What is it really like to be a chef?

With the advent of many chef-driven reality shows, pulling the curtain back on restaurant operations, in general, would still surprise many. Back in the day, as with many practices and actions, chefs threw pans, screamed, yelled, and made servers cry for fun. Although the culture changed slowly but surely, the old days of working oneself to the bone, sacrificing family, mental and physical health degradation, and having some fun were the order of the day. Maybe not secrets but many practices and pushes on the front line and on shift, in general, required a certain intestinal fortitude that many “civilians” just didn't, and still don't get in this chef’s opinion. Restaurant corporations developed huge chains that, back in the late 1980s and ’90s exploded as the country grew. It is obvious now, especially with social media, that one of the biggest secrets that we share that would surprise many is the unbridled passion that kept many of us coming back for more. Abuse of our livers, mental health, and “normal” life was disregarded as the anticipation and adrenaline rush of pumping out 300 covers or a wedding on a busy shift was what we lived for. This answer may have taken a turn onto a side road, but it needs to be said. Chef Anthony Bourdain pulled back the curtains a few times, but it has always been a taboo subject. There were never support groups, no one cared how tired you were, how many doubles you worked, and how you were treated by the managers. You just put your head down and power through, working like a dog for someone else's benefit, oh sure the paycheck was good in many cases, but hindsight is 20/20, and oh if we knew then what we know now. The industry has made leaps and bounds in the last 10 years, and, 2020-21 has changed things forever. There is much to be said and gained from a solid work ethic, including the hard work and long hours it takes to be successful. Working for yourself, or mentoring under an experienced chef, should be a challenge, and filled with stress and pushing oneself beyond creative limits.

Battle Tested- the plethora of “private” chefs that have surfaced in recent times is an interesting dichotomy of drive, opportunity, and a generation of cooks that may have never cut their teeth in a commercial kitchen being mentored by an experienced. The title chef has become a rubber stamp in my opinion, which leads me to ask the modern cook/chef, “what does the term chef mean to you”? It really shouldn’t mean many things to many people, leave that to the food bloggers.

When is old...too old?

The struggle of the aging workforce in hospitality…

As boomers move farther into the twilight of life and career, the job market that once was dominated by those baby boomers and the near end of Gen X is turning to technology, pods, and the remote work craze. Covid-19 has not helped any of this, changing the dynamics of Fortune 500 companies and the backbone of our great Republic, the small business owner. Many small businesses have been decimated, initially, by the rising minimum wage, and then the pandemic. As an older Gen Xer, I have personally witnessed the transition in management in the hospitality and service industry take a slow and painful tumble. While many casual theme establishments still focus on the guest experience which includes quality service and cuisine, the rising costs of labor, food, and beverage have taken a toll on one of the most important lines on the P&L.

The average age of a server in a casual theme restaurant in my experience hovered somewhere around 19, with other support staff, bussers, and hosts, for instance, moving slightly lower, 16, and 17 in many cases. Managing a large staff of teens and young adults in a busy restaurant have sometimes been compared to herding cats. Imagine adding the stress of a busy shift and all of the requisite challenges, (which is an entirely different article). Older managers have had tough times not only relating to younger generations but giving direction in a positive and productive manner. So all restaurant managers should be young and able to relate to the staff? Not always, the experience is a process and usually involves time in the trenches. Younger managers while more relatable to the staff, sometimes lack the practical experience mainly obtained getting your ass kicked on busy shifts, which is the kind of battle-tested experience that trumps the age differences and validates a manager's skills regardless of age. 

This article has focused on my experience in hospitality so far, but what about other industries, manufacturing, and office disciplines for example. Surely an older employee with tenure in, say, in an accounting practice or investment firm would have more of an opportunity to work into their later years. Americans are working later into their retirement years more than ever before. The juxtaposition of working an office job versus manufacturing or a non-sedentary career can be the difference between working 5 or 10 years longer. The elephant in the human resource room is the age discrimination that, whether it has been proven or not, happens. Yes, the best qualifications for the position should be the premier reason for employment in a perfect world. We are far from a perfect world when it comes to hiring practices and multiple types of discrimination, even in 2020. As a manager at different levels of the chain of command, I have witnessed instances of age and sex discrimination that no person should have to endure. The mindset has made some progress, but all of us need to be an instrument of change and question any and all negative and discriminatory actions, comments, and practices. 

One interesting anecdote about the restaurant business that hit me one day, was the fact that the staff was always the same age group but I was getting older…think about that. The natural evolution, no matter where you work in hospitality is the 16–20 something demographic for the most part. Work in the industry long enough, and you realize that turnover and the flexibility of the hourly positions appeal to college students, high schoolers, and recent undergrads. There are of course exceptions, but looking back it was a stark reality. This realization was not a bad thing, I attribute many positive things to working with a demographic of young people 6–7 years ago. Now, with so many entitled and work ethicless young people, the qualified crop has been turned upside down and no one is sure which way is up. 

