I present to you my standard chef bio picture: A distant, perfectly off center with the obligatory brick wall, it’s a classic.
It works, people like it and that’s good. What I find interesting is that every chef, every cook, anyone in the contemporary culinary world has one or their variation. Some of these photos are creepy pensive, arty or laboratory scientist like. Some are of chefs holding a plate of food all proud, like this dish will be served to the guest of honor at the second coming. Others look like a preamble to book jacket cover…I get it, we must make our work look important or at least validated.
I would prefer to have a creative photo that represents my cleverly developed personnel image than any “Bank Exec” photo. The reason I am bring all this up is that every chef I met is pretty talented in a number of other creative or charitable areas.
First let me give you a bit of insight on me. I just turned 50 and have been cooking for years. I have made a living as a “private chef” in which Mr. Bourdain belittles as a sub-career of any real chef in the article I posted below but the funny part is, no matter how much offense I took to the bulk of this article, he is right on the money. There are arguments for both sides, like, I probably made more money a night as a private chef than any sous chef made in a month. My clients are awesome for the most part and I didn’t do blow or get shit-faced on shift drinks every night after work just trying to fit in to the kitchen clique. The other side of the coin is easy; It’s fun, rewarding and some of my best friend are restaurant people. I was poor, over-worked, hooking up and pretty happy about it.
Again, this is not the point of todays blog. There are more cooks/chefs then there are people dressed in black in the perfume department at Macy’s. I know for a fact that 80 percent of those talented food lovers have found great careers doing something else. Be it building, painting, artisans, tattoo artist. cheese makers, knife makers, whatever.
I want you to tell me your story. What was your pedigree? What moved you out of the industry? Did you restaurant experience give you a better or worse view of the world? I want to see your work. Send me some pictures of what you’re making. creating. Are you still in the biz? Share…
Please send me your story and pics to: firstname.lastname@example.org
I hope you will send this to any of your kitchen expats, I would love to share their story as well as yours!
I am reposting a commentary of Anthony Bourdain’s titled, So You Wanna Be a Chef,
So You Wanna Be a Chef
— by Bourdain
©photo by Donna Turner Ruhlman (click photo to visit her blog)
[Note: Shuna, aka eggbeater, has covered this subject well and honestly in many posts, notably the culinary school question. I address it in the intro to the new paperback ofMaking of a Chef and on my FAQ page. But when I read Bourdain's take in his most recent book, Medium Raw, I wanted to make sure it reached as many people as possible. The kind folks at Harper Collins rarely give away more than 500 words of a book they're charging money for; I'm very grateful to them, and to Tony, for letting me reprint it here (I've bold-faced piquant ideas in lieu of call-outs to keep the unmotivated enticed). I'll review the book later in the week. But this chapter is for all the people ... thinking. Moms and Dads of young cook wannabes, you need to read this, too, and you need to make sure your kid does too.]
So You Wanna Be a Chef
by Anthony Bourdain
I am frequently asked by aspiring chefs, dreamers young and old, attracted by the lure of slowly melting shallots and caramelizing pork belly, or delusions of Food Network stardom, if they should go to culinary school. I usually give a long, thoughtful, and qualified answer.
But the short answer is “no.”
Let me save you some money. I was in the restaurant business for twenty-eight years—much of that time as an employer. I am myself a graduate of the finest and most expensive culinary school in the country, the CIA, and am as well a frequent visitor and speaker at other culinary schools. Over the last nine years, I have met and heard from many culinary students on my travels, have watched them encounter triumphs and disappointments. I have seen the dream realized, and— more frequently—I have seen the dream die.
Don’t get me wrong. I’m not telling you that culinary school is a bad thing. It surely is not. I’m saying that you, reading this, right now, would probably be ill-advised to attend—and are, in all likelihood, unsuited for The Life in any case. Particularly if you’re any kind of normal.
But let’s say you’re determined. You’re planning on taking out a student loan and taking on a huge amount of debt. In many cases, from lenders associated with—or recommended by—your local culinary school. Ask yourself first: is this culinary school even any good? If you’re not going to the Culinary Institute of America, Johnson and Wales, or the French Culinary Institute, you should investigate this matter even more intently, because the fact is, when you graduate from the Gomer County Technical College of Culinary Arts, nobody hiring in the big leagues is going to give a shit. A degree from the best culinary schools is no guarantee of a good job. A degree from anywhere less than the best schools will probably be less helpful than the work experience you could have had, had you been out there in the industry all that time.
