07.16.06
I just may have my first job!
I have been holding back on saying anything about this job only because I have not wanted to jinx it. But then I realized that trials and tribulations like this are part of the whole getting a chef job, so I should spell it all out for you - even if it falls through, so you all can share in my misery when it does.
So let’s back up some.
A few weeks ago, my neighbor calls out to my wife and asks if I am a chef (She has almost assuredly seen me come home late from school in my pastry-covered check pants and not-so-white chef’s jacket. Makes me look like the “before” photo in a Tide with Bleach commercial.). So she explains to my wife that she is looking for someone to work in a cafe in Ballston (I am not saying which one for reasons I will go into soon enough…). My wife doesn’t really understand what she is getting at since my neighbor was on her way out, but at any rate she passes the message on to me.
I then spend the next month trying to get in touch with my neighbor, but she has two kids and is always running around (soccer mom) and I was finishing up work at my office, so we were never home at the same time. With the onset of my telecommuting, I was able to catch her though, and gave me more details about the job.
 Ballston in Arlington, VA. No, I am not planning on working at the Ruby Tuesday. |
She is actually buying this cafe in Ballston and is keeping the same chef on (he is great, this is a very popular cafe) to do the cooking. It is a small kitchen, and he is a very experienced chef who can teach me quite a lot. In short, it is the perfect environment to start my career because of its small size and yet busy lunch and dinner rushes.
The best part though, this job would have no weekend work! I would still be able to keep my weekends, which is something I would really like to hold on to for now if only because I am lazy. That, and I love hanging out with my wife. In short, this is a great opportunity, and so I am not saying the name of this place mainly because I don’t want anyone else to snake this job from me just in case. It’s not that I’m paranoid. Oh wait, yes it is.
The drawbacks:
- I would be working all day, the lunch and dinner shifts. Basically 10-11AM until 8-9PM. While this is getting off super early for most chefs, it does mean that cooking school will have to be put on hold. I am three classes away from graduation, but it looks like I will have to go on hiatus. I would hate to come this far in school and not get the degree, but it looks like I will have to wait to finally get it some time later.
- It is my neighbor who is hiring me sort-of site unseen. She doesn’t really know if I can cook or not as I have never had her over for dinner. (I should change that, huh?…) Ultimately, I think it is the chef who needs to make the decision if I am right for the job - he may resent having some newbie thrown at him - and that may put me in an awkward spot for my first job.
But ultimately, I think this is a hell of an opportunity, and I am going see how it pans out before I do anything else in the restaurant hunting area. I will know in about 2 weeks how this will play out, which means I will have to go on hiatus from school even before I have the job. All in all, a scary set of gambles I am taking, but I am hoping for one hell of a payout!
I’ll keep you all posted!
Stumble it!
mrgali said,
July 18, 2006 at 9:32 am
Mmmmmmm… I hope this works out. I would venture in from the boonies to check out your cooking and then gossip about you to Boutros.