Anthony Bourdain is a hero of mine, he is the epitome of the balls to the wall, adrenaline (and other substances) fueled, hardcore school of cheffing that has intrigued me for years, but I’m afraid I am going to have to disagree with him for once. Lennie Nash, a kindred spirit or possible cell mate in the bouncy hospital, made me aware of a piece that came from Bourdain’s second book Medium Raw in which he states quite plainly that anyone thinking of starting a career in the kitchen in their 30’s is already too old. Specifically he says “If you’re thirty-two years old and considering a career in professional kitchens? If you’re wondering if, perhaps, you are too old? Let me answer that question for you: Yes. You are too old.“
Well I turned 35 today and I am one month into my career as a pro chef.
By Bourdain’s reckoning I not only missed the boat, I missed the pier, the port and the entire fucking coast line. I don’t have some idealised view of the life of a chef, whiling away long mornings with artisan food producers discussing ways to showcase their wares in brilliant dishes, before sending out a few plates of food to grateful diners and then hopping into your Porsche for the spin home. If I thought that I would already be sitting in a padded cell waiting for Lennie Nash to be wheeled in strapped to a gurney.
Being a chef is fucking tough, its long hours, cramped kitchens, huge pressure, demanding work and you make roughly the same wage as guys who break rocks with other rocks. People who go into cheffing straight from school do so for one of two reasons, the first one is they have a genuine love of food and want to learn the skills needed to take good ingredients and turn them into great food. The second is because they had no fucking idea what they really wanted to do and all the other courses at the job center were full up. The irony is that there are as many of those who fall into the first category who burn out and simply can’t hack the pace as there are those who fall into the second category who discover a love for food and go on to greatness.
Chef’s are a little off, they have a sense of humour that most people don’t share. If you work in an office you can probably be told a somewhat edgy joke and imediately think who in the office will find that funny and who will consider it in poor taste or offensive. If you work in a kitchen and get told the same joke you know everyone you work with will love it. The piss taking is merciless, do something stupid and you’re going to hear about it, a lot. I have been spared a lot of the practical jokes and wind ups as every afternoon my duties mean I have to go out into the yard to take delivery of a long stand, I don’t know who they fuck they ordered that stand from but it hasn’t turned up and I’ve spent hours out there freezing my arse off!
Chefs swear, a lot. To watch a group of chefs standing outside after service having a cigarette and engaged in what can only be described as Olympic standard swearing it’s hard to associate them with the stunning, visually appealing plates of food you have just been marvelling over in the restaurant. All chefs, all real chefs look at an ingredient and see endless possibilities, not just in what to cook but in how to present it. It’s that world of possibilities that appeals to chefs, knowing that at the start of every day you can redefine what you do. Most jobs follow a pretty structured routine, they need it, you can’t have a maths teacher deciding “fuck it, today plus is minus and minus means plus because I fancy a change”.
Can anyone in their 30s or 40s make a successful career in this industry? No. It’s an unforgiving place, no matter how much talent you have you’re going to have to fight your way to the point where you get to express that talent. You may be able to tell you’re salsify from you’re Jerusalem artichokes, you may well have wonderful anecdotes about your last cheese buying trip to France but truthfully your head chef couldn’t give a fuck. He wants to know 1 thing and 1 thing only; if you have what he wants, ready when he wants it. That’s it. It doesn’t matter if that’s a dish at the pass, prep work in the back or bread in the oven. During the short-lived, but utterly brilliant, sitcom inspired by Bourdain’s break out book, Kitchen Confidential, the lead character Jack Bourdain (played by Bradley Cooper) turns to a commis chef and gives him what is considered the single biggest complement of the young chefs career when he tells him “Jim, I’ve hardly even noticed you the last few days”. A gushing Jim is overcome, and babbles “I thought you weren’t noticing me yesterday but I didn’t want to say anything”. The thing is when you do something right you don’t want recognition, you don’t want to singled out and praised, just the opposite. Praise means that the chef is surprised you managed to do what he asked well, nothing means he thinks you are capable of this and it’s that level of trust and confidence you want to aspire to.
Would I recommend this? Think very long and very hard about it because it’s a massive decision. Not just in terms of shit money, long hours, fucking hard work and the concerned looks on your friend’s faces when you tell them what you’re going to do. You need to ask yourself where you want to work in the industry? Do you want to work for free at a variety of Michelin starred restaurants doing grunt work in a kitchen with little impact on the end results? Do you want to find a nice 20 or 30 seater bistro and turn out wholesome and tasty food? For that matter do you want to go into producing artisan food stuffs? Or do you want to walk into a furiously busy kitchen that expects very high standards of food to be produced to order in sometimes fucking ludicrous quantities.
I went for the last option, but that’s just me. As my father once said “Son you’ll learn all your lessons the hard way”.
It’s not going to be easy but who the fuck wants easy? Nothing easy is worth having, or at the least not having twice! I am prepared to have my arse kicked, my nerves strained, my confidence dented and my every muscle and sinew exhausted in my quest to become a very good (I would say great but modesty prevents me) chef. There are some of us out there who will, I believe, prove Bourdain wrong, I certainly intend to as do the likes of Lennie Nash (@lennienash on twitter) and Shar (@okbaybach), we may only be 3 old dogs but we are going to follow this hard road.
