​Merry Christmas, Chefs! This is the second attempt at writing this blog, as the first one spiralled into a depressing pile of drivel about how shit 2020 has been. We all know that already, I’m not dealing with that bollocks. Also, by the time you’re reading this, the rules and situation may have changed again. You’re either, scrolling though social media while laid up in your furlough position on your furlough sofa. Or you are on moments break during a busy service. Maybe even taking a moment away from looking for a new job or career. Either way, thanks for taking a moment to read this.
Let’s reflect on the positive things to come from 2020. Some great chefs have risen to the fore. Kerth Gumbs blasted on to our screens. Lighting up Great British Menu and our Instagram feeds. Tom Kerridge has released a new cookbook which seems to be on every chefs Christmas wish list (Hint Hint). You’ve probably perfected your sourdough recipe during the first lockdown and learned too many TikTok dances. Many chefs have been doing their bit for their local communities. Providing food for local charities and those less fortunate. Some have been hosting online tutorials to share their skillset with other chefs and home cooks. I, myself offered some cook-along classes via Zoom and Facebook. I have to say, that was one of the most rewarding things I have ever done. Connecting with people online as we all muddle through this pandemic together.
We, as an industry have shown how we can adapt to this pandemic with only a few days notice. Takeaway only? Sure. Tables of six maximum? Sure, we got it. Same households only? Ok, no problem Boris. You want the minimum wage bar staff to police that too? Errr OK? We have shown our resilience. Even when the floodgates opened for the Rishi Dishi event, also known as the Eat Out to Help Out campaign. We were there. Day one, took a lot of us by surprise. But by week 2 we got it worked out. Well. Some of us did. Others bailed in a fanfare of “fuck that!” We should be so proud of how we have come together as a business sector. Suppliers and wholesalers all working together with compassion and understanding so that we can all try to survive.
I’ve literally just got off the phone with one of my fish suppliers for this weekend’s delivery. Signing off the call with “we’ll see what next week brings” Neither of us knowing which Tier we are about to be dropped in to.
We in hospitality have the capability to evolve and adapt, almost overnight in some cases. Turning a food-led pub into a cook-at-home meal kit supplier. Chefs wearing face shields and masks, trying not to suffocate. Michelin starred chefs now vacuum sealing their talent for the domestic cooks to try and replicate, reheat and not destroy at their convenience. Pallets of plastic takeaway boxes awaiting to be filled by the chefs at restaurants and pubs up and down the country, each sealed food portion containing a little disapproving look from Ms Thunberg and many other environmentalists. It’s a little ironic that we now prefer our fruit and veg wrapped in plastic at the supermarkets. A perspective which would have drawn heavy criticism just 18 months ago. Hopefully, we’ll return to the plastic free, or greener plan once we see daylight at the end of this pandemic, if not sooner. Saving the planet, much like many other global issues, seems to have taken a back seat. We can only hope that our new normal narrative will contain a little more foresight and not be brushed off as “Tomorrows problem” ….hope.
Christmas is just a few days away and this was supposed to be a festive blog. All I can really do is wish you all a merry Christmas. Let’s hope 2021 is a better year for everyone. The Christmas party season is a non-event this year. In my 30 years as a chef, I’ve only ever had one festive period off. That was due to a job change and I managed to wrangle the whole of December off prior to starting. On reflection, that period of my life could have been seen as a trial Lockdown. I had shut myself off from society and I had become at one with my armchair. All being well, by the time you are reading this, you have something which resembles a new normal for you. Some consistency. I hope you can see a pathway through 2021 and beyond. Better days are coming, that’s my promise to you. If you are going through crap right now. I can assure you that we’ll soon be returning to moaning about the hours, the over booked restaurant, the management who think we are magicians. We’ll look back on the Furlough days with rose tinted glasses. Remembering the lazy sunny afternoons and the boredom with fondness. Stay positive. Reach out and chat with your peers. No one is finding it easy right now. Try to stay safe and healthy.
Although we should celebrate our successes through 2020, there is room for improvement. The level of cohesion throughout the industry does fall short at the top end unfortunately. Through no fault of our own, we have a clear lack of representation at the highest level. There is a campaign to appoint a government minister to represent the Hospitality sector. A sector with is worth £130 Billion in the UK alone. If you’re interested there’s a link to the petition Here.

We are all human. We are all part of the same species. We do our best to live our lives to the fullest capacity. Navigating our way through a mixture of chaos, luck, love and mediocrity. I sometimes feel that we, as chefs and people who work in the hospitality industry, we fit just outside the realm of the social norm. We still have the same desires, needs and wishes. We still want the same things from our lives. We just naturally have more realistic expectations of life. I feel this comes from working in the service industry. From this vantage point we witness the society’s best and worst types of people. The polite and the rude. The humble and the brash. The Princess and the Ladette.


