Hard Knocks

It never fails to amaze me, the constant drama of working in a kitchen. There’s egos flying everywhere (not to mention easy access weapons should those egos get bruised), and people each have unique personalities. It’s just like the intense heat and pressure of the kitchen to cause those personalities to clash. A line is a team, whether they are your friend or not. If one fails, you all fail. This week its just been ridiculous at work. I can honestly say that I know what it’s like to be Switzerland.

One the one side is the owners of the restaurant, to which we will refer to as J, V, and D. On the other side we have the kitchen staff, minus yours truly. Now it is common for them to interfere with specials and normal kitchen stuff, but they are notoriously unclear at times, and quite often give conflicting orders. D is the worst, he buzzes around the kitchen and is always picking at food and making small messes (we secretly refer to him as Voldemort from Harry Potter). He feels the need to give his opinion on literally everything in the kitchen, from the smallest crumb on a table to what food we should make to suit him. J and V are really the best two out of the bunch, both really good guys to which I’ve never had an issue with.

While we were chef-less for while, I had the honor of replacing Joe Bae as head chef, at least for a few months. So you can understand how only two days in I have to deal with not only the varying issue of the owners, but those of the guys on the line. Dan, my second hand guy, doesn’t like the disaster zones left by some of the sloppier guys, the mountains of prep dishes left behind, and overall interference from the owners. Today is when Dan went toe to toe with the big dogs.

Dan is a hard worker, but while the owners interfere its their right to do so. Dan unfortunately had his ego bruised by J when he basically outsmarted Dan in the same manner Dan tried to do to argue with D. J basically offered two options to him, either do all the prep himself (which is impossible) or let the prep guys do their jobs. I personally scold them time in and time out over this since I don’t like sloppiness either. Dan grumbled his way back in and proceeded to clean his rage away (and my kitchen has never been shinier). Since I’ve never been an executive chef before I felt compelled to raise his morale like a friend on the line would, convincing him to stay employed with us. Boy the Swiss never had it so good.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More


    See More



    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
            Show more [+]
            Good for Working Adults
            • Accredited
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            1 Program(s) Found
            • A private, accredited distance learning college based in Norcross, Georgia founded in 1987.
            • Ensures that service members, their spouses and veterans can maximize their military education benefits.
            • Gives students the option to customize monthly payments to fit their budgets and lifestyle.
            • Offers all-inclusive tuition: textbooks, learning materials, and academic support are covered in the cost.
            • Allows alumni to enroll in any future program at a reduced rate.
            Show more [+]
            • Online Courses