You’re about to take on $40,000 to $60,000 in debt training for an industry where—if you are lucky—you will, for the first few years, be making $10 to $12 dollars an hour. In fact, if you are really, really lucky—one of the few supremely blessed with talent, ability, and great connections deemed worthy enough to recommend you to one of the great kitchens of Europe or New York for your post-school apprenticeship—you will essentially be making nothing for the first couple of years. You will, once living expenses are factored in, probably be paying for the experience.
Should you be fortunate enough to be among the one-in-a-million young cooks taken on at a famous and respected restaurant like Arzak, in Spain (for example), this will truly be time and money well spent. If you perform well, you will return home never again needing a résumé. In this case, the investment of all your time and money and hard work will have paid off.
But the minute you graduate from school—unless you have a deep-pocketed Mommy and Daddy or substantial savings—you’re already up against the wall. Two nearly unpaid years wandering Europe or New York, learning from the masters, is rarely an option. You need to make money NOW. If that imperative prevails, requiring that you work immediately, for whomever will have you—once you embark on a career dictated by the need for immediate cash flow, it never gets any easier to get off the treadmill. The more money you get paid straight out of school, the less likely you are to ever run off and do a stage in the great kitchens of the world. Time cooking at Applebee’s may get you paid—but it’s a period best left blank on the résumé if you’re planning on ever moving to the bigs. It may just as well have never happened. Country clubs? Hotel kitchens? These are likely employers straight out of school—and they promise a pretty decent, relatively stable career if you do well. It’s a good living—with (unlike most of the restaurant business) reasonable hours and working conditions—and most hotels and country clubs offer the considerable advantage of health insurance and benefits. But that sector of the trade is like joining the mafia. Once you enter the warm fold of their institutional embrace, it’s unlikely you’ll ever leave. Once in—rarely out.
If it matters to you, watch groups of chefs at food and wine festivals—or wherever industry people congregate and drink together after work. Observe their behaviors—as if spying on animals in the wild. Notice the hotel and country club chefs approach the pack. Immediately, the eyes of the pack will glaze over a little bit at the point of introduction. The hotel or country club species will be marginalized, shunted to the outside of the alpha animals. With jobs and lives that are widely viewed as being cushier and more secure, they enjoy less prestige—and less respect.
You could, of course, opt for the “private chef” route upon graduating. But know that for people in the industry, the words “private” and “chef” just don’t go together. To real chefs, such a concept doesn’t even exist. A private “chef” is domestic help, period. A glorified butler. Somewhere slightly below “food stylist” and above “consultant” on the food chain. It’s where the goofs who wasted a lot of money on a culinary education only to find out they couldn’t hack it in the real world end up.
How old are you? Nobody will tell you this, but I will: If you’re thirty-two years old and considering a career in professional kitchens? If you’re wondering if, perhaps, you are too old? Let me answer that question for you: Yes. You are too old.
If you’re planning on spending big bucks to go to culinary school at your age, you’d better be doing it for love—a love, by the way, that will be, almost without a doubt, unreciprocated.
By the time you get out of school—at thirty-four, even if you’re fucking Escoffier—you will have precious few useful years left to you in the grind of real-world working kitchens. That’s if you’re lucky enough to even get a job.
At thirty-four, you will immediately be “Grandpa” or “Grandma” to the other—inevitably much, much younger, faster-moving, more physically fit—cooks in residence. The chef—also probably much younger—will view you with suspicion, as experience has taught him that older cooks are often dangerously set in their ways, resistant to instruction from their juniors, generally slower, more likely to complain, get injured, call in sick, and come with inconvenient baggage like “normal” family lives and responsibilities outside of the kitchen. Kitchen crews work best and happiest when they are tight—when they operate like a long-touring rock band—and chances are, you will be viewed, upon showing up with your knife roll and your résumé—as simply not being a good fit, a dangerous leap of faith, hope, or charity by whoever was dumb enough to take a chance on you. That’s harsh. But it’s what they’ll be thinking.
Am I too fat to be a chef? Another question you should probably ask yourself.
This is something they don’t tell you at admissions to culinary school, either—and they should. They’re happy to take your money if you’re five foot seven inches and two hundred fifty pounds, but what they don’t mention is that you will be at a terrible, terrible disadvantage when applying for a job in a busy kitchen. As chefs know (literally) in their bones (and joints), half the job for the first few years—if not the entirety of your career—involves running up and down stairs (quickly), carrying bus pans loaded with food, and making hundreds of deep-knee bends a night into low-boy refrigerators. In conditions of excruciatingly high heat and humidity of a kind that can cause young and superbly fit cooks to falter. There are the purely practical considerations as well: kitchen work areas—particularly behind the line— being necessarily tight and confined . . . Bluntly put, can the other cooks move easily around your fat ass? I’m only saying it. But any chef considering hiring you is thinking it. And you will have to live it.
