considering suicide

[SuburbanFarmer]

Wow... brunette Gretchen > Famke... Would not have thought.

[Montegriffo]

I was a pretty much like Prince Harry, military enthusiast from short pants

I was aviation oriented because of my grandfather and uncle both being military pilots

But I wasn't good in school, so I had to find another role

Then the Falklands War came, Paras, Marines, Guards, Gurkha's, that's when I decided to be an infantryman

I started in a pub down by the river aged 14.
Used to do 90 meals in an hour and half on my own every Saturday. One a minute, I learned early on that panicking just slows you down. Slow is smooth, smooth is fast.
It was a buzz, I had an old gal as my mentor called Evil Edna. She was great.
After that I was hooked. Dad freaked out a bit at first when I said I wanted to quit 6th form and go to catering college. He expected me to go to Uni and get a job using my head not my hands. He didn't stand in my way though. Halfway through my first year he sold the house and bought one 50 miles away so I was out on my own aged 17.
I moved into a shared house with a cute girl I knew from school who was at art school 20 miles from my college and bummed a lift in my classmate's MG Midget.
Nearly 40 years and as many hot waitresses later here I am, still loving it.

I knew I could never stay focused on a civilian job

My natural lazy hedonism is only offset by Queen Elizabeth & Maggie Thatcher

I will go over the top for H Jones, but for any other type of work, fuck that shit

A large kitchen is run like the Army. The crew is called a kitchen brigade and everyone has a rank. Chef literally means chief and there is only one chef per kitchen. Everyone else is ranked below, sous chef, chef de partie, commis chef etc. Every service is treated like a campaign with preparation being the main method practiced to make it successful. Meals are known as orders and departments within the kitchen are known as sections.
Discipline is exercised and in the old days chef would think nothing of enforcing it with a smack around the back of your head.
I've worked in a few places like that over the years and they are good places to learn but not really my style. I'd rather be in a smaller kitchen on my own or maybe with a commis to help out.

[Smitty-48]

A large kitchen is run like the Army.

Most Chefs micromanage far more than a commander in the army, the army is not as top down as people think

[Smitty-48]

Once I got into the army and found out what it was really like, then I got even more into it

Because no 19 year old would ever be given that sort of responsibility on civvy street

Other kids were flipping burgers, I was leading patrols

[Smitty-48]

Plus chicks dig it

I already had a natural flare for picking up birds, throw getting ripped & and a uniform on top, and I was a lady killer

[Montegriffo]

A large kitchen is run like the Army.

Most Chefs micromanage far more than a commander in the army, the army is not as top down as people think

Even the head chef is still an NCO in terms of overall rank in a hotel. The officer class is the management. The chef will have a kitchen manager as his captain so it ends up us and them if the officers are a bunch of know-nothing Ruperts. It's the officers who do the micromanaging not chef. A good chef is the Sgt that his troops will follow over the top.

[Smitty-48]

A large kitchen is run like the Army.

Most Chefs micromanage far more than a commander in the army, the army is not as top down as people think

Even the head chef is still an NCO in terms of overall rank in a hotel. The officer class is the management. The chef will have a kitchen manager as his captain so it ends up us and them if the officers are a bunch of know-nothing Ruperts. It's the officers who do the micromanaging not chef. A good chef is the Sgt that his troops will follow over the top.

Good Sergeants are way more laid back than Chefs

In the Canadian Army is was kind of like the SAS, you had to motivate yourself, to be elite

[Montegriffo]

Plus chicks dig it

I already had a natural flare for picking up birds, throw getting ripped & and a uniform on top, and I was a lady killer

You know that cute waitress who brings you your moule frites?
Guess who is banging her?

[Smitty-48]

Plus chicks dig it

I already had a natural flare for picking up birds, throw getting ripped & and a uniform on top, and I was a lady killer

You know that cute waitress who brings you your moule frites?
Guess who is banging her?

I didn't set out just to get banged, I wanted a super hot girlfriend on my arm, but not just for banging

I was a qt, I could get banged like falling out of a tree, girls threw themselves at me, I had the pick of the litter

[Montegriffo]

Most Chefs micromanage far more than a commander in the army, the army is not as top down as people think

Even the head chef is still an NCO in terms of overall rank in a hotel. The officer class is the management. The chef will have a kitchen manager as his captain so it ends up us and them if the officers are a bunch of know-nothing Ruperts. It's the officers who do the micromanaging not chef. A good chef is the Sgt that his troops will follow over the top.

Good Sergeants are way more laid back than Chefs

In the Canadian Army is was kind of like the SAS, you had to motivate yourself, to be elite

The best chefs aren't all shouty and looking over your shoulder like Gordon Ramsay. The best ones are more nurturing and helping you to shine like Heston Blumenthal or Anthony Bourdain.