every now and them i go on a tirade. this one is inspired by an advice to young chefs article i just read and the fact that i was let go from green dot stables: the concept of a bad attitude alludes me. first, lets look at the word attitude and assume bad is negative. at·ti·tude/ˈætɪˌtud, -ˌtyud/ Show Spelled [at-i-tood, -tyood] Show IPA noun 1. manner, disposition, feeling, position, etc., with regard to a person or thing; tendency or orientation, especially of the mind: a negative attitude; group attitudes. 2. position or posture of the body appropriate to or expressive of an action, emotion, etc.: a threatening attitude; a relaxed attitude. if my position is to be apart of an organized and controlled workplace and everyone whom i work with does not aspire to be greater or better at their job, is that a bad attitude? i try not to be the dick-swinger or braggard. i can see that hangovers and heavy drinking was never a good idea for my emotional disposition and I since have gotten myself out of the habit. you should consider two forces at work in a kitchen: passion and control. they may oppose eachother at times. the trick is to find a balance. maybe I cannot? everyday i consider my disposition and try to be positive. i walk in the door with every intention to perform my best and show pride in my work. it is recognized with positive reception by my superiors, but more often, my peers are either intimidated or envious. so, do i have a bad attitude? a very high percentage of restaurants are failures; i have learned all the pratfalls and seen the mistakes owners/chefs/partners make and i know how to rectify or avoid them. i can be depended on doing a thorough job without supervision. i do know more than most of my peers, i do have good intentions, and and i am able to demonstrate. lately, i have been just so upset by my field. i believe i would be an excellent chef, even better at the helm of my own ship. when i held the position in Portland, i was respected and my cooks still call me or ask me for advice, still admire me. maybe i should just stop being a line cook and pursue a chef position. maybe i should just study a new field on a more diligent basis. all in all, i need a break from other cooks. i cannot be an eye of a storm anymore; the hollow center of confidence and experience. where did it all go wrong? i am trying to change for the better, have a positive attitude consciously. i dont believe others make the effort i do, yet i get the shit end of it. i refuse to throw my hands up and resign myself. i am a salmon that swims upstream, i am a dessert truffle. i am going to keep trying to be a better person, even if there are naysayers/non-believers in my midst. i have to be myself and others have to appreciate me. if they dont, its their loss.
Posted on: Wed, 23 Oct 2013 15:36:04 +0000
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