Tony, don’t worry! You’re still my hero!
Twitter.Com/CorkGourmetGuy
13 responses to “Why we do that Voodoo that we do”
Greedy Rosie
January 7th, 2011 at 01:14
Hmm, one month in.
Thing is, I’m not sure completely that Anthony Bourdin means everything he ever said to apply for every *single individual always*. You may have made the right choice, but people who go and work somewhere near the bottom in a professional restaurant after quite a while holding down mortgages, families, near normal lifestyles… well.. it’s an interesting choice.
And, for a lot of people who don’t realise that a) kitchens can be fairly unpleasant if you’re not a bit *odd* and b) they could be 3 or 4 years away from discovering their own mediocrity, could be a really damaging choice.
But go you!
gourmetguy
January 7th, 2011 at 01:34
I went into this with no preconceptions, I did my trial shift and allowed the head chef make the call. I know that no rule is abolute but Bourdain is pretty adamant and allows no room for exceptions.
As for a) I seem to fit in prefectly with the chefs I have met, so I it seems have always been a bit odd and b) I assure you I have never even come within visual range of mediocrity!
Thanks for the comments and for taking the time to read the blog
Siany
January 7th, 2011 at 01:52
I was still awake, I did read, and I did smile. Sounds like you’re having a blast.
gourmetguy
January 7th, 2011 at 02:00
Thanks. Even though i have wanted to do this all my life i still never thought i could enjoy it this much. Glad i made you smile
Vanessa Kimbell
January 7th, 2011 at 06:19
Love this post! You made me laugh out loud several times! I am one of those food lovers who left school and trained as a chef .. but it was a tough life. The hours, the pay, the work.. but reading this I just remember the fun.. oh I did have so much fun as a chef!
Keep it up .. you are a hero yourself.
gourmetguy
January 7th, 2011 at 08:28
I will always regret not doing this right after i left school but i also wonder if my love of food was strong enough then to keep me going through the tough times. Glad you enjoyed it
Northern Snippet
January 7th, 2011 at 09:26
35? Not too old if you have the determination and once you get into the routine it’s the routine which keeps you going.The down side is you have less time to decide what your aspirations actually are ie will you be happy to stay/work your way up in that kitchen,or do you want that 30 seat bistro or book/TV deal?
On the plus side you probably won’t fall for the chopping salt task/fetch me a tin of chicken lips request,nor are you likely to be locked in the freezer till you’re blue.
Enjoyed reading the post!
gourmetguy
January 7th, 2011 at 09:30
The tin of chicken lips Is a joke? Am in tescos now looking for them! Thanks for the support, as to what i want from this that’s easy, i want it all!
Chef Shane
January 7th, 2011 at 23:07
Great post mate.
If I wasn’t such a grizzled old shit it would have brought tears to my eyes. Sort of.
The long stand. LMAO. I remember teaching one of my boys how to make cornflour. Chop regular flour until it is so fine it turns white and powdery.
It did bring back some memories. :-), and a few “FUCK YEAH’s” so thanks for taking the time and energy to write an awesome piece.
gourmetguy
January 7th, 2011 at 23:10
Cheers mate, knowing that experienced chefs agree with me makes me feel that I’m not crazy, or if i am at least I’m not alone in my madness
Lennie Nash
January 19th, 2011 at 00:03
Keep going! Sounds like you love the work, and there’s nothing more comforting than knowing you are learning something every day.
You’re right about you need an old dog for the hard road. Great post and so true. I was once asked to get a left-handed parsley curler, and a tin of mise-en-place.
What really hurt was it was a 19-year-old gobshite who sent me to the dry store. Got my own back though when he forgot his ID and I refused to buy him booze from the local off licence.
All the best,
Lennie
Greychef
February 6th, 2011 at 09:31
35…….35……..what about 46!!!!!. Quit my job after 27 years in the motor business t persu a dream. Completed the Culinary Skills Course with Failte Ireland which was a fantastic introduction and absolutly convinced me that I had made the right decision. Found it very difficult, actually impossible, to get a job after the course. Once my age was disclosed every door closed with a very loud bang. I eventually secured a job in Belgium where I spent an amazing six months. The best advice my head chef gave me was that I needed to understand clasical french cuisine. I secured a place on the Total Immersion Chef Programme at ITT and returned to Dublin at Christmas to start the course in January. It is absolutly fantastic, the lecturers are brilliant and amazingly supportive, and I would recommend it to anyone, no matter what age. This is a part time course Monday to Wednesday so I am back looking for a part time job to work the remainder of the week till June and full time thereafter. I am completely disheartened as once again practically every door is slammed as loudly as ever. I have applied for over thirty jobs, followed up with phone calls and in most cases cannot get to talk to anyone and if I am lucky to talk to someone I get the standard answer,,,,,,,,,”we are inundated with applications, we are sorting through the cvs at present and if we are interested we will get back to you”. Just heard about your blog, really enjoy it, it has rekindled the fire and all I can say is………watch out. I will relaunch myself on the market today……….thanks for the inspiration.
gourmetguy
February 6th, 2011 at 09:36
Glad to be of help, i could probably have benefited from doing a course first, instead i walked straight into one of the toughest kitchens in london. There Is work in london but its very tough to make ends meet, good luck with your search