Not Just A Boss
Have you ever wanted to tell someone what a big influence they had in your life?
When I was in my early twenties I was a line cook at an extremely busy, popular restaurant downtown. Through an odd course of events I was introduced to the chef. He generously took a chance on me and gave me a job. I worked the night sauté station for two years there; a chaotic and demanding position . This is the job that turned me on to culinary arts.
Not remotely typical of an executive chef, my boss was kind of a quiet genius. Being an introverted guy, he hated TV cameras and interviews. Teamwork took precedence over ego. His passion was food and you knew it. You could see the gears turning in his head when he was in the midst of the creative process. I always looked forward to Wednesday, when he'd unveil the specials of the week and teach us how to make them. He had some really wacky ideas! He's the one that showed me that food could be art.
But he did much more than that. He taught me the basic foundation of cooking and how to play with flavors. He helped me when I was overwhelmed, let me make mistakes, and gave me the encouragement I needed. I once asked him, "When does a cook become a chef?" He told me that being a chef is not a title or a formal education, but rather a passion. When you become a chef you know it inside, and it comes from experience and desire. I've carried those words with me and shared them a few times with my staff. He showed me the kind of boss I've wanted to be. I learned how to motivate people and how to build a team.
He opened another restaurant downtown and brought me aboard as his day kitchen manager. I would have followed him anywhere.
I have not seen him or his lovely wife in over 10 years but I think of them often. Last night I went to Lola Bistro and they were there! I finally had the opportunity to tell him what a great mentor he was to me. It just sort of tumbled out of me and I could see he was really touched. He smiled and said, "Debbie, you were really, really GOOD," and I felt the same way I did a decade ago.
We hit another local bar and laughed about old times, caught up on our lives, and they invited me to visit his restaurant out in Concord, Ohio for an extra-special meal.
I may not be a culinary genius, but I'm a calm, effective leader who values teamwork over ego and because of him I know there's a place in this industry for people like me. I woke up grinning today, because I finally had that chance to tell him that.
This is a rather timely event, because my new job starts tomorrow.
A Young Cook Laughing
It's hard to laugh and sauté at the same time :)