FRIED COFFEE

Two Worlds Same Guy

(I’m not at all long winded so this piece, heartfelt as it may be, is gonna be concise.   I’m not real good at this kind of writing, but here is a little something…..   [ We disagree with the  "not real good" comment. Ed] )

In the past thirty years, I’ve cooked in many worlds.  The two that I will take us to tonight are a hotel at Yellowstone National Park, and a wonderful summer estate in the Lake District of New Hampshire.

Yellowstone is an extraordinary place to cook, and to be a part of.  It is so awesome that it is indescribable.  The cooking at almost 8000 feet is a little different.  Water boils at about 208 degrees and pate au choux can be a bit vexing.
One thing I’ve learned over the years, however,  is that a good chef can work anywhere at anytime.

The thing that sets this job apart from the others was the great sense of teamwork.  As  Kitchen Managers, our mission was to perfect the menu for the summer, to train the staff, many of whom had never cooked
before, and to assure quality and consistency of service.

Since we all lived in the park, most in a dormitory situation, we had ample time to get to know one another.  Not everyone got along, but a vast majority of our coworkers developed a healthy respect for their teammates.
Everyone had different interests, but in the kitchen, all interests became one, quality service for our guests.

This happened every night to a completely full house.

The words ‘me or I’ were never spoken on the line.  It was always we.  That was astounding.

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I am presently working as a private chef for a wonderful family in the Lake District of New Hampshire for the summer season.

Even though I work alone, we still have a team.  The family is the team.  We rarely confer on a menu, except for important parties, but we have an understanding of what the job entails, the needs of the family, and how it should be done.

The clients are so warm and welcoming that I feel as if I am part of their extended family.  The love and warmth flows in both directions, and the results are very satisfying indeed.  I would not give this up for anything in the world.

Here is the point.  Teamwork is the essence of our business, whether there is a team of forty, or a team of one.
It is important to be confident in your skills, but equally important not to get carried away with one’s talents.

Perhaps this is why I’ll never be one of those celebrity chefs.  Its better to be happy.

Thanks…….see ya

Robert

Robert is a top notch professional and a charter member of the  TemporaryChef.com crew.

“The kitchen is a country in which there are always discoveries to be made.”

Grimod de la Reyniere, 1758-1838