Hell in the Kitchen

The Wise ol’ Sage says….

With so many different “gameshow” types out there and chefs competing I think it’s important to address a few issues. What you see on t.v. (Hells Kitchen, Master Chef) might not exactly be what you “really” see in the kitchen.

Listen mate, I can say that being in control of the kitchen and being able to assess the restaurant is definitely a “true” role of the head chef. Givin’ Hell in the Kitchen and tellin’ people to bugger off, callin’ em stupid, idiots, fat, ugly…etc. Is not something that we do. Granted when I was a gromet in the kitchen myself, yes – that did happen. I recall my head chef stabbing my hand once because I kept leaving the fridge door open. I did learn my lesson, that’s for damn sure.

But these days you legally cannot do that. You’ll have management breathing down your arse so quickly you won’t know which way is up or down. I’d get in shite if I spoke loudly to someone, especially if I make them cry. I had an instance where I was tryin’ to get one of my workers butt in gear, cos they were just slackin’ and talking on the line, so I tried to make a joke but drive home the point. But they took it too personally, next thing I know they walked off and I was getting called into the office the next day.

It’s such a different breeding ground now for work ethics. Back in my day you worked hard, no one patted you on your back, and no one whispered sweet words in your ear to keep you motivated. You worked hard, if you wanted to get promoted you did your job, plus someone else’s, you kept your nose to the ground, you never spoke back, and you shrugged it off at the end of the night.

Nowadays I find the younger generations to be entitled, bossy, non-appreciative and lazy. I get wanting to give your children more than what you have, but when is enough – enough? You give em too much and they walk all ova ya. What happened to taking pride in what you legitimately earned. I still feel guilty when I get handouts if I don’t feel I deserve it. How do we re-instill those values in a generation that’s grown up on spoon feeding and hand holding? There’s a big difference between teaching and coddling, and I think that some of the old ways should be brought back.

Final Thought: You can’t be the chief unless you’ve learnt how to be the officer. Appreciate the details of the climb and it’ll make you that stronger.

The Wise ol’ Sage says…

The Wise ol’ Sage says…

Hey mates, Matt here. I’m one of the chefs at Sage restaurant and I’m always gettin asked for advice on types of food, recommended dishes, and man problems. Food I know, blokes I can bullshit, and woman, well- who the fudge knows! So for the next little bit I’m goin to be sharing all my pearlies I can, I’m no Dr. Phil, but I will tell it like it is.

So let’s just get straight into it shall we?

After a busy shift in the arvo one of the waitstaff asked me what was the toughest part bout being a chef, and what sorta pet peeves do we have? It had been a particularily busy afternoon and it was just myself and another waitstaff, so she had been a wee bit frustrated with a coupla people who’d been givin her a row or two, and it made me think. Most people in the kitchen have to be super cruisey in stressful situations and be able to handle a lot of crap all at once, then brush it off at the end of the day and leave it in the bin with your apron. I’ve been in this industry so long that not much gets to me, and if it does I forget about it the second the next plate has to go out the window. So it took me a good few minutes to actually pin point what my biggest pet peeve bout bein a chef would be.

I guess one of the biggest pet peeves of a chef is when the restaurant is full on, and you’re in the kitchen by yourself on some random fluke busy lunch shift when you’re hopin to knock off early and then you get smoked with a full restaurant when no one else is around to help!

Pumping out salads, pastas, and sandwiches are no biggie, but when a table of 4 comes in and they all order “well done” steak, well that’s when things get tricky. First off they take between 15-20mins to cook proper, and most people start to whinge about where their foods at if they don’t have it by 20mins in. Then the waitstaff is on your back to get this bloody steak out when you didn’t have a chance to start it right away cos you got knee deep in dockets before the steakies even got ordered.

The other problem with that, is that we have Nolans premium grade steak and when you cook it “well done” it not only looses its flavor it also looses the tender texture that so many people have come to enjoy. If you order your steak Well Done and it comes to you tough, chances are you just ruined a perfect piece of meat. The only steaks that are best served well done are the low grade fatty kind.

This is why the generation before our generation ordered everything well done, 30-50 years ago you never really had a choice. The grade of steak was so poor that the only way to consume it was grilled in a pound of lard, well done. To spice things up some people would add: mushrooms, onions or in some cases stewed tomatoes. Then came adding funghi sauce, or peppercorn sauce, or diane sauce to juice up the meat a bit. Then if the meat was really old, you just chuck it in a stew or chili base to completely mask the fact that this piece of meat was fit for fido. But back then the motto was “waste not, want not”. So every piece of eatable food was used in whichever way possible.

Then it occured to me, this generation can afford to be picky about food, whereas the last generation couldn’t even afford food.