Harvest America CUES BLOG

Part Two – The Parable Continues

So, here it is – Jack’s first day at the Main Street Grill. He brought his assignment to the chef before suiting up for work.

“Chef, I completed your assignment and met with the three chefs.”
“So, what did you learn – Jack?”
“They were all very nice and took the time to talk with me even though their kitchens looked very busy. Funny, they all started out the same but took different paths. Chefs Daniel, Pierre, and Deborah all began, like me, in high school as dishwashers. At the time it was a job, and they didn’t have any idea they would stick with kitchen work. But, after a few weeks they really started to enjoy the work and the people.”

Chef Charles from Main Street Grill responded:

“Yes, I knew how they all began, that’s why I chose them for your assignment. Go on.”

“Well, they started to pick up some cooking skills as they watched the action. Their chefs started them peeling vegetables, cracking eggs for breakfast, putting away food deliveries, and so on. Then, as it got busy, the cooks would pull them onto the line to help set-up plates or flip pancakes, drop French fries at night, and keep things organized. Before they knew it, they had moved from dishes to prep work and in some cases helping on the line. They really got into it.”

The chef nodded.

“Pierre had family in France, so when he turned 17, he spent a summer overseas working in a French restaurant in a town called Lyon. He said it was different – very serious and he learned how to pay attention to the chef and always say yes whenever a job was assigned. It wasn’t until his final week in France that he prepared a dish. Up until then he cleaned vegetables, shucked fava beans, trimmed carrots, brushed mushrooms, and strained stocks that the cook’s prepared. When he finally was allowed to cook vegetables on the line, he was so proud, and the cooks gave him a round of applause. Deborah loved the kitchen so much, she decided to enroll in a certificate cooking program at a local college where she started with the basics of caring for knives, learning how to cut vegetables, make stocks, and cook using different methods. She spent a year in school and then landed a job in Boston as a line cook. She worked there for three years until she became the second in command – she called it a sous chef. After a couple years she moved back here as the chef of her current operation. Daniel was different, after two years part-time as a dishwasher, his chef lined him up with an apprenticeship at a fancy hotel in West Virginia. It was intimidating at first – very formal, very structured. But he was ready to jump into the two-year program. He worked in each kitchen area learning how to cut meat and fish, help on large banquets, work every position on the line, take inventories, and even how to make decisions on wines. He graduated and was immediately hired to work at another resort hotel in Colorado. So, he moved there and spent three more years as a roundsman and then one of their sous chefs. He went on and on about the experiences he had there before accepting a position back here as a restaurant chef where with total control over the menu.”

Chef Charles responded:

“Sounds like they all enjoy what they are doing.”

“Yeah – well they all told me how hard the work was, the hours that they work and the problems they must overcome every day, but each one said they love their work and wouldn’t want to ever do anything else. Most days they can’t wait to get to work.”

“Okay, so your assignment was to assess and summarize what you found. What did you really learn?”

“Chef, I know I haven’t started yet, this is my first day, but I don’t really have any direction in life right now. My parents think I should go to college, but I have no idea what I would study and it’s so expensive. I’m a senior in high school and in a year, I will be on my own, so it’s time to find a path. I learned that the kitchen is one of those potential paths, so even though I will be washing dishes, I intend to keep my eyes open to the possibilities. I will give it my all and maybe find a way with cooking.”

“Well, Jack. You passed with flying colors. I am here to help you learn if you want. If you take an interest, I will push you and give you plenty of opportunities to grow. Start by being the best dishwasher that has ever worked in this kitchen and let’s see where it goes. Today you will meet everyone on the team and learn just how important a great dishwasher is to the operation. From then on, the ball is in your court. Now, let’s get you in uniform and I’ll walk you through the kitchen.”

“Thanks, chef. I’m ready.”

Jack flourished during the summer. He worked as much as the chef would allow him and quickly moved from dishes to morning prep where he learned how to use a knife, cut vegetables, keep coolers in order, help on the breakfast line, make stocks, and follow recipes. He was a sponge and everyone who worked there welcomed him as important to the team. When school started up, he continued to work weekends and on school holidays, moving up to breakfast cook by the end of the following summer. In early July the chef called him into his office.

“Jack, you really took to the work of the kitchen and have become important to our operation. Now that you are done with school – what are your plans?”

“Chef, I was going to talk with you this week anyway. I want to take the same route as Chef Daniel and find an apprenticeship. I really like this work and think that someday I could become a chef like you. I don’t want to go to college right now – too much money and I just like to work. I just don’t know how to find an apprenticeship. Do you have any ideas?”

Chef Charles smiled and said:

“Great choice, Jack. In fact, I too went through the same apprenticeship program as Chef Daniel, and I would be happy to give the property a call and see if we can get you in. I will require that you move to a different state and commit to the two years involved. Are you ready to do this?”

“Yes, chef!”

Jack was a bit embarrassed that he never really asked Chef Charles about his own background.

“I’m ready and my parents are supportive.”

Jack was enrolled in the apprenticeship program in the Fall and completed the work in two years. After graduation he stayed on as one of the property sous chefs for two years. He became a member of their in-house culinary team that represented the resort in competitions and won many honors during his time as a member of their kitchen leadership team. Over the next decade he moved to three different private clubs leading to his current position as Executive Chef for one of America’s most prestigious private club operations in Texas. He leads a team of more than 70 cooks and support staff that operate five different restaurants and world-class catering. He is known and respected throughout the country as a “chef to watch” and hopes, someday, to own his own operation where he can put a signature on food that represents his life. He loves what he does and is admired by all who know and work with him. All this from humble beginnings as an eager dishwasher.

You never know.

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