Back when I was a student I wanted to earn a bit of money so I could afford to do the fun things in life. Fun things like putting petrol in my car, drinking alcohol (not at the same time) and having a bit of spending money should I need a new pair of shoes. A friend of mine was a waiter at a local hotel and said there was a job going as a kitchen porter so I inquired and got it.
A kitchen porter is basically the lowest of the low in the kitchen hierarchy – the person who washes the dishes, pots and pans and is usually the butt of all the jokes. All of which was fine with me! I was earning money and that’s all that mattered. The status of the job didn’t enter my thought – work was work and money was cash money. It was hot work (those industrial dishwashers give off a lot of steam) but I enjoyed it and learned how to get every kind of cooking stain out of every kind of cooking implement you can imagine (something that has served me well since).
In time I became good friends with the rest of the kitchen staff and when at a later point I found myself working as a waiter there I found it surprising that while they were nice and respectful to me, they would always mercilessly tease, berate and swear at the rest of the waiting staff. Looking back I now realise I’d earned their respect. I’d worked hard, rolled up my sleeves, never complained, got the job done and earned my place alongside them. I’ve been trying to do that in the workplace ever since.
Your Job Isn’t You
I never judge people by the job they have. I know often the first question someone asks a person they just met is what they do – but it’s the last thing I ever ask anyone. I almost never talk work with friends and family as it’s not something that defines them or me as far as I’m concerned. It’s a means to an end. I also know that if my glamorous life as a software developer ends and I have to get a proper job, I’ll happily do anything to bring money in and never feel I’m “dropping down”. I’d be more than happy to roll up my sleeves again if I need to.
Being a Chef Is Hard
The other thing I learned was how tough being a chef actually is. You can watch someone like Gordon Ramsay do a TV show where he puts together an amazing meal and you think it’s easy. And for him at that point in his life it is. But believe me, to get to that point was a really hard slog. It’s a super tough profession and is so much more stressful than any job I’ve ever had by a long way.
It’s easy to focus on the obvious. An order comes in, you prepare all the ingredients, cook them and put them on a plate, then make that plate of food look beautiful and send it out. Easy right?
Not really. Everything has to be at the right temperature at the right time. So that bit is difficult enough as it requires perfect timing, organisation, consistent delivery and an eye for artistic detail. Except a chef isn’t just putting one meal together at one time, there could be a dozen orders of different dishes with different courses all going on at once from multiple tables. There’s no use having some of the dishes for some of the tables at the same time – each table needs to be served together. And the pressure these people are under to deliver is huge – it’s a very stressful environment to be in and my policy was to keep my head down, work as fast as I could and not screw anything up. If someone was angry, that’s fine, they’re under pressure. After the service was over and they could come down from the adrenaline high, then the next part started, the preparation.
Being a chef isn’t simply about putting meals together and sending them out. It’s about everything from picking a menu that results in the minimal amount of food wastage. To preparing before a service to make sure you’re not wasting time doing things that could be done beforehand. Trying to figure out what’s going to be ordered so you don’t over or under-prepare. And managing a team of people so that everything runs quickly, efficiently and smoothly during service under intense pressure. I certainly wouldn’t be any good at it, that much I figured out quickly.
Now when I eat out in a restaurant I know how difficult it is so I have a lot of sympathy if my food takes a while and am really impressed when delicious food is served quickly.
John Conners, Recipe Follower
Like many people I decided to start cooking once the pandemic lockdown started – I mean there wasn’t much else to do and dining out was no longer an option. Early on everybody I knew started signing up to different providers of food boxes – the idea being they ship you all the ingredients and recipes and you do the rest.
I’m the sort of person who can follow recipes. If you give me a recipe to follow I reckon I can make just about anything, no matter how complex. I’ve long been a fan of baking, largely because you have to precisely follow recipes to make it work. However give me a bunch of random ingredients and say “cook something John” and I’m completely lost. Without a recipe I don’t even know where to start. I have great admiration for people who can do that, but I am not one of them. With that in mind I signed up for Mindful Chef.
It gave me a little taste (haha, see what I did there?) of my old days working as a kitchen porter seeing the chefs work their magic. I was inspired to buy a set of stainless steel pans, proper professional quality knives, wooden chopping board, the lot! But a set of pro golf clubs does not a professional golfer make.
It took me quite a few meals before I started to feel confident in what I was doing. The recipes are well thought out, documented to just the right level for me and having the exact amount of ingredients to hand meant I didn’t have to think, just had to follow the instructions. I was soon comfortable having several pans and the oven on at the same time knowing that everything will be finished at roughly the same time (again, those well thought through recipes helped).
Almost all of the meals I’ve made from Mindful Chef have been delicious and it’s introduced me to a lot of things I’d previously ignored – like quinoa and tofu. Many years ago I tried cooking with tofu and it was a disaster. Thankfully I now know the correct tofu to use and several different ways to cook it. Heck I’ve even managed to buy the ingredients to some of the meals and varied them a bit (only a little bit) – which for me is giant progress!
But I’m no chef. If the meal is delicious it’s because the person who created the recipe and flavour combinations did a great job. I’m merely re-assembling their creation, standing on the shoulders of giants. Plus I can never quite get it looking as pretty as the professionally shot recipe photos! But I do my best.
Anyway, I’d highly recommend something like Mindful Chef or Hello Fresh if you’re afraid of cooking. There’s no such thing as “I can’t cook”. It’s just laziness because anybody can follow a recipe if I can! Rather embarrassingly though I only recently discovered that quinoa (pronounced kee-nwa) and quinoa (pronounced kwin-oh-ah) are in fact the same thing. 🤦♂️