Culinary Ideals

In this incredible city, full to the brim with restaurants, cafes, lounges, bars, and clubs you would think that finding one to work at would be easy. Well in a sense it is. There are plenty of kitchen jobs out there, but finding something that truly makes me happy is a task and an adventure that can be quite stressful. 

When it comes to my idea of a perfect kitchen I really am an idealist. The perfect brigade with everyone working together. Everyone knows what they're doing but they're still learning all the while. No one scoffs at an idea and no one shows spite when asked a question. Experience isn't an expectation it's an attribute for the future. I have met cooks that have been in kitchens for 1 year that know more than cooks who have been "living the dream" for 10 years. The latter is due to a drive and a yearning for knowledge and skills. A resume to me is kind of like a really big business card, because in the end all I see on a resume is a name. To truly know what someone is capable of you must see it first hand. long live the "stage"! 

I am undoubtedly a supporter of the stage (prounounced staj) or a working interview. Seeing how someone communicates, how they flow, what their potential for growth is, how keen they are to learn. Even if someone is nervous or shy you can see the underlying desire to learn and that shyness and those nerves will lessen with time. I know this first hand because I tend to be very nervous during a stage. But nonetheless I am constantly observing the flow of the team, the dynamic, the morale, the hierarchy. All the details that help me make my decision; is this somewhere I would like to work. 

-S2