This is just a blog. It is not a structured thesis. I will not claim it is by any means, a complete social diagnostic. This is just a blog. Buy this, I mean it is just my personal, social observation at this point in my writing I don’t even know if I will reach a conclusion. But I’ll persevere.


We work in an industry where the job we do, most people can do for themselves and often do for themselves most days. By this, I mean we feed people and most people are capable of preparing a meal for themselves even it’s beans on toast, making a drink or a sandwich. We are just trained (usually) to be able to do this job professionally, quicker and hopefully tastier. This puts us in a strange position where we are open to criticism buy anybody. They’ll compare against their own ability, previous experiences and their expectations. There are very few industries in which the simplest and menial aspects of your job can be scrutinised by the general public. From the crispness of your ironed shirt to the flakiness of your pastry. There has even been criticism from people complaining about other guests being “too noisy”. Like, that’s the fault of the venue!!


It’s been said several times by several different people, that being a chef, takes a special type of person. Whether you work in the high-end fine dining or are a grill chef in a fast food restaurant. It takes a special kind of person to maintain longevity in this trade, while retaining their sanity and physical health. Being able to graft for twelve hours a day consistently for several days in a row. All while also trying to function as a normal human being.. It takes a unique person to be able to work front of house for hours upon hours on their feet. Either being objectified, look down upon or just plain ignored as a member of the same species. Most of us chefs love what we do but we wish for the better balance. Lots of employers talk about offering a better work life balance. But the practicality but being able to fulfil this from a business point is very difficult. As chefs we’d love to work, the mythical, four day week but we all want to be paid for a seven day week. Food industry habitually and globally underpays and under values chefs and hospitality workers. Part of the problem here is that we are guilty of undervaluing what we do. We can take for granted, that what we do in just normal. Whereas, the general public would look at us like we are magicians. Like I mentioned earlier in this blog. There are a lot of things the public can do and replicate for themselves at home. But when we get it right! Oh boy! We can blow minds. We can unlock emotional experiences. We ARE magicians!

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So, I suppose what my summary would be, that we need to know our self-worth. We really need to value what we do and be valued for our role in society and Humanity. Because, like my mum told me when I first told her I was going to enrol as a chef at college “People will always need food!” I like to believe that people will always go out for something to eat/drink. We are one of the last future proof industries. When the banks and governments are all run by Artificial Intelligence. The chefs will still be going strong….Until Jeff Bezos buys and clones all the chefs for Amazon!

