2132 let’s start talking

July 18, 2017 § Leave a comment

We don’t talk about it. We avoid it. We are afraid of it because the world we are in build us up to be strong and good.

What is strong and good?

The last week has been an absolute struggle. After taking a few days off to be on the yoga mat, coming back to this island seems like scalding myself with hot water. Ever since then, I have been the nursing the wounds. The time on the mat appears to have taken a thick layer of skin and exposed, vulnerability.

I went to bed last night with a heavy heart. I have done what most insomniacs would tell you not to do: read on your phone. But as I read that one of Sydney’s most acclaimed chef, Jeremy Strode, has taken his own life; I kept the screen open and gave a deep thought about my own.

Early this week, I have been going through an emotional rollercoaster. I have been mostly upset about the work attitudes, society misconceptions, health ignorance and the hustle. As I explored the feelings and thoughts, usually through breaking down on a yoga mat or on the way back home listening to a melancholy tune, I realised it stemmed from rejection.

Much earlier this month, I have been rejected by a group of people that I trusted-wholeheartedly. The betrayal feels painful. I had devoted myself into something hopeful, with time and heart. Corporate, as they say. Chopping off the tree trunk and cutting the chase.

This week felt lonely. I wasn’t alone mind you. I am surrounded by physical beings everyday and have people around. But there is a difference being in a room full of people and feeling lonely at the same time. We, hospitality folks, work long and odd hours. We sacrifice family/friends time to earn a living and feed other peoples’ friends and families. At the end of the day, we are left with our group of kitchen family and our real family, who are often asleep already or too tired to deal with our emotions/tiredness. Our kitchen family changes, because not everyone can deal with the pressure and work culture. The line cooks and servers replace themselves like the next music charts every month. When you finally realised this and turn to your own friends, they have already forgotten about you and booked their own next vacation.

A few days ago, a high school friend felt the need to apologise for asking about my work life. She mentioned that I was apprehensive in my replies. “I have been in this industry for ten years, I am constantly on the dining floor, my replies are short because I am engaging with customers and sometimes holding a hot pan”, well I didn’t text the later part but you get the idea. “You are right I should have known better”, she said politely.

But I knew by then, there was already a misunderstanding and un-returnable damage. Years of not being there (for them) and years of not understanding (for me). So after service is done and dusted, there left the individuals who return to their devices and talk to loneliness. It is no wonder depression is such a taboo and yet, profound culinary issue. It is no wonder that chefs like Benoit Violier, who ended his own life after not achieving another Michelin star and Jeremy Strode, drown themselves passionately into cooking because they don’t know otherwise.

Admittedly, I have changed. I have became tirelessly exhausted, a little more impatient (just a little) and also more aloof with meeting up. I have also felt nonchalant when people don’t have time to reach out, but also have high expectations of closed ones to empathise with my work schedules. How can they meet? Well they do, behind the line, where we stand for hours, the emotions meet. There is a certain drive that we have and love for being in the service industry, which makes us feel whole. When a dish is made perfectly, presented on the table at the right temperature, paired with a right beverage and enjoyed as it should be. There is something magical when the crew is in sync, where everyone knows their roles, follow one another’s movements and no one is sloppy. The evening is played out like an orchestra in its element. The right notes are precisely hit simultaneously and timely. There is nothing like a perfect dinner service. It is a melody.

For us, well perhaps just me, I endeavoured to seek this tune over and over. I could replay it, improve it and play it night after night. For most chefs or restaurateurs, when they find the right people/food/dishes, they yearn to recreate, experience this fine moment and share it with the world.

I woke up today, feeling a little better. There are creases in what I do and have, yet there is joy at taking a step at a time. For this road and push is lonely, but we should talk about it. We should be able to create an environment for one another who share the same sentiments with food & service, and also be able to be open about our happiness and sorrows. If its being strong and good, I strive to be the same with empathy and kindness.

Let’s start talking.

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