Mmm, such a big title for small talk about my job, I don't know what to begin with since there so many things are rush threw in my brain. I was about to grab a shower since I got to work tomorrow. Why? because I have to neutral myself. In order to sense the food, I should not have any odd smell and anything on me. Such a lazy bastard like me, I want to skip it sometimes. Look, I am a just human binging. However, I always try to be clean myself as possible. I am a professional chef. I should keep that way.
If there is anyone who considering to be a chef, you got to listen to me. Here are the things; you don't need much cloths. The working hours are long and no time to think of what to wear. Most of times, you have to put on whatever in your closet to drag your body to work. Many of you met your friend earns more money than you do and live in a bigger house than you do. That sound sucks!
Some of my relationships are Jeffery by between work and love. I try to mix these two little. As a result? Never been happy ending. End of week, I want to go out to be socialized. You know meeting some girls and having some fun. Many of chefs work twice more hours than office workers. We are often suffering both mental and physical pains. Many chefs choose alcoholic, cigarettes, and anything can make chefs get always from the work, they just hand on it. Not all the chefs though, a lot of chefs are trying to keep in clean as they work. These drinking hobbits and rock hard party playing are only optional choice for some rock 'n' roll chefs who believes party hard and work hard, so do I.
All I am try to say it that chef job is all about dedication and pushing the limits. If you are in the kitchen and you can't stay at the hit, I can point out the door. When I was in NYC, there were a Korean girl talk to me about she become a chef just like me. I looked at her. Yes, she was very attractive and hot. When I looked at her, I realized that she were wearing perfume and manicures. I asked her if she is ready to give up the make up and finger nail. She didn't understand why I asked. I explain to her and she seemed to be moving up her mind to something else.
Past my career was the war zone to me. I have to fight back to find out why I really want to become a chef. I often don't have enough in my pocket and not enough time to do any thing I want to do. Every weekend is all about recovering the pains. I've always run around the schedule like a chicken without a head so, on my day offs, I just want to forget about the times and place. That's right zone out for a little while. you can also say my way to getaway. Despite the fact that, I still do love what I do and I want to spicy up with any kind of actives, such as playing guitar, photography, writing, exercising, and anything that helps me to motivate.
What I want to say to you today is we, chefs, working 'till ass off. If you want to be a chef and be serious about it, you got to ready to be the SWAT team. Out side of the work, whatever you do, you should not let outside effect to your job. Okay, the world is going on and there are a lot of shit to deal with but, the most important thing is you gotta do what you gotta do, right? It might referring to any other professional careers.
My sweet weekend is over soon, less than a half day to go. my brain thinks all about what to cook and how to cook. Drinking wine to bloom my taste bulbs would help me and feel like studying meantime, I am getting drunken which is also good. For me, tasting different alcoholic is like hit two bird with one stone. What I like to call is educational fun.
Okay, I may harsh on my career but we have a lot of fun and pleasure to do the job. The key point of being a chef is to love the job. Otherwise, you could end up at McDonald or some crappy food corner to sell meaningless and heartless food. The simple math formula is if you don't give a fuck, you got no luck in your future so, Sense of food plus products times by heart equals the great chef. I am just talking to you about this job but also to me. I need to wake up and face to consequences. In this year, my goal is to upgrade myself. I want to step up and good at what I do. I don't want to see the numbers and stars. Only thing I want to know is that what I am good at and what I should make some changes.
So, tough up kids whoever stepping into this industry. 14th years at the kitchen isn't still enough for me so I have to keep on going. If I can keep on doing, so do you. Just love the cooking will make you a good chef some day and that is what I want to be.
