I think we would all like to think we would be cool under pressure, and able to lead masses of people if need be.
Right.
Very few are the stalwarts, impervious to distraction.
Single-minded, yes?
But in a good way.
These are the people I want placed in charge of keeping our citizens safe (including me). I think having a Death Wish would be a big plus on the application to serve. I want fire-breathing, ass-kicking Alpha males and females protecting the Stars and Stripes overseas and the same needs to be done at home in our schools. As a nation, we protect our physical assets like the gold in Fort Knox, but our very future remains an "iffy" situation both domestically and globally as long as there is open access to guns in this country.
And no one protecting our intellectual assets.
People are quick to fire at trans athletes competing, and winning, against biological females, but Audrey Jimenez from Sunnyside High in Tucson is the 106 lb. State Champion after beating four males in succession.
Rock on, young lady!
A pair of Michigan freaks masquerading as parents forced their children to wear dog collars and eat dog food.
Hell, I don't even make my dogs do that.
Do everything right.
Work hard.
Save.
Sell the house.
Buy a boat.
Pirates.
End of story.
Pressure isn't having a whole row of guest checks for a kitchen to prepare; it's having to prepare a meal without the proper ingredients.
I can't imagine the pressure on parents to provide for their children.
I don't feel pressure when I play music.
Joy.
If you've ever been an Executive Chef and you inventory aerosol whipped cream, chances are that more than half of them have had the propellant sucked out of them by the cooks and dishwashers.
Always one of the first things to prevent that was to order heavy whipping cream and make our own. For the prices we were charging, I never skimped on the quality of our products.
I am one of those individuals that actually perform better in the eye of the storm, when everything is falling down around you, and I want all eyes on me to lead the team through it.
I've had some great Sous Chefs that would never ascend the final rung to Exec Chef because they did not want the responsibility of being The Man (or The Woman).
I craved it.
There is a point in every badass chef's learning curve when you have excelled at every station and finished ice carving, and costed out every single item in your kitchen, and have run a profitable operation, you finally reach that point.
You're ready.
I had already attained Executive Chef status in both major Las Vegas hotel-casinos as well as posh boutique coastal California Cuisine eateries when I decided to leave a very profitable position at a major tourist trap restaurant located on Stearn's Wharf in Santa Barbara.
The opportunity to take a big step down to work as a line cook under French chef Renaud Defond at a local resort was too big to pass up. I was making four thousand dollars less a month, but I was soon officially being mentored by the French great and it was the best move I ever made.
The pressure that I felt was self-imposed due to my disdain for failure.
Stay well.
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