The last few years
are a bit of a blur.
Stuck in a daily grind, turning up to a kitchen
that wasn't mine, spending 14 plus hours prepping and cooking other
Chefs' menu dishes, going home to bed, then getting up again to do
the same day in, day out.
Don't get me wrong,
I don't regret some of the locations I had my talents utilised as a
freelance Chef, it was pretty cool to go from place to place, meet
different people and create extremes of food styles/levels. When I
decided to go self employed, I made a mental note that I would not do
more than three days per week and for no more than three months total
in any one place. I knew that any more and I would become embedded
within the walls of the business and taken as almost staff. That was
not the idea. The idea was to offer help in as many places that
needed help whilst they searched for the ideal candidate that fitted
their needs.
But not everything
goes to plan.
I became stuck in a
well known Somerset Public House for a total of two and a half years,
full time in the last year at least. It Initially started as a
condescending (when someone looks down on you) and personally
insulting interview at the Owners' home, which would have had me walk
away without looking back under normal circumstances had it not
been for the fact that at that point I had already taken a shine to
the Head Chef and was resigned to working for/with him to support as
much as possible and also to gain knowledge from in return. The
Chef had come from a very respected and high end Cooking background,
something I had never dabbled in.
In the beginning I was able to
supply the dates I was available each week, and plan what I was able
to offer. But after the first Summer, it started to reverse and by
Winter I was pulling 5 day weeks there, whilst still trying to work
the other days for other businesses that I had offered my services
to.
The turn over of
kitchen staff was quite quick (not because of the Head Chef, I would
like to point out) and it was a struggle to find suitable staff to
fill the positions, so I stayed for longer, and offered to do more.
Sadly, the day came that the Head Chef made a decision that he had to
move on, due to reasons I shall not bore you with. At this point
there were only three members of staff left in the kitchen, and I was
one of them, another was a CDP, and the third was a relatively new
and green level two apprentice.
The New Head Chef
arrived along with two new staff members, bringing the team back up
to capacity. When I felt it was time for me to be able to move on
there was a loss of a staff member, and another so I stayed until
they found a replacement. Then in just a few short months from
taking the helm, the Head Chef tendered his resignation too, leaving
the team very short on key staff which meant that as a consummate
professional I felt that I should at least stay for longer. After a
gap between Chefs, a new one turned up. The owner claimed that he was
a seriously excellent, modern, exciting and forward thinking Chef
that would deliver an amazing era for the Establishment. And as a
coup, with him would be coming his Girlfriend, who happened to be a
phenomenal Front of House Manager. This seemed exciting indeed.
When they arrived it
was a breath of fresh air. A young couple with a fresh and trendy
vibe all of their own. They had great ideas as to where they wanted
to take the business, which was loved initially by the Owner. All the
staff were excited, and the love and respect for these guys was
immediate by most of the staff. Things were looking great.
I bonded well with
the new HC, so much so that he asked me on a couple of occasions to
consider becoming his Sous Chef to help him make his vision happen.
On the second request, and after thought I accepted the offer. I had
been stuck at the Pub for two years at this time, and decided that if
I was to be there for a long term anyway, I would be better off
financially and able to get the benefits from being employed….Works
pension, Medical Health Insurance, Holiday pay et al. Plus, I had a
lot of belief and faith in this talented young Chef. I was also keen
to see some stability in the Pub. Regardless of the issues and
situations that arose during my time there, I wanted to help the
Owner get the solid running business that he had before.
Then, almost as soon
as I placed Ink on a Contract, Boooooom.
Boom.
The Head Chef, and
his partner handed in their notice to leave.....
(It would be prudent of me to mention at this point, that from time to time there will be the occasional expletive within this blogsite to help me portray my thoughts and personal feelings in given situations).
.......FML. I had signed the contract! Just then, literally signed it.
Penned my name on the page that tied me in for three months minimum.
Three!
Again, not one to
divulge what happened in details, but things suddenly changed between
both Owner and Chef, with both unable to reach a solution, so
suddenly the kitchen was on a decline of staff once again. During the
Head Chefs' notice period, the rest of the crew one by one handed in
their notices to quit, deciding to move on. This was a dark and hard
time for the Pub, but a silver lining did eventually develop in the
form of the original Head Chef in this story agreeing to return and
try again.
It was at this
point, when I was unsure of what to do, options wise that I was
contacted through social media to find out if I would be interested
in meeting a Landlord of a Seaside Public House who was looking for a
Head Chef. Intrigued (and a trifle nosy, to be honest) I accepted the
invitation.
After our initial
meeting, I realised two things.
First, this fairly unique opportunity was one that would rarely come along to anyone, let alone
myself. The location, the vision of the Owner, the trade background
he has and the offer to 'do your own thing' was such a big
temptation, and frankly an exciting proposition.
Second, I had
realised during the time as Freelance Chef that the trade is calling
out for kitchen members. The expanse of Restaurants, Cafes, Bistros,
Gastro eateries, Chain Restaurants and Fast food joints recently
along with the next generation wanting more money for less hours and
weekends off to socialise more. The role of Freelance is virtually
impossible if you have the want to help the places you work in. These
staff short places will do almost anything to keep you there and
understandably so. And because of that, I knew that I would be
happier to be heading up my own kitchen again, cooking my food to my
guests instead of allowing myself to work under the Culinary shadow
of someone else, regardless of how great they are.
So, My notice was
given and I know it was not at the best of times for the Owner and
the returning Chef, but for once in a long time I had decided to do
something for me.
Put myself back on
track
In those Two plus
years I had stopped socially engaging myself on Twitter, Facebook, I
had ceased to write posts for my blogsite. I semi created a website
which I allowed the domain to slip away, My CandyShack Mill Steampunk
Candyfloss business stopped altogether, unable to find the time to
keep the business happening (It will be returning next year, so stay
tuned!), all in all Somersetchef had dried up.
Two months of hard
work in my new job and I am now starting to return. I am tweeting
more, interacting with people I used to on social media, and I generally feel alive again in the world of Food and cooking. Two
menus in and things are starting to create a buzz. I have a great
team in my kitchen, a great positive Boss, and a great Front of House
team who are as supportive and excited about the future as I am.
To the people I have
interacted with in the past, and to those I have yet to (virtually)
meet, my humble apologies for my
absence, but I am back.
Back in the exciting
world of food.
Disclaimer: This
particular post is a bloody long one. Future posts maybe downsized
and written in a more concise manor so as not to make its' readers
bored or fall asleep in awkward places like the no. 47 bus, on a
swivel type bar stool fashioned from an old Tractor seat, or during a
tedious recital evening at the local Village Hall. This disclaimer
does not cover future bouts of embarrassing 'LoLs' or humourous
snorting.
