The good side/the dark side...

The kitchen, the dreaded front of house.. We all slate each other from time to time. It's a fact that all chefs moan about the incapabilities of the FOH staff and likewise I'm sure. I'm lucky enough to have had sufficient time in both departments and can understand both arguments! I began as a fresh faced 15 year old potwasher, being screamed at by my head chef for not being fast enough, not polishing the cutlery properly and anything else he could pick up on while he was at it. I thought 'no way, this isn't for me', I lasted 5 months before moving onto front of house hotel work. During the 3 years I spent as a breakfast supervisor, the golden rule was to not upset the chef, no matter what. Treat him with respect as he was the master. This was hard for us 18/19 year olds mind you! Always being cheeky at any given moment to this supremely talented 50 year old head chef. It usually ended with a slap on the wrists by our maitre'd which was soon forgotten about, then each new day it started all over again! As years went by, I moved onto a bigger and better hotel serving classic French cuisine in the UK with a couple of rosettes under their belt, I was a breakfast supervisor by day and flambé 'chef' by night. I loved it. Cooking the likes of beef stroganoff, steak Diane and scampi provencale at the table with the restaurant taking photographs in awe of what I was doing. Carving the chateaubriand, rack of lamb and taking the Dover sole off the bone, I was truly in my element. One disastrous day saw me get the chateau pan a little too hot which, when I poured the brandy on top, Resulted in a gulf of flames which seemed to reach the ceiling, all 65 guests in shock as to what was happening, I proceeded to throw the pan on the floor, ruining the customers dinner and I ran off crying, the head chef came to find me and gave me a huge dressing down, threatening to beat me as I had wasted such a precious cut of meat, I was 18 years old, at the time I was scarred for life. Honestly believing I'd never cook again! It was a touchy subject for a while so I delved into the delights of conference and banqueting management for the next 6 years, still a keen home cook but never wanted to do it as a profession. Eventually at the age of 25 and out of work, a chef friend of mine called me and said that a local pub was looking for a 'head chef', I couldn't help but laugh, remembering my disaster a few years before. I decided to give it a go and had to lie my way though an interview, stating that I had been a chef for many years just to secure the trial. They set me the task of running a Friday evening on my own to prove my worth, nervous but kind of excited, I made my way though 28 covers without a real problem, delighted with myself. At the end of the shift the manager said to me that it was clear that I had been cooking for a very long time and offered me the job on the spot! It was at that moment I knew that I had conquered my fears and I would go on to become a proper chef. 5 years on and with all the necessary qualifications. I am now executive chef of 2 well known gastropubs in Derbyshire, England with a 3rd opening soon. From time to time we all bad mouth the front of house staff but having been there myself, we couldn't do our job without them!! For me, being a chef is the best job there is!!

Burger Kitchen Restaurant

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