Looking Through Glasses

The hurried matters of each day these passed few months seemed to be getting to both of us. Its close to 4am as we sit and sip in silence, wooden poetry with a misbalance of communicative strumming of strings playing from the restaurants speakers. We sit staring out the window on lightweight curved bar stools watching as snow flakes gently drop on the city streets. A lot has happened in these past few years that I’ve stood next to this Chef. I remember the first time I met him. 21 years old and just freshly moved to Brooklyn, New York. Looking for a job, a friend of mine told me to stop by this establishment, so with resumé in hand I went.. ready to meet for an interview. I was however confronted with a sharp stare over the brim of the Chef’s glasses as he poured two coupes of champagne. While handing me a glass his pensive look uninterrupted, nodding. He told me to be here Monday at 11am. He hardly even glanced at my resumé. 

This is who he is, this is also how he cooks. I have learned so much from this man, no it wasn't easy... he was tough to work with, let alone work for. We disagreed on a lot and really could get at each others necks from time to time.. but as much as we did in equal parts there was always a doubling amount of items we could agree on strongly, together. I realized that I was in many ways so similar to him, which is why I worked well with him. Yet, with our stubbornness this could also be chaotic. I respect him. To this day he has been one of the most exhilarating Chefs I've ever worked for, there was never a boring day trust me. He took risks and was spontaneous, yet having a unwavering view of staying in his comfort lane if you will, especially when it came to cooking food. A lot of the young cooks that come into the industry won’t find this the most exciting place to work.. in many ways I can understand that. Yet, what is missing from todays kitchens are people or kids if you ask me not having, wanting, nor even knowing what a solid foundational training in this field is. This Chef, this restaurant forged mine and I will be forever grateful to him and all the colleagues there that pushed me. 

It drives me nuts that my millennial generation can’t just stick to something and come through. As positive as it all is, the newest food trend, the coolest place to dine or work at, that doughnut, this broth, those bagels, that cocktail. Everything comes and goes so quickly. Now try and find me a cook that can make a perfectly smooth cucumber and dill sauce that will stay vibrant green for the duration of a dinner service. No you don't get to use acid nor additives. 

I don’t want to sound offish or over confident to any young fresh cooks trying to make it in this field, we know there is a shortage good cooks. But, some of you will need more training and experience to become good cook, if not better cooks and chef.. myself included. So yes, take this advice from me when I say ‘keep your head down’ and ‘don’t get cocky’. Find respect for whom you work for and they will show you true pride in cooking. Once that has been established you will have a better foundation and you can start curating your own palate and view of food, if not kitchen life itself. For me that was this fervid and igneous Chef, the one sitting next to me murmuring along to Lou Reed sipping Louis Roederer both of us pretending we are on a warm tropical island. 

Danke