Bushido IV - Benevolence

There are seven aspects to the ethical code by which the Samurai composed themselves - Justice, Courage, Benevolence, Politeness, Sincerity, Honor and Loyalty.  I have chosen to spearhead an organization which can help chefs and other service industry professionals to make positive changes in their lives and I believe that those who are looking for change will find it on this path.

  

Each week we will examine one of the aforementioned virtues and see if Bushido may be a good path for the Order of the Chef to use as a guideline in inspiring industry professionals young and old...

BENEVOLENCE - the feeling of distress

"Rectitude carried to excess hardens into stiffness, benevolence indulged beyond measure sinks into weakness...the feeling of distress is the root of benevolence, therefore a benevolent man is ever mindful of those who are suffering and in distress."  

                                                                                     -Inazo Nitobe

Benevolence - Jin

I think Benevolence is the most complex of the seven virtues and somehow a cog in the wheel of Bushido: a central concept supported by and supporting of the others in a synergistic symbiosis.  It is certainly a concept built into the very nature of restaurants as, at our best, we are here to alleviate your distress in every sense.  A well heeled restaurant staff will immediately attend to your every need without your having to make a single request, they are sensitive people, will notice your slightest hesitation and preemptively resolve any potential discomfort.  They also won't take any shit from you.  At all.


Courage and unflinching righteousness are both prerequisite to benevolence...and before you start, I could easily write volumes on this one, weaving in and out of modern socialist banter, rebuttal after witty rebuttal until the ensuing logic blanket grew to cover the sun and signal the end for generations to come.  Please, spare us all the touchy-feely bullshit - benevolence is a balanced blade.  It is like the nature of water, and like water, should it bend too far to its softer side it will puddle and stagnate, filling the room with flies and stench.  Should it bend too far to its harder side it will crush shorelines, changing the shapes of continents, wiping out entire civilizations.

Zen master to the sword masters, Takuan Soho

We in the restaurant business in general are great at being benevolent servants, bending on our knee to cater to the most seemingly ridiculous requests day after day, night after grueling night.  While this description fits more often and more easily into the front of house (FOH) profile rather than the back, chefs have many opportunities to practice benevolent action and I think that it would serve to polish all facets of our industry if we, as chefs, took every possible chance to practice walking the tightrope of the benevolent dictator.  After all, we are always looking to balance things aren't we?


More than just benevolent action in the service of our clients (which may align more with duty or loyalty), this sensitivity to distress in others is vital to the internal functions of a restaurant.  Every position in the company structure has its own set of pressures and every individual employee has certain reactions to these as well as pressures that may exist for them outside the workplace.  The most successful restaurant owners and managers are those who are capable of simultaneously alleviating feelings of distress both in and out of the workplace while keeping the 'pressure to produce' valve cranked full-tilt.  And we all know that some people are just not cut out for this business - on both sides of the equation!

Somewhere between this.... 

These masterfully benevolent people who reign supreme in restaurants around the world are always ready and able to help surmount the insurmountable in every arena.  They are kind, supportive, empathetic, patient and well informed about a great many things.  They are also hard-wired for combat intensity, intolerant, pushy, always busy and they don't take shit from anyone up or down the ladder.  They can be brutally honest because they have a sincere desire to make the best of things whether those things be clients, employees, recipes, standards of cleanliness, and so on and on and on.  Most importantly, they know when to use the front of their swords and when to use the back.

...and this!

There is a certain difference between the ability to discern a feeling of distress in another and the ability to act appropriately in order to effect the dissipation of another's distress.  One chef I worked for used the term 'striking them with a velvet glove', another always prescribes 'a punch with a hug' in order to create effective changes in people's behavior.  


In general, there is a lot of teaching going on in the restaurant industry and benevolence seems to send a universal message which challenges the most cutting edge technology as a transmitter of understanding.  People tend to absorb more information from a benevolent source, whether they want to or not, they reflect and grow from interactions with benevolent teachers more than from the iron fists of tyrants.  The prism of benevolence collects its light from justice and courage and shines in rays of politeness, sincerity, honor and loyalty.  It is the key to the effectiveness of our path.

