There is a certain almost indescribable and surprising beauty to the sound that a busy kitchen makes. At least to me. A cacophony of noises that range from pans skidding across cast iron burners, plates being stacked and arranged, steaks sizzling on the broiler, knives flashing across cutting boards and the distant hum of the dishwasher running through its never ending cycle. Punctuating this rhythm section are the constant barking of orders and responses, colourfully interjected with a patois that can make a sailor blush. Music emanating from a battered hotel room clock radio with a coat hanger as an antenna, genres ranging from ear aching rap and country to classic rock and a shocking amount of ABBA, provide the background soundtrack.
From my office I can sense, by the sounds coming from the kitchen, when something isn't the way it should be or if there is trouble brewing in the near future. The dishwasher has a squeak in it and I'm thinking ball bearings on the washer arm. Grinding noises from the fan in the walk in and I'm thinking the fan motor may be on its last legs. Uncharacteristically quiet from the team and I know something isn't quite right. This super natural power serves me well as I have learned to keep my finger on the pulse of my work place by mere noise. Things like the following happen on a regular basis....I walk out into the main kitchen area, just observing really as the team gets ready for service. "Brian? Yes Chef. Do you need me to slice some tomatoes for the line?" The look on his face was brilliant. "How would he even know that?" was the whispered commentary as I sliced up a few toms for the boys. Truth is I didn't know for certain but I know my kitchen and I know my team. I love doing that. I think it helps build an aura around me that helps in my management style. As if nothing can be pulled around me because chances are that I would know. And I would.
I think the best noise though is the sound of laughter. The jocularity and hilarity that accompanies people that work with sharp knives and raw meat while fermenting under the dull glow of too may shifts standing beneath fluorescent lights...it is something to behold. I have seen first hand how a joyless kitchen is something to avoid at all costs and I work to ensure that my team is here to work hard for sure, but also to have fun while they are doing it. Why live in fear of a crazy ass chef that might fly off the handle for a piece of misplaced parsley when you can open yourself up to some self deprecating humour and you know, laugh a little while you work. What a radical idea...have fun at work.
Being someone that has always bristled at authority I look for people to work with that share my sense of humour and adventure. When I dumped a pound of salt on my bosses burger before he grabbed it for the road I knew there was a good chance I was in for some sort of retribution....it took a while for my shorts to defrost that night. Just saying. Which leads to the practical jokes and impromptu funny things that help to bring that laughter. Be it my helium antics, sending naive newbies on a mission for the electric egg peeler or bacon stretcher or the classic drained egg in the face gag. There is no end to the ways that make you laugh in the bowels of most kitchens. I'm smiling foolishly right now at the mere memory of the chopping flour incident.
It's no wonder to say that the way I am now is in a large way due to the world I have worked in for the past 30 plus years. It has shaped and reshaped me into the somewhat sarcastic, often brilliant, shit disturber that I am. It's been quite the ride so far and the music continues to play.
Ciao
D
No comments:
Post a Comment