. Let's see how it goes.

Me: You mean...by myself? I don't have that much experience...actually, I only have 4 months.

Chef: Well, we have one of the best Pastry Chefs in the city who's going to train you...that is for your first two days. Think you can handle it? We have over 100 seats in this place.

Me: 2 days...ok. Do you want me to to do a stage first?

Chef: No, it's ok. Can you start tonight? Come back at 6pm.

Me: Uhhhhh.....ok.

holy shit. What just happened? I just went from being a Prep Cook in a very laid-back kitchen to practically the Pastry Chef de Partie in a 100-seat restaurant. I can't even make cake (actually, I hate making cake) let alone manage a whole section. But why would I pass up this up? Obviously, I didn't...and quite simply, pissed my pants and went back at 6.