Paths We Take II - Transitions Into Clarity

 I worked with John Smith at Cullen's in Clear Lake, TX for a time then hired him later when I was at Yelapa.  We made some kind of bond and have managed to keep in touch.  I asked John to share his story because I think that 'industry' people will be able to identify and hopefully get some benefit from these types of accounts.  We'll keep these up as the Order of the Chef continues to grow.  Please let us know your thoughts.  
Thank you, and (as John would say) Namaste.

...trailing off from Part I of this series, the story of a young man riding the restaurant merry-go-round continues as he decides that travel may lead him to a new place...

...West, where I knew nothing or anyone, and better than that no one had heard of me either. And thus started my tour as river-guide/camp-chef.  That lasted a season.  A non-nudity clause was introduced into the employee handbook, as well as another adressing non-fraternization with clients. I had made my mark.  Again.  So a short 18 hour bus ride back to Houston it was.  Again.  

A short jaunt to Boston.  To Colorado.  Then out of nowhere it was 2006.  And with my "charm" and "wit" I somehow landed a job at a stained glass collage of various, now defunct eateries back in the Houston medical center. And go-figure, by sheer coincidence they were owned by the same chef I started with ten years prior, back in 1996.  He, of course, didn't run the show. That was left up to the hands of 'Sanchez' Lopez.  Who, after hearing my fantastical story of travel and pseudo cookery, promptly hired me as his sous chef. Not only for one of the restaurants, but four of them.

My big break, I thought, and it actually was.  Just not a break for fame or fortune.  It was a break for the beginning of a path that I continue to this day.  It took about a week for chef to realize that I had talent, a work ethic, and a small amount of finesse, when I was sober, which started to be less and less often.  Yet he stuck with me.  He never stopped pushing me to learn techniques that I either had forgotten or never learned when I should have.  He began, upon looking back now, to show me what integrity and honesty and standards were.

Then, as I always seemed to do when there was any sign of success, I quit.  I thought we were done. Until three weeks later when he called me back to come work for him again.  I didn't stay long the second time either.  Yet, the seeds were planted. Watered.  Had begun to sprout.  I took some time off - out of the restaurants.To be precise, I took two years.  My desire and love of cooking never waivered.  My return in 2008 found me with a renewed sense of purpose and drive along with a new found sobriety.  

I started out again as the AGM of a corporate Mexican fast casual restaurant. That worked out for a very short time.  Not due to any slight of mine, rather due to the fact that three years earlier that sprout had become a leafed stalk.  A sapling.  And running 17 year olds to the point of passing out was not my idea of fun.  Also, in my spare time I was reading and making anything and everything I could get my hands on in attempt to get my style and chops back from being gone so long.  

Then came Yelapa, and the auspicious reconnection with an old/new chef/beginning friend...

 

Bushido III - Courage

There are seven aspects to the ethical code by which the Samurai composed themselves - Justice, Courage, Benevolence, Politeness, Sincerity, Honor and Loyalty.  I have chosen to spearhead an organization which can help chefs and other service industry professionals to make positive changes in their lives and I believe that those who are looking for change will find it on this path.

  

Each week we will examine one of the aforementioned virtues and see if Bushido may be a good path for the Order of the Chef to use as a guideline in inspiring industry professionals young and old...

COURAGE - the spirit of daring and bearing

These are cheesy, right? ...the motivational posters we've all seen in myriad waiting rooms, eh? ...well even a cliche is a cliche because it carries enough weight to enrich the many.

...doesn't mean you aren't scared, it means you go anyway

Inazo Nitobe calls courage "the spirit of daring and bearing" and says that it is as simple as doing what is right.  It is the active manifestation of the virtue of Justice.  It is quite often the most difficult choice one can make, often involves sacrifice and thus transcends ego by its very nature.

