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Rock Star Retards
Friday, May 22, 2009
I always told myself that the day I started to lower my standards to a level below that which was expected from me that I would either quit the job and move somewhere better, or, if there was nowhere better to work, quit the industry.
Well that day has arrived, but I'm not quitting the industry and I am definitely NOT quitting my job!
You see, the problem here is that our industry is becoming infected with an insidious disease, which I am now christening 'Rock Star Retard Syndrome'. RSRS is commonly found amongst those with an over inflated opinion of themselves and those speeding down the ego highway to megalomaniacal tendencies.
You've heard it all before about my experiences and travels as a Chef, and the frustrations I have with the industry, but now i have to rub shoulders with those carrying RSRS and face possible infection myself.
I have always tried to remain humble and modest through my career, and let my work do the talking. I never have been in the job for fame and fortune, but sometimes, if you're good enough, it happens. That said, I am guilty of having a massive ego, or high horse as some might say! However, I recognise and respect my peers. I work directly under the Executive Chef, I have to follow his instructions, his methods, his presentations, even though they may be very different to mine.
That's the way life is, or I thought so. Now I have to listen to the insane ramblings of the fucking RSRS. If I ask you to do something nicely, with a please at the end of it, well, WHAT'S YOUR FUCKING PROBLEM? :) LOL, don't come and speak your RSRS language with me, I don't get it. In fact, why don't you go bang your head on the wall for a while, it may help you understand what I'm going to say.
You're not a star, you're sad, and I feel sorry for you and your miserable fucking life. It's time to unpack the suitcases and cancel the ego trip. The star of the kitchen is the one who pulls it all together every day and night and the team they create around themselves, not you, you're a little cog in a big machine.
So for all you rock stars out there, maybe do some homework, find out who you're working with, I did, and the findings can be outstanding!
Hellraiser Chef
2 comments:
Classic!!
At last a title for this unfortunate disease.
I do believe that the RSRS is widely spread these days and is known to be hard to cure once set in.
Having said that, there are means and remedies to help slow and some times cure the RSRS.
The best method in the old days would be a good fucking bashing from the boys. That often returned things to normality at a healthy pace. Other than that a time spent in solitary isolation was often required, but this method does require some patience.
Having a high horse is not a bad thing in my eyes. You need to know your worth and capabilities. When you do, and you have your knowledge to back you up well that's OK, but if you think that your an ounce better than you really are and come to a Hellraiser kitchen you better watch out because your pitiful world will fall apart real quick.
You see I was once told that a house built on sand will quickly fall unlike the house built on rock. So if you are bright enough to understand the meaning behind this post from Hellraiser with his SOLID background of experience and knowledge then maybe you will benefit from some research of your peers and learn a little bit more before you contemplate joining the dark side and getting your arse (RSRS)kicked at some embarrassing time in your future.
Well put Hellraiser, it is a performance and each show has a lead role 'the star' who pulls in the crowds, the others are the cast that need to be there in there different roles, some more silent than others!!!!
Maybe there is a need for a new script.
There is a need for a change of script Ranting Chef, but who would listen?
RSRS affects their hearing also.
I agree about what I used to call 'cold room, closed door meetings' This was a favourite tactic of mine back in the Hilton days, and supported (unofficially) by the Executive Chef!
More recently I would make RSRS victims stand in the corner of the kitchen for most of service time.
I just don't understand, when young chefs have such close access to a vast amount of experience and knowledge, that they don't exploit it. I wish I had that chance when I was a young chef.
In every performance, as you say Ranting Chef, there is a lead actor, supporting actors and extras, some of who have very small and simple parts to play!
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