So with my current and previous two jobs I have been unable to shake my terrible attitude.

In terms of food quality standards, composition, execution, organization, sanitation and organization, I guess I am a spoiled brat or just out of my ****ing head.

I am willing to work and throw down, just not for these dumbshits.  I do not even care if they are creative if their food is of a standard quality.  I have taken learning into my own hands as I do not forsee these types teaching me anything I can/could trust.

I feel like I am patronizing myself by calling these shoemakers: "chef."  I am sorry  I have not spent the past three years grinning at the thought of calling a ticket a "dupe."  Yeah, I am terrible with the French terms/techniques but the only thing I seem to need learn is how to say "greased shit" in French.  The terminology seems a bit pedantic when considering how bad the food is.

The funny/ironic thing is that I do not consider myself willfully passionate about food--I guess it comes natraully.

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_{I apologize for my language: I realize it is a few "****s" short of industry standards.}

Sounds like you need 10 lbs of Compressed Give-a-S**t.  (I'm joking there, okay?)

Before you burn your bridges and walk out, make sure you've got something else lined up.  Right now this economy is looking for two things: LOW paying workers or as few workers as possible.  Sure, there are exceptions to that, and some of the operators on this forums are proof of it.

Unless you live in resort area, the slower season is coming on.  Start checking out other places, if you haven't.  Find a hobby that doesn't involve being in a restaurant.  And someone who sits at a bar and drinks all days doesn't count.  I know, I've tried.

If there's a school with a culinary program nearby, volunteer your time.  It's very rewarding, and, as with most restaurant working hours, can be done without bothering your schedule.

If you still think the restaurant/culinary world is what you want to do, consider moving.  Sometimes the grass is greener elsewhere.  You just have to find it.

If you decide you don't want to stick with food, there are other opportunities out there.  Just start asking around, check out the papers, check out CraigsList and employment bulletin boards.

Ciao,

If you really want to stick it to them, spend the next two to three weeks becoming the best employee in the kitchen before you exit and exit in a professional manner.  Do this not for them but for you.  If you can honesly say in the end that you left because your "game" is better than theirs, then you left for the righ reasons.  Going to bed knowing you were the best and during that shift, you put out the best product allowable by the equipment and ingredients you're given is a good thing.  What you serve is an extension of yourself.  You are putting a piece of you on every plate.  If you don't care they will just replace you with someone who doesn't care or the scary thing - someone who does care and then makes you look bad because their work  is better.  In these days of background checks, employment referrals and connections, particulrly in foodservice, well then dominate the job and leave feeling great about what you accomplished.  That mentality and diligence will follow you wherever you go.  If you just don't care, that will follow you as well.  Forget the Chef's who want to serve crap, just serve the best crap possible than move on.

wsm190

http://www.foodservice-friends.com/

Hey Fish,

If you really like working with food, hang in there. If you dont have the passion for food, run away before its too late. I have struggled  in the last couple of years, working under chefs who should've been working for me.  i always did my best and tried to be the best employee there. Most of the jackholes never realized who or what they had working for them and never took the time to learn about me. Too bad for them. Very seldom did I receive any acknowledgement for my expierence or work ethic. It really started to have an effect on my attitude, but I pesevered and today have a job I enjoy and work for a good chef. I always beleived that I was good enough to work where ever I liked. Always keep an eye open for your next oppurtunity because you never know where it might come from.

Not sure whose quote it is but, " When oppurtunity knocks, you have to be there to answer the door."

Sobokien

I feel like I am undermining chef in that I am secretly augmenting the recipies and sharing them exclusively with the co-workers on my level.  It is like I have to 'slip' better product past him/her because it is not "theirs."  The problem with this is that my contributions imply that chef is doing a good job. 

I do not consider myself to have nearly the width of understanding necessary to hold a chef's title,  but the skill, knowlege and character depth of these jokers is shallower than the shoes that they make (think sandals). 

