Who knew hotel cooks and country club cooks had it so good?
Of course, spending a decade as a hotel cook with an eight hour shift, benefits and free-time is not going to get you the experience you need to one day be working in a Michelin 3-star restaurant.
But maybe it’s not that hotel cooks are doomed to their life. Maybe they chose their life.
Because – I dare say – Que será, será:
There are more important things in life, if you ask me, than working in Michelin 3-star restaurants.
Time cooking at Applebee’s may get you paid—but it’s a period best left blank on the résumé if you’re planning on ever moving to the bigs. It may just as well have never happened. Country clubs? Hotel kitchens? These are likely employers straight out of school—and they promise a pretty decent, relatively stable career if you do well. It’s a good living—with (unlike most of the restaurant business) reasonable hours and working conditions—and most hotels and country clubs offer the considerable advantage of health insurance and benefits. But that sector of the trade is like joining the mafia. Once you enter the warm fold of their institutional embrace, it’s unlikely you’ll ever leave. Once in—rarely out.
-Anthony Bourdain, Medium Raw