Compare and Contrasting  

SO Its been about a little more than a month since I left California, ( which henceforth shall be called Purgatory) and after coming back to CLM's kitchen here in Indiana, its been interesting comparing the experiences. Here are a few lessons I've learned:

First, stress does not ever go away in a kitchen, no matter how well its ran.  The important thing is how you deal with it. There are always going to be factors that you cannot control, so you are just going to have to get over it.

Second, focus on the stuff you can control. Like it or not being a sous chef means that the majority of what the guest experiences during service is all on you, good or bad.  If you burn that piece of chicken, or run out of food, that's no ones fault but your own. So don't let it happen!

Third, work with a purpose.  Why am I doing what I do?  Is it for my glory or God's? Am I a hard worker or just lazy ass? Do I work hard even when it seems pointless? That last question was an especially difficult question for me to ask when I was in Cali.  When you work with a purpose its makes any job, even a tedious one, more focused, and I think easier.

Lastly, Font of the house service is the number one priority.  As a guy that is more comfortable being behind the scenes instead of front and center, this a difficult thing for me to do. During service I'd rather be on a grill than checking  the food line. But as a leader you gotta be able to put yourself out there, so that you're ensuring that the guest is having the best service possible. You can't do that in front of a fryer.

I've been  thinking a little bit about the kitchen crew I left in Cali. How are they holding up? What impact did we leave with them? Have they used any of the lessons we taught them or have they gone back to the way it was before we came?

Its also been cool being back at CLM. The kitchen crew is solid, professional, and really cares about what they are trying to do. I've also got a lot of positive feedback from the staff. Its a culture shock but a good one!


One last note, I'm sorry for the lack of updates, I keep getting people asking about what my plans are for the fall, and so Ill take this opportunity to set the record straight.

1. I'm not going to be in TN this fall like I originally thought. To all my TN friends I'm sorry for giving out more false hope! To all my NWI friends, um lets hang out?
2. I'm attending PUC in August, and in the spring I'll either be at PUC, UTK, or PU in Laffeyette
3. Obviously, I'm still working at CLM for the time being, if/when things start slowing down, I'll be working (hopefully) at restaurant in the area.