It has been years since my partying ways, my late nights and questionable sobriety when at work after pulling an all nighter. The days of the Mango Room have long past now and although it was a time of fun and social acceptance within the restaurant industry world I am glad I am not apart of that anymore. Don't get me wrong there is not a chance on earth I would ever give up the life experience I gained or the memories, albeit crazy at times it was an experience I needed to go through to evolve who I am and figure out where my priorities are in my life and career.
I think that alot of chefs have to go through this right of passage just to come through it with a renewed passion. In my opinion those that make it out of that craziness and continue to cook and be apart of the chef life mentality are the true chefs of the industry. We begin to prioritize our reputations and execution of ability in creations. For me, even though I always dreamed of being a chef, when I came through the other side and truly began to focus and excel on what I do and to absorb all I could is when I began to truly evolve into who I am today.
While I was still learning new techniques and about new cuisine such as beef cheeks and octopus, elk and buffalo, I also tried to take notice of the smaller minute techniques, refining things I was taking for granted, frying pans, heat, rendering, flavour building and layering. I was working out old bad habits and fine tuning them into a crisper execution of flavor quality and presentation. I am still the first to admit I am not happy with my presentation as I always want more out of my creations. I dont like to settle for less than what is best.
When I started focusing on this I started surrounding myself with like minded people and next thing you know you are working a crazy busy night with an elite team that executes a flawless service with little stress as you know that everyone is on the same page and are focused on the same goal, Great Execution and happy guests! There is no better feeling than a busy night that goes perfect; a night where everyone is focused on making sure they put up the best quality product in a timely manner. Where everyone supports and gives positive and constructive feedback to make sure that we are consitently achieving the highest of standards. I always think of when I was at the Village Taphouse in West Vancouver and working with some of the most talented people I have ever met. Jessie, Dus,
Now a days I am more focused on refinement of everything I do. I am over the trying to re-invent the same thing eveyone else does, instead I am simply working at making it the best it can be by accentuating the natural flavors. So amny others will put funky sauces or ingredients into the same old same old, sure it may taste good but for me I feel like I simplicity is best as to not lose the "hero" of the meal. A burger should taste like a burger, a steak like a steak, a fish like a fish, I dont need to taste foie gras in my burger, or herbed sirracha crusted ribeye infused with an organic Solegatti tomato reduction. There are just too many places out there trying to be the next big thing but thier execution of the simplest of things is lacking thus lessening thier full potential of what they are trying to achieve.
To be a Chef you have to evolve, listen, experiment, accept failure, push yourself to do and be more than what you are and have done, to lead and inspire, to share your passion and instill passion in others, and to work with others as a team not as an individual to be acclaimed as a culinary genius or god. A chef is all of these and none of these. A chef is a Chef when others seek your respect and guidance and refer to you as Chef. For me; I still consider myself a student of the kitchen even after 26+ years of experience.
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