The Month That Lasted A Year

We’d gotten a notion that things were gonna be a little off on the plane down to Florida.
It was our first vacation with my family in years, and one of Emily’s student’s parents gave us two N95 masks “just for the plane because of the new virus going around.”

The new virus. Some bullshit about about people eating bats in China or something? We’d joked around the kitchen about it, and gently teased a hypochondriac friend of mine. I said I’d get to the airport and lick someone’s eyeballs on the way back, catch it and get a bit more time off.

On the plane, there were a few older folks in masks. I’d been asked at a doctor’s office earlier in the year if I’d recently been to Wuhan China or was in contact with anyone who had. “God I wish,” I half-jokingly told the receptionist. “Anything to travel for a bit and take some time off of work!”

At Disney, there were hand sanitizer and washing stations sprinkled around the property. My parents switched on the news in the mornings, and we heard that it had spread on the West Coast. The day after we left, Disney closed it’s properties and sent everyone home. When we arrived in the late afternoon, PDX- one of America’s best airports- was nearly deserted.

This was no joke. It’s still not one year later.

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The Right Hand Man- How To Be A Good Sous Chef

You would think that “servant leadership” would be immediately applicable to modern kitchen life, but as a leadership ethos it has yet to see the predominance it deserves. It is not at odds with the traditional brigade system as Auguste Escoffier envisioned it- though it is certainly at odds with the bullying and barbarism that has come to be associated with being “classically trained.” Hardly a terrible thing, since that “tradition” is itself at odds with little things like “health and safety of the worker” and “being a fucking human.”

“Servant leadership” is, at its core, an ethos that changes leadership from “Do what I tell you” to “This is what needs to get done- what can I do to help you do it better?” If you would like a masterclass in what that mentality can and should be like, look no farther than the sous chef– the second-in-command of a kitchen, and the chef’s “right hand man.”

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Review #17- My Vice

Where: 2035 SE Cesar E. Chavez Blvd., Portland Oregon

“Hey, want a seat?”
The door popped open so suddenly I almost gave myself whiplash after studying the menu taped to the inner window. It was a rainy day and I’d been walking nowhere in particular. I told Emily I was “taking a walk-“ which she knows is code for “I’m going out for a walk and also maybe to get beer or snacks, but I don’t want to admit it.” Today, I had my typing machines with me and figured I’d find a quiet outdoor bar to get some work done.

Coming down Cesar Chavez, I saw a new sign seemed to replace “Trinket” overnight next to the Joe Bike Bicycle Shop. A bold chef’s knife design with the simple words “My Vice” was tacked up on the wall of an improvised patio hanging out into the parking lot- now a normal feature of restaurants in the Age of COVID.

The inside of the cafe proper was painted a dark blue and it looked closed against the grey sky, so I leaned in just to read the menu- then Tarl, the bartender and co-owner, got my attention.

“Oh! Uh.. hey, I was just looking at the menu and, um… you know what? Sure.”
”Right on, man- go around the side to the patio and take a seat, I’ll be right with you.”

Mind the chandelier…
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Why Multitasking Is Bullshit

“Must be able to multitask!” “Are you a multitasking master?” “Must be quick, efficient, and able to multitask…”

It’s a pretty standard line on kitchen job postings, especially production positions (as distinct from line or service jobs.) The ideal candidate for any given production job is quick, clean, polite, efficient, honest, methodical, able to be coached but also a self-starter… and possesses this legendary ability to split their focus across several tasks but perform them all flawlessly.

People like that do exist- I have trained a few of them- but that seemingly unique ability to multitask does not exist. Not on a mental level and, in fact, not even on the physical level. Regularly attempting to divide your attention across several tasks can lead to mental fatigue and even damaging your brain.

Why do people keep asking employees to do it, then? Why do people brag about “being a multitasker,” and more importantly, how can we fix the damage it causes?

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Photo by Andrea Piacquadio on Pexels.com
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Letting it Go- An Unspoken Survival Skill

Sorry about the very late and frankly short blog post this week. For a number of reasons, this weekend got away from me.

This post WAS supposed to be a review of a new restaurant in town that I’ve been enjoying very much. I wanted to have one more meal there, and Emily and I made reservations for their Valentines Day brunch. A fun night out with the wifey AND fodder for a new blog post? That’s a win-win right there.

Then it decided to snow. A lot. Portland is famous for Not Handling Snow Very Well, given the fact that it’s fairly rare and all the hills and steep roads make driving treacherous with even a light dusting on the ground. Heavy snow, nearly wrecking while trying to drive the car for groceries, and finally an ice storm last night meant that those reservations were cancelled.

We were both bummed, of course, but we wound up sharing dinner and a bottle of wine at home along with a cake I had made as a surprise. Making the right decision doesn’t always feel good, but it’s not as bad as making the wrong decision.

You can’t control the weather, but you can control how you’ll weather it- once you stop wishing it was something it wasn’t.

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