False Advertising

Here is another classic advertisement.

Advertising can be very effective if done in the right places, and the correct way.

For me word of mouth is the best form of advertising, definitely not inflated, self opinionated advertising.

This brings me to write this post.

I rarely get a newspaper, basically because I can find all that I want over the net. But just the other day a friend of mine had this paper and showed me an article about respect. A very apt column and one that we both agreed on, I mentioned that I had read something very interesting the last weekend whilst having a coffee in town, about peoples professions and how others outside of their professions knew better, go figure.

Anyway after bringing the paper home and having lie around for a few days I began to thumb through it, only to stumble at the first page.

Right there in big full colour was some advertisement for a place that serves food and drink, it has a name but that's 'the secret'.
This ad would have cost a bit as it took up a third of the page.
It had the normal, place name, opening times, where it is, and a slogan of the establishment "yeah right", a picture and then the detailed stuff.
Now all the above is fine, because it is generally true fact, I mean your not going to put in a false address or telephone number are you!

But what got me again, is many over inflated establishments that need to drum up business, over exaggerate their ability, or lack of should I say. Just like a lot of people do themselves. Lets not go there right now.....

The right to state that you are, or have the biggest and the best...........in CQ (you fill in the gap) is down right bullshit and false advertising. How do you know that it is true? Have you been to every eatery in CQ and tried and tested them, I don't fucking think so.

Next CQ's FAMOUS..............once again fill in the gap. How does something become famous? Recognition and accolades, over a period of time famous, not just in your little shoe box.

Then how about this 'Award Winning Chefs', here I just have to laugh. Maybe they do have awards, like apprentice of the year, a big well done, or a culinary award from the Brisbane food expo, or some competition for best young chef in Queensland, they are awards. Not some piece of shit plaque that you won at the fucking show or fair, or maybe a cook off in the shopping centre.

The point is, lets not get carried away with this awards hype, the proof is in the pudding as the saying goes. Not some certificate that says you have the best or highly commended what ever in the region, voted or judged by the region. What the fuck! Stop all this I'll vote for you if you vote for me bullshit. Wake up to yourselves.

I have awards, but do I publish them or use them as advertising!? My fellow chef has more awards, does he do the same? No. If you have a real award well congratulations and very well done for participating, but cut the crap.

Awards and certificates are given out too easily by organisations with little or no depth within the industry. That's OK, but lets not over inflate them. An award from the Good Food Guide Australia or something like that well that's different. It's almost like saying you worked for Gordon Ramsay, when you only lasted half a day!!

On that note, lets move on hey.........

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Chefs Versus Customers Revisited

If you're easily offended, exit now, this is not going to be pretty.

Well, it happened again. Another waitress in tears due to a table of prize fucktards.

It's Saturday night, we have a well booked restaurant, a wedding for 90, an understaffed establishment and we're ready to fucking rock and roll! One of our tables is a 16 pax, no problem, I find big tables easier to deal with most of the time as usually they are all family, friends or celebrating a common theme. All of which makes the event about them and what they are there for, rather than out to have a dining experience or to critique the restaurant.

It takes the pressure off us in the kitchen, as usually they can wait a little longer, on the understanding that we are not a club, RSL or a fucking dining hall. We are a restaurant, we cater for little parties of people, 2, 4, 6 no problem. If you all want to dine at the same time you need to book a fucking function room, accept one of the function menus and then we call the shots as to when you will receive your courses. That is simply the way it is done, if you don't like it, go somewhere else that can accommodate your needs, that's business.

If you really want to come to our establishment to dine from the 'a la carte' menu, then you are going to have to accept that your large group experience is NOT going to be an intimate journey of fine wines, Michelin star food and exquisite service. We are not set up that way and we cannot change the entire restaurant to suit the needs of 16 people out of the 160 or so that we will cater for this evening, so...

SIT DOWN, SHUT UP, AND PLAY BY THE FUCKING RULES!

This particular table turned out to be a bunch of geriatric old fucks, poncing it up as if they were Lords and Ladies, with their cheap nasty perfumes, pink rinses and plastic fucking earrings! Criticising everything they could and generally making themselves difficult and awkward for all the staff. They sat there for an hour, pissing around before they ordered, then placed the order and starting moaning about the length of wait they had after 20 minutes.

What the fuck?


