So I’ve been doing this for a while now and I think I want to master it…
One day that is….
I’ve been a cook for a few years now.
No where near Chef status but a Mini Chef.
I don’t mind what I do, in fact I very much so enjoy the sense of freedom I have when it comes to being creative.
I have come along way since I started cooking back in 2011 landing a cook supervisor position at the age of 21, with no experience what so ever..
(Just winging it like always)
It was something completely new for me. I didn’t feel confident enough to be able to pull that kind of job off considering since it was my first actual cooking job.
(I’ve worked in a few before. Haven’t since 2013. Can’t say that I would ever go back or even miss that type of a cooking setting. On to bigger and better things, right!?🤷🏽♀️)
But that’s where it all started for me.
I was a dishwasher at this place.
A pot washer.
A Hospitality Aid at some point as well.
My FSD. Food Service Director.
Brought it to me saying that I would probably be really good at it.
Like I said before I had no experience.
But I liked to work.
I took the job on and people liked what I did. People preferred me as a cook.
Even compared to other cooks. It was great.
I was so afraid to become a cook. Stepping into that kind of role without knowing anything was pretty big for me.
And I thank those who believed in me and was able to see something different in me.
I look back at that place and see that some… Not a lot may still work there. Or have moved on to different nursing homes or maybe retirement homes. Or even hospital settings.
Still hospitality. Dietary.
Good for them.
Skipping ahead to 2015. I landed a job as a cook, yet again. After not cooking for the past two years. Had some odd jobs in between nothing to fancy. And nothing worth talking about.
I don’t remember my interview very well. I remember what I was wearing though. Nothing professional for a job interview that’s for sure..
I was nervous.
This was a completely new setting for me.
And frankly I don’t even remember apply to the place anyways.
It was about 40 minutes from where I lived.
So it was a bit of a drive for me.
I knew very little about the city but they gave me a chance.
The interview went fairly well.
Since I got the job.
One of the original Chefs that I started with tells me from time to time that he didn’t think I was going to last.
Yea. I may have had a rough start in the beginning but I pulled through. Haven’t missed a day. Well haven’t called out.
It is the first and only place where I have worked with Chefs. Not cooks along side of me but Chefs. That I respect.
The name Mini Chef was “given” to me by one of my Chefs and I kind of sort of took it and ran with it.
I adopted it. Basically.
3 years later.
54 miles to and from a day.
4 days a week.
I am still here.
I am not a chef.
I have learned a lot.
I still have a lot to learn.
But I love what I do.
The only goal that I have set for myself in the Food Industry was to become a Sous Chef.
I’ll get there one day.
I suppose ☺️
Campus dining is a hell of a lot different than a nursing home obviously but.
I’m glad I went for it.