I often think about the things that I would say to a soon to be cook if given the opportunity. I’d probably start the party by showing them my open wounds, followed by the collection of awfulness that has gathered underneath my fingernails. If they care to hang around afterwards, I’d probably ask them one question: are you ready to be the worst friend/significant other/hockey fan/concert goer/movie watcher in the entire world? If yes, proceed. If not, you can either cook lunch or fuck off. There’s nothing for you in this world, and everything is waiting for you in the real one.
Now, you won’t miss everything; there will be the occasional opportunity to request days off. You can have all the Wednesdays you want, but Saturdays require medical emergencies. This would be fine, except that most events take place on the weekends (I’m looking at you, beer fest.). I’ve come to terms with it, but I wasn’t exactly aware of it when I signed up.
Over the past six years, my friends have mostly slipped away. We do still see each other, but mostly we “catch up” and rarely “hang out”. Instead of making it to all of the parties, I hear the stories over coffee a few weeks later. The stories, while often hilarious, will never be the same as being there to see your friends doing their best/worst. I miss staying up until 4 in the morning playing Contra. Now when I stay up that late, it’s because I’m wide awake from working all night, and Contra isn’t the same as a one player game. It’s impossible without the code, and I just couldn’t live with myself if I used it. Since the schedules will seldom be in sync, we communicate by phone or by Facebook, the former if you’re fortunate. It usually goes something like this:
Friend: Did you see the game last night?
Me: No.
Friend: Did you see that new movie?
Me: Double no.
Friend: Want to go see Wilco in February?
Me: What day is it?
Friend: It’s a Friday.
Me: I can’t.
Friend: Why not?
Me: I’ve got to work.
Friend: Can’t you get it off?
Me: It’s a Friday.
Friend: Oh.
I’m actually astonished that I still have friends, partly because I’m a jerk and partly because I’m never around to be a jerk in person.
If you’re single, cooking probably isn’t a great way to solve that. I’m of the lucky few that managed to snag one of the pretty servers, and that’s like winning the lottery. You think those out of work actresses at Cactus Club are going to bed with the fry cook? Think again, brains. If you’re already in a relationship, you should know that it’s pretty tricky to maintain both it and your budding career. It takes a pretty special kind of spouse not to beg you to abandon the chef ship in exchange for a better paying/better hours kind of boat. I like the feeling of being missed, but it’s a fine line between being missed and being forgotten. I suggest flowers and using the cooking skills on occasion, just to keep afloat. Little reminders of your existence like leaving the toilet seat up and your towel on the floor are frowned upon, but I like to think of them as little love notes that require cleaning up.
So here I am, doing what looks like whining but is actually warning. I cook because I love it in spite of all of these things. My friends and girlfriend? Well, they support me and appear to be quite capable of forgiveness and understanding. You should probably make sure that you’ve got some good people in your corner when you start down this path, you’ll need them. You should also invest in a Nintendo for some serious single player gaming, and a Tivo for all of those hockey games. As for the beer festivals, you can buy a bunch of different beers and drink them from tiny glasses. It’s as close to authentic as you’ll get, and you’ll also get to feel like a giant.
Your Friendly Neighbourhood Line Cook/Absentee Boyfriend,











{ 7 comments… read them below or add one }
Sadly, this advice is a dollar short and a day late for this gastro-thug
If only someone one had dropped these pearls of wisdom on me before I realized that I love cooking “warts and all”. My liver, my bank account and my relationships all could have realized their true potential.
But good for you trying to enlighten an new generation of chefs spoon fed Food Network and fantasies of celebrity chefdom.
There should be a song; something in the spirit of “Momma Don’t Let Your Babies Grow Up To Be Cowboys”
Just don’t be revealing the Chef’s Secret Handshake to the uninitiated…
Working as a cook bang on really. If someone asked me about cooking i’d talk them out of it, just to make them think seriously about it good ole tv making it glamourous [which it can be sometimes, always niec to do VIP dinners in restaurant and talk to people at there table and other people notice very cool sometimes]
I vividly remeber walking down Robson Street one July Friday night. It was the first Friday pass I had received in 6 years. The cars, the noise, all those civilians…….it totally freaked me out. I ran back to the kitchen and dutifully chained myself to the stove were I remained for another 6 years until ownership (the true enslavement) beckoned.
So true FBAD. I have recently started having weekends off on a regular basis. The first time in 16 years. The funny thing is, I am not so keen on having weekends off anymore. Yeah, I get to see my friends more often, but I have to try to fight the masses to do ANYTHING. I didn’t have to do that when I had Mondays off!
Nice article Jake. I have written several letters to young cooks that were along the same vein. Too many want in this business because they have TV dreams, and think that cooking is “fun!”. I tell them that they have to LOVE it. Because if they only like it, they will learn to HATE it.
I spent the first two years of my career looking in the mirror at myself every morning and saying, “You wanted this as a career because…….why?” It got better for me, (obviously) but it took a while. Patience is a virtue in this industry.
When I first attended hospitality school I had enrolled in a chef’s course. On the first day we were gathered into a classroom and told by our chef instructor exactly what the future held for us if we took this journey to being a chef. He was very clear to explain that we would “want to be an instructor to get out of the kitchens, bad hours, loss of a real life, etc”.
At that point I transfered courses and went FOH. I never looked back and have thanked that chef ever since.
I live with my girlfriend and haven’t seen her in 2 weeks besides her waking me up off the couch as she leaves for work. Go to account school they said! HA!
wow. you nailed it….kinda depressing but it also evokes a sense of pride, it takes a special breed to be a part of this. people outside the industry(or even just kitchens) have absolutely no idea of the commitment it takes to succeed in our world. i am 15 years deep, chef for the last 5…it can take an eternity to finally achieve that goal. newbies have no idea of what it takes…i wish them the best of luck but unless you have what i call “the eye of the tiger”, you will never make it….cheers, great article