We are an 'a la carte' restaurant. What does Lord Fuckhead, in all his royal wisdom understand this to be? Just calm the fuck down. They are not paying $500 dollars a head, we're lucky to get $30 out of these fucks. We do not have food sitting in bain maries waiting for their order, so that we can 'chop and slop' their meal to the table. Even if we did, the reaction we got from the great food that we did serve, would have been insignificant to the reaction they would have with 'chop and slop' style.

Rude, arrogant, ignorant fucks!

The situation seems to be in control however, our specialist on the floor, who has the ability to pacify such groups has moved in to take control. Fine, job done, eat up, pay up and fuck off, thank you :)

The last meals go out and I'm soon heading out for a ciggy, only to find waitress pacifier in tears! She might not be the perfect waitress, but intelligent and certainly not one to be fucked with, and the arrogance of our 16 pax has created this!

I am so fucking pissed off. It makes my blood boil. Read my previous post for a more in depth look at why I'm so angry.

http://chefskitchenrant.blogspot.com/2009/05/chefs-versus-customers.html

So, now we are a staff member down. Is this group of fucking arseholes happy now? That they've upset someone to the point of tears, should we bring her out to show them what they've done? Will they go home tonight thinking that they had a great night because they fucked with someones emotions? FUUUUCK, I'm FUCKING RAGING! But yet, somehow, somewhere, there is still something in all hospitality professionals that keeps us from returning the arrogance. Why is this? Well, just maybe, it is because we have a passion for excellence and a drive to ensure every customer has an enjoyable experience, it's why we do the job, and it's what we were taught to do. And maybe, it's because we are simply better people.


One of these days though, I'll be caught off guard and I'm going to throw the fuckers out myself!

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Communication And Commitment Or Lack There Of.

OK so it has been a long while since I was in the hospitality industry and I am told so many things have changed, with that said I am truly dumbfounded how so many things have stayed the same. Customers still to be pleased and everyone is to still keep happy, to the point where its almost impossible to find where you start and the bull-shit waiter begins. Which brings me to my point..

Was I ever as shit at my job, as the new people coming through the industry are?. I think to myself, was I ever as green as the new kid? Does everyone truly have to start from somewhere? Does being able to talk your way ‘out of’ or ‘into’ almost every situation this industry presents, come naturally to some, or is it something that has to be learnt?.

For those that do not know me I have been out of the industry for quite some time, Vowing the day I left I would never return. However opportunities to travel arose and extra cash is needed to do so (that and I do miss it from time to time). So I find myself back working nights on a regular basis at one of the best restaurants my small town has to offer. For a place that prides itself on a high quality of service, it baffles me that we allow new people that barely…”have a heartbeat” able to work within it (although I could hardly call it work at times). The unbearable truth, that is finally starting to dawn is that pickings are slim and we all have to take what we are giving (as hard as it is to swallow). Why is this so??

When I left there were a number of completely different ways of operation; most have changed for the better but one sadly has not, and has changed for the up most worse. Communication… granted I have only worked in 3 different venues, The Railway hotel, Beaches Restaurant and the Plaza hotel. After that I worked as a sales rep for a local food distributor for a long period of time, having the opportunity to witness some truly amazing kitchens, chefs and waiters all over Queensland. I know what a fully functional venue looks like and sadly ones that are not.

I hate to sound like I enjoy blowing my own trumpet like a lot of people do, but if there is a restaurant from Rockhampton to Winton… I have been in it. A claim that any “lasting” member of this particular food distributor can boast. The one constant factor that always shined through for these successful establishments was communication. Weather it be between the wait staff and the chefs or the Executive chef to his single minded apprentice. Weather it be a restaurant supervisor to his/her wait staff.

Gone are the days of everyone getting along joking, having a good time getting along and still providing great service, when all one needed was a nod or a glance and it was known exactly what was needed. Why is it everyone can not all sit down at the end of the night and have a drink and be mates? Are we really that different from each other? Do we not all try to be the best we can be (trained or untrained)? Granted there are some people suffice it to say that just generally wont get along, However I do consider myself a pretty good judge of character and find the staff and the establishment in which I work to be a great bunch of people (all of them). Lets lean from each other and make it work and I think the customer will notice it.

That is as upbeat as I can muster the strength to conger regarding communication. I can not believe the commitment that some staff put into an establishment. I feel like an outsider looking in at times because this industry in so many ways is a hobby, passion and extra pay cheque for me at the end of the week. If I didn't give a 100% at every second of my waking moment there I would bow out gracefully and retreat to another industry. Maybe its work ethic or maybe it’s the love of the industry that drives me to get in the shower after a 9 hr day and make my way to do another 4-6 hrs. I don’t know really what it is, but I do know if I am asked or required to work I am there … If I am told that is how its done…. I do it. Those that are giving it a half arsed effort move the fuck over and give someone the opportunity to experience the opportunity to become a valued member within the industry…. Major wastes of spaces could be better filled with something or someone, in this instance, of value.

