I jumped in to the teaching world with little training and a very special student base. I've talked about them before, some are on parole, some are from abusive home situations, or in fact having no home at all and living in their cars.
I like them though. Most of them try, are good people at heart. Even some of the loudmouths or wise-asses have their moments where you see them show some initiative or talent. I like walking through the hallways and they say, "Hello Chef M-", or even "Yo, Chef M-, how's it goin'?". I had to tell one student to stop calling me "Girl", but he learned.
I want to give them the best I have to give. I want them to learn the right way to do things, or to think about what they are doing. I get frustrated with our run-down equipment, or lack thereof. I see cans of pie filling being used, and it upsets me. They need to learn how to make a pie filling, later on when they get jobs perhaps they use that canned crap but it's my job to show them how to do the real thing. How to think seasonally, economically. What would make that pie filling taste good. What would be another way to use that product. Think, think, think.
There are some I can never see out in the world, working in a kitchen. You can't go off and talk back to your chef, yakking about "bein' disrespected". Or "Why we got to clean up after them?" Because you do. Because you answer "Yes, Chef" and you do it. When some of my students went on and on about this one night when a chef spoke sternly to me ( he was speaking chef shorthand and I knew this) I told them I'd taken plenty of this before, and it only made me stronger and better at what I do. And if you can't handle it, you're never gonna make it in this business".
When I was in business for myself I coddled too many people and I know why now. Because I lived in fear of them not showing up. Everyday held surprises, not good ones and I didn't need workers walking out. But in the end I did my cafe a disservice. They got away with too much and standards were not to my liking.
Now, I'm tougher. And, loving it.
Thing is, they can't walk out. Well, of course they can but they screw themselves if they do. I'm not saying I abuse them or humiliate them, that's not the point. But I give it to them straight, whether critiquing their food or correcting their behavior.
When I first came to this place I knew I had to be tough. This is a crowd that will walk all over you if you don't show them who is boss right away. I know there were eyes on me by the faculty to make sure I could do it. I'm a woman, softer by nature. Within a few nights though, I stood up and made the rules be known. Not "Girl", you call me Chef or Chef M-. Absolutely no cell phones, no sagging, no butt cracks, no whale tails (the upper part of thong underwear that sometimes shows above a girl's, or I guess it could be a guy's, pants). Come in late, I mark you down, talk back to me, I mark you down, work as a team, have respect for one another or- I mark you down.
Neat, clean, presentable. I don't want to send you out into the world with my name on you without being proud.
We have to give them a little sugar too. We need to make them feel good about themselves, praise them when they do a good job. Make some jokes. Bond.
I watch my colleagues and their different styles but I see that we're all after the same thing. Our systems or approaches may be different but we are here for a reason, to help our students make it in the world, perhaps a second chance for those who f-ed up the first time.
Another thing, when I first started,I was a little shocked how all the chef instructors, male and female stripped down to their underwear to change in and out of uniform. I'll be honest, I was intimidated a by this.
But as part of my journey, to teach, to learn and be part of this new direction of life, one night I slipped my jeans down and stepped in to my chef's pants. No one f-s with me, 'cause I can take my pants off with the rest of them. I'm Chef Mo, yo!
