"Mad Max"
So this one goes out to the Millennial Chefs, the up and coming, and the young Chefs “with passion” out there getting into the business. I spent the last 3 days racing up and down the 95 corridor like Mad Max and had lots of time to think. For One… us Chefs have no “Down Time”, Two… you’re going to need to prepare yourself and others (friends, family, loved ones) for what’s to come and three… You’ll need every ounce of tenacity to continue knowing there is no “finish line’. Think about winning a Stanley Cup? Think about how grueling that is and then read the attached letter/link, stop watching TV Chef shows and FOCUS because I too have reservations about the direction the Culinary field is heading in.
I hire strictly on attitude because I run a “Classroom Environment” meaning all you need is the desire to learn. Over the years I’ve see some things that really concern me... Culinary Grads that don’t know the Mother Sauces, Cooks that Can’t cook two things at once and do not know what a hotel pan is?!! There’s more… I can teach you everything you need to know but you need to dedicate yourself to the plan. Honestly you’d be better off just working for one of us Old School Guys that has a solid foundation ( 3 decades of Culinary/Leadership expertise ) and mentors their staff. Look… I still have the Black Cap Chef’s names on my resume because they taught me. I would not be who I am without them taking the time to show me. Of course back then I asked a lot of questions and that’s key. My advice is Work for a Chef that will have the time or wants to teach you.
3 years ago I was hired as an expert witness in a case out of NY where a culinary school assured it’s students that they would be an Executive Chef after their $60k - 6 month course. Seriously. I had my first Chef position ( meaning I was in charge of all BOH and writing the menus ) in 1989. That’s 13 years of working and learning from some of the finest. And everyday right up to today I go to work to learn… whether it’s the Club Industry, Products, People or Processes I still have the need to learn.
I live my Life at “Full Speed”. After spending three days racing up and down the 95 corridor between Philly and DC I had a lot of time to think about this blog entry. That’s why I called it Mad max. This one is for you kid. There really is no Life Balance when you’re a Chef. Just understand there will never be an easy day. Know you’re “standing on a ball” and you gotta keep going. I’ve been Christmas shopping on the 24th and was paged over the mall intercom, I’ve had 4 wisdom teeth pulled and went back in for dinner service, I caught myself on fire, burned myself good over 40% of my body,including my face, and had to cook that night in The Ashby Inn’s 130 degree kitchen doing 143 covers with one helper.
I wrote you this to prepare yourself.
Yours Truly,
Chef Keller
