I’ll admit it, I’ve gotten really spoiled the past few years with a nice cushy culinary job.
I earned it.
What a lot of people don’t realize is that the culinary industry is very egocentric and God help your sorry ass if you have a vagina and are *gasp* better at something than some guy on your line. It’s also very, very sexist. Growing up and pursuing this particular art form was nothing short of a hellish nightmare. I was constantly told that I would never make it as a Chef.
Except I did. I even wrote my own damn cook book too. Because I am AWESOME.
I have spent the last 4.5 years in a upscale, private daycare. On June 13th 2014 I was unceremoniously fired for reasons I can not currently discuss in a public forum.
So I did what any self respecting Chef would do. Dusted off my CV (which is a work of art) and hit the ground running looking for work. There is no shortage of restaurants in this lovely city and generally at any point I found myself without a job I always found one within a week or two. Usually within in a few days. When you work in a restaurant, jobs as a line cook are plentiful. As are other higher ranked opportunities (such as Chef de partie, sous chef and so forth).
That is until you work in a daycare for almost five years…
That right there? That’s what you call career suicide.
I have lost count of how many CV’s I have sent out. I have, to be fair gotten my fair share of call backs as well. Which is great until you show up for the interview and they compliment you on how ballin your CV is, but then when it gets to your qualifications and experience, it’s like they never read the fucking thing!?! It’s pretty clear that I haven’t worked on a line in almost five years and I’m straight up about that too.
Oh and I can’t forget the times that I have been either scheduled for a job trial and/or an interview only to show up and be told that the position has been filled. Because clearly calling me as a courtesy is too taxing for you.
So I finally caught a break.
Or so I thought.
I accepted a job at a not to be disclosed location and all of a sudden I became the most popular person ever! My phone was going INSANE with interviews and job offers. I have one place BEGGING me to come there. Except I had committed to one and I told the others that I would get back to them.
Well the really nice, high paying sous chef job required me to be more bilingual than I am and that made me sad because I couldn’t accept it in the end. Another job trial was in a production kitchen but the kitchen manager was a giant douche bag and I knew the minute I laid eyes on him, it wasn’t going to work out. I was right. Which was fine actually because holy shit listening to CJAD all day and cutting vegetables? zzzzzzzzzzz Yeah I would have done it for now because well bills and stuff. I could go on and on but needless to say, it just wasn’t working out. It’s basically been what’s stated above, lather, rinse, repeat.
I need a few days to settle in somewhere and get organized. The first few shifts for me are always clumsy and awkward but you team that up with not being in that environment for so long?
Metaphorically it’s like this: It’s like an old friend you’ve known for years and years and all of a sudden you don’t talk for 4.5 years. Then you get reunited. Which is great, it’s familiar but a lot has changed too. So you need to spend time playing catch up with this person.
Except no one can afford to give you that time, or you’re not French speaking enough or lacking your papers or a car and the list goes on and on.
So I took the last option I had handed to me, they’re really nice people, gorgeous restaurant and then as we were setting up to open I noticed that there was 4 different types of meat on the counter. I put my hand on them thinking that they had just been pulled out of the fridge. Nope.
THEY WERE ROOM TEMPERATURE! RAW MEAT, LEFT OUT ON THE COUNTER, OVERNIGHT IN JULY.
Oh hell no.
So. So much for that place. Back to the grind I go, more interviews, more of the oh, you’ve been out of restaurants for a while. Yeah this isn’t going to work out (Again, read my f’ing CV jackass).
Yet I didn’t give up, that is until yesterday. I had a training shift schedule at a place that I thought would be a good re-introduction back into a line. I was flat out honest about where I stood, how long it had been since I had worked on a line and blah blah blah. He didn’t care, thanked me for being honest and I thought OK cool it’ll do for now. I was asked to be there at 5pm and I waited and I waited until 5:30 and that’s when I left. Because if you can’t be bothered to be there on time or at least make the effort to call me or your restaurant, that says a lot of things about you and they’re not nice.
I had one last interview today. It was more of the same, but I got points for being honest. No real loss there, the place is an hour away. *Note to self, no more jobs in the mile end.
So that being said, i’m moving onto to other things I’ve had in the works for a few weeks. Just need to finalize some details first.