In the end, and with the pandemic wreaking havoc on anything that was normal, the future of the full-service restaurant and the day to day operations that we once knew may never return, unfortunately. Working remotely is a godsend for many businesses, but the service and other industries like construction do not have that luxury and still need reliable team members and leaders to push forward and get after it. 

I despise Twitter

The social media cesspool that is Twitter has finally captured me in its slimy grasp. With my new writing endeavors taking flight, I realize that one of the best ways to “push” content out is Twitter. I realize that, yes, you can set filters, and control what you see to some extent, but it is the thought that counts. I had a harmless Twitter account years back, and, after innocently scrolling through more than once, realized how sick, twisted, and evil people are. Now, I know this isn’t breaking news or fake news, but what I witnessed was keyboard terrorism and triggered attacks by people that either have decided shutting some down is just easier than debating an argument, or just plain entitled evil. Either way, I am making my mission to only use this train wreck of an app to further my expose and writing career. Good luck you say, well some will be luck, and some will be diligence and just plain hard work...after all if it was easy, well you get it. As I navigate through the world of freelance writing, the possibilities seem endless as to the challenges and chances to be successful with myriad platforms, countless resources, and, conversely, the requisite rewards that come with them.

Eos Fitness Deserves Credit

The Workout Void

The pandemic has caused damage to our psyche’s that may never be undone. Despite the blunders of politicians and “experts” on the local, state, and federal level it seems there may be a light at the end of the tunnel that is not a speeding freight train. Eos fitness closed on March 17th, 2020 at all of its locations in Arizona, California, Nevada. The stress relief both psychologically and physiologically that working out provides is well documented and almost a necessity to maintain sanity for many, including myself.

Better Late Than Never

An adage that may be overplayed, overused, and comical but hits the mark with stinging accuracy. On the journey from my hospitality career to construction, the paths that collided and entangled experiences dealt more damaging blows than an over matched MMA fight. I have written this story countless times in my head, as drafts, on social media, deleting multiple versions, and cursing the simple and possibly overused title at each turn. Better late than never, has proved to be the succinct description for the sum of what has been accomplished. I have realized the literal ton of information on writing, publishing, and the ancillary requirements for success depend on so many factors, “my better late than never” mantra may just play right into the game.

The research alone has been an explosion of information that, while offering many helpful tips and tricks, has been a jolt to the senses of myriad offerings that have taken hours and days to sift through. Why not just write and see what happens? Well, there are articles for that. Do proper research and collect critical information based on marketing your offerings, there are hundreds of articles for that as well. I am not the first newbie that has stressed over where to begin, and that, has more than likely stopped many. The plethora of offerings, articles and how-to’s is and has proved to be a virtual encyclopedia. The overwhelming amount of information unless properly dissected is as difficult to prioritize as the writing process itself.

I prefer to describe this journey of better late than never not as a “how to”, but “how did”. Life and the lessons learned are absorbed differently, and therefore the subsequent results for every individual are as varied. Deciding to obtain my BS in Applied Management at age 51 while working full time in a busy construction field was not an easy decision. The possibility of failure, pushing myself for who knows what rewards, and the ever impending F.O.MO. syndrome were all a figurative pile waiting to be stepped in. Having navigated successfully from an industry once described as a “soul f’er”, (use your imagination), to construction and a path towards project management elicits many reactions as I tell the story, mostly creating curiosity and plenty of questions. The story itself can be compared to many versions of what one wants if they apply themselves, overcome obstacles, and make the best of the situation. However, in this case it was the imaginary fork in the road, motivation of not making the same mistake twice, and a general disdain for the quality of life that had become a non-stop pattern. Enough was enough.

Now, maybe I have a reader or two, if any, that look forward to reading this story, maybe this never gets read. Welcome to my juxtaposition, I am writing, but will it be seen, will it be published? The story of why I decided to delve into freelance writing is an integral part of the better late than never saga as well. Could this be a weekly column, a multi-part series? I am still sifting through the hundreds of pages of articles written for, it seems like, me. So will better late than never be a piece that keeps readers interested and give takeaways that motivate and help or become lost in the maze of the Medium interweb world.

Cooking during Covid

No doubt many of you have already fancied yourselves as decent cooks. But what has this pandemic done to either push or restrict creativity, motivation, and drive. With many small restaurants closing and many more on the brink, people have turned to delivery, and curbside pickup options for meals. This can get very expensive. At one point many have realized that doing for themselves may be a viable option until “normal” dining once again resumes. Food Network for one has offered on demand videos to aid the cooking challenged as it were with discounted subscription pricing to get started. Meal prep companies have seen an increase as consumers find themselves challenged to prep meals with variety and reduce not only working from home but working on everything from home. Supporting locally owned businesses, especially restaurants will give the local economy the push to keep its head above water just enough to swim for the recovery shore.