Progression
The past 7 years have a rollercoaster ride of ups and downs, from the bottom to head chef, even writing this piece is unnerving me slightly, I suppose in many respects I work hard, and put 100% everyday. I feel lucky and proud of what I’ve done since I 1st stepped into the kitchen, I’m never gonna be considered the best chef, ever and honestly I don’t want to be, I don’t want stars, I’ve no intention of chasing them either, nice to have the accolades it’s something I’ve never really sought out, nor do I intend to.
Now as I progress to a position I feel I’m not totally ready for, I look back and realise I was never ready for anything in my working career. Yet I’ve done my best grew to the position with steep learning curves, now this isn’t more of a curve I’ve been taking the reigns as a sous over the past 2 years, pushing my own boundaries, I’ve stepped up before why now is it so daunting.
Well, I’m part owner in the restaurant.
Problem I run the risk of not only ruining my own life, I run the risk of taking my business partners with me for part of it.
Solution. Don’t screw up, do what I’ve always done and try, try, and try again.
I can cook, I can organise a crew, I can run service, I can do the paperwork, I can keep the place clean.
Sounds easy enough when I put it like that dosnt it. Well easier said than done.
Aside from this I’ve been thinking about my past and cooking from my childhood to present day. I thank God mother could cook my nan’s could cook and pretty much all the women in my young child life could cook, and the best memories of food is what I know now as simple food well executed
As always @chefpaulc
traleeculinarygangsters 