Fishy.

One of my work friends recently got fired from his job as a sous chef.  I happen to work at the same place as a freelancer.  I actually heard of the place because of him but got the job way before he even applied for sous.  He worked there for under a year before he got terminated.  I was asked if I was going to leave because they terminated him.  It took some effort not to laugh.

My dilemma right now is that, although I don't want him to go hungry, I don't really feel comfortable recommending him as a worker.  He is a great cook.  But his work ethic is somewhat sketchy.  His habits are things that I think he should have grown out of years ago.  I also don't think the company was wrong in releasing him.  I know for a fact that he is given a lot of chances.  Most straight white males are.

I finally got a chance to communicate with him this past week.  Not much was exchanged about the place of work.  We talked more about what he was going to do going forward.  He wants to do the same thing I do so that he can make some money and control his schedule.  He also doesn't want to work weekends.

And this is why I am hesitant to recommend him.

I guess I'll just give him some contacts and tell him to go from there.  Unfortunately, lately, dropping my name at some companies is guaranteed employment.  It just is.  Hopefully, he'll clean up his act so that my act stays clean.  Later.  ¶ 6:50 PM 1 comments

 

Looking forward.

It's a new year and for some reason, my body has decided to get sick.  I think I caught it from a guest at our traditional New Year's Eve quiet evening with friends thing.  Damn her.  So, here I am trying to flush out my system with tea, vegetable soup, bread, juices, and ice cream.  There's got to be some sort of reward.

So what does a new year bring?  I don't know.  I started by kinda worrying that I don't have a lot of work lined up.  Until this afternoon when I booked 5 gigs for the next two weeks.  I really need to stop worrying and just letting it happen.  I get asked to work for a reason.  I need to understand that I will get asked first when work opens up.

Have I really entered the forefront of most of my employer's minds?  Maybe.  Or is it because I continue to update them on my availability in a methodical yet gentle way.  Maybe.  Or is it my skills that have them asking me to be part of their events team?  I hope.  Or is everyone else just away?  I'm fine with that.

Whatever it is, I think I deserve it.  I've worked hard this past year in establishing myself in the New York City catering community.  I've taken on many positions at far less than what others would.  I went out of my way to help companies when they are in dire need of help.  And throughout all of it, I've remained positive and supportive.  I am glad many companies are seeing that.

So what lies ahead?  I need to be more aggressive and assertive in getting what I want.  I need to build more confidence in my skills as a catering event lead chef.  I need to get better at networking and establishing myself as a freelance cook with clients who pay in a higher echelon.  I need to get a business card.

There is much to be thankful for this past year.  I am truly grateful for all the good stuff that came my way.  Despite the lousy first couple of days.  Later.

Labels: inspiration, Realism, Thankful

  ¶ 10:41 PM 0 comments