Just as we follow a trend in order to push our business to the next level - or at least to keep up with the Kardashians so to speak - as humans we naturally seek to follow an easily assimilated lifestyle in order to keep our sanity.  Our sense of community.  We want to fit in with our surroundings.  So what if you were to find yourself in a restaurant, bound to 12 hours a day and sometimes with not much to do but wait for the next rush...slow restaurants are like this and can make big problems for people with very active, artistic minds.  Like chefs.

The nature of the restaurant is excess...people don't go out to eat for a special occasion and look for moderation.  The highest selling items are not generally low calorie broths and fruit salads, they're macaroni and cheese, steaks and fries and bourbon milkshakes.  Successful restaurant people know this, its not a big secret.  So in a place steeped in the energy and intention of excess, focused on providing a lush, decadent experience to every finger that touches a water glass in your humble establishment, in a place like that, why would it not follow to naturally attune to the same mindset?

Chefs are artists, someone told me today, and there goes along with the mind and mettle of an artist a tendency for compulsory, irrational and generally addictive behavior.  We sense.  We are experts at the visceral experience of life.  We can rock your world.  What on Earth makes you think we wouldn't know how to rock our own.  And we can do it well - any. time. we. want...

I've heard the argument many times that "I'm using my free will to [insert binge here] and if I just go home and be like all those 'squares' in their cardboard houses, I'll be executing my free will."  I say bollocks to that mentality and instead posit that free will is much more potent when it is used in conjunction with courage.  Courage to go against the norm.  Courage to have a sparkling water at a whiskey bar or eat a banana while you're working the pasta station or to go to a 24 hour gym instead of a 12 hour nightlclub.  Courage which is the spirit of daring and bearing - and to dare to bear the weight of isolation from the only people you see and bond with for 12 hours a day is not an easy spirit to assimilate.  But it helps.

When you can do it.

I don't pretend to be a teetotaler or anything, I go out with the boys and girls to the bars and the dance clubs and have fun on some weekends...and some weekdays.  Then I take time off from that.  And I have a support network, I go to my family and talk and find things to do to kill the time that adds up and is so easy to kill alongside all so many braincells.  I do yoga.  I work out.  I write this crap.  I share my story...and don't even need a dollar to do so.

I had to start somewhere and that was a very dim place from which I have travelled long and byzantine trade winds to uncertain shores by way of bottomless risks, but who can tell the difference between the risks of equally risky paths with absolutely opposite destinations.  Should I risk the next round of shots or the ride to the projects to score or the hours of sitting in stillness, squirming and crying and exorcising demons that most would never notice?  Should I risk exposing and facing my demons or should I risk their raucous festival under cover of shifty handshakes and code names for unscrupulous activities?

Courage has great bearing on the Order of the Chef.  We can help build courage because there is safety in numbers.  Even if you spend 12 hours a day surrounded by phase-happy college kids working a temporary server job while they figure out how to read the road map that leads their thumb finally squirming free of their toothless wonder.  Even if you're buried in prep-work and order-fire tickets from dawn til dusk and your only solace is the local flirt of a bartender who keeps you company from dusk til dawn.  Even then, we can provide a philisophical foundation for your courage.

Everyone carries a seed within them with the potential for great joy and abundant life.  Let's have the courage to find and nurture that seed.

Bushido II - Justice (Rectitude)

There are seven aspects to the ethical code by which the Samurai composed themselves - Justice, Courage, Benevolence, Politeness, Sincerity, Honor and Loyalty.  I have chosen to spearhead an organization which can help chefs and other service industry professionals to make positive changes in their lives and I believe that those who are looking for change will find it on this path.
  
Each week we will examine one of the aforementioned virtues and see if Bushido may be a good path for the Order of the Chef to use as a guideline in inspiring industry professionals young and old...

