Listening: You can't always get what you want. But if you try sometimes, you might find you get what you need.
What's my problem? Do I take it?
Wouldn't you know it.... The day after I publish my post about my stage at Salts, I get a call from Marsoir. It turns out that the guy who was working garde manager was planning on quitting that day, and if he didn't quit, the chef was planning on firing him anyways. The chef told Marsoir that he liked the way that I gelled in the kitchen and wanted to get me in there.
As I said in my last post, I have some reservations about working at Salts. I just don't know if I'm up to it yet. In a lot of ways, I feel like taking the job might be setting myself up to go down in epically gigantic flames.
When I came to my current place of employment, I thought I knew a lot. I have always known that I don't know everything, but I thought that I knew a lot. My friends and colleagues have always pumped me up, telling me that I was a great cook and so on and so forth. I believed it. I still believe it, but what happened over the past year and a half is that I also realized that I'm nowhere near where I want to be in the kitchen yet. I don't have the skills to pay the bills, so to speak. Managerially and mentally, I think I'm ready to be a first cook or a sous chef, but after the past two seasons, I have learned that my body hasn't caught up with my mind yet.
So, if I walk into Salts knowing what I know in my brain and potentially not being able to deliver physically, what does that mean?
I told Marsoir about my reservations, and he said that he would convey them to the chef. But I also told Marsoir that I would do whatever I could to help him out wherever he was. This meant that if they're a man down when I get off the island, I'll step in and work until they break for the Christmas/New Years holiday, and maybe even stay on until they find someone permanent.
Everyone that I've talked to has said that I should take the job. I know that it would be a fantastic place to have on my resume. Am I ready for it? I don't know. Half of me wants to hold out and see if East By Northeast gets back to me, because, really, those flavors are what I'm most interested in learning more about right now. French food and technique will always be there, but the finer Asian places are few and far between.
Fuck. What to do... What to do....
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1 comment:
hey jt. checking in here to let you know that i've been quietly enjoying your blog since you gave me a link to it when you were preparing for your seasian trip. i can relate a little bit now, after having worked in a small, indie run organic cafe. it's super small potatoes to places you've worked, but i do get you on the teamwork, precision, all that stuff at the work place. hoping you come back to boston to work soon and i can support you by dining wherever you'll end up. i still think of those delish cubanos while you were at chez. haven't been back in 2+ yrs. also, 2 thumbs up from me on good food at hungry mother. only place that does southern food right for this alabama gal.
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