The Mighty Powermac G5

[swamprock]

Why yes, I do actually. You dont think Gordon Ramsey cant show you a better way of what he is critiszing? He absolutely can and does on countless occasion. There is certainly a reason why he is the amazing chef of a 3 michelin star restaurant. Those don't grow on trees yanno. He absolutely tells you it is wrong and then demonstrates the correct way to do it. As much of a rough ego damaging experience it may be, in the end he creates a teaching moment and that in turns creates respect of who he is, what he does and the knowledge base he speaks to.<snip>

Nah... no bruised ego at all. We chefs LIVE for criticism, as long as it's constructive, regardless of how it's delivered. It just makes our dishes better. I think the producers of his shows (Hell's Kitchen, especially) look for those with a little of that ol' Stockholm Syndrome before casting them.

Ramsay is a great chef because he was a damn good cook coming up, even when he opened his first restaurant. He always considered himself a cook rather than just a chef (a mantra he grabbed from Marco Pierre White, one of his mentors), because we are always learning. Now he's a celebrity chef, which is a different ball game altogether, and I don't think he cooks much anymore...

(BTW, Ramsay is a pussycat, at least compared to some old school chefs I know...)

 

[z970]

Nah... no bruised ego at all. We chefs LIVE for criticism, as long as it's constructive, regardless of how it's delivered. It just makes our dishes better. I think the producers of his shows (Hell's Kitchen, especially) look for those with a little of that ol' Stockholm Syndrome before casting them.

Would you be in the professional circle, or do I detect another hobbyist chef besides myself in this forum?

 

[swamprock]

Would you be in the professional circle, or do I detect another hobbyist chef besides myself in this forum?

It's my profession of 33 years. I've recently become semi-retired, working only 38-40 hours as a pit master in a tiny southern barbecue place, located in a small Michigan village. No more 70-90 hours a week for me. I'm too old and physically beat up from the workload.

 

[1042686]

It's my profession of 33 years. I've recently become semi-retired, working only 38-40 hours as a pit master in a tiny southern barbecue place, located in a small Michigan village. No more 70-90 hours a week for me. I'm too old and physically beat up from the workload.

Me as well, brother. 26 years in professional foodservice. First gig was a dishwasher in 1994 lol. Worked my way up through the brigade in restaurants hotels, production kitchens etc. with a deep respect & allegiance to the ACF. I also stepped away from the kitchen For similar reasons. Trying to balance 60+ hr work weeks, AM/PM swinging shifts, a wife, lil kiddos & my aging (read failing) body - I had to reprioritize my responsibilities & physical ability/stamina. Cheffing is a young[er] man’s game. Anyhow, I sidestepped into a corporate perishables buyer/culinary coordinator position. Now it’s only 40hrs a week 9-5 w/ weekends off - holy sh*t what a concept lol.

I do miss it. The heat, the camaraderie, the badass cuisine, but most of all watching pantry & first cooks come up through the stations/brigade, learning & growing from their mistakes & maturing into great cooks, then chefs in their own right.

With all the sweat & grime, sh*tty hours, n cuts & burns I certainly don’t regret it. It’s a skill we can always hang our hat on and is a very niche lense in how we look at people, opportunities etc. As tough as we are/were on our kitchen crews, we were still tight & supportive of eachother (something I will always love about kitchen culture) respect, empathy & understanding the collective value of eachothers effort or skill set and not allowing the singular performance failure to derail their greater contribution to the team. Absolutely Loved cheffing.