Very Tempted…

[Shining Wizard]

But I think I will have to turn it down.
I have been asked to take up a job in the kitchen of one of our nicer Italian restaurants, three (maybe four) nights a week.
Unfortunately, when I was diagnosed, my doctor told me to just enjoy the time I have left and not make my days harder through work. Also, I wouldn’t want to become a liability to this business because I might not be well enough to turn up.
But I have never worked in a truly traditional Italian kitchen and I would love to do it.
The money is not an issue - I don’t need to work.
I think I will have to turn down the offer, because it isn’t realistic for me now and the job should go to someone young, eager and passionate.
I’m eager, I’m passionate but I’m not young and I’m facing some very difficult times with my health.
I’m sad though…

 

[blissful]

Do what is right for you. Only you will know what that is.
Is it the social element you are looking for?
Or maybe something else you enjoy about working in a kitchen?
Possibly redirect that want or need in some other place or in some other way?

 

[Kathleen]

Is it possible for you to be involved in a lesser capacity (perhaps part time) capacity? Could you be a mentor to that young, eager, and passionate chef-ling?

 

[pictonguy]

I've worked in a few very high end Italian restaurants and it was a fabulous experience for me, so I would support the idea, and maybe have a conversation with them and find out what aspect of you experience they're valuing. I suspect considering you've never worked in an Italian restaurant it might be something else they value of your skills and who knows maybe they would we open to 1 day a week, you never know and it checks the box for your desire to work in an Italian restaurant.

 

[Ruff20]

Too bad, that's a tough call you have to make. Also remember, 4 nights a week is practically a full-time job - especially given restaurant hours.
This may sound corny, but would you or they be willing for you to be an intern of sorts and come in when you want and are able - not so much as a depended-upon associate, but more as an assistant? I assume it would mostly be a backwards step for you...but you'd be doing it for YOU. Good luck with your decision and your health.

 

[dragnlaw]

What about being in an advisory capacity. Go several times and see what's going on. Do they know your passion for pasta? I know Italian cookery is not just about pasta but I do hear that is your passion... LOL.

Once you get the idea of the running of the place your presence would not have to be de rigueur!
But you have to be fully aware before any of this as to what they expect of you.
Perhaps they really only want a 'pasta' chef. I think you'd make a good mentor/teacher for someone who also has a passion.

 

[jennyema]

If it would make you happy to work in a nice Italian restaurant , maybe discuss 1-2 days a week. It may not be an all or nothing situation.

 

[blissful]

I know, I know, you could be 'the fixer'. You'd get assigned to follow an employee each night, improving some of their technique or organization or chopping or something. One person, one night a week. Just an idea.

 

[dragnlaw]

LOL... think I just watched a movie about an assassin called "the fixer".

 

[blissful]

LOL... think I just watched a movie about an assassin called "the fixer".

Well they COULD do that but it seems like more hard work than someone that just helps people improve their work a little.

 

[dcSaute]

'fixer' is perhaps not the best label?

I'd go for "trainer" or "tutor" - assigned to help the various kitchen staff improve . . .

throughout my military and civilian career, I taught/trained subordinates not only how to do their job, but why they are doing - it and then use that info/data/experience/knowledge to do my job.

monkey see, monkey do . . . is not as personally rewarding as a monkey who know why he's doing that . . .

 

[dragnlaw]

but why they are doing

is not as personally rewarding as a monkey who know why he's doing that . . .

That is what I consider one of the most important parts of any training.

When you know why, you are less likely to forget and less likely say "oh it won't matter I'll just do this shortcut"

 

[Shining Wizard]

I had a coffee catch up with the owner and discussed the idea of me coming onboard.
He understood that I have health concerns that would preclude me from being able to commit fully.
The decision was made that I can go in and assist the young chefs at any time that suits, but I told him that I will not accept any remuneration from him.
It was the decision that I felt was right.

 

[Jusa]

I had a coffee catch up with the owner and discussed the idea of me coming onboard.
He understood that I have health concerns that would preclude me from being able to commit fully.
The decision was made that I can go in and assist the young chefs at any time that suits, but I told him that I will not accept any remuneration from him.
It was the decision that I felt was right.

Maybe a few nice dinners with Mr. Wizard might be nice though?

 

[Kathleen]

That sounds great, @Shining Wizard! I hope you have a great time doing it! Jusa has a good idea in having a nice dinner once in a while!

 

[blissful]

@Shining Wizard along with helping them out, you could also notice when employees go above and beyond their responsibilities, and relate that each time when you see the owner. Some employees may have excellent listening skills, or be very prompt and helpful to other employees in addition to customers. It might escalate the respect and do gooder activities for the entire restaurant. That'll show up in $$'s.

 

[Shining Wizard]

@blissful yes, that is something I will certainly do.

 

[Shining Wizard]

I went in today and I was “assigned” Wesley.
He is a very nervous young guy who has been in the culinary class for less than a year. I was a little worried because you don’t normally get an apprenticeship before year one.
But he was trying very hard, but he was making so many mistakes because he was trying so hard.
“You have to relax and feel the pasta”
He was working with a recipe card, which had a very vague technique guide and just getting it completely wrong.
He was getting upset because it was his job and he thought he would lose it.
I calmed him down and showed him how I do it, and asked him to follow along.
Somehow, I felt like the Nonna tonight…

 

[In A Pickle]

Tbh I was a little concerned that a voluntary role only as and when you wanted to might put you in the position of being viewed as a threat or worse perhaps the bosses spy.
So I’’m glad to hear how well it went. The young guy is lucky to have you and it sounds like a great role

 

[Shining Wizard]

I will be totally honest with you all - being away from the crazy world of commercial kitchens for almost ten years now, I was very apprehensive myself.
Especially since I have spent the last six years either in hospital or worrying about it.
Just being in the hustle brought me so much joy. And Wesley was just as I was at about his age - eager but not trained well.
The only thing he was doing incorrectly was that he didn’t add a little water to the pasta as it was all coming together, and then rolling it out in a floured board. Two simple steps that had been “assumed” by the recipe card.
I was exhausted when I came home, but I remembered how much the kitchen shaped my life.