The Phoenix Effect

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.