Harvest America CUES BLOG

An addiction leads to a different way of thinking, or sometimes, not thinking at all. Those who have an out-of-control dependence find it difficult to act rationally, to make clear decisions, to think about their own wellbeing or that of others, to become somewhat irresponsible, and push aside logic. This is true with addiction to alcohol, drugs, gambling, eating disorders, and obsessions of all sorts – could it be the case with kitchen workers who are “all-in”?

I am not trying to paint a negative picture about those who have chosen the kitchen as their life work; on the contrary, I was one of those people and I have unwavering respect for all who have made this commitment, as unimaginable as this level of involvement may be to outsiders. I am just trying to figure myself out and come up with the answers that many seek.

To some, the commitment of a chef or serious cook is presented as a badge of honor, to others a burden to bear. To many it is a way to pay respect to an honored profession, while this somewhat obscene involvement to others is a trap without an escape hatch. But to all it is a reality. Cooks, and especially chefs, work crazy hours, have little control over their schedules, withstand excessive heat, intense stress, physical danger around every corner, countless hours on their feet, little contact with family, friends or anyone outside the kitchen, and no time for breaks or chance to consume a meal like other people.

We often work 12-14 or more hours in a day, go weeks without a day off, work through aches and pains on over used feet, throbbing backs, pounding headaches, carpel tunnel inflicted hands, cuts and burns, and bodies deprived of sufficient nutrition just so a beautiful plate of food can wind up at a guest’s table. We stress over the details for a banquet of a few hundred wedding goers, shake our heads in despair when our food cost is a few percent over budget, lose our tempers with vendors, drivers, undependable employees, or a server who is only trying to exceed the expectations of a guest – yet tomorrow we will do it all over again. Why do we put ourselves through this?

Chefs and serious cooks will complain about the environment and walk away from friends and family members who are looking for answers. We lose sleep and suffer the consequences of poor health, but in serious conversation will admit that we love what we do and don’t see why others think we have a problem. Doesn’t this sound like someone with an addiction? Are we masochists who thrive on the physical, mental, and emotional pain that seems to come from this type of self-abuse, or do we feel that this is truly our calling, something very worthwhile and important; something that we were meant to do and thus we have an obligation to chin up and bear the challenges faced? It’s an interesting question, isn’t it?

“I can quit whenever I want. I’m not addicted!” Have you heard this statement before? “I don’t need to drink, take drugs, gamble, or eat more than any human needs – it’s just a thing that I choose to do. I’m in control so leave me alone!” Hmmmm, does this sound familiar?

Some may laugh and push this theory aside as ridiculous. Other’s will scratch their heads and look in a mirror, take personal inventory and begin to wonder if there might be some truth to all this speculation without any scientific research. It is just a theory, one person’s questioning, one former chef’s search for a logical answer to illogical behavior.

The world of restaurants is a destination filled with uniquely interesting, talented, hard-working, hard to define people. People who entered the profession for different reasons, but who found a home with like-minded people who love to cook, love the adrenaline, thoroughly enjoy the team environment, and who get jazzed by the heat and the pressure. These are people who find gratification in a beautiful, flavorful plate of food just like a lawyer finds excitement in winning a case or an author loves writing “the end” when they finish another novel. These are people who get as much satisfaction out of finishing a service for 250 guests without any complaints as an athlete feels fulfilled when winning another game. That single compliment from a guest “That was the best meal I’ve had in ages” makes it all worthwhile. It is what brings us back time and again to push through another day of pain and glory.

Am I over glorifying, and overreacting to the environment of the kitchen and the persona of the cook? Maybe, but it had been my world for 50 years and that of most of my friends. Am I trying too hard to search for a reason why some choose this path, why they continue to push through a business filled with real challenges? Maybe. Addiction, after all has very few benefits except the ability to forget the environment where you live, while this cooking obsession is often very gratifying. It could very well be that some people are just wired to push themselves and maybe restaurants are inclined to attract more of these types than most industries. It is, however, an interesting consideration.

It might be the fact that cooking is a sensory craft, a career that attracts those who are innately artistic individuals seeking a way to express themselves and cooking is the only art form that engages all the human senses simultaneously. Artists are often obsessive people, so maybe that’s the connection. Like painters, sculptors, musicians, writers, and actors – maybe cooks and chefs just can’t help themselves. Whatever the reason that is worthy of a real study, I am glad to have been a part of the club.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com  BLOG

(Over 800 articles about the business and people of food)

CAFÉ Talks Podcast

https://cafemeetingplace.com/cafe-podcasts

More than 70 interviews with the most influential people in food