So.... right now I'm in Hamburg, Germany. Before moving forward to CJWDT posts, I want to post something as a sous chef at RM seafood although I'm no longer sous-chef of RM seafood! The follwing post is the speech I spoke to everyone, nearly 50 kitchen employees at RM seafood during monthly kitchen meeting. This is not exactly what I said words to words, more like extended complete version. But this was my message to everyone in the room at that time. The story about "What is chef, what is real professional?" I think this really reflect who I am, what I am....
So........... I got this job back in last July one year ago and have been thinking about this every day. What is real chef? What is real professional? I got this job title "sous chef" first time in my career, what is different from cook? I get more responsibility and get more pay and what else?
I've worked 100 of restaurants are saw lots of great chefs and also unprofessional chefs. Is title chef means some kind of VIP pass whatever you can do? Like talking with friends in the middle of the service, do facebook in the office or come late and leave earlier than cooks? I never believe that. Title "chef" means sacred for me, in Japan sushi chef is one of the most respected job, why? cause we all know being sushi chef take long time, maybe 7-8 years same restaurant and learning from seriously how to wash dishes, peel garlic, wash rice.... It take a lots of time, patient and efforts. Being chef require a lot, sacrifice of time and private life, dedication.
I don't think title "chef" is not given, It is not something given, it is something to prove. Not to someone, but yourself. I honestly don't care what people say about my job, I never care. Ducasse, Le Bernardine, 3 michelin star, Alinea, Laurent Gras.... I work same way wherever I go. I may work for RM seafood, but certain way I never care and it doesn't change the way how I work. I can only work the way what I believe for the team, for the restaurant, for make myself better professional. And the bottom line is I work to prove myself what I am.
The label "chef'" maybe be given, but it is just label, can be joke if the sprit, mentality is not there. Back in time when I was working at sushi, after break down sushi, I was cleaning upstaris kitchen by myself like 2'30, nobody in the building. I was like "fuck this, let's go home, nobody care anyway!!" But I decided not to and went home like 3, 4am.
We all have a demon inside us, we can always choose easy way out, not just cooking, life itself. But I believe if you ever choose easy way out, you will do again. And again and again. I never want that... I believe life is more pain, more gain. Don't choose easy way out cause if you do that, you do again. In a good way work for yourself, to prove what you are. Live for yourself to prove what you are.
I think we probably never see each other again, but I always wish you the happiness in ur life and success in you career, thank you...........
I always say as management or chef de partie to commis, it's not that hard to teach how to cook. Of course certain techniques take a lot time, but... But in my opinion it's much more hard to teach the mentality(spirit) to someone. People is always get lazy so easily, tell cooks to do something right every day, then finally start doing. But 3wks later if I don't watch daily base, they just don't do it right agian and get lazy. Real porfessional, chef, cook or steward must have a real sprit, mentality first, that's I believe.Labels: My Spirit, RM seafood