I was in the gym the recently. I jumped on a fancy new machine and I was asked to enter some details via the digital display. Weight, height and age. Not the first time I’ve had to do this at the gym. So, without giving it too much thought I answered the questions. Weight: 92kg (ouch!), Height: 183cm (Whatever 6ft is in cm), Age: 43….yeah 43?…Hang on… shit! I’m 44! I had seriously forgotten my age. How long had I been saying that I am 43? Considering my birthday was last November. Had I completely disregarded that one? The more profound realisation, was that this year, I will be turning 45. I know this is by no means “old” but it made me think. How much longer can I do this for? I’m not talking about the cross trainer I was on, but, this life as a chef. I know there are a certain level of chefs, who may not be able to relate to this. But, to the faction of us in stained whites, who are serving up the not so glamorous burgers and chilli nachos to the beer and Prosecco swilling masses. The days can be long and monotonous. The only reprieve coming when taking a moment to scroll through Instagram and daydreaming about being a part of the Tweezer Crew in some chrome and steel plated, high-end kitchen.
So, what’s the plan Brian? What’s your End Game? (that was going to ne the name of this blog, but didn’t want you to think it was an Avengers Movie review). As I’ve stated, I know 44 is not old, but it is an age which I feel I should be seriously considering my next move. I’m not actively looking for a new job, but I always consider new opportunities, ventures and collaborations, whether it’s cooking, consulting or teaching. This usually fits quite nicely into my current roll at the pub and with my website. That’s kinda what I do…but how long can I keep doing it?
For the purpose of this blog and for those in a similar situation, I thought I should list some of options I’ve take or thought about. With a view that those who actually read this post, can add their own ideas in the comments below, thus creating an inspiration wall of strategies. Ya get me?
Me, myself and I:
The approach which I am currently taking, is more psychological. I enjoy my job. I find aspects of it frustrating, I wish I had more money. All the normal qualms people have with working full time. But, what I do now is, I focus more on my life outside of work. Making the commitment to something which is not related to pots and pans. For me, it’s running, going to the gym and working on improving my fitness. It’s making me focus on something else which is inherently more important. Me! Ironic as it was the gym which triggered this whole episode. Fitness does not need to be the focus here. The point is, making structured time for yourself and moving the kitchen, bar or restaurant away from the top of the list. Reading, audio-books and podcasts are another thing I add to this tool kit of self-preservation. Shut the world off. Focus on myself.
Money:
Taking a reduction in pay or hours is an option I toyed with. Could I go and work in a school or care home for a reduced wage, more family friendly hours. Stepping away from the restaurant sector and more in to the care/private sector. I know a few chefs who have done this. It works for some. But this is where the balance of mental welfare and financial stability can be like walking a tightrope. There are a few chefs working as sales reps. Still in hospitality. Selling everything from chilled pastry items, fruit and veg, to Combi ovens. These jobs tend to pay a little better than being a dinner-lady/man. But as with most Sales Rep jobs, these are mostly commission based. So the pay will fluctuate.
Start-Up:
Go for it….or don’t. That idea you’ve always had for your own place. Can you do it? Take the time to develop a business plan. Do your research. Whether it’s a Bar, restaurant, tea room, food truck, pop-up or something completely different. Stop procrastinating and grab that pen, a piece of paper and start scribbling down your idea. Just by focusing on this, it will give you something to think about. Even while you are working, use those moments to think about what you’d do differently or even, the same! I have a new business idea most weeks. I know this is the area I need to commit more time to personally. I’m hoping to host my first official pop-up within the next 12 months. This comes with a lot of stresses and hard work. But as Maya Angelou says Nothing will work, unless you do!
Freelancing:
A booming sector right now. Lots of chefs are taking themselves off the grid and becoming wandering hands for hire. You can end up working a lot more than you were before, but in theory, you do get paid for every single hour you work. But if you are looking to take your foot off the gas, this may not always be the best option. Your employer will want value for money and they tend to demand more for the £20 per hour chef even when it’s not so busy. Again, this works for some. Have you got a car? This is a very viable option. My advice would be to get your negotiation skills up to speed and get short term contract agreements signed.
Career change:
For a while, I went in to teaching. I was an instructor of Professional cookery at the local college. I loved this. Well. I loved the teaching part. The bureaucracy of the roll was what frustrated me. But that’s for another blog. Needless to say, This is where I fell in love with teaching. I was only in the roll for a year and a half, but I still now do visits to schools and colleges. As well as private cookery tuition.
To date, I am one of the few remaining chefs still cooking professionally, from my graduating class at catering college. They mostly dropped by the wayside to become bus drivers, bank workers, firefighters, taxi drivers, mums, dads and in one case, running a Skip Hire company! I love being a chef. I don’t feel I could stray too far from what I do now. The changes I look for are more to do with coping strategies. I can’t see myself doing anything which is not related to food. Maybe you see yourself in an office or “doing lunch” with colleagues. That’s not a world for me chef! Put a pin in that, we’ll touch base over brunch yah?
Talk:
This is the one which is most important. If you are struggling with your workload. Talk to someone. It doesn’t have to be a coworker. Just talking with someone WILL make you feel better. But if you can talk to someone at work who can influence your conditions, then do it. If they want you to be happy, the humanity in them will drive them to make it so. Leaving a job is not always the best solution. We’ve all been in the situation where we’ve left a job, then found out the thing that was pissing you off there has been changed for your replacement.
If you have no one you feel you can chat with, drop me an Direct Message for fucks sake. I’m proper nice (mostly). I’m no therapist but you’re still welcome to pay me £150 per hour or just buy me a beer if we meet.
I can’t claim to be an expert on behaviour, social well being or any sort of psychologist. But I have wrestled with the subject of “What next?” a lot over the past few months. This blog is by no means detailed. I can only apologise for that. Maybe one day I’ll be in a situation where I can afford more time and resources to do more research. If you are like me and starting to think about how you want to see out your career, please comment below. There are so many options these days. The hospitality sector is so vast. Your dream job or opportunity is never that far away. It just takes a leap of faith and self-belief. I will keep doing my thing. I love what I do, but I know it’s not sustainable. I’ll still focus on self-development. Maybe one day I’ll look back at this blog and think what was I worried about?
Maybe I’ll write a book.
Cheers
B

1. Marco is lifer. This is the chef who probably has a Marco Pierre White tattoo on his/her forearm and regularly quotes from White Heat. This is not necessarily a bad thing, as I am myself, a regular user of a quote from the Lord and Master MPW!

2. Can’t cook, won’t cook: How the hell is this person a chef? They must be Head chef’s best mate/lover or a family connection. We’ve all worked with a chef like this. Never seems to get found out. Am I the only one seeing this? The flip side to this, is being a chef, in a kitchen you feel is way out of your league and you are praying not to get busted. Keep your head down and pretend you know how to use a that Centrifuge machine thingy.... “I’m a chef, not a lab technician”.

