“We’re Just Like a Family”- and 6 Other Red Flags When Looking for a Kitchen Job

Good afternoon, friends and neighbors!

As summer comes to an end, it’s “back to school” for students everywhere. Some culinary students will be starting their descent into madness/ meteoric rise to glory (same thing, really.) Others will be entering their final year- the culmination of years of struggle, sweat, screaming, and WAY too much spent on textbooks.

It will also, at last, be time to look for an externship. Most culinary schools in America don’t expect their students to have any kitchen experience before enrolling. Many European schools do- or in fact, require a letter of recommendation from a chef.

In America, then, the externship is the first time many students will enter the culinary world. It’s a part of the curriculum, and a requirement for graduation- “You paid for four years of us harrowing and lecturing you- time to show you’re worth a damn.”

Animated Gif from Creed

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“Embrace the Suck” – Identifying and Beating Toxic Positivity in the Kitchen

Good evening, friends and neighbors!

There’s something to be said for powering though issues, or “stiff-upper-lipping” it. One of my mantras when it comes to time management is “Freak out when you have time.” Definitely easier said than done, but being able to tolerate discomfort for a while DOES make one stronger- mentally, physically, and as a person.

That is a far cry from pretending that that discomfort and pain doesn’t exist though, or that you aren’t having trouble- OR that you can endure it forever.

Acknowledging that life can suck can help you… and pretending it doesn’t can hurt you. That’s toxic positivity… and in the kitchen, it can make a difficult life even harder.

A quote meme reading "One smile can cure all the disease no matter what just keep smiling. " by Akansha Pande

I call Shenanigans.

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“It’ll Be Fine”- The Top 10 Worst Excuses Used in Kitchens Today

Good afternoon, friends and neighbors!

Even as affairs in American kitchens are slowly changing from the bad old days, one aspect of the Kitchen Life still holds up:

The professional kitchen is a meritocracy.

You either can do the job, or you can be TAUGHT to do the job, or you can’t. Doesn’t matter where you went to school, who you know, how many cookbooks you have.

You can either show up, on time, in the right state of mind, and do the job like you said you could… or you can’t.

That said, the space between arrival and the last two week of a position can be… colorful, to say the least.

Close up of a man in nice boots who just stepped in gum.

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Gettin’ Turnt in Comfy Pants

Good morning, friends and neighbors!

We get bombarded by stereotypes these days, and whether we buy into them or not is our own call. Age groups, races, political affiliations, and so on.

The trouble with stereotypes is that, to some degree, they all have a seed of truth.
“Jews become doctors/accountants/lawyers”, for example, because studying, analysis, debate, and intellectualism are a big part of Jewish life and faith.

Obviously, stereotypes are by definition generalizations, which are always foolish. I don’t think anyone in their right mind would want me to represent them in court, or balance their books.

It’s an interesting thing, though, to be conscious of a stereotype of one’s own group and actively seek to embody it. The stereotypes can act as identifiers for the group- a way for the members to set themselves apart from others, and even revel in it.

Yes, I love lox and cream cheese bagels and matzo ball soup- #jewishastevye.

When joining a new group, though, those very actions can be interpreted negatively as being misinformed or “being a try-hard.”

Here’s a story from the kitchen of someone I know. It’s about how actively pursuing the stereotypes you think will ingratiate can actually alienate, the (hopefully) changing face of kitchen life, and how old souls spend their evenings.

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