Before I started class at FCI, when the idea of becoming a chef had just made an imprint on my life but had not yet consumed me, I attended a lecture by FCI founder Dorothy Cann Hamilton. She had invited potential students to a discussion of her new book Love What You Do, which details the culinary world from an insider's perspective and challenges those considering entering the industry to make the right decision. She spends 80% of the book detailing the myriad things one can do with a culinary degree that don't involve working in a restaurant, which struck a chord in my own heart. So riddle me this: Why do I feel judged and looked-down up on by my peers simply because I have made a conscious decision that I don't want to spend the next five years of my life as a line cook making $10 an hour, working until 3am every day and answering to the name "Vermin?" Sure, most of them have been slaving away in New York City's finest restaurants for months now (but some of them have been doing nothing at all…), which has made them efficient, skilled and knowledgeable in a way that I might never achieve. But I hardly think that just because I don't want to work in a restaurant makes me any less competent or able, and I'm tired of getting those, "Oh, she doesn't understand that…" looks or walking into a conversation about professional-grade knives and being completely ignored. I believe I have totally proven myself in the kitchen, yet I will never get the complete respect from some of my classmates/teammates/friends until I get a job flipping omelets at Babbo. It's unfortunate, because there are a lot of inflated egos taking up my counter space and I'm having a hard time working around them. I know I'm not the best, but I never claimed to be.
Anyways…so that's what's been on my mind lately, exacerbated by one frustrating and disappointing conversation at the end of service last night. I guess I need to take my own advice, given to my mother-in-law who just entered culinary school (!): This is no one's journey but your own. All I can do is keep my head down, my ears open and focus on nothing but improving my skill and soaking up the lessons. And my journey is coming to an end, so I really just have to get through the next few weeks and then I'm home free. Although I'm still not sure what I'm going to do with all that extra counter space…
Here's our lamb dish: Mustard-Crusted Lamb Loin on a bed of Cabbage Ragout, Chanterelles and Shiitakes and served with a Garlic Potato Puree.
Julia Child NEVER worked in a restaurant and never even had the desire to work in a restaurant. Do what you want with the knowledge you have.
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