The Best Parts of Being a Chef.
We’re like Rock n Roll Pirates.
Yeah, it’s as fun as it sounds.
People Love People That Make Good Food.
Yes, even your crush.
“If your food isn’t getting you laid you’re doing something wrong.” — Captain Obvious
Everyone dreams of being with someone that can cook (or bake).
Granted the idea is far more glamorous than reality, there is still the allure.
The wanting question “do you cook like this every day, like, at home too?”
Of course you know the answer they want to hear and no one swoons like someone imagining their lover cooking them dinner every night, watch the knees when you tell them.
Jello.
It’s a Family
They say war forms bonds like unlike anything else in this world.
I’d like to offer up becoming a Chef as a distant second.
- Kitchens are built upon the brigade system developed by The French. It’s a hierarchy designed to bring order to chaos.
- It’s a title earned, not given. One of the best parts of this life is that there’s no faking it. You can have all the book knowledge in the world. You can have all the fancy toys. Hell you can be a great cook, but when it comes to being a Chef, there are so many traits you have to have sniffing out a fake is easy work. 30 minutes on the line often says everything I gotta know.
- Blood, sweat, tears, fire, stitches, injuries and surgeries; all are commonplace on the line.
So, when one of ours needs a hand… we lend it.
We’ll figure out the details later.
Life of the Party
Wanna know a secret?
One of the main reasons I chose to pursue becoming a Chef was because of the joy it brings people to receive food.
(Have I told you about the moment I knew I wanted to be a Chef yet? I’m not sure.)
Anyways, think about it.
Whens the last time a Chef walked up with food either raw or cooked and you got upset.
Has it ever happened?
Fuxk no it hasn’t happened!
Of course it hasn’t happened!
They’re there for one reason, TO MAKE YOU HAPPY!
Be mad at them if you want, but you might as well say you hate dogs and that’s just not the kind of person I can trust I can tell you that much.
Great for Role Play
Octopus — I LOVE playing on Saute. The flames, the oil, the multi-tasking spinning around handling so many things at once, there’s just nothing like it.
Wizard — I love those instances when I get to feel like a legit Wizard. Rummaging through my various spices to toss them into my mortar. Pestle in hand I mash, bash, scrape & altogether obliterate the contents. My stock, reducing upon the flame I toss in the concoction with a “BANG" my pot bubbles in response. My final touch is complete.
General — the beginning of a shift. Briefing the team on what’s on the books. I walk the line greeting the crew checking morale. Check the stores to ensure, we are prepared for the upcoming onslaught that is sure to rain upon us in the coming hours. Again, we head into service amid flames, coordinating efforts and putting out fires, literal & metaphorical.
Eat Well … Always.
Once upon a time I used to love getting spin dip and my local neighborhood bar.
Then I went to culinary school and worked in a scratch kitchen for a week…
Food was never the same.
Does good food take a long time to make? Sure, but has anything worth having ever come quickly and easily?
Negative.
The Best Part
The best part of being a Chef is never having a craving I can’t handle immediately.
It’s awesome!
I want steak & eggs?
BOOM!
I feel like killer potatoes?
On it!
Pork Arepa?
Wham bam thank you ma’am!
I’m Commis Chef Chris Martin. I’ve been in the Culinary industry for 17 years and I love spending my time helping as many people as I can, whether it's through advising on how I dealt with some of my own life challenges, or if it’s through SavorThePassion.com where I’m making ordering a Chef as easy as a pizza.
Thank you very much for your time; it is the most precious resource we have available to us, so thank you. If you're interested in learning more about what I am all about the best way to do it is to visit https://linktr.ee/CommisChefChris
As always,
Follow Your Passion.
No.Matter.What.
~Commis Chef Chris