JUSTICE 

As a foundation for the remaining virtues upheld by those who walk the path of the bushi, Justice demands constant vigilance over one's own actions.  In his definitive treatise on Bushido, Inazo Nitobe defines Justice or Rectitude as "...the power of deciding upon a certain course of conduct in accordance with reason, without wavering - to die when it is right to die, to strike when to strike is right."  The path of Justice is not an easy or common path among most people, and so arose the concept of Gi-ri (literally Right Reason) in Japanese culture as an enforcer of Justice among the masses.  


Giri is a concept in Japanese culture that is understood as an obligatory service for those to whom one is indebted.  For a very simple example, if someone takes you into their home in a time of need, you will now have giri to pay back to that person.  This may be as simple as taking them for a nice meal or as severe as taking your own life to save theirs, it all depends upon the people and actions involved.  The concept came about to protect the integrity of family units because when familial love was not motivation enough for someone to do the right thing, the social construct of giri brought a motivation based on personal honor and duty as seen by a public eye.  


There is not enough giri in the culinary world.  There are certain understood rules that can be often difficult for young cooks to learn: show up on time, bring your own knife, give a timely notice if you plan to quit, work in a tidy and timely manner...  For chefs who have done their time in the industry, there is a sort of unspoken code that we have and the more "old school" the chef, the stronger this code seems to hold.  All of these rules, however arbitrary they may seem to an industry novice, can be made obvious by applying Bushido and by having a sense of giri. 

...peer pressure?

Perhaps more importantly, young chefs should be taught to respect and empower themselves in order to better serve their chosen "daimyo".  Often it is too easy for a young cook to be swept up by the popular current of good times and revelry in a new place, trying to fit in and protect a fragile ego.  However, a person on a path founded on Justice will have a much easier time in controlling his behavior and escaping the pitfalls of the restaurant scene.  The primary effect of following a code founded on right behavior is that the student develops a sense of constant vigilance over his actions and sets up a 'guard rail' to keep from slipping into a negative pattern.  Bushido can be a great stepping off point for a person who has demonstrated great Courage by initiating a positive change.

Paths We Take - The Tale of A Wayward Saint

I worked with John Smith at Cullen's in Clear Lake, TX for a time then hired him later when I was at Yelapa.  We made some kind of bond and have managed to keep in touch.  I asked John to share his story because I think that 'industry' people will be able to identify and hopefully get some benefit from these types of accounts.  We'll keep these up as the Order of the Chef continues to grow.  Please let us know your thoughts.  

Thank you, and (as John would say) Namaste.

In 1994 Hugo Ortega walked me by the hand into HCC culinary dept. and introduced me to the chef instructor Charles Pyle.  That was the beginning of the beginning of my love of all things relating to food production...

Granted at that point, I was already a seasoned server that hung out more in the kitchen than than at my tables and, saw the wee beginnings of a fixation on whiskey, women, and late nights. Never did I once call in from the all night debauchery that ensued, a point of pride I carried with me for a long time-until I learned better. 

After a bit of cursory training and basic skills gained at the culinary department of said community college (all of which I felt beneath me, since I had already surpassed most in my class, just from having been in the industry for 7 plus years at that time) I had no idea what was in store for me. I found out the hard way that it was to be years of being beaten down by some of the top chefs in the city at that time-the names will remain with me so as not to embarrass or, perhaps more importantly, piss them off (again).  Even through the bitter years, their ways of instruction led me to where I am today, and for this I am forever indebted to them. 

Whether it be throwing sauté pans at my head, or wishing death upon me for being a minute late on a side item or entree, I still hadn't been broken. More on that later. It is not a good thing for an aspiring cook to go unbroken. It's a must that somewhere along the early path of a line cook that it happens. Looking back, it teaches discipline, focus, and a drive to become better. So, feeling stagnated in that arena of the restaurant, I made the decision to go back to the FOH.  

My decision was mainly due to the fact that at this point, seven years later, my drinking had turned its focus to other not so healthy "relaxation tools", which by nature, was the complete opposite of what the intended use for such substances was.  The internal lie had begun.  And the fact was that cash in hand every night was easier than cash every two weeks for procurement of what were at the time, necessary ingredients to function. 

