My really cool job is what cooking is all about for me....today!

I know most of you have been following along with my career these past few years. If you were an earlier reader, you no doubt will remember my original blog titled "Day in the Life of  Corporate Chef" followed by "Day in the Life of a Private Chef", coming to the current title you read above. Before my life as a "semi-pro food blogger", I did everything from diners to fast food joints to nursing homes to country clubs. To say I've had an interesting career in the many facets of running a kitchen is an understatement!

We chefs that have been around awhile may try to look back at all the great and not-so-great things we've had to endure along the way and roll our eyes a little. To think of all the HUNDREDS or THOUSANDS of hours we spent on our feet, slamming pans, scrubbing pots and cutting shallots, it makes our heads spin!

Crazy, looking back, I remember thinking while cutting french fries on the dank basement of Lenny's Lunch when I was 13 that, if this is cooking, I don't want ANYTHING to do with it!!! A few years/ jobs later, while flipping square burgers at the local fast food chain, that "If THIS is cooking, I don't want anything to do with it!". And yes, a few years/ jobs later, while frying bellied clams, cleaning the hoods and boiling out the fryers that "If THIS is cooking, I don't want ANYTHING TO DO WITH IT,  AHHHH!!!".

And now, a few years/ jobs later, here I am, typing to you, I think I finally made it over the hump. All that bullshit, griping, whining and stuff lead me to this day. Wow, crazy.

I heard a couple new guys I have working for me complaining about peeling snap peas, dicing a few shallots and washing some dishes and I remember those same complaints my fellow grunts used to endure from ME and laugh a little.

I wonder how long it takes for us "lifers" to stop complaining and become overwhelmed with joy that we are chefs? I have NO idea. Its like this imaginary line that we cross one day in our careers where washing dishes, peeling carrots and chopping onions just becomes part of our soul and we are given the ability to pass that shit on to others, thanking God in a small way that we don't have to do that medial crap anymore, lol

See, I love cooking, and all the creative processes that lead up to a finished dish. I think, however, I like to mentor others into doing it for me better. Leading a team, I've finally figured, is what cooking is all about. It's like becoming a doctor or a classical pianists, you bitch and moan about the years of commitment, the practice, the books, the practice, the lack of sleep, whining along the way to, finally, get your lab coat or to lead an orchestra. You think, "Wow", I get it now!!! Well, that's where I'm at, finally.

I returned to the country club scene after a 4.5 year stint with the corporate food world. Let's just say it was one of the more enduring times of my career. I loved the work but didn't care for many of the people above my pay scale, to be honest. Aside from a few "real" people that I loved and respected dearly, everyone else that worked for that company that I had to answer to was a bunch of shallow, arrogant douche bags that deserve each other. Although I appreciate the experience at the time, they are NOT what cooking is all about, truly. If you need a carrot dangled in front of your face to keep you motivated, then the corporate food service scene is for you. (Well, the hours were great and I got to meet some famous people, lol, that was cool :) )

Anyway, back to the country club. It's a blast. We get to make some amazing food that most members appreciate. I get to share my vision with the team and we put it out with smiles, fun. Since I began about 4 1/2 months ago, we cleaned that shit hole up, re-organized the staff, brought the food quality up to par, made some members happy and began a great relationship with a few local farmers. I'm having the time of my life man! And, to make it even better, I'm 10 minutes from home. Finally, no commute! I've had to drive for 45 minutes each way for years.

So, if you're starting out in this crazy biz and are committed to it 100% and feel that you JUST can't pop another fava bean or that you are going to kill the sous chef for burning the sauce in the bottom of the pot AGAIN!!!, breath. Just BREATH and hang in there. A few years from now, you'll have some cool stories, a few scars, a bad back and varicose veins to share with that dude that says "this sucks" under his breath next to you every 10 minutes. (and, hey, remember, chicks dig a dude that can cook! :) )