07.01.08
The Extern
I would have to admit that I’ve come a long way in my two years of being a chef. I think back to how scared and unsure I was coming out of culinary school and into my first cooking position. Every day was a series of mis-steps, injuries and mistakes that chipped away at my pride, and cost my employer money. But I made it through I think because my heart was in it, and I refused to let myself get down on the errors that I knew I could improve upon.
And so it was with a small sense of anticipation that I was awaiting the arrival of our new extern to Rustico this past week. Chef told me that we couldn’t throw this one directly on the line (like we did our last extern) since this guy had exactly zero days of kitchen experience. Like me, he was fresh out of culinary school, and having been in this exact position myself, I knew that this meant he knew squat. Chef seemed to realize that I understood what this guy was going to be going through, and what he was going to need to get up to speed, so Chef scheduled him to mirror my working days - so I could show him the ropes.
He walked in the first day - 20 minutes early, good sign - and I gave him the line that I wish someone had said to me on my first day:
“You’re going to mess up these first few weeks. Frequently and badly. And we will not be afraid to let you know when you do. Just stick it out, don’t take it personally and you’ll get better. But these next few weeks are going to suck. Be ready for it.”
I could see the slight look of fear behind his eyes when I said this - as if he knew this was the case, but was holding on to the hope that maybe he’d be the exception to the rule. He, of course, was not. In fact, it didn’t take long for him to get to his first error.
 Works so much better in the “ON” position… |
One of his first big mistakes (and still my favorite to date) was when I gave him 10 red onions to slice thin on the slicer on his first morning. I showed him how I wanted them peeled, and then set the slicer thickness for him for how thick I wanted them. He came back a few minutes later to show me some of what he had produced, to check if the quality was OK. The thickness (or thinness depending on your perspective) was fine, but the onions were ragged looking around the edges. I was wondering if maybe the slicer was dirty, or the blade dull, so I joined him back at the slicer, and he showed me what he was doing. He pushed the onion across the blade once, and I instantly saw the problem. I calmly and wordlessly reached over, and flipped the slicer switch to “On”. The blade on the slicer sprung to life and was ready to produce beautiful clean slices. He looked at me, and I said, “Try it now…” I think he was embarrassed enough that I didn’t have to drive that lesson home any further…
But all in all, he is an eager and hard worker. And while he occasionally does things that make me shake my head, I still see myself in him too much to become overly abusive towards him. All the same though, it makes me wonder: did the fact that my ass was put through the wringer make me a better chef faster; or is it a case that one will excel at their own pace regardless of how they’re pushed?
All I know is, the scars are still fresh enough in me to be too hard on him. I just hope I don’t stunt his culinary growth as a result…
Stumble it!
Angelina Raven said,
July 9, 2008 at 4:49 pm
I have been reading your blogs all day. I was looking through the RR sux and I am now hooked… you should have your own talk show!
Chef Matt said,
July 15, 2008 at 9:29 am
You are kind to say so, but alas this would set me up for scorn and ridicule as well, and I’m just too fragile a person to handle it.
No, not really. I’m just too lazy.