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Chef Barker
Credit where it’s due…
It’s not easy going back to work after seventeen days off. Don’t get me wrong I was ready for it and I genuinely enjoy my work but it’s that first step back on the battlefield. Normally I would be hammered with questions, menu requests, costings, cv applications, resignations etc, etc. But today was quite different. This morning I received a phone call from my first head chef and the man who has been without doubt the single biggest influence on my career, Chef Barker
It was as if time had stood still, I recognised his voice immediately and fell into conversation just as quickly. I worked for Chef for four years, they were the most important years of my career because it was what I learnt and more importantly the manner in which I learnt them that shaped the chef and man that I am today. It was in his kitchen that I learnt the meaning of hard work and discipline, I served an apprentiship in the way that they should be served, no bulls**t titles, no promise of anything other than hard work and a bollocking if you didn’t.
We talked about recruitment, young chefs and the state of the industry today, you know the sort of thing. But the absolute best thing was that despite it being some eighteen years since I last stood and felt the force of Chef’s wrath I still felt like a commis chef talking to him and that, to me is how it should be. I am in charge of eleven kitchens in three countries but all I wanted to talk about was how I still tell my staff about him all of these years on. In all of my travels I have never worked with anyone who cooked with such confidence, his ability to leave nobody in doubt who was in charge without the need to scream and shout was something I aspired to and believe I have managed to achieve.
I’ve said it before but Chef took a hell of a gamble on me and together we proved a lot of people wrong. I still call him Chef and it felt right and proper that I should. One of the last things Chef said to me today was “You just needed to be given the chance, Miles”
That hit me like a ton of bricks and because of that a young girl who washes pots is going to get a chance.
Miles,
Chef Barker must be delighted that his former pupil has worked hard and is now reaping the benefits.
Your comment about the ability to have control without the need to shout was interesting. I remember thinking that about certain people at work and wondering why they had such respect. Some have it and some don’t, I think it’s always going to be relatively rare but colleagues must find it a welcome change.
Miles, do you ever get time to cook at work or is it all management and travel these days?
Cid
January 15, 2009 @ 9:37 am
Miles,
It is interesting how people who have influenced and shaped our lives make lasting impressions on us. This made me think about people in my life and career. Starting off as fledglings our parents shape us and when with them in adult life, we still feel, to a degree, like children.
In professional life we start out as novices and if fortunate, encounter good bosses and mentors. We may subsequently pass them but any respect gained remains with us.
You have clearly learned this respect from Chef Barker and, in turn, will have gained his.
There can’t be any greater acknowledgement to parents or people to be told that we aspire to do likewise in whatever aspects they have influenced us. They deserve to be told.
Good luck with your new protoge.
Elsie
January 15, 2009 @ 9:53 am
Miles,
Wow, what an inspiring way to start my day! Isn’t it interesting how the chain of energy works? Chef Barker saw something in you and now you see something in your little pot scrubber. I love it! Please keep us informed. This is the makings of a good story. Thanks for sharing it with us.
Melissa
P.S. Cid — must be the yoga roots, but Miles’ comment about the ability to maintain control and garner respect without screaming at people jumped out at me as well. What a wonderful trait.
January 15, 2009 @ 12:22 pm
He’s a fine chef - I can vouch for that !
I remember eating at a restaurant he moved to - one of the best meals I’ve had in Lincolnshire.
Top man - good judge of character too it seems
Rod
January 15, 2009 @ 2:08 pm
Cid,
It was very humbling and I know he is very pleased for me. He is a man who doesn’t throw compliments out too easily so it meant a lot.
As for me, well the last three months were less hands on but I am back in the kitchen now and certainly more so towards the end of the month with a hotel relaunch. It’s nice to be back.
Miles
January 15, 2009 @ 3:15 pm
Elsie,
I could write a book on my time working for Chef, he could probably buy a car with the money he spent on headache tablets!!
Miles
January 15, 2009 @ 3:16 pm
Melissa,
I spoke to the girl in question today and she was delighted, it reminded me of how I felt when Chef offered me a job. I’ve never forgiven him!!!!!!!!!!!!!!!!!
Miles
January 15, 2009 @ 3:18 pm
Rod,
Quite true, a fine taste in music as I’m sure you will recall.
Miles
January 15, 2009 @ 3:19 pm
I agree with Melissa, this DOES have all the makings of a really good story! It also reminds me sooo much of the people who’ve influenced my life; it also reminds me of some educators with whom I work / have worked. Some need to screech to get the kids to settle down, whereas others simply need to speak in a normal tone to achieve the same result.
January 15, 2009 @ 3:27 pm
The “I’m so disappointed in you” look was a much better motivational tool for me as well. Whenever people started screaming at me I just wanted to hit them. If you earned my respect and I let you down - I felt like crap and busted my ass to do better.
Great feeling giving someone a chance isn’t it? Even better when they exceed expectations and thrive. Let’s hope she does well for you.
January 15, 2009 @ 5:54 pm
Dave,
Had a ‘combo’ tonight-one got the ‘I’m disappointed in you’ and the other one..well he asked for it!
I never said I was perfect!
Miles
January 15, 2009 @ 10:54 pm
Xenny,
Quite right, I only raise my voice when someone has done something stupid beyond reason and more than once.
It’s a question of them knowing where the line is and what they’re going to get if they step over it.
The line is quite clearly marked in my kitchens, I find it saves a lot of time and upset later on.
Miles
January 15, 2009 @ 10:57 pm