From Hugo and serving food I bounced around from job to job. Playing in a band that got signed, so that pulled me even further down the scale with my original goal of being a good cook. And added to the drinking and other accompaniments that in my mind seemed to go along with the alcohol and lifestyle of a musician.  In '02, I decided that It was time to get back to the original profession of love that had brought me so much joy originally.  So, I headed to Dallas and worked with Tim Byres at Standard 2706 on Elm street, across from The Green Room and Trees.  

Chef drove me hard, he saw my potential and worked very hard to get me to see it as well.  Unfortunately, I didn't, or couldn't at that time. So, after a write-up in Texas Monthly about a dressing/salad that I had designed, and did not realize that when under the chef, that it was actually HIS food, I left. Once again, having not being broken, I felt slighted, and my ego raised its ugly head, and I and headed back to Houston again.  

Almost immediately I went to work at furthering my addiction for alcohol, and cocaine at this point, and the knowledge I had gained in Dallas I used to show my peers how "good" I had become.  Which was a farce. The little I had gained at Standard I used to feed my ego and once again feel "better than" my colleagues, only because I felt like a piece of spit shined shit on the inside. 

Of course my colleagues at the time of my return from Dallas consisted of a few 'base-head' cooks and like-minded servers. Not a whole lot of expanding each others professional aptitude, to say the least. With that in mind, I once again returned to the FOH because I had developed, over the past few years, the art of manipulating people. Not only the patrons of the establishments I happened to work at, the people I worked with, the management I worked for, but also myself, into believing any and all sorts of self created bullshit. I think I killed off five grandmothers, four sisters, two mothers, had fifteen car accidents - in short, I was a real piece of work. No one trusted me, including myself. Bearing this in mind. I headed out West.

STAY TUNED FOR CHAPTER 2...

Bushido - Our Code

Chefs are servants.  

I feel this kinship with Samurai because they were servants who were required to maintain composure and moral grandeur in the midst of high pressure, high speed situations.  In the culinary industry we serve in all directions: We serve our patrons.  We serve our employees.  We serve our employers.  We serve our investors.  We serve each other.

It is our charge and our challenge.  

It is our path to enlightenment through service. 

On this path, we are chefs.

There are seven aspects to the ethical code by which the Samurai composed themselves - Justice, Courage, Benevolence, Politeness, Sincerity, Honor and Loyalty.  I have chosen to spearhead an organization which can help chefs and other service industry professionals to make positive changes in their lives and I believe that those who are looking for change will find it on this path.  After all, Samurai were servants.  Warrior vassals who made service to their Daimyo an integral part of their existence in both life and death.  We give our lives to this business in no small way, dedicating the vast majority of our waking hours to the care of the restaurant to which we have assigned ourselves.  

The western world at large seems to be in a state of self-gratifying stupor and as a child of that world I've searched extensively for some understanding of what our culture is going through.  I set out to seek my enlightenment several years ago and I chose the culinary arts as my path.  These are my musings along the way and this is no more than a humble attempt to share what I have learned in the hopes that some questions might be answered, some light might be shed and that some peace may come.


We can all use the wisdom of Bushido to enhance our experience of life.  




The current Western mindset would say that we're all different and that we should follow what feels good and that whatever system is in question may not 'work for everyone'.  There is always truth to be found wherever one looks for truth.  I would urge caution when approaching any new or different way of thinking and examine it as thoroughly as possible from as objective an angle as possible.  That said, I would also argue that if one's path holds steady in the torrential information blizzard at hand in this modern world, it is likely to be the best path for you - likely, but you'll have to try it on to see if it fits.  






If it works then use it, if it doesn't then reject it.


Welcome to our study of Bushido (Path of the Gentleman with a Knife)

The Kitchen of Comfort II

What could be more comforting than roses made of butter?

