How long has it been since I have last updated this blog? Oh dear, it’s been a couple of months. Gosh, I’ve been busy with work that I’ve totally forgotten that I even had a blog LOL. But hey — I have a good excuse for that. Guess what, I got that promotion that I have always wanted, I am now a Sous Chef! Finally, the 18 months of hard work in the kitchen paid off!
What is a Sous Chef you may ask. It’s actually a French term and it just means under-chef of the kitchen. As the second in command, a sous chef is responsible for scheduling and substituting just in case the Chef is off-duty (which usually happens two days in a week). As the Sous Chef, I take commands from the Chef and it is my responsibility to conduct line checks and rotation of all products in the kitchen.
Apart from doing some supervisory work for food preparation and safety with the kitchen, I still get to cook of course. I also am the “eyes and ears” that ensures everyone works on their dishes in life with the standards of the chef. Sometimes, the chef lets me submits my own recipes and puts it on the daily specials!
Well yeah, a Sous Chef is an under-chef but I am the second in command and the direct assistant of the chef now. That is naturally way better than being a line cook for the past 18 months, right? Naturally, the compensation for being a Sous Chef is better than being a line cook. Apart from the salary, what I love about it is that it gives me so much self-fulfillment that my hard work finally paid off.
But of course, being a Sous Chef also entails some trade offs. One of which is actually sacrificing my time. Thus, I have to let go of this blog. It has been my dream to be a writer, and my dream to inspire other people with my writing and with what I do. But I guess since being a Chef is the biggest of my biggest dreams, I’ll bid adieu to writing and inspire people instead by my cooking.