If you think you might be too fat to hack it in a hot kitchen? You probably are too fat. You can get fat in a kitchen—over time, during a long and glorious career. But arriving fat from the get-go? That’s a hard—and narrow—row to hoe.
If you’re comforting yourself with the dictum “Never trust a thin chef,” don’t. Because no stupider thing has ever been said. Look at the crews of any really high-end restaurants and you’ll see a group of mostly whippet-thin, under-rested young pups with dark circles under their eyes: they look like escapees from a Japanese prison camp—and are expected to perform like the Green Berets.
If you’re not physically fit? Unless you’re planning on becoming a pastry chef, it is going to be very tough for you. Bad back? Flat feet? Respiratory problems? Eczema? Old knee injury from high school? It sure isn’t going to get any better in the kitchen.
Male, female, gay, straight, legal, illegal, country of origin—who cares? You can either cook an omelet or you can’t. You can either cook five hundred omelets in three hours—like you said you could, and like the job requires—or you can’t. There’s no lying in the kitchen. The restaurant kitchen may indeed be the last, glorious meritocracy—where anybody with the skills and the heart is welcomed. But if you’re old, or out of shape—or were never really certain about your chosen path in the first place—then you will surely and quickly be removed. Like a large organism’s natural antibodies fighting off an invading strain of bacteria, the life will slowly push you out or kill you off. Thus it is. Thus it shall always be.
The ideal progression for a nascent culinary career would be to, first, take a jump straight into the deep end of the pool. Long before student loans and culinary school, take the trouble to find out who you are.
Are you the type of person who likes the searing heat, the mad pace, the never-ending stress and melodrama, the low pay, probable lack of benefits, inequity and futility, the cuts and burns and damage to body and brain—the lack of anything resembling normal hours or a normal personal life?
Or are you like everybody else? A normal person?
Find out sooner rather than later. Work—for free, if necessary—in a busy kitchen. Any kitchen that will have you will do—in this case, a busy Applebee’s or T.G.I. Friday’s or any old place will be fine. Anybody who agrees to let your completely inexperienced ass into their kitchen for a few months—and then helpfully kicks it repeatedly and without let-up—will suffice. After six months of dishwashing, prep, acting as the bottom-rung piss-boy for a busy kitchen crew—usually while treated as only slightly more interesting than a mouse turd—if you still like the restaurant business and think you could be happy among the ranks of the damned? Then, welcome.
At this point, having established ahead of time that you are one fucked-up individual—that you’d never be happy in the normal world anyway—culinary school becomes a very good idea. But choose the best one possible. If nothing else, you’ll come out of culinary school with a baseline (knowledge and familiarity with techniques). The most obvious advantage of a culinary education is that from now on, chefs won’t have to take time out of their busy day to explain to you what a fucking “brunoise” is. Presumably, you’ll know what they mean if they shout across the room at you that you should braise those lamb necks. You’ll be able to break down a chicken, open an oyster, filet a fish. Knowing those things when you walk in the door is not absolutely necessary—but it sure fucking helps.
When you do get out of culinary school, try to work for as long as you can possibly afford in the very best kitchens that will have you—as far from home as you can travel. This is the most important and potentially invaluable period of your career. And where I fucked up mine.
I got out of culinary school and the world seemed my oyster. Right away, I got, by the standards of the day, what seemed to be a pretty good paying job. More to the point, I was having fun. I was working with my friends, getting high, getting laid, and, in general, convincing myself that I was quite brilliant and talented enough.
I was neither.
Rather than put in the time or effort—then, when I had the chance, to go work in really good kitchens—I casually and unthinkingly doomed myself to second-and (mostly) third-and fourth-tier restaurant kitchens forever. Soon there was no going back. No possibility of making less money. I got older, and the Beast that needed to be fed got bigger and more demanding—never less.
Suddenly it was ten years later, and I had a résumé that was, on close inspection, unimpressive at best. At worst, it told a story of fucked-up priorities and underachievement. The list of things I never learned to do well is still shocking, in retrospect. The simple fact is that I would be—and have always been—inadequate to the task of working in the kitchens of most of my friends, and it is something I will have to live with. It is also one of my greatest regrets. There’s a gulf the size of an ocean between adequate and finesse. There is, as well, a big difference between good work habits (which I have) and the kind of discipline required of a cook at Robuchon. What limited me forever were the decisions I made immediately after leaving culinary school.