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Chefs and Waiters

Wow this is getting hot.
There are Chefs and there are chefs, just like there are Waiters and there are waiters.

Chefs Versus Waiters

This is a follow on from the post Chefs Versus Waiters by Hellraiser, I recommend that you read it first.

Please No Anonymous

I'm not going to address anyone anonymous, I would like you anonymous to give your self a name fake or real it doesn't matter, just so that we don't have to address everyone as anonymous.

Judgment Day

But who is best to pass judgment. A chef that has worked in 5 star hotels and Michelin star restaurants or a chef that has not. A waiter that has done fine gueridon silver service or a waiter that hands you a number to collect your food when ready?
Who would you listen to, to find information about building a successful business, Donald Trump or who's going broke next? You chose....... Exactly

If you can read the posts properly not all of the wait staff are or should be put in the same boat. But let it be known, after many years and eating houses that I have crossed paths with, the few with top class waiters are exactly that, a few.

The Trend

The trend is that you find the best waiters in the best houses. I guess you can also say that about us chefs. True or false? Well if you look at me I would have to say false. I would class myself as a talented chef with a big horse. Being a chef was and still is my chosen carer since the age of 15, now if you don't have a big horse at my age, then something is wrong. You should be proud of your achievements and not be afraid to say so.

Yes everybody can sort of cook, and yes everyone can serve food to a table, but to do it properly with passion and great presence of mind is something else.

Chefs Kitchen Screaming

Not all chefs have to scream at their wait staff, maybe because they are good at what they do...
How does anyone feel good about having to shout and scream at people to get things done, I don't think they can, but you do what you have to do. If a fireman screams at you to get the hell out, or move your ass now, are you going to sit and cry about it and after go and tell him next time please be a bit more polite about it. If it wasn't for him maybe there would not be a next time. People do what they do.

Maybe if I wanted to work with good wait staff I should have stayed in the top tier dinning rooms around the world. But no here I am doing my thing day in day out to a standard that customers are surprised to find in a small town like ours. So, now I ask myself, can it be that all the good competent wait staff are still in those great restaurants? can't be so.

Food Service Industry

Of course waiters are the eyes and ears for the chef and they should be able to deal with any situation that arises, just being pleasant wont do it. So is it fair to assume that the waiters should have some knowledge of the food service industry? Not a brick layer trying to serve a meal with wine thats going to cost someone dearly, when they fuck it up. First in their pocket then their experience. Maybe the food was good but service was poor, how many times have I heard that!! Also how does the waiter deal with the customer that gets his steak over cooked or something else for that matter.

Do you think that Donald Trump deals with his staff any different? He lets them have it big time if they mess up, do you think that the coach of 'whatever' losing team, at halftime pats them on the back and wishes them good luck, I don't think so. Thats just two scenarios that work to a time limit, deadline or whatever you want to call it. When the pressure is on they, you, and I have to produce the goods.

Training

So how are you going to get better at what you do?

Maybe if there was a place that trained floor staff to standards required by paying customers before they land in some restaurant were they are required to perform the duties of a waiter it would save all of us our sanities. But I did forget everyone can cook and serve....

Maybe we are trying for too high a standard.

Tips are a good indication of quality food and service, are you cashing in big?

The Law of Attraction

If we can attract the customer who wants good quality food and service, and who are willing to pay top dollar, then we might be able to all earn more as a result. Ever thought about that.

That customer will dine where he feels comfortable and thats no slop shop. He might end up leaving a big tip and not just a mess on the floor!!!

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Chefs Versus Waiters

I hate waitstaff. As far as I am concerned they are merely the carrier of my work to the intended recipient, and even then they still can't get it right! Waitstaff are the necessary evil I must put up with to fulfill my duties as a Chef, and I hate them just a little bit more than I hate the customers they serve, but I'll keep that for another blog!

I have worked my arse off to become a chef. I have travelled around the world, worked in many different countries and some of the best hotels and restaurants they have to offer. I have been cut and stitched, burned, bashed and broken, physically and mentally. I have had to learn two different languages, French and German. I have to understand mathematics, computers, menu composition, people management and, I still have to be a good cook. It seems to me that the only qualifications needed for a waiter these days is a heartbeat, and even then I find myself searching for that in them too.

