“Hey Chef, Kim and John have called in sick today and we have a lot going on. Do you want me to find replacements?”
“Also, the new dishwasher is leaking everywhere, and we cannot figure out what’s wrong with it, and the produce guy shorted us a few things.”
“I will figure it out, just get the function mise (prep) where it needs to be and I will jump in.”
Ah yes. The life of a private club chef. No one ever said we had it easy. Not just us as chefs, and certainly not at private clubs. The demand for your time seems daunting sometimes but things always seem to fall into place. Private clubs for me have always felt like home during my career. I seem to come back to them always and find myself happiest there.
In the hospitality industry we always strive for perfection (which I feel is unattainable) but we do try and get the closest to it we can. We cannot do any of that without great people and those, unfortunately, are incredibly hard to find. In my 35 years of cooking, I have spent more time interviewing, talking to, preparing to hire, hiring and firing more people than I care to remember.
This is an industry of new Canadians. People do not stay put in jobs as they used to. People move for various reasons and it makes this job incredibly difficult to keep some semblance of normality or consistency.
Chefs who work in restaurants have different issues from us private club chefs. We must contend with the understanding that every single member at the club is our boss and has an opinion about how the operation should run, and what drinks and food should be served, which makes our job as club chefs difficult at times.
I remember years ago, I worked at a club and a handful of members thought it would be helpful to bring me recipes and menus from other clubs they had been to. It always ended the same way. We would go through the process of using some of these recipes or menu items and they would never work. This also takes away some of the pride we have as chefs to create and execute our ideas and see them come to life on the plate. It is what makes my job interesting and fulfilling. Seeing an idea on paper come to fruition and then that menu item becomes something that people talk about and love. That is why I do what I do.
We cannot ignore the pressure that we are under to be the best we can be, while delivering the best product in a timely fashion, at a price that is reasonable and reflective of a great member experience. It’s all in the small details.
I can honestly say that some of the best parts of my career have been the most difficult ones and I hold onto those memories tightly and let them serve as a reminder of how tough it can be. But also, how amazing it can be. The 16-hour days, time away from family and friends, seem not so bad after all.
This career has given me the pleasure of meeting so many people from different backgrounds, cultures, religions, and skill sets, and I think it has made me a better person, manager, and chef. When you surround yourself with good people, you get good results and I try to do that every place I have ever worked, however challenging at times.
It has given me the opportunity to connect with people I probably would never have before, and to have the pleasure of eating some of the most amazing food I have ever tasted.
Private clubs give you the opportunity to do things you normally would not do, or have the opportunity to do at a restaurant. We get to create menus that are eclectic, fun, and challenging as you need to appeal to a huge demographic of people. From eight-year-olds to 80-year-olds and everywhere in between, all with different eating habits, likes, dislikes and opinions. It makes you work harder and helps you develop an arsenal of recipes and menus that I truly believe are some of the best of my career.
In writing this article, I am reflecting on the very long career I have had so far, and all the accomplishments I have made over the years. I can truly say that I would not have wanted to do anything else in the world than what I do.
At times, it is stressful and back breaking work but I like to think that I have always risen above and made a mark, although sometimes it goes unnoticed, but for me, I know that I made a difference.
This career has shown me that a lot of hard work, passion and drive can get you a long way in the club industry along with strong morals, a great attitude, and a good work ethic. Throw into that a manager and chef that is passionate, caring and truly loves what they do, and you have a great recipe for success.
“Find joy in everything you choose to do. Every job, relationship, home…
it’s your responsibility to love it, or change it.” – Chuck Palahniuk