That was my moment as a chef, as a potential adult, and I let it pass. For better or worse, the decisions I made then about what I was going to do, whom I was going to do it with and where, set me on the course I stayed on for the next twenty years. If I hadn’t enjoyed a freakish and unexpected success with Kitchen Confidential, I’d still be standing behind the stove of a good but never great restaurant at the age of fifty-three. I would be years behind in my taxes, still uninsured, with a mouthful of looming dental problems, a mountain of debt, and an ever more rapidly declining value as a cook.
If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel—as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them—wherever you go. Use every possible resource you have to work in the very best kitchens that will have you—however little (if anything) they pay—and relentlessly harangue every possible connection, every great chef whose kitchen offers a glimmer of hope of acceptance. Keep at it. A three-star chef friend in Europe reports receiving month after month of faxes from one aspiring apprentice cook—and responding with “no” each time. But finally he broke down, impressed by the kid’s unrelenting, never wavering determination. Money borrowed at this point in your life so that you can afford to travel and gain work experience in really good kitchens will arguably be better invested than any student loan. A culinary degree—while enormously helpful—is only helpful to a point. A year working at Mugaritz or L’Arpège or Arzak can transform your life—become a direct route to other great kitchens. All the great chefs know each other. Do right by one and they tend to hook you up with the others.
Which is to say: if you’re lucky enough to be able to do the above, do not fuck up.
Like I said, all the great chefs know each other.
Let me repeat, by the way, again, that I did none of the things above.
It’s a little sad sometimes when I look out at a bookstore audience and see young fans of Kitchen Confidential, for whom the book was a validation of their worst natures. I understand it, of course. And I’m happy they like me.
But I’m a little more comfortable when the readers are late-career hackers and journeymen, like I was when I wrote the book. I like that they relate to the highs and lows, the frustrations and absurdities, that they, too, can look back—with a mixture of nostalgia and very real regret—on sexual liaisons on cutting boards and flour sacks, late-night coke jags, the crazy camaraderie that seems to come only in the busiest hash-house restaurants—or failing ones. I wrote the book for them in the first place. And it’s too late for them anyway.
But the young culinary students, thousands and thousands of them—new generations of them every year, resplendent in their tattoos and piercings—I worry that some of them might have missed the point.
At no point in Kitchen Confidential, that I can find, does it say that cocaine or heroin were good ideas. In fact, given the book’s many episodes of pain, humiliation, and being constantly broke-ass, one would think it almost a cautionary tale. Yet, at readings and signings, I am frequently the inadvertent recipient of small packets of mysterious white powder; bindles of cocaine; fat, carefully rolled joints of local hydro, pressed into my palm or slipped into my pocket. These inevitably end up in the garbage—or handed over to a media escort. The white powders because I’m a recovered fucking addict—and the weed ’cause all I need is one joint, angel dust–laced by some psycho, to put me on TMZ, running buck-naked down some Milwaukee street with a helmet made from the stretched skin of a butchered terrier pulled down over my ears. Smoking weed at the end of the day is nearly always a good idea—but I’d advise ambitious young cooks against sneaking a few drags mid-shift at Daniel. If you think smoking dope makes you more responsive to the urgent calls for food from your expeditor, then God bless you, you freak of nature you. If you’re anything like me, though, you’re probably only good for a bowl of Crunchberries and a Simpsons rerun.
On the other hand, if you’re stuck heating up breakfast burritos at Chili’s—or dunking deep-fried macaroni at TGI McFuckwad’s? Maybe you need that joint.
Treating despair with drugs and alcohol is a time-honored tradition—I’d just advise you to assess honestly if it’s really as bad and as intractable a situation as you think. Not to belabor the point, but if you look around you at the people you work with, many of them are—or will eventually be—alcoholics and drug abusers. All I’m saying is you might ask yourself now and again if there’s anything else you wanted to do in your life.
I haven’t done heroin in over twenty years, and it’s been a very long time as well since I found myself sweating and grinding my teeth to the sound of tweeting of birds outside my window.
There was and is nothing heroic about getting off coke and dope.
There’s those who do—and those who don’t.
I had other things I still wanted to do. And I saw that I wasn’t going to be doing shit when I was spending all my time and all my money on coke or dope—except more coke and dope.
I’m extremely skeptical of the “language of addiction.” I never saw heroin or cocaine as “my illness.” I saw them as some very bad choices that I walked knowingly into. I fucked myself—and, eventually, had to work hard to get myself un-fucked.
And I’m not going to tell you here how to live your life.
I’m just saying, I guess, that I got very lucky.
And luck is not a business model.