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Chefs against humanity

12/7/2019

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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!

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I hate being a chef, it's awesome.

12/6/2019

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In 2018 Kanye West released an Album, title “Ye”. The artwork on the cover featured the quote “I hate being Bipolar, it’s awesome”. In its profoundness and simplicity it encompassed his feelings towards his own personal medical diagnosis. I have never pretended to understand what it is like to be bipolar or the daily battles involved in dealing with many mental health issues, but that’s not what this blog is about. Sorry, but it’s not.

I may be oversimplifying this. But I found this title to be very relevant to how I feel about being a chef. I, by no means want to take away from anyone suffering with mental health issues or mental illness. This is just a reference point I have connected to an image.

So. Do I really hate being a chef? Of course not. Is it Awesome? Sometimes. I don’t want to preach to the choir here. Most of the readers of my blogs are chefs, work in the industry or are people who just like to stalk me. Either way, most are quite well versed in my opinions of this trade.

It is bloody hard and the hours are long. The money is mostly shit and everyone is a critic of your work. Literally, everyone! That all sounds pretty horrible right? Very few industries can claim to put it’s employees through this scrutiny. The likes of TripAdvisor, Yelp or whatever, being able to empower faceless reviewers to pass ill-informed comment on service and procedures they may know little about. Shit, right?

But then there is the other side. The friends we make. The chefs we cross paths with as commis and then again, in latter years as Head Chefs. The Knowledge that you’ve seen each other’s kitchen fuck ups. They are the untold secrets, their chefs need not know about. There is the prestige which comes with success. The review from a respected journalist or a nice write up in the local paper. Better still, a customer telling you directly that the meal was amazing! These are moments again, which are rarely rivalled. So much joy can come from this industry, that I know I’d struggle to turn my back on it fully.

Having a skill like this, will always be respected. If you are a good chef and take your job seriously, you will be admired. So many people look at chefs like we are Magicians, Wizards or Witches. The skills we take for granted, are looked at by “Muggles” as if we just pulled a Rabbit Fricasse out of a hat! We chefs sometimes underestimate what it is we do. Maybe society is to blame for this. Especially here in the UK where the hospitality industry is looked at as something one does to supplement their income. “What’s your day job?” or “Did you always want to be a chef?” The latter question is one I get asked very often. I only recently connected it with the notion that people would not assume “Chef” as a career choice. That’s another rant, for another blog!

If you are considering a career as a chef. Go for it. I’ve been a chef for over 25 years and I still love it. Like any relationship, there are good days and there are bad days. The industry is going through lots of changes right now. With more emphasis on wellbeing now than ever before. Employers are more aware on how much they can and cannot push their staff psychologically. The benefit of this can result in better way of life for ALL involved. Happier employees, happy customers, better food, better business. Makes sense, right?

Being a chef is a love/hate thing. I could ramble on, but I know you get what I’m saying here. We mostly all feel the same.
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I hate being a chef, it’s awesome. This summarises my feelings to an extent. Although hate is a very strong word. Too strong, in fact. I may update the image/title to say Being a chef pisses me off a bit sometimes, but it’s pretty cool. 

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Exit Strategy

25/5/2019

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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
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    Brian Powlett

    Hi, Welcome to my blog. I have been writing for a few years now. I like to think that I have improved slightly over that time. 
    ​I write mainly about chef issues.
    ​For blogs which are more about food etc, click on the IDEAS AND RECIPES option at the top of the page.
    ​Although, please read my posts here too.
    It's all good clean fun. 

    Cheers,

    ​Brian 

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