My interesting story (or where Timmy turns down a chance to go on a trail at one of his favorite restaurants...er bakery)

So its getting to be the end of the summer. The time where I should probably be sending out cover letters and resumes and what not. Which I actually havn't been doing. Don't get me wrong I probably will next week at some point but I've been trying to prioritize things in my head which became evident with the resume I DID send out.

Those of you who may or may not have been following my ramblings for while know that I've kind of had a hankering for moving. Why...I don't really know. I think I'm just ready for a change of scenery. I think I've kind of always resented Michigan and the Holland/GR area ever since I was pretty much forced to move here. To me my childhood memories are rooted in Blue Springs, MO a city I probably wouldn't recognize today therefore making me having a childhood connection to anything moot and void.

But yeah I've had a hankering for moving. Late last year I think I unofficially narrowed it down to one of 3 places: Chicago, NYC, or Cleveland. The first two should be self explanatory. Both are fun towns, both are big food towns. Cleveland is kind of a WTF choice. To be frank, it actually does have a good culinary scene. For better or for worse, having Michael Symon there has helped it alot. I don't care if its Detroit's little brother, I don't care about Lebron James or the Cavilers, I don't care that the Indians aren't doint well, I just care that it does have an inspiring food scene (and the Rock and roll Hall of fame.)

Since going to stage at my friend Steve's restaurant last fall I've really had a thing for NYC which leads us to where my story begins: I sent a resume into the Momofuku Milk Bar. I was browsing through the NYC Craigslist and saw a posting for a "Etc position." Pretty much it consisted of doing random baking and delivering stuff to the other Momofuku locations. I sent the resume in, and then I followed up and I heard back from Helen, one of the sous chef's. We talked a little and she said she'd be happy to have me in for a trail, but that if I were to get a job I'd probably start off as an extern due to my lack of pastry experience.

So I told the usual suspects (my parents, my sister, Steve, the girlfriend, and two teachers who never did get back to me) about it. And they all had varrying responses.

My parents pretty much gave a "non-answer." They were happy that I was able to find something and follow up on it. But also they pointed out the money issue and that it would be something that I would have to think about and work on.

My sister pretty much implied I was crazy to think about it. And the she wanted to know why I felt I needed to move. She also thought I was crazy for thinking about Cleveland. And despite not really having to defend myself, I did.

The girlfriend (who for some reason I keep refering to as "The girlfriend"). Seemed excited that I got contacted by someplace that inspired me. But after talking a bit more we realized we were both sick of the long distance relationship. I think she's happy I ultimately ended up turning it down (more on that in a second). Also I think if I were to end up going someplace not with in an hours drive of GR that I'd have to visit way more (which is understandable).

Steve did what Steve does best and gave me the insight from someone in the industry.

And so yeah, I liked getting peoples insight on it.

Unfortunately I ended up turning it down. After talking to Helen some and realizing I wouldn't make enough to comfortably live (or probably even visit home). I said thanks but no thanks. She understood my reasoning and we were both amicable about it and she even said it was cool to stay in touch. So who knows Momofuku may be an option down the road.

So yeah, I have no idea what the hell I'm going to do now.

Actually I do, I have a list of places in the GR/Holland area, and Chicago and Cleveland to send my resume to. I just have to figure out if I really do want to go someplace out of town.

Also this whole Momofuku thing has kind of opened me up to the option of pastries, which I have zero experience with (I kinda never took PAstries in school. heh)

Thats about where I stand right now. I still don't freaking know.

The inevitability of restaurant/culinsary school networking

"This is what sucks about taking a few years off and then coming back. I don't know anybody and you all know who half the people are in all your classes"

~me to my group partner Steve (during Bakery/Deli Management)


Its a little known fact that if you spend long enough in the restaurant industry that eventually you find yourself hanging out more and more with other restaurant employees. Not just the ones you work with but you find yourself meeting intentionally or un-intentionally other restaurant employees. Either due to the proximity of their restaurant to yours (I.E. back when I was at the Lansing Carrabba's, the Outback next door was a popular post work hang out), or due to the incestous nature of the business (which I'm about to get to in the next sentence). Eventually if you drink the kool-aid and decide you have the lack of sanity to work the rest of the life in the business, these other restaurant workers (especially the ones who also decide to become lifers) pretty much become your lifeblood. I don't know how many instances I've read, either in memoirs of some of the chef's I like, or from hearing from others, where someone has become a chef or sous chef and instantly called everyone they know to get them to work for them. Or vice versa. They are also prone to pass on opportunities, give references, etc etc. You get the picture.

Its much the same way here in Culinary School. Most people (aka not me) start off in the bakery class or Skill Development or Bakery/Deli Management, meet a bunch of people in the class, then switch, have another lab, have some of the same people in their class and some different. And so on. By the end of their first year or so, they're pretty much on their way to knowing half the department. Which works out great as far as networking goes. Between fellow students AND techers its pretty easy to get hooked up with a job upon graduation which works out pretty well.

On the flip side, theres also the dirty realization (at both school and in the professional world) that all your faults or any controveries are also going to be passed around. For instance, my drinking buddy/unofficial wingman Jonny used to be a server at Carrabba's until he got caught screwing with the checks. He would give people their checks at the full amount, they would pay, and if they paid with cash, he would split the checks taking off any coffee's/soft drinks close the non-drink half and have the money go for that, then later he's get an manager to "delete his screw-up" and then keep the money (yes people, one of my best friends was essentially a con artist) After he got fired he applied to Logans and sure enough they called Carrabba's and he didn't get the job. Another example is someone who I currently have (or had) a class with. They have slowly built up the reputation of coming to class in various stages of intoxication and even at times drank some of the alcohol in the walk in. In came to a head yesterday when during our banquet our teacher sent them home. Her problem was so common knowledge that when me and another class mate were talking about it in the locker room today that someone walked in and know exactly who we were talking about.

I think this phenomenon in general is one of those things that is a universal thing to all industries. Only I think that due to the turnover rate and the availiability of opportunities its amped up a bit for the food industry. Its one of those things like our facination with potty humor, and the crazy hours, and our habit of dropping less than polite words and the pressure, that you almost have to get used to. And if not, then you probably don't belong in restaurants. Not trying to be a dick, but thats the way it is.

And like always, this was one of those musings that started off with a thought in my head (aka the conversation in the locker room) and blew up to the blog you're reading now. Fun times