There are many French expressions that I adore, but my all time favorite is “Parce que c’est toi”. Which literally translated means: “Because it’s you”. It’s a French way of saying: you’re special. It also means: because I like you I will let you off the hook, but only because you’re you. The longer I work at the 3-star restaurant I cook at, the more I hear this expression.
The other day I was hacking apart palomb, pheasant, and duck carcasses into tiny pieces for our delicious gibier jus. My boss sent me downstairs to work so I wouldn’t annoy him with the continuous whack of my cleaver. As I began to make my way through the endless bird body pile, I got the worst headache in the world from hunger and lack of caffine.
The pastry kitchen was across from my station so I timidly asked the pastry chef if there was anything I could nibble on. He shoed me out of the kitchen with an air of total annoyance. I went back to my body pile deflated and drearily continued on. But minutes later he surprised me with an array of treats: tarte aux pomme, hazlenut and chocolate fondant, and ice cream. As he placed the little treats next to me he said in a jokingly serious tone, “Parce que c’est toi, uh?” and then he said it in English just to make sure I understood, “Becauhze eets you, uh?”
I have a serious sweet tooth and an addiction for dark chocolate. The whole kitchen knows this thanks to my chocolate chip caper but my boss has been keen to pick up on my little addiction. Sometimes after services where he’s yelled at me a whole bunch for making tiny mistakes, I’ll find dark chocolate in my cupboard for the following service. Inevitably after I say “thank you”, I get the response: “Parce que c’est toi, uh?”
He’s not comfortable yelling at a woman – especially one who’s 6 years older than him– but he doesn’t want to treat me differently either. We all get yelled at in the kitchen, it’s just part of the deal. It’s taken me six months to learn just to let it roll off, but a little chocolate goes a long way…
My body is broken and I am definitely ready for the holidays. I can barely lift my arms at the end of the long day, my neck is always stiff from looking down and cutting, and my hands are torn apart. My legs are beyond sore from constantly stair climbing with heavy items and I’ve noticed tiny little blue veins that are starting to appear in mass around my thighs. I’m sure a result of standing for fourteen hours a day six days a week. My body is a battleground.
Last Saturday towards the end of service I burst out in tears from the pain in my arms and back and just plain old exhaustion – which, by the way, I have seen every man do here too. I couldn’t stop thinking to myself, “Why am I doing this? Why am I doing this to myself? This is killing me!” It’s impossible to get more than six hours of sleep a night in this industry which makes it difficult for injuries to heal properly or to battle fatigue.
Probably in fear that they might truly break me, this week my boss has brought me all the extra heavy pots and pans I need so I don’t have to go up and down the stairs carrying things that are waaaay out of my league. “Eeets not my job, but, parce que c’est toi…”
I never asked anyone to do this and I wouldn’t dare, but I really am very very appreciative. Sometimes a little bit of feeling special goes and extra, extra long way.
Technorati Tags: 3-star restaurant, 3-star restaurants, Chef, Cuisine, Food, Guy Savoy, paris
When I used to work those same kind of hours I will never forget the feeling of pain that would start at my feet and go all the way up my body when I would get out of bed. Later on years later that feeling went away. Keep up the good work-because this job and your blog is going to be your gateway into writing a book so that you can make a good living without standing.
Oh là là… but you ARE getting paid for it now, right? Right?
What a lovely sentiment..
Noticed that you couldn’t resist with the body bits photo. They are meanwhile one of your specialities.
The fact that you work such long and strenuous hours and can still write entertaining and coherent posts, just goes to show that you are still a young chicken!
trop drole, je l’avais oublie cette expression! 😉
you need good dansko’s for the feet, and probably to wear some sort of tights for your circulation. the arms, i can’t help with. but i will say chocolate is most definitely the cure for what ails you.
I was very seriously considering going to school to work as a chef at some point, but then thought it might not be quite as glamorous as I would think. Well, your blog has confirmed it – glad someone is willing to tell it like it is. My sister’s a doctor, and I thought 24-hour shifts with emergency trauma patients every hour sounded bad, but seriously, your job sounds harder. It’s good that there are people strong enough and talented enough to do it, but as for me, I think I’ll be a sommelier instead. 😉
I love your blog. Posts like this capture what it is really like working in the restaurant industry. I worked front of the house for a bunch of years and I’ll never forget hauling trays with cast iron skillets with steaks up and down stairs. My legs would be so exhausted, I would have to take asprin just to sleep at night. Eventually, I learned to take asprin to start my shift, so I could endure a double.
Oh I could tell front of the house stories…like when we ran out of food…on Father’s Day! Ticket times were two hours and one server literally broke down in tears…”I just can’t go back to that table with another excuse…”
Everyone should work in a restaurant at some point. It makes you much more humble…
At least you have a pastry chef on your side!
~Traca
There is a women who is just finishing her stage at the restaurant and she wears compression stockings that go thigh high. After three weeks her legs started turning black and blue from standing all day for 14 hours so a doctor prescibed her the socks. The problem is they’re very very hot. Advil has become part of diet I’m afraid – that and chocolate!
Yes, the pain and exhaustion is never ending. But I’ve always been a glutton for punishment!
Bisous,
Ms. Glaze
Are these the cute chefs who were promised and not delivered to my party?
Hi. I came here via Megnut. I’m fascinated by your job and have really enjoyed reading about it. I also appreciate the videos you have posted, especially the fish filleting. Please do some more of these! Jointing a chicken would be great.
Best wishes to you.
I agree with La Tartine, get a pair of Dansko’s if you have not already done so. I have been wearing them for the last 13 years in the kitchen. They are comfortable and you won’t bust your a$$ on spilled water.
Dave
I wish I were still there giving you massage everyday to help with you aches and pains. I miss you so much!
by the way…. who is the hottie on the right in the picture of the three cooks? Why didn’t you ever introduce me to him??
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