3. Name Dropper: Loves to name drop. Slides in to most conversations with how they worked with Gordon, Heston or Angela. Yes mate, you told me that already! It’s nice to be proud of your previous employers achievements, lets see what YOU can do!

4. Pastry: The corner of the kitchen where the dark arts are performed. Never make eye contact with an expert pastry chef. They will steal you soul and turn you into an exceptional Bavarois.

5. Young gun: All ideas and enthusiasm. Still in their first months of full time employment. No relationship or family concerns. Says yes to all the extra shifts without fuss. The older, more experienced chefs take great pleasure in watching stitching coming undone in this newbie! Slowly becoming bitter and the realisation of “this is my life now” taking grip of their passion. This is the point where they must be nurtured and shown pacing strategies to avoid burn out. Too many are left to fend for themselves and leave the industry in the first few years. Sad but true.

6. Hipster: All too cliché now. Sleeve tattoo, too much hair product, facial hair (men), Vintage bandanna (women), Expensive denim or leather apron. One, single, custom made knife, used for everything. Ironic Crocs. Do I need to go on? Come on, tell me I’m wrong? 🤣


https://www.thestaffcanteen.com/Blog/coolest-chef-tattoos-as-voted-for-by-you

​7. Blogger: A real disdain for the industry with delusions of self worth. Always looking for ideas for next post. Tries to be funny, but usually spirals into a depressing rant about hours, pay or lack of social life. When they have nothing real to say, they knock out a top 10/top 16 style post….wait what?
The grumpy blogger

8. Old school: “Get the fuck out of my kitchen with those tweezer things!” and “That boil in the bag nonsense can go fuck itself!” These chefs struggle to embrace momentum in the industry. They believe new ideas and cooking methods are just fads and hipster bullcrap! Don’t ask them to write a vegan menu either. Mushroom risotto anyone?


9. Book Club Chef: Owns and studies every cook book which comes out. The even claim to own a copy of the El Bulli books which were like £200 each. With their library and knowledge, they are the greatest chef on the planet. In reality…not so much.

10. Jedi master: The chef who is brilliant (a solid 9/10) at everything. Has a gnarled up little black book of recipes in their back pocket. Totally understated knife set, carried in a grease stained tote bag. The set of blades actually contains a few original carbon steel Sabatiers, with a whetstone and a copy of La repertoire. No one knows anything about this chef outside of the kitchen.
Still got your copy?

11. Sexecutive Chef: The chef who can’t wait to tell you the details of their most recent sexual exploits. Often exaggerated, mostly fabricated. Just let them chat their shit as long as they are ready for service.

12. The Machine: Usually found in the veg prep room, ripping through a sack of shallots. Will only cook from a recipe. Will follow the recipe to the letter. Creativity is for “others”.

13. Zombie Chef: Looks dead. Should be dead. Needs a holiday ALL YEAR. This chef could be a subcategory to most of the others on this list.

14. Chatter box: “Did you watch Masterchef/Great British Menu/chefs Table? Did you see what *Insert chef* did on Instagram/Chefplus? Did you read Knife of Brian’s latest blog on The Staff Canteen? He’s brilliant, I love him!” The chef who seems to have too much spare time on their hands and a major case of F.O.M.O. (Fear Of Missing Out) This is usually quite tolerable right up to the point where they start talking about X factor or Strictly Come Dancing.

15. Wannabe Influencer: Ambition is great. But calm down. Buying Instagram followers and YouTube subscribers may get you social media fame. But it’s the food you actually put in peoples stomachs which will be remembered. There are only so many variations of Avocado on toast which I can look at.

16. Fatally attractive: Totally unrecognisable outside of the kitchen. He or she moves under the radar a work. Just a colleague. You’ve never really looked at them in any other way apart from as “chef”. Then, one day , you see them in their “out-out” clothes and shit changes. No chef hat hair. No neutral body shaping whites. This god(dess) walked among us and we never knew. The term Scrubs Up Well was definitely meant for this chef.

To be continued by you…..

Please take this post in the manner which it is meant. This is just for shits n giggles. Feel free to add your own “chef types”. Lets see if we can fill a kitchen. Is there anything you’s add to these? Which one is you? Slide into my DMs.

Peace out,
​
Brian

WOW! So my blog has been shortlisted and now open to the public vote.

I don't usually enter these sort of things, but if you don't shoot, you wont score.

You can vote for me under the Culinary Section here :
https://blogawardsuk.co.uk/blog_award_category/culinary/page/7/

Or under the Lifestyle section here:

​https://blogawardsuk.co.uk/blog_award_category/lifestyle/page/42/

I think you just click on the little heart icon.

Massive thanks to all my supporters over the years and a super shout out to The Staff Canteen who have been publishing my blogs over the past few years. Thanks to all the Chefs who have inspired me to write. And my wife who encourages me to do what I love.


Thank you.

I really appreciate it