food-loversJamess Interview Part 1
February 4th 2009 23:04
So, we finally get to my original intention for this blog! Instead of writing about my own recipes or reviewing food, like most other foodie blogs, I wanted to Interviewing young chefs (and cooks etc) about their jobs and what they love about food and cooking. (Who knows, I might discover the next celebrity chef).
Some time ago I tracked down three young chef's working in different kinds of eateries and sent them a bunch of questions.
Only one of them has replied so far (promptly), but I have assurances from the other two that they're on to it! I'm not bothered because I know how busy they are, and heck, I've been too busy to post other content anyway- had my son's 1st birthday Rach and I are renovating our house, I sent the final draft (I hope) of a book off to potential publishers etc.
I had wanted to post all three interviews simultaneously to contrast the different answers to the same questions, but I've now decided to just go ahead and post the first part of the first guy's interview anyway, but not with the questions I asked, just the answers!
Be aware that some of these answers are a little outdated. (I've also deleted the names, sorry, but I don't want to get the lad in trouble!) I'll post the rest soon and other interviews as I receive them (or when I do more; I've lined up a couple more people since, and if you've got any suggestions of who else I could send questions too, let me know!):
James
I work at a "Gastro-Pub". Basically it's a pub, with a decent restaurant attached. Because of this, we can't afford to take ourselves too seriously, and the food usually has a familiar, almost homely, feel to it. The food we offer is not intended to impress you with its uniqueness, but more just its simple quality.
My title is Sous Chef: basically I do all the hard work, so that the head chef can take the credit for it!
No, seriously, I'm am the 2nd in charge of the kitchen, menu development, staff training and so on are done cooperatively between the head chef & I (he takes the primary role of course). While I look after 99% of the ordering, running the kitchen on head chef's days off, ensuring cleaning rosters and standards are adhered to...
Oh yeah, and I cook
I come from a background of fine dining, working in big places, with well established systems and procedures. Having been trained in places like this you tend to develop an almost military-type discipline.
When I first walked into the kitchen, I was faced with a building that was not exactly up to my standards of repair. Don't get me wrong - there has never been anything wrong that would be detrimental to the safety of the food - it was more just that my standards of environment exceeded that of the (and I dare say most) publicans.
I was also confronted by an older dishwasher, whose language was shocking - I'm not easily shocked, but when someone old enough to be my grandmother refers to customers as 'those f**king c**ts!' I find that I am taken aback a bit... On top of this there was an apprentice who, while he had the upmost respect for the then head chef, failed miserably to show it.
I was in for a bit of culture shock.
The kitchen (in my arrogant opinion) was a shambles, but in a sense, it was slightly refreshing, and a bit of a challenge.
Within a couple of months the head chef resigned and left me alone with a casual, recently qualified chef - a lovely girl, but no serious career drive; and an unqualified but competent cook who still to this day has nothing but contempt for me. This situation lasted about 6 months before the current head chef came on board. Since then things have gone from good to better... there's much more discipline in the kitchen, the product is heaps better, and we are at least 50% busier...
The current menu is still lingering from late winter - lots of warming, braise-y type dishes. However this will change very soon, no serious ideas what will be going on yet - we usually don't put much thought into it until we're sitting down with pen & paper and talk it out.
One thing that we ALWAYS have on the menu is our house aged beef. We buy our meat directly from the abattoir, and break it down ourselves. This has a few advantages - we keep costs down, can monitor quality of deliveries very easily, and the quality of the final product is by far so much better than what you would get at most restaurants.
The current head chef, is great to work with, always ready to help, inspire, or just talk to... Without a doubt, one of the best chefs I've worked with and a nice guy too.
The general attitude across the board at is relaxed, friendly and warm, and I get paid to go there.
The owners, while not perfect, are understanding, supportive, and not too obsessed with the place - they have lives outside of the pub, and expect you to do the same. I actually informed them months ago that I had applied for another job, gave them regular updates on the progress of the application, and, when I finally gave them my (4 months) notice they warmly replied with congratulations and thanks - not a hint of negativity in them.