Sometimes comfort is hard to come by.  I've been rolling with some uncomfortable circumstances lately and haven't found anything that would qualify as "comfort food".  Except music.  There is a thickness that comes with music into a space and occupies it somehow in a similar way to light filling a dark room.  Like people, songs are all different inherently.  Like people some songs enter a space and immediately put a smile on someone's face.  Some songs sparkle.  Some songs change when you hear them over time, under different circumstances, through the muffled sound of rain falling on a concrete patio outside a screen door, or in the silent safety of the illusion with which we panel our interior lives.  Sometimes.  Sometimes you find a song that you can just count on every time.  These songs are rare.  So are these people.

So.  Comfort food and the Theatre of Comfort Dinner Series...

The South makes many people feel like home!

I've drummed up ideas from my own feeble headed memories of growing up in the Southern United States and from talking to a few people here and there.  I would like suggestions as well.  Let me know what else I can incorporate to diversify this (heavily Texan) 'Dirty South' tasting menu for our first event...I know y'all have ideas 'cause y'all loves to eat!  Thank you and enjoy!

The Theatre of Comfort : Act I  "The Dirty South"

Scene I

Corn 'n Crab "Li'l Debbie" vs. Mac 'n Cheese "Poppers"

Scene II

NOLA's Fried Gulf Oysters and Krystal Hot Sauce

Scene III

"Border Town" Ssrimp 'n Grits

(Blue Corn Hominy Grits, Gulf White Shrimp & Chorizo)

INTERMISSION

CHICKEN FRIED STEAK TARTARE

(Your mouth won't believe it either)

Scene IV

Hill Country Jackalope with Taters 'n Greens

(Deep fried rabbit confit, mashed potatoes, mustard greens)

Scene V

BBQ by the Pound...How else would y'all serve it?

(Malta glazed smoked brisket, Lamb spareribs, Pork slider)

Scene VI

Buttermilk Biscuits & Homemade Jam

FIN

Chess Pie and Satsuma Oranges

The Kitchen of Comfort

Believe it...  Sometimes its difficult to find a creative outlet as a professional chef.

sometimes its nice to just kick back and collapse on the floor

Don't get me wrong, I love what I do and I do it all the time, but sometimes the restaurant life gets a bit repetitive.  As chefs, most of our day is spent keeping up day to day operations and producing the same dishes, the same way, in the same kitchen and with (hopefully) the same staff.  We spend our time attending to the details that allow you and your spouse to go have an anniversary dinner where you can reminisce about how you fed this same chocolate cake to each other on your first date...how sweet.  Most of the crowd is after what we might call 'spaghetti and meatballs' cuisine, and they pay the bills so we feed them exactly what they want:

...awww

...and we get bored.

The 'Reality Dinner' series in Houston came from this idea that I get from the Japanese term omakase, which is like a customized tasting menu available in many quality Japanese restaurants.  My personal interpretation of omakase is as follows: "A series of dishes intended to establish a dialogue between chef and client in order to determine the 'perfect fit' for the palette and perhaps the health of the individual consuming the meal."

The first Reality Dinner was a menu based on a list of ingredients and was revealed to the diners course by course, chalked up on a blackboard by my GM as they came out.  Some were planned, some were surprises even to me and some were riffs on pre-decided themes.  To be sure, even the team of chefs helping to put this thing together had only a rough notion of what was happening...huddled around for weeks deciphering one of my sporadic ingredient lists riddled with cryptic notes, slashes and arrows.

It was an experiment at the time intended to figure out what drives people together, I wanted to see the reality of a dining experience up close, from all angles.  Why are we here eating this weird stuff that I  couldn't have identified had someone not told me what it was?  "I'm not sure why it tastes so good to everyone else, its just plain odd to me."  I wanted to reexamine the dining experience as something of a theatrical venue because I believe it has gone down that road a bit.  'Molecular Gastronomy' and 'micro-local' trends and people's newfound knowledge and temperaments that they come to the table with.  How do we reconcile the subjective experience of dining and the objective running of a restaurant whilst keeping everyone happy?

