Eat | Drink | Cheap Episode 28 – Aftershifter – So You Wanna Be A Chef?

Simon and Shawn sit down with their good buddy Nick for part 1 of a two-part discussion of life in the culinary industry. The boys go into what it means to be a “chef”, end up swapping Anthony Bourdain stories and never even get to the question that brought them together… Cheers!

Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca

eatdrinkcheap.ca

eadrinkbreathe.com/podcast

Music by John Palmer

Show notes and Shout Outs:

Kitchen Confidential: https://www.amazon.ca/Kitchen-Confidential-Adventures-Culinary-Underbelly/dp/0060899220

Tojo’s Restaurant: https://tojos.com/

Edward Tuson:  https://www.sookenewsmirror.com/obituaries/edward-tuson/

Simon’s Instagram: https://www.instagram.com/knight_baker_simon/

Flavorful Origins: https://netflix.fandom.com/wiki/Flavorful_Origins

Black and Blue Steakhouse: https://blackandbluesteakhouse.ca/vancouver-home/

Love The Life: How To Stay Sane In The Culinary Industry

It was a night like so many others:  A hurricane of twittering servers running to and fro, The Clash blaring from the prep area, orders billowing like Tibetan prayer flags on the line and the hungry ghosts of a hundred tables whispering in my ear that they’re food’s taking too damn long to…

“Y’know, I’m really thinking about taking the Culinary Arts Course at the college… This feels right. I’ve already learned a lot already and I really like this place.” I overhear one of my prep boys debating his future over in no-man’s land and I automatically shout back, “You’re too damn smart for this industry! Go be an undersea wielder or whatever the hell makes more money!”

Everybody has a laugh and goes back to business but as I dug out another plateful of mashed potatoes I hear my own words ringing in my head. It was the same stuff I’d heard before and been told a million times by other, usually older cooks. Now I was the “lifer” on the line: The grizzled old man chiding the younger guys to get out fast and find a better path to fame and fortune far away from the hard slog of kitchen life. Read More