Chefs are a band of brothers on many levels.
We are in the same trade for the same reason. The love of food!
a bad joke I heard which is sort kind of true is
Q” how many chefs to unscrew a light bulb?
A:”six.One to unscrew the light bulb and five to tell him how they did it at their other job!.”
That is so lame but at the same time so true. Get a group of Chefs around a table and you will hear stories about what ,how, when ,who ,where, why and so on. They will think the stories they tell are immensely funny and hilarious ,so do I , because we understand each other and that’s what creates a bond faster than in any other trade I know of.
We all go thru the same coming of age going up in the ranks and growing as a chef. We all had the hardest meanest, baddest, chef ever to walk this earth ..of course. So did I ,not only once but several times ….of course…
We care for one another in a way that it very hard to find in any other profession , that is partly because we see each other more sometimes than we do our spouses and family..chefs become your family, and as with any family there are fights but in this kind of family the language will put a pirate to shame and he would leave quiet.
Chefs will do anything to help each other out even if it is for the competition, we all know the pain of not having everything or needing something special or just needing to talk about food for an idea. We are their to help each other all the time.
Friendly competition at its best!
The camaraderie that exists among chefs are one of the most enduring and loving in a carefree way.
To be a part of al that is truly an amazing experience that has to be felt in order to fully understand.
The one thing that is always around is the ego, usually the ones who are a little bit insecure or new to the business will always try and show in what ever way they can that in fact they are the best. Seasoned chefs will see that and play along for a while and then let them know that NO they are not the best at what they do… Their ego is writing checks their culinary skills cant cash in. That person is quickly relegated to the bottom of the totem pole. However still part of the brotherhood of chefs.
Chefs thrive under pressure and the pressure is brought on to being the best in the brotherhood at cooking the best out of all…