Stay tuned for part two! (And yes, I do plan to reinterview James after he's had time to settle in to his new job).
Earl
Some time ago I tracked down three young chef's working in different kinds of eateries and sent them a bunch of questions.
Only one of them has replied so far (promptly), but I have assurances from the other two that they're on to it! I'm not bothered because I know how busy they are, and heck, I've been too busy to post other content anyway- had my son's 1st birthday Rach and I are renovating our house, I sent the final draft (I hope) of a book off to potential publishers etc.
I had wanted to post all three interviews simultaneously to contrast the different answers to the same questions, but I've now decided to just go ahead and post the first part of the first guy's interview anyway, but not with the questions I asked, just the answers!
Be aware that some of these answers are a little outdated. (I've also deleted the names, sorry, but I don't want to get the lad in trouble!) I'll post the rest soon and other interviews as I receive them (or when I do more; I've lined up a couple more people since, and if you've got any suggestions of who else I could send questions too, let me know!):
James
I work at a "Gastro-Pub". Basically it's a pub, with a decent restaurant attached. Because of this, we can't afford to take ourselves too seriously, and the food usually has a familiar, almost homely, feel to it. The food we offer is not intended to impress you with its uniqueness, but more just its simple quality.
My title is Sous Chef: basically I do all the hard work, so that the head chef can take the credit for it!
No, seriously, I'm am the 2nd in charge of the kitchen, menu development, staff training and so on are done cooperatively between the head chef & I (he takes the primary role of course). While I look after 99% of the ordering, running the kitchen on head chef's days off, ensuring cleaning rosters and standards are adhered to...
Oh yeah, and I cook
I come from a background of fine dining, working in big places, with well established systems and procedures. Having been trained in places like this you tend to develop an almost military-type discipline.
When I first walked into the kitchen, I was faced with a building that was not exactly up to my standards of repair. Don't get me wrong - there has never been anything wrong that would be detrimental to the safety of the food - it was more just that my standards of environment exceeded that of the (and I dare say most) publicans.
I was also confronted by an older dishwasher, whose language was shocking - I'm not easily shocked, but when someone old enough to be my grandmother refers to customers as 'those f**king c**ts!' I find that I am taken aback a bit... On top of this there was an apprentice who, while he had the upmost respect for the then head chef, failed miserably to show it.
I was in for a bit of culture shock.
The kitchen (in my arrogant opinion) was a shambles, but in a sense, it was slightly refreshing, and a bit of a challenge.
Within a couple of months the head chef resigned and left me alone with a casual, recently qualified chef - a lovely girl, but no serious career drive; and an unqualified but competent cook who still to this day has nothing but contempt for me. This situation lasted about 6 months before the current head chef came on board. Since then things have gone from good to better... there's much more discipline in the kitchen, the product is heaps better, and we are at least 50% busier...
The current menu is still lingering from late winter - lots of warming, braise-y type dishes. However this will change very soon, no serious ideas what will be going on yet - we usually don't put much thought into it until we're sitting down with pen & paper and talk it out.
One thing that we ALWAYS have on the menu is our house aged beef. We buy our meat directly from the abattoir, and break it down ourselves. This has a few advantages - we keep costs down, can monitor quality of deliveries very easily, and the quality of the final product is by far so much better than what you would get at most restaurants.
The current head chef, is great to work with, always ready to help, inspire, or just talk to... Without a doubt, one of the best chefs I've worked with and a nice guy too.
The general attitude across the board at is relaxed, friendly and warm, and I get paid to go there.
The owners, while not perfect, are understanding, supportive, and not too obsessed with the place - they have lives outside of the pub, and expect you to do the same. I actually informed them months ago that I had applied for another job, gave them regular updates on the progress of the application, and, when I finally gave them my (4 months) notice they warmly replied with congratulations and thanks - not a hint of negativity in them.
Stay tuned for part two! (And yes, I do plan to reinterview James after he's had time to settle in to his new job).
Earl
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