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Hellraiser's Rant
Monday, April 13, 2009
Hopefully this blog will create some activity between chefs and hospitality staff alike. I have been hearing for 20 years now the grumblings of Chefs and floor staff, here now is your opportunity to let it all out.
I honestly believe that we as Chefs MUST now stand up and be noticed, for too long we have been abused by customers, overworked and underpaid, and the further down the line we get, with more experience and knowledge, the worse things get for us, what the fuck? How does this happen?
I love my job (lucky hey?) and yes, I still take the abuse! I can't give it up, it's my addiction and after 20 years, I'm fucking good at it :) I've been through hell and back to get to where I am, and I'm not going to quit because of some arsehole customer who doesn't know Mornay from Moet, or the fat bastard boss who gets rich from my efforts and skill. Fuck you all!
This is going to be one hell of a blog, keep watching, this is just the start!
Hellraiser.
I honestly believe that we as Chefs MUST now stand up and be noticed, for too long we have been abused by customers, overworked and underpaid, and the further down the line we get, with more experience and knowledge, the worse things get for us, what the fuck? How does this happen?
I love my job (lucky hey?) and yes, I still take the abuse! I can't give it up, it's my addiction and after 20 years, I'm fucking good at it :) I've been through hell and back to get to where I am, and I'm not going to quit because of some arsehole customer who doesn't know Mornay from Moet, or the fat bastard boss who gets rich from my efforts and skill. Fuck you all!
This is going to be one hell of a blog, keep watching, this is just the start!
You can also follow us here,
Hellraiser.
4 comments:
Ok so first of all congrats on the opening of the webpage.. its gonna be kickass once you boys have more minions...
second of all id love to subscribe (: to this website but being as technologically unfriendly as i am i cant seem to figure out how to do it.. thats y im gonna be a chef not a computer genius..
And third of all its time to rub everyone face in the fact that the 2 lovely gentlemen that have made this page i actually have the pleasure of working under. Due to the profound language by "hellraiser" on his rant i believe it is neccersary to inform all readers that these two guys are actually really nice and are very good people, not to mention amazing chefs.
I have worked for Chef John Mundell for just over a year now and have love every second of it. No kidding.. even the times where im sure i wasnt John favourite apprentice i knew what he was doing was helping me to become a better chef and a stronger person.. Even when i forgot to prep up extra tomatoes for the pizza section on a busy Saturday night. =0
Chef Kenneth Burton i have only had the pleasure of working with for a few months but it has been very insightful and interesting to hear his stories of when he was a young apprentice himself.
These two boys are amazing chefs and i am so lucky to be workig under them.. So to all apprentices out there that think there chefs are top stuff, look at mine bitches.. and be jealous.. very jealous!
Love Cassi
Kenneth Burton is my cousin. He cant fry a fookin egg by the way
Well, for the information of the uneducated, I can fry an egg. Infact I can prepare eggs in many many ways. Perhaps this would be a good time for our young apprentice Cassie Vollmer to post a blog about the history of Chef uniforms. Unfortunately for my Scottish cousin, if it isn't deep fried, it isn't food. Watch out for that heart attack fat boy!
I agree with your comments Hellraiser. 4 years ago I was working in Central Queensland, for an award winning restaurant, with an established reputation as the benchmark for the area. Back then I was on 65k per year, plus bonus totaling 15k, a sum total of 80k. It sounds like the place you are talking about is looking for a monkey, as they're paying peanuts :)
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