I have now lost two restaurant jobs because of my lack of experience. Long story short I went into work at Wildfire on Wednesday. Chef Ray pulled me aside and pretty much said he had to let me go. I guess they got a bit over zealous in hiring and due to my lack of experience they didn't want to always have to stop to instruct me. Ray actually said he tried to talk them into keeping me, but Chef Jim (Who's actually the executive chef, Ray was the Executive Sous Chef) told him to let me go.
Its a bummer. Especially since I didn't even have time to screw anything up this time. heh. Even though I didn't see it coming, I'm not fully surprised. There was actually a little voice in the back of my head telling me to look out for it. But I had hope this time would be different. IF anything I'm bummed at not getting the opportunity to work under some knowledgeable chefs.
But I'll live, I've worked in this business long enough to know you can't take things personally and that you just have to pick yourself up, wipe yourself off and then continue on. Everybody who I've talked to in depthly about this who's familiar with the business has said its happened to them. And Chef Dunn even went on to say that occasionally Chef's ego's get too inflated and they forget that once upon a time they were the guy with no experience needing someone to teach and mentor them.
Which brings me to my next point. As a bit of a result of this I came to appreciate even more those people in the industry who I admire. No, not the Bourdain's and the Symon's of the world (who I still do admire). But the ones like Chef Dunn, and Chef Whitman, and my often mentioned online friend Chef Steve out in NYC. The ones who are there willing to give advice and will let me bounce thoughts of them. In an industry that is all about having a mentors and/or people to look up to, those are the type of people who you don't want to take for granted.
And on a brighter note with all this. I may have actually put the wheels in motion for a possibile internship after I graduate. But thats all i'm going to say about it until I get more of my ducks in a row and deal with all the odds and ends it would entail to get things figured out.
SOTD: Lazuli by Beach House
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