They stroll into work at 5 or 6pm, on the dot, with no time to brief themselves of Chef's Specials, table plans, section allocations, and bang, curtain goes up! They are still pulling their pants up when the guests start to arrive, and the chaos begins. I find myself asking the Exec, "What the fuck's going on tonight, who's doing what?" "Fuck knows!" is his reply! :) It's a comedy show to us, and I really do find it amusing, I laugh out loud on a regular basis. It also amuses me to annoy these waiters, just to add to their mounting stress levels, then stand back and watch the show unfold. They're all out there now, panicing, stressing, taking orders for food and drinks. The kitchen suddenly goes from standstill to totally overwhelmed in 30 minutes. There's just not enough oven space, all gasses are full and there's simply not enough bodies in the kitchen to cope with all the orders coming at once. Then we cop the abuse, "How long for table 15?" "Table 3 are getting shitty." "The guy on 6 reckons he could cook better gratin himself!" FUCK OFF! We're working at top speed, as fast and as good as we can, give us a fucking break hey!

I've also been abused by waiters during service, which is like pulling the pin on a grenade, the shit's going to go flying! Years ago in Germany, I had a waiter try to stab me, until he was knocked out by the commis chef!

Why does this happen? Not one of these waiters has any skill in the profession, because that is what it is, a professional job, not a part time money making thing. If it's just for the extra cash, please, go somewhere else to earn it, supermarket checkouts always need staff.

When I was an apprentice, waiters were just like us. They were full time, working the same hours as the chefs, and often more. They had to learn the trade from the ground up, become qualified, and work their way through the ranks to get to the top. They had titles, Aboyeur, Maitre de Hotel, Commis debrasseur, Sommelier and Chef de Rang, to name just a few.

During service time it was a planned and carefully executed show that the guest was unaware of. These professionals had the ability to quote you the menu and take your order without looking at a menu or having a pen and order book, and they could personalise the service and make every table feel like they were the only one in the restaurant.

When they came to the kitchen to pick up food, they were carefully and quietly directed to stand in queue and wait for their table to come up. We were under no circumstances allowed to interact with the waiters, and that is how it was, quiet, organised and working well, with waiters taking their food to their table at the right time. I should mention that waiters were paid even less than chefs, they had to make up their earnings with tips, which could be very rewarding to a great waiter. No tips were shared in the kitchen then, and rightly so.

So what the fuck has happened? No kid is going to want to leave school and earn shit money for years doing shit jobs, just to maybe one day work in a world class restaurant as a chef or a waiter. It's a dying industry I find myself in, and I'm trying to maintain the standards that took so long to learn. So why should I have to put up with waitress cryalot or waiter dumb ass, who does 2 0r 3 hours a night, who wrecks my food when they yank it off the pass, who takes the wrong food to the wrong table or mixes up the well done and medium rare steak, who cant write a legible order, or who won't answer me when I speak? These fucking idiots are spoiling the night for the guest and they are ruining everything I've worked for and making me look incompetent as a chef. They reason the guest has been waiting an hour for their mains is because waiter dumb ass took their food to the wrong table 30 minutes ago and hasn't realised it yet.

Fucking waiters! Seriously, the only reason I put up with them is because it keeps me away from the customer!

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Chef's Kitchen Mayhem on Saturday

You have to see the whole picture to appreciate what really goes on, so lets just try to put you into the action scene. imagine an above average restaurant, a venue that you would book in advance for your night out.

Decent table and chairs, white linen cloths and napkins. Polished glasses and cutlery. Elegantly printed menus.
Dim lighting and background music, are you there yet?
Now throw in some loud chef screaming “what the fuck are you idiots doing,” the crash of his fist on the pass echo's through the dinning room, his face full with anger, a look that would make the average Joe flinch and run away.


Welcome to Saturday night mayhem. This is and should not be taken as the norm for each and every Saturday, nor should it be limited to just Saturday. But listen and learn as you need to see the whole picture to understand.

The Mayhem Starts

During the day restaurant bookings are coming in. The number of dinners grow, but this is Saturday and in the hospitality industry weekends are full on. We as chefs understand this and prepare our produce accordingly.

The clock ticks over and we rush around all day living on air, coffee, coke, air, chocolate, v drinks oh and more air doing whatever is needed to ensure that all is ready for this nights performance. Did I forget to mention that we go out, or home for lunch, Not. We don't, we are too busy serving lunch and prepping up to sit down for lunch or even morning smoko, things that are a given in other professions.