These dinners were a fantastic outlet for our more adventurous clients and for all of the staff as well, from bartenders to managers to kitchen staff, a place where everyone could both learn from and contribute to something greater than all of us.  Anyone who has participated in these types of events knows exactly the type of synergy I'm referring to.  Food has been very special to most of us in one way or another since the beginning of our collective history.  Wars have been fought over the stuff, families are bound together by food-centric traditions.

For many of us, food is comfort.

In continuing to study what it is that drives people to put certain things in their mouths other than sheer necessity, we're putting together a series of dinners to investigate the history and motivation behind "comfort food"...the 'Theatre of Comfort' dinner series.  We want to understand what makes the intimate experience of dining so special and where some of the crazy traditions and foods were born, what kept them alive through the years.  I posit that we will find a close connection to necessity and to the abundance of specific foods within specific localities that have laid a path for tradition's journey to the modern day.  We will put together a series of regional menus and study the history and lore surrounding food traditions from the area, pair appropriate music and engage a theatrical theme for each dinner.

Theme ideas include: The American South, Italy, Latin America, The Northeastern US, Eastern Europe and Russia, The Japanese, India, The Pacific Rim, and of course China.  Some of the menus will be up on my next post and we will keep updates coming revealing time and place, thematic notions, and sundry entertainments.  Comment for us on any suggestions, special requests, if you're interested in hosting one of the dinners or if you'd like to lend a hand in any way, let us know!

The Order of the Chef

Chefs tend to work incessant hours for some reason.  Could it be a habit built from our early days earning our lumps in stumpy basement kitchens?  A constant search for perfection that is never sated as there is always someone making 'douchebag' behavior somewhere in our restaurant?  Are we simply bullied by hoards of hungry mouths chomp chomping away with fervor during their time off?  Whatever the reason, when it comes to having a productive life outside of work, many of us just need help.

How many cliches are out there regarding irate, bar-hopping, cigarette smoking, hysterically ranting, drug-induced panting, mouth foaming, front of house eating, battered t-shirt wearing, not shaving, office sleeping, molten steel bleeding, angry blogging chefs?  Is this some new American standard of the culinary world?  Are chefs like this everywhere?  Is something amiss with our associated lifestyle?

My theory is this:  we get into the industry and eagerly work our fingers to the bone doing the 'bitch' schedules and skullduggery required of most culinary know-nothings and the rhythm begins to set in.  After work we go for a couple drinks to blow off some steam, maybe someone brings along other unmentionables and now we have friends...and strings.  We can't really fathom having other friends because normal people...go hang out in restaurants during the hours we toil.  Once we climb the ranks not much changes, we still stick around after our shift and bs with the guys, or we go out to the bars but now they are different bars, the ones where the chefs and sous chefs hang out.  This is not a schedule conducive to a healthy, happy life.  This is not a schedule we are required to keep.  This is a trap of this very challenging industry that can easily be avoided.  With help.

This is where the Order of the Chef comes into play.  The Order of the Chef is an association for all of the chefs out there who feel stuck in the mire of a day to day 'vicious cycle' lifestyle.  You know who you are.  If you are still jammin out to the beat of that 2pm alarm clock, then the Order of the Chef is not for you.  If you are desperate to make a change and can't figure out how, if you get those 'bursts of enthusiasm' that die out in two weeks or two months and find yourself back in the muck, if you find yourself treading water and questioning your culinary resolve, then we may have something for you.

Many may want to revel in the 'industry lifestyle'...will that edge out my resolve to create a metaphorical walk-in for us all to hide out in when service gets hairy?  No.  I'm calling on my fellow culinary professionals to sound the battle cry!  We don't need to be the red headed step children of  our global workplace, we can find balance in the helping hands of our brigade.  We understand each other because we've been through the same fire in myriad localities.  We are all chefs.

Our mission as the Order of the Chef will be to promote and facilitate healthy, pro-active lifestyles for our members, to lead by example and to build a network of like-minded industry professionals as a support structure for those seeking change.  Make no mistake, we are here to eradicate drug and alcohol problems from this industry.

Please let us know what you think and contact us if you want  to get involved.