Chefs, Publicity and how to Deal With It

So you're a wanna be Super Star Chef? You want to be known, you want to be in the paper, the radio or the TV? Can you handle it? I doubt it! And tell me, what the fuck have you done to deserve it?

Of course we all would like our "15 minutes of fame", it's a small pay off for many, many years of hard toil for next to no reward. For me, fame is an occupational hazard, it comes with the territory and it is the antithesis of why I do what I do. If I could rise to the top of my trade without my name ever being mentioned or having my ugly mug in the paper, believe me, I would! It rarely comes however, and the real pay off is from the patrons who put the money in the till. That may sound vulgar, but that's why we are all here. To earn a living and assist our place of employment to be profitable. If you have the skills, it will happen. Any new establishment that opens and provides great promises in the media MUST follow up on those promises. Initial reports of failure will be spread far and wide, much further than reports of success, that's just the way life is unfortunately. If, within a few weeks, these reports of problems persist, you are doomed, the death sentence has been signed and we're all just waiting for it to happen.

When your name is out there it's going to get tougher. When your profile rises higher than the rest, you will be shot at. You have to learn to take crap from all sides, and it's going to happen for the rest of your career. It's a tough gig people! If you are good enough you need say nothing. Accept the praise, ignore the crap, only the insecure hit back.

Most of all, love your work. If you build it, they will come :)



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