Its my Career

I am not a Chef to be in the Food industry just because there was no other choice, I am here because, I Love this, this is where I belong. Its is never easy when you start and guess what, its never easy when you are in middle or towards the height of your career. If "comfort" is the word you are looking for, its not in this industry. The hard work which goes behind the scenes and the sweat and toil and running, its only people in Kitchen, who can tell the right story, so hats off to all the Chefs out there and all the aspiring once, Its a different world out there, different breed of people who don't stop because some one said, "this is the best ever meal", but move forward to make. the best meal for everyone.

Hair in the food, "Must be Chef's".

Yes, its nothing new to me, even if the Chef is bald because of pulling his hair for all those years, when he worked with people who had no clue what's going around them, still its Chefs hair.
Its not about hair now, its all about "assuming", where you make ass out of you and me and nothing else. No body will bother asking the server who looks like she just got out of bed and came straight to work or her playing with her hair as she is falling in love with them because she spent all morning straighting it and came in late to work,
I wear hat and so does my team, do you wear them?  So how did it get there, no answer.
Stop assuming and go for solution because like I always say, "if you are not part of the solution, you are part of the problem".

Its always the first step

Don't you think so? It not the work load or the amount of functions going on at the same time or how many restaurants you are running from the single Pass or for instance amount of covers at the end of the day, which is the biggest concern, because the one above you just understands the number game, but its the first step which we take towards the day, If we take that the rest will follow and get into its place like a Zigsaw puzzle, again I forgot to mention that step has to be the right one, which comes with experience and sweat and toil.
The Human body has the similar structure too, if we lift our leg to take the first step the other leg will come automatically for the second before we have even kept the first one completely on the ground, so the bottom line if our brain can adopt our thinking should adopt too,

A Chef Story 2

How easy do we think its "to forget Past and follow new", its not at all, but we make it look like its a piece of cake, When we change jobs and move to different place or if there is a change of our own Chef, we make it happen. not saying that we are a different breed of people, "which we are", but we adopt to the Chef, environment, menus or for instance all recipes in such an way as if we have been doing this for years, the first few weeks are never the easiest but as and when the time passes it becomes easier and we get use to it. Pray to God that there are no more Chef changes in coming months, but that's not in our hand, one more new Chef and it starts all over again, which brings us to a conclusion, "WE ARE ADAPTORS".

A Chef Story

Its not an easy task, people take Chef's for granted, expectations are high but not well paid, Don't know, may be because we are so much of us, "is that true, I don't know but at least I can say " we are creators", that puts us in a category of people which are scarce. Not many profession can create, this also puts us close to an edge where we think about getting better or putting something new on the plate every time, This is certainly not my story but my observations throughout the world, no matter its a 7 Star Hotel in Dubai or the most sought out hotel in London or a restaurant on river side of Calgary, is all same, its also very similar in streets of Mumbai, "my home town", that makes me feel that its not my story, "ITS OUR STORY".