I also I have a hard time not sounding like a condescending douchebag (in general, but specifically) with the culinary grads--I have more experience and my skills are further developed but I do not know many of the terms for the things I do and for the longest time had a rough time spelling/writing "rouh" (roux). 

Them:  "That's not called 'this' it is 'that.'"

Me:  "This is still right."

Them: "But it is not 'that'."

Me: "Right.  Whatever."

I really hate feeling/talking as if I am "better" than everyone--I have not been working in the "best" places but these places are arguably no better than fast food, in fact I may rate fast-food "higher" when considering sales, consistency, and organization.  No one takes any pride in their work, nor does their loyalty lay with food/flavor.   My knowlege is very limited in comparison to my expecations and standards but my standards and expecations are apparently higher than anyone I have encountered within the industry thus far.

I just had a long talk with an owner of a restaurant supply owner.  It was both very refreshing and very dissappointing at the same time: He suggested that I may not find what I am looking for in America.

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_{I apologize for my language: I realize it is a few "****s" short of industry standards.}

 Surrounded by people of such little ethical and moral character, I can't understand why you haven't cut your wrist yet.

Why they don't recognize the shining star you are is beyond me. You would think your 'my s**t doesn't stink attitude' would be a big tip off.

I know it's hard to keep the "I am oh so superior" thing going, especially after the third job, but keep it up. I am positive that someone will see what your really worth and everyone is just about to come around to your way of thinking.

They should be going out of their way to understand you and your terminology instead of using the crutch of common terms chefs through out the world use to communicate. As far as learning technique, screw that, a pan is a pan, fire is fire, hot is hot, things burn when heat, that's all the technique anyone needs to know.

Your friend is right, North America may not be ready for you. But France! Yeah, France.

The French love that s**t.

Kitchen Heatº
stories and observations
on the everyday glamor of a chef's life

I'm kind of surprised to see threads like this...especially when we hear that the entire economy is collapsing, people are flocking to foodservice, and open chef jobs are filled by 100 qualified applicants before the disgruntled can yell "I quit".  

Quote (original post by: dlachez)

This would be all well and good but the point I am emphasizing is that my "chef" is not even a good cook.  It doesn't matter what a ticket is called if the contents taste worse than the "dupe" itself.  My arguement is that no matter what you call it or what underdeveloped technique is used the only thing to call bad food is "shit."

I do not really care to be recognized, I just want to work for someone whom takes pride in what they do.  Sorry about undermining your marginal acomplisment, I did not recognize you for as one of the great "all-American chefs."

I don't respect a chef that complains, bickers and/or whines.  Actually lose respect at any sign of humanity.  [I don't eat/drink/sit-down/lean during my shift within the first two weeks at a job.]

And actually, I was looking into France specifically.

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_{I apologize for my language: I realize it is a few "****s" short of industry standards.}

Quote (original post by: DSmania)

I did notice the huge influx of n00bs, but I just figured it was part of living in the city.  I didn't really yell "I quit" for any of my previous jobs.   Most recently it was a decision I made on the way to work, which I notified them of when I arrived there.  I also followed up with an email that had been sitting in my drafts for three days.

Everything else has been on excellent terms, I just got bored, standing in line.

Seniority is dumb.  **** EoE.  Learn to Cook or Get the **** out.

Can't circumvent sucking at something by being shitty at everything.

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_{I apologize for my language: I realize it is a few "****s" short of industry standards.}

Quote (original post by: Steve A)

I keep forgetting that attitude is everything right now--which is a problem because my loyalty to money/employment doesn't extend itself to pandering/ass-kissing.

I am at a disadvantage because of the sheer mass of dispassionate/desperate workers right now.  The problem is that I cannot demonstrate ability over a distance/online/without a trail--maybe I'll just start youtubing everything, but I can't compete with those gangster Hibachis, yet. 

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_{I apologize for my language: I realize it is a few "****s" short of industry standards.}