Well the show must go on. The doors open at 5pm and the curtain goes up at 6 or 6.30 or 7 or 8 at what ever time you book. Now again, imagine this, if you are going to see to your favorite artist, pop group or show, would you be arriving late? No f...ing way, so why the fuck do you turn up late, or worse don't even show up for your booking at the restaurant, oh I forgot, you didn't have to buy a ticket did you. That will come in the form of a reservation fee to most places eventually, maybe sooner than you think. With the loss of business in these bad times it could easily send a small restaurant broke, but i will leave that for another day. Back to my show.

Show some Balls

Late in the afternoon we get a call from a staff member with some half ass excuse why they can't work tonight. Now that really pisses me off. Not just because they are letting the team down, not because they are putting extra pressure on the rest of the staff, not because we make the rosta to cope with our business, No, but because us chefs bust our balls to ensure that we can put on our show each and every night no matter what.

We don't just call in because we got a headache, or a bad back or because mummy wants us to go out for nans birthday dinner, you bunch of wusses. For us this is as important as it gets. Do you think we put our heart and soul into our daily grind so that you fuckers can just piss us off. If so you better get out now.

O.k. now you know that the restaurant is full and wuss has called in with whatever, lets just add into the mix a wedding for 90 guests in the function room, ha ha it just got that bit better eh.
But wait there's more.

Curtains Up

By now the adrenalin is flowing and most of the staff have arrived on time I add woo ho. Steady, I didn't say early. Specials are learned, last minute details of the evening are put in place and the curtains go up!



The phone rings, again....again....again....again....sorry sir we are full. Sorry mam we are full, yes at 7, yes and 8 mam. I have often wondered if people just think that they can have a table at a busy restaurant any time they like at the drop of a hat.

Oh they think they can, silly me.

Now lets get this clear so you don't think I am being ridicules, I do understand that sometimes you get home and feel like going out for dinner, and that you just want to turn up, that maybe fine on a week night, even then you could end up disappointed, but not for better restaurants and definitely not on Saturday's.

Mayhem Intermission

Author's note,
Holy cow I have just read my post so far and my blood is pumping full on, I need a chamomile tea to calm down.
Please pause if you feel the need....................................................

The first dinners arrive and we begin to entertain, so well it's eerie The clock ticks over and steadily the wedding guests take there seats. We set the buffet with all our efforts of the day, what a sight, full bowls of salads, hot and cold selections, fish, meats, we have something for everyone. Follow this with desserts and wedding cake tea and coffee. Throw into the mix some alcohol and you have a great wedding night.

Back to behind the scene and into the kitchen, the wedding guests are eating well and fast, we send out refill after refill. With years of experience we know how much food to produce for each size of wedding. Tonight would be no different. But with such big eaters and plates bursting at the edges we are being tested to the limit. Food is being organized from every corner.

Extract from the Chef's Kitchen Service

“Order in chef,” comes the voice from a waiter, “check on chef” from another. “On order” I announce with a voice of authority, “one dozen killers, two pillow, one smoked duck, main course 2 ribs 1 medium 1 rare, one with prawns 1 fish 1 salmon.............. New order, 1 carpaccio, 1 balls, main course 2 duck.............. On order, ½ dozen mornay, 2 prawns, main course 1 rib well done, 1 peppered rib medium, 1 chicken, 1 marinara................” “Order in chef. order in chef.”

“On order” I call again, “ciabatta and pizza entree followed by 2 fish mains, are you ready for more? Yes is the reply.......... “On order, no en tree straight out, 2 rib well done.” “Hey waiter did you tell them it will 30 minutes?” “Yes chef” I get back. We need more fish chef sounds out from the wedding buffet chef. We run around for the fish. “Order in chef, order in chef” the waiter cry.

By this time the later bookings have arrived early and we are still waiting for some early ones. Do you get the picture now.

The orders are flowing thick and fast when suddenly buffet chef shouts “there all through chef,” a huge sigh rains out, but no time to rejoice as the dessert buffet has yet to be served and it's only 7.30.

More orders are called and the bell is rang to call for service, they are now running from table to table. Table two and away they walk with plates of food, but not just ordinary food, food that we have been preparing all day, food that has been cooked with care and attention to detail, not frozen bang it out crap but good fresh quality produce turned into sex on a plate it's that good.

Restaurant Waiter please

Clumsy waiter pulls the plate from the pass and spills the perfectly balanced salad. Stop shouts my chef, stop again rings out, Hey you bring that back I call, don't ever take food from the pass like a bull and proceed to the table with a fucked up plate, do you understand I say, whilst rearranging the picture.
They just don't care I let out to my chef. Now the adrenalin is pumping this is what it's all about busy but in control. for now anyway.

As more and more orders come on the restaurant staff just don't have the experience to deal with the customers all at once, the need to slow and stagger them has all but gone out the door and we have no chance to enjoy our own performance.

Chef needs to scream and bang his fist to get some attention, but by the time they get organized out there we are swamped, it just seems like they want to get all the orders then serve all the drinks, then take all the food and so on.

Hey guys it's not supposed to be like that.... duh.

Breads to the wrong table, desserts not taken quick enough, I could go on and on.

Finally a waiter steps up with balls and faces the chef. Things start to settle and we find some sort of rhythm not the best but the best in the situation we are in. Then my chef shouts the ovens shit it self. The rational oven that we recently had a few dramas with and we thought were all solved, suddenly stopped working. Lucky the wedding hot food service was finished and we had the other 2 ovens to continue with, but as all fine tuned systems run it really puts the whole routine out of whack.

Bloody Apprentice

Suddenly a scream fills the noisy kitchen.............the apprentice has cut herself, she is holding her hand like precious gold, and so it is, they are our tools of the trade and without them we are nothing.

She walks with haste over to me, dripping blood along the floor. The sound of breaking glass and china ring out. I run water over the cut, oh yeah it's a cut alright. I shout out to my buffet chef, take her out back and keep her hand up high with pressure on. The young girl is walking with a wobble now, blood filling the cloth around her hand.

Now you have all probably scene a movie where in the midst of a mass disaster some one shouts is there a doctor on board.

Doctor Doctor

Well It just so happens that I know a few Doctors in town, and tonight this one particular doctor was in for dinner with his fiancee.
They happened to be sat in the middle of the restaurant. I had greeted them on the way in, as I try to do with the majority of people I know.

I shout out his name across the room, he looks over and I wave him to come. I guess that beats a waiting room any day. I escort him out the back to our patient to which he then attends.

Back to my domain I return where I ask for his partner to come to the kitchen. As she approaches I explain quickly what has happened and she then also assists. Our apprentice was in the best hands you could get, her own personal doctor and nurse.

The service has to go on and the other chefs now grew extra 'go gadget arms' as we so often do to fill in.
Suddenly the sound of broken glass fills the kitchen again, “what the fucks going on” I shout as the Saturday night special chef smashes a couple more. All is quiet as we look at him, work continues as we all understand the pressure and presence of mind that is required to finish our duties as true professionals.

The service comes to an end and the last few desserts are sent. We gather together and throw some comments at each other, trying to come down from a high octane night of pressure, frustration, excitement, drama and tragedy.
This is the end of our busy week and this was just one Saturday. How was yours?..............

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Hospitality Professionals?

What is it with you so called Hospitality Professionals out there? What gives you the right to call yourself a Restaurant Supervisor, a Maître d'Hôtel, a Sous Chef, an Executive Chef, or a Barista? What have you done to earn that title? Are you qualified in that area, or did you just happen to fall into that position, because the guy above you did the runner one night?

This pisses me right off. Too many times now have I seen these so called professionals blag their way into a job, and it becomes obvious after a short time that they're thick as 2 short planks.
There's too many people in this industry, who were stupid an uneducated at school, who continue to be so in their working life.

To be good, you have to be clever too. It involves complex thinking, operational skills, multi tasking and raw talent, all whilst working under extreme stress, pressure and temperatures that can be 60c and upwards. Don't come into my place of work, 4 hours after I started, then bleat about how hungry you are, or how your back hurts or how much better you were in previous jobs. I don't fucking care. You're shit and I know it.

There's young apprentices who want to be right up there, cooking and plating the fancy food, but still don't know how to make a Hollandaise, Restaurant Supervisors who can't answer the phone and make a drink at the same time, and senior Chefs with bugger all experience. I myself had to come through the hard way, and there's been some major obstacles for me to overcome in my career. And then there's the customers, who think they know better then me, I don't fucking think so, go back to the chop and slop at your local club.

So let me tell you, if you're one of these "young guns", you're not going to last, you're going to fuck around